This classic, no-fuss chili takes just a few minutes to assemble before simmering for a while. It's made entirely of pantry staples, so you don't have to look for fancy ingredients or spend too much time in the kitchen. Everything comes together easily, and with just 15 to 20 minutes of prep, you can let it simmer while you focus on other things. Easy, satisfying, and no extra fuss!
Want a tasty side to go with your chili? try us Flaky old fashioned biscuits or Mom's Quick Buttermilk Cornbread.
Why our recipe?
- A chili that's easy to put together uses pantry staples to keep everything simple with absolutely no fuss.
- It only requires 15 to 20 minutes of hands-on preparation before it's perfect.
- Crushed tortilla chips are used as thickeners and make a perfect side for dipping the rest of the bag.
This is a stove-top chili that takes a few steps to put together. You will brown the meat before adding the other ingredients and simmering it for about 45 minutes. We use crushed tortilla chips to thicken it. Not only do they give the chili the perfect texture, but the rest of the bag is great for dipping on the side – talk about a win-win! Whether you're cooking for a weeknight meal or feeding a game day crowd, this recipe delivers bold flavor with minimal effort, making it one you'll want to come back to again and again.
Material notes
- Ground beef: Ground beef is a classic substitute for chili, but you can also use cubed beef stew meat for a chunkier chili. And if you want a lighter option, ground chicken or turkey also work great!
- white onion: You can also use yellow onion. Make sure to cut it nice and small so it cooks evenly.
- garlic: Fresh garlic is always best, but if you're outdoors, don't worry—1/2 teaspoon of garlic powder per clove will do the trick.
- Chilli powder: Take a good chili powder for best taste. They are not all built the same! They also have different chili powder flavors if you want to switch things up.
- cumin: Brings a Tex-Mex vibe. It's a must!
- Red kidney beans: Be sure to rinse and drain those beans to keep things from getting too salty. You can swap them out with black beans or pinto beans if that's more your style.
- chopped tomatoes: Regularly diced tomatoes, but if you want to enhance the taste, try roasting them on fire.
- Chopped green chilies: These add a mild kick to the chili without making it too spicy. If you like things hotter, get diced jalapeños instead.
- Tortilla chips: Crushed tortilla chips are the secret to thickening this chili naturally. You can even use flavored ones like lime or nacho cheese. And don't forget that serving chili with your chips is always going to be a great choice!
- toppings: Optional, but trust me—you'll want them! A bowl of chili always screams for some toppings!
toppings
Chili is delicious on its own, but let's be honest—it's even better when loaded with toppings! Some of the classic go-tos include sour cream, shredded cheese, Chopped chives, Fresh coriander leavesAnd Chop onion. You can try topping your chili Chopped jalapeños For an extra kick, or add something Sliced avocado For a little fun.
Chili Potato Bar
If you're feeding a crowd, consider turning your chili into baked potato bars! Serve it over baked potatoes and let everyone pile on their favorite toppings. Other topping ideas for your baked potato bars might include: Crispy bacon bits, green onionand even hot sauce For those who like extra heat.
Slow cooker options
If you want the chili to be more hands off, you can also cook it in a slow cooker! You'll still cook everything as directed on the stovetop, but then transfer the chili to a slow cooker to simmer. You can cook it on high for an hour, but if you want to keep it longer, be sure to set the crock pot on low heat.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container for up to seven days.
to freeze Store leftovers in an airtight container or resealable plastic freezer bag for up to 3 months. Thaw overnight in the fridge. For easy meal prep, freeze in individual portions.
Reheat Part in the microwave High in 30-second increments.
Reheat on stove top In a pot over medium heat, stirring occasionally, until warm, about 10-15 minutes.
