This Quick and Easy Chili Recipe Will Make You the Weeknight Hero (No Sweat, All Flavor)

You don’t need a culinary degree to make chili that tastes like it simmered all Sunday—just 30 minutes and a pot. Most recipes overcomplicate things; this one gives you bold, cozy, football-Sunday flavor without wrecking your schedule. We’re talking smoky, meaty, slightly spicy, and ridiculously satisfying.

If your dinner plan is “uhhh… cereal?”, this is your upgrade. Make a batch once, and you’ll start measuring weeks in “chili nights.”

Why This Recipe Works

This chili hits the sweet spot: big flavor, minimal effort. Browning the beef with onion builds a savory base, while blooming spices in hot fat unlocks their full power—yes, that’s why it tastes like you cooked longer than you did.

Tomato paste adds concentrated umami, while a mix of crushed tomatoes and broth gives body without turning it into pasta sauce. One can of beans keeps it hearty, not mushy. A quick simmer thickens everything so it clings to a spoon like a champion.

Ingredients Breakdown

• 1 lb (450 g) ground beef (80–90% lean; sub turkey or plant-based crumbles if you want)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste (for umami and color)
• 1 can (14–15 oz) crushed tomatoes
• 1 cup beef or chicken broth (water works in a pinch)
• 1 can (14–15 oz) kidney or black beans, drained and rinsed
• 2 tsp chili powder (American-style blend)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional but recommended)
• 1/4–1/2 tsp cayenne (to taste)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp brown sugar or a splash of maple syrup (balances acidity)
• 1 tbsp olive oil (if beef is very lean)
• Optional garnishes: shredded cheddar, sour cream or Greek yogurt, sliced scallions, jalapeño, cilantro, hot sauce, lime wedges
• Optional add-ins: 1 small bell pepper (diced), 1 small can diced green chiles, 1 tsp cocoa powder or espresso powder for depth

How to Make It – Instructions

1. Heat the pot. Set a large pot or Dutch oven over medium-high.

   Add olive oil if using. When shimmering, add the ground beef and break it up. Cook until browned with crispy bits, about 5–7 minutes.

   Drain excess fat if it’s swimming.

2. Sweat the aromatics. Add onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant (aka your kitchen smells amazing).
3. Bloom the spices. Push everything to the edges, add tomato paste to the center, and cook 1 minute.

   Sprinkle in chili powder, cumin, smoked paprika, cayenne, black pepper. Stir to coat and toast 30–45 seconds. This step = flavor explosion.

4. Build the body. Pour in crushed tomatoes and broth.

   Scrape up browned bits from the bottom—those are gold. Stir in beans and brown sugar. Taste the liquid; season with more salt if bland.

5. Simmer to thicken. Bring to a gentle simmer.

   Reduce heat to medium-low and cook 12–15 minutes, stirring occasionally, until thick and glossy. If it gets too thick, splash in more broth. If too thin, simmer a few minutes more.

6. Finish and serve. Taste and adjust salt, heat, and sweetness.

   Ladle into bowls. Add cheddar for melty bliss, a dollop of sour cream, a squeeze of lime, and a sprinkle of scallions. Serve with tortilla chips, cornbread, or rice.

   Boom: dinner.

Preservation Guide

• Fridge: Cool completely, then store in airtight containers for up to 4 days. Flavor actually improves by day two. FYI, this is ideal meal-prep fuel.
• Freezer: Portion into freezer-safe bags or containers, leaving headspace.

  Freeze up to 3 months. Thaw overnight in the fridge or gently in a saucepan with a splash of water.

• Reheat: Stovetop over medium with a bit of broth or water, 5–7 minutes. Microwave in 60–90 second bursts, stirring between.

  Avoid boiling hard to prevent bean blowouts.

• Make-ahead tip: Mix dry spices in a small jar so future-you can dump-and-go in seconds.

Why This is Good for You

This chili balances protein, fiber, and complex carbs in a way your body actually appreciates. Lean beef delivers iron, B12, and satisfying protein; beans add fiber for steady energy and gut happiness. Tomatoes bring lycopene, while spices like cumin and chili contribute antioxidants and a tiny metabolism nudge. Swap sour cream for Greek yogurt to boost protein, or go heavy on toppings like scallions and jalapeño for micronutrients and crunch. Big flavor doesn’t have to mean big regret—nice change, right?

What Not to Do

• Don’t skip browning. Gray meat equals gray flavor.

  Get those browned bits.

• Don’t add spices to cold liquid. Bloom in fat first or kiss that depth goodbye.
• Don’t overcook beans. They’re already cooked in the can—long boils turn them into bean paste.
• Don’t drown it. Chili is hearty, not soup. Adjust liquid gradually.
• Don’t fear salt. Season in layers. If it tastes flat, it probably needs salt, not more chili powder.

Different Ways to Make This

• Turkey & Veggie: Swap beef for ground turkey; add diced zucchini and bell pepper.

  Use chicken broth. Finish with extra lime.

• Smoky Chipotle: Stir in 1–2 tsp minced chipotle in adobo and a dash of cocoa powder. Top with cilantro and red onion.
• Bean-Only (Vegan): Use two cans mixed beans, vegetable broth, and 1 cup diced mushrooms for umami.

  A spoon of miso or soy sauce works wonders.

• Sweet Heat: Add corn and a splash of maple syrup with jalapeño. Perfect with cornbread.
• Loaded Chili Bowls: Serve over rice or roasted potatoes, then pile on cheddar, avocado, and hot sauce. Weeknight burrito bowl?

  Yes, please.

• Ultra-Quick: Use precooked crumbled beef or leftover shredded rotisserie chicken; reduce simmer to 8–10 minutes.

FAQ

Can I make this in a slow cooker?

Yes. Brown the meat and bloom spices on the stovetop first, then transfer to the slow cooker with the rest. Cook on Low 4–5 hours or High 2–3.

Add beans in the last hour to keep them intact.

How do I make it thicker?

Simmer uncovered until reduced, or mash a few beans against the pot to release starch. You can also stir in a tablespoon of masa harina or fine cornmeal and simmer 3 minutes.

Is it spicy?

Base-level: warm, not wild. Reduce cayenne to zero for mild, or add jalapeño and hot sauce if you like to sweat.

You control the chaos.

What if I don’t have crushed tomatoes?

Use diced tomatoes and blend half, or substitute tomato sauce and reduce the broth slightly. Tomato paste is non-negotiable for depth, IMO.

Can I meal prep this for the week?

Absolutely. Portion into single-serve containers with rice or roasted sweet potatoes.

It reheats like a champ and won’t bore you by Wednesday.

What cheese works best on top?

Sharp cheddar melts beautifully and stands up to spice. Pepper jack is great for extra heat, and cotija adds a salty crumble if you’re feeling fancy.

How do I avoid greasy chili?

Use 85–90% lean beef, drain excess fat after browning, and skim any surface fat during the simmer. A paper towel drag across the top works in a pinch.

In Conclusion

This Quick and Easy Chili Recipe proves you can get comfort-food greatness without the time sink.

With smart browning, spice blooming, and a short simmer, you’ll pull off a rich, hearty bowl in under 30 minutes. Keep the pantry staples on hand and you’re always one pot away from a win. Make it once, tweak it to your style, and watch it become your new “I’ve got this” dinner move.