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This easy chili recipe is the best! It is full of flavor and satisfying, hearty beans and beef. Perfect for fall and the days when a warm bowl of chili is just what the doctor ordered.

Bird's eye view of Chili topped with parsley cheese and sour cream in a white bowl.

Fall is the best! It’s time to get cozy, watch the seasons change, prepare for the holidays and enjoy our favorite soups and warm foods. What could be better than a hot bowl of chili with sour cream and cilantro on top? Most of what you will need to make this recipe is probably in your pantry right now. Skip the canned stuff and make an easy, healthy, homemade chili instead, you will love it!

This classic no-fuss chili is a perfect dinner any day of the week! It is hearty, satisfying and full of nutrition, like protein and fiber. If you prefer, here is a great Instant Pot recipe, but this one is a stove top chili that comes together in minutes and then simmers for a while with little checking in. You will be browning ground beef and adding diced onion, canned kidney beans and the perfect spices to produce a delicious, easy chili.

  • Do I have to use kidney beans? Can I make this recipe without beans?

    No. You can use any variety of bean that you prefer, in the same amounts. Pinto beans, white beans, and black beans are all excellent substitutes. If you  would like to leave out the beans in this recipe, it is always an option to leave the beans out for Texas-style chili.

  • Can I make this recipe with a different meat?

    Yes. This recipe would work great with ground chicken or turkey, if you prefer a lighter meat. For a heavier, chunky chili try using cubed beef  stew meat.

  • If I don’t have time to watch this chili, can I put it in a slow cooker?

    Absolutely. You can cook everything as directed on the stove top, and for the simmer time, transfer the chili to a slow cooker on high for about an hour. If you intend to leave it for a longer period of time, make sure you set the crock pot to low heat. You can also use our Instant Pot chili recipe.

  • What goes best with chili?

    Chili is often served with sour cream, shredded cheese, chives, cilantro, diced onions, Cornbread and even potatoes. This recipe is also a great food for a large gathering. You can combine this chili with baked potatoes and make an easy potato, chili bar—buffet style.

If you’re planning a chili night and would like some ideas to serve with it, here are some excellent sides dishes to serve with  your chili:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

This easy chili recipe is the best! It is full of flavor and satisfying, hearty beans and beef. Perfect for fall and the days when a warm bowl of chili is just what the doctor ordered.
Prep Time 15 minutes
Cook Time 1 hour
  • 1 1/2 pounds lean ground beef
  • 1 medium white onion diced
  • 2 cloves garlic
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (14.5 ounce can) beef broth
  • 2 (15 ounce cans) red kidney beans rinsed
  • 1 (14.5 ounce can) diced tomatoes
  • 2 (4.5 ounce cans) green chilies
  • 2/3 cup finely crushed tortilla chips
  • Shredded cheese, cilantro, sour cream for serving
  • Heat a large pot over medium high heat. Add ground beef and cook until browned, about 5 minutes. After 5 minutes add in the onion and saute 3-5 minutes until tender. Drain any excess grease.
  • Add the garlic, chili powder, cumin, salt, and pepper and saute 1 minute more.
  • Stir in the beef broth, tomatoes, beans, and green chilies.
  • Bring to a boil. Reduce heat to low and let simmer, covered, 45-60 minutes, stirring every 10 minutes.
  • Remove the lid and stir in the tortilla chips. Let rest for 10 minutes, uncovered, to thicken.
  • Serve topped with cheese, cilantro, sour cream, and more tortilla chips as desired.


Calories: 241kcal | Carbohydrates: 13g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 585mg | Potassium: 531mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1185IU | Vitamin C: 1.7mg | Calcium: 55mg | Iron: 4mg
Course: Dinner
Cuisine: American
Keyword: Chili Recipe

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I’ve been making chili for years I always thought it was good last night I made your version it was fabulous!!!! I highly recommend it thank you for sharing your wonderful talent with all of us!!!!

Pascale Barreau

4 stars
Made it one night with my sister and we loved it!

5 stars
Easy to make and delicious. I do prefer a more soupy chili, so added more beef broth and increased the seasoning. The tortilla chips soak up a lot of broth making it very thick, however the tortilla chips give a delicious flavor! Definitely will make again.

Lisa Dames

5 stars
ABSOLUTELY THE BEST! My family raved about this wonderful chili and I am so glad I made it! I did add more garlic (don’t gag but I added 6 cloves instead of 2!) and I roasted my own Poblano chilis because they are so much more flavorful than canned! Voila! Instant happy family! THANK YOU SO MUCH!


5 stars
This was awesome since I’m such a picky eater. This was perfect for my taste buds minus the peppers since my stomach can’t take it and I don’t like tomatoes so I used the paste. But it didn’t have all of those fancy ingredients!!

Thank you so much for this recipe!!! ????


5 stars
Simple, hearty meal that takes minimal time, and no fuss.

Sandy P

How I love fall. And your recipe looks delicious. I used lean ground bison meat. Yum. Thanks for sharing.

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