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.
The Meats
This recipe would work great with ground chicken or turkey if you prefer a lighter option. For a heavier, chunky chili try using cubed beef stew meat.
Bean Options
You can use any variety of beans 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.
Slow Cooker Option
You can cook everything as directed on the stovetop, and for simmering, 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.
Serving Suggestions
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.
Know what goes great with 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.
I have never tried crushed tortilla chips in the chili, Will have to give this a try! Have always done Cincinnati style by serving over spaghetti.. Will be trying this way soon.
The best tasting chili ever!
Thank you for your wonderful recipes.
Its easy to throw together! I used 2 cans of Bush’s red chilli beans (without draining) as we love that flavor and lots of beans. I also added a bit more meat (2 pds). Delish!
Delish! Added tomato paste during the stirring a couple times. I just prefer more tomato but HIGHLY recommend this recipe for a simple yet tasty, yummy chili recipe. It is SO good!
We absolutely LOVED this recipe! Quick, easy and oh so full of flavor. I bought 3 of your cookbooks because it is amazing! Great Christmas gifts. Thank you Rachel for all your hard work and great recipes.
This is unlike any chili I have ever eaten and we loved it! I think it’s kind of a cross between Texas chili & Mexican chili. I’m originally from KY and we don’t put green chilis in our chili there, we also use tomato sauce. I will definitely be making this again, thanks for showing me a whole new level of chili!!
I have made this before, but with Beyond Ground Beef and vegetable broth because my husband is vegetarian. It was delicious! He is currently out of down so I made it again tonight following the recipe exactly, complete with ground beef and beef broth. It’s delicious vegetarian, but it’s out of this word when made “correctly”. My mother’s chili has won many blue ribbons. If it’s okay with you, I’d like to challenge her in the next cook-off with your recipe.
I work at our local polling site and we have had a chili cook off. I am also going to bring this recipe and see how it does! I’m going to try your vegetarian way as well – that sounds good as well!!
Thanks,
I have made this before, but with Beyond Ground Beef and vegetable broth because my husband is vegetarian. It was delicious! He is currently out of down so I made it again tonight following the recipe exactly, complete with ground beef and beef broth. It’s delicious vegetarian, but it’s out of this word when made “correctly”. My mother’s chili has won many blue ribbons. If it’s okay with you, I’d like to challenge her in the next cook-off with your recipe.
I made this for the first time and it’s hands down my favorite homemade chili recipe. Thank you! I always know I can find something yummy to make by checking out your recipes.
Love this chili! A good basic recipe for a fall night for chili. My tip: We are a family of two, so we like to freeze some after cooking a giant pot of chili. After cooling down the chili, I spoon some into muffin tins and flash freeze them till solid. Then I transfer the muffin cups to freezer bags. Instant chili “on demand” at a moments notice. We can thaw as many as needed.😁