This quick and easy chili recipe is the perfect weeknight dinner during those colder months, or anytime that you are craving some delicious chili. This simple recipe is hearty and packed full of flavor. It tastes like it took hours to make, but this recipe can be made in under 30 minutes!
How to make this quick and easy chili recipe
Ingredients needed
- Ground beef – I prefer to use ground chuck
- Beef broth – liquid base for the chili, providing a rich and savory flavor to the chili
- Beef bouillon paste – this enhances the flavor of the chili. I like to use Better than Bouillon brand.
- Pace chunky salsa – adds texture and is a quick way to add a mixture of ingredients
- Bushes chili beans – I like to use the red beans but any variety will work
- Spices (salt, black pepper, chili powder, cumin, garlic powder, onion powder, Italian seasoning). If you want it on the spicier side, add a little cayenne pepper
- Sugar – just a hint of sweetness balances out the acidity and enhances the flavor
Directions
In a large pot or Dutch oven, brown the ground beef until cooked thoroughly. Drain any fat from the ground beef. Season to taste with salt and pepper. Stir in the spices with the ground beef.
Add remaining ingredients (beef broth, beef bouillon paste, Pace salsa, Bushes chili beans, sugar). Bring chili to a boil, then reduce heat and simmer on low heat, covered for about 15 minutes. Make sure to stir occasionally.
Taste the chili and season with any salt and pepper as needed. I like to serve this topped with cheddar cheese, sour cream and chopped green onions.
Variations
- Switch out the chili beans for kidney beans, pinto beans or even black beans. There are also cans with a mixture of chili beans.
- Use ground turkey or ground chicken instead of ground beef for a healthier take on this quick and easy chili.
- Add more beans and meat to make it more hearty.
What to serve with this quick and easy chili recipe
- Cornbread
- Salad – Try this simple arugula salad!
- Roasted vegetables
- Tortilla chips
How to store leftovers
Store leftover chili in the fridge in an airtight container for 3-5 days. Be sure to completely cool the chili before storing. This can also be frozen in a freezer friendly container for up to 3 months. As noted before, be sure to cool completely before storing.
Quick and Easy Chili Recipe
Ingredients
- 2 lbs ground beef chuck
- 2 cups beef broth
- 1 cup Pace Chunky Salsa
- 1 16 oz can Bush's Chili Beans do not drain
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tbsp granulated sugar
- 2 tsp Better than Bouillon base
- salt and pepper to taste
Instructions
- In a heavy botttom pot, brown the ground beef chunk on medium heat until cooked through. Drain any fat from the pot.
- Season the meat with salt and pepper. Add in all of the spices and seasonings, except the sugar and bouillon paste and stir into the meat for about a 1 minute.
- Add in remaining ingredients: beef broth, salsa, beans, bouillon paste and sugar and stir until combined.
- Bring chili to a boil, cover and reduce heat to low. Simmer on low for at least 15 minutes, stirring occasionally. Taste the chili and add more salt and pepper to taste if necessary. Remove from heat and serve.
Notes
- If you want to add a little kick to your chili, add 1 tsp of cayenne pepper
- If you want more meaty chili, add in another half pound of ground beef.
- If you are not using Bush’s chili beans but are using just regular canned beans in liquid, be sure to drain the liquid first.
- Top chili with shredded cheese, sour cream and green onions or your favorite toppings.