5-Ingredient Chili with Ground Beef and Beans
A straightforward weeknight chili built on browned ground beef, sautéed onion, chili powder, canned tomatoes with green chilies, and beans. This version delivers balanced heat and flavor without complex layering or long simmering. The formula is adaptable to pantry staples and cooks in under 45 minutes, making it ideal for busy families, meal prep, or casual entertaining. Serve with classic toppings like sour cream, cheese, or cornbread.
Ingredients
- 1 pound ground beef, 80/20
- 1 medium yellow onion, diced
- 2 tablespoon chili powdercumin or smoked paprika blend1:1 or to tastealternate spice profile
adjusts heat and earthiness
Full guide → - 3 10-ounce can diced tomatoes with green chilies, undrained
- 2 15-ounce can beans, drained and rinsed
Instructions
- 1
Cook ground beef and onion in a large stockpot over medium-high heat until beef browns and onion softens, stirring frequently to break apart meat.
- 2
Drain excess grease if needed.
- 3
Add chili powder and cook for 1 minute until fragrant.
- 4
Stir in undrained tomatoes and drained beans, then bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 20 minutes.
- 6
If chili is too thin, uncover and simmer a few minutes more to reduce liquid.
- 7
Season with salt and pepper to taste and serve.
Tips
Brown beef thoroughly before adding other ingredients to build flavor foundation and ensure even cooking throughout the chili.
Use lean ground turkey or 90/10 beef to skip the draining step and reduce fat content without sacrificing taste.
Good to Know
Transfer cooled chili to an airtight container and refrigerate up to 3-4 days, or freeze up to 6 months.
Prepare through step 4 the day before; reheat gently on stovetop before serving. Flavor deepens overnight.
Ladle into bowls and top with sour cream, shredded cheddar, diced onion, cilantro, or cornbread crumbles.
Common Mistakes
Do not skip browning beef to avoid a dull, boiled flavor and watery texture.
Do not skip rinsing canned beans to avoid excess sodium and starch affecting consistency.
Do not cook chili powder longer than 1 minute to avoid bitter, burnt flavor.
Substitutions
adjusts heat and earthiness
Full guide →FAQ
Can I add more vegetables to this chili?
Yes. Diced bell peppers, celery, carrots, corn, or jalapeños can be added with the onion in step 1. Adjust cooking time if vegetables are large; aim for softness.
What if my chili is too thick or thin?
Too thick: stir in broth or water a splash at a time and simmer 5 minutes. Too thin: uncover and simmer without a lid until liquid reduces to desired consistency, 5-10 minutes.
How long can I keep chili in the freezer?
Properly stored in an airtight freezer-safe container, chili keeps up to 6 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, stirring often.