This is a one-pot ground beef chili built from canned beans, canned tomatoes, and a short list of spices. It takes about 15 minutes of hands-on work, then simmers largely unattended. If you need a filling weeknight dinner that reheats well for lunch the next day, this is a smart choice.
What makes this version work
Two things matter most here. First, browning the ground beef properly before adding anything else — don’t stir it constantly. Let it sit in the pan for a minute or two so it develops some color. That browned surface adds flavor you simply can’t get from gray, steamed meat. Second, the low simmer after everything is combined. Chili powder and canned tomatoes need time to mellow and blend together. A hard boil makes the tomatoes taste sharp and the meat tough. Keep the heat low enough that you see occasional bubbles, not a rolling boil, and the whole pot will taste more cohesive by the time it’s done. Ground beef is safe to eat once it reaches an internal temperature of 160°F (71°C) — it should show no pink when you break up a piece.
Shopping notes
- Canned chili beans vs. kidney beans: Canned chili beans come pre-seasoned in a spiced sauce, which adds a little extra flavor. Plain kidney beans are neutral and give you more control over seasoning. Either works — just know the difference before you open the can.
- Chili powder: In the US, standard chili powder is already a blend of dried chiles, cumin, and garlic powder. It is not pure ground dried chile. If your jar just says “chili powder” and lists multiple spices on the label, that’s the right one for this recipe.
- Ground beef fat percentage: 80/20 (sometimes labeled “chuck”) gives the best flavor here. Leaner blends like 93/7 can make the chili taste a little flat and dry. If you use a leaner grind, drain less fat after browning.
Keeping and reheating
Cooled chili keeps in a sealed container in the fridge for up to 4 days. It thickens considerably overnight as the beans absorb liquid, so add a splash of water or beef broth when reheating. On the stovetop, warm it over medium-low heat, stirring occasionally, until it reaches a steady simmer — about 5 minutes. It also freezes well for up to 3 months. Freeze in individual portions so you can thaw only what you need. Thaw overnight in the fridge rather than on the counter, then reheat as above.
What can go wrong
- Meat clumps instead of breaking up: This usually means the pan wasn’t hot enough when the beef went in, or the pan was overcrowded. Use a wide pan and break the meat into small pieces as soon as it hits the heat. A wooden spoon or spatula works fine.
- Chili tastes bland after simmering: Canned tomatoes and beans vary in saltiness. Taste the chili in the last 10 minutes of cooking, not at the start. Add salt in small amounts — a quarter teaspoon at a time — and stir before tasting again.
- Bottom of the pot scorches: This happens when the heat is too high or the pot is thin. If you smell anything burning, immediately move the pot off the heat, do not stir, and transfer the chili to a new pot — scraping the scorched layer will spread the bitter taste throughout. Skip the garnish on a burnt batch; it won’t help.
- Chili is watery after an hour: Leave the lid off or tilted for the last 15–20 minutes of simmering. The liquid will reduce and the chili will thicken on its own without any extra steps.
- Grease pooling on top: If you see a visible orange-red fat layer, spoon it off before serving. Tilt the pot slightly so the fat collects on one side and use a large spoon to skim it. This is normal with 80/20 beef and doesn’t mean anything went wrong.
Crazy Easy Chili Recipe
Ingredients
1 pound ground beef (minced beef)
1 medium white onion - chopped
1 medium green pepper (green capsicum) - chopped
1 teaspoon garlic - minced, optional- 2 cans chili beans
2 cans red kidney beans
1 can tomato - petite diced
1 teaspoon salt - pepper, and chili powder
1 cup cheddar cheese - optional, shredded- 8 pieces crackers - optional, or tortillas
Instructions
- In a large pot, brown your ground beef. Once ground beef is browned, add your onions, garlic and bell peppers and let cook together for about 5 minutes.
- Then add your beans and your canned tomatoes and your spices to taste and put the lid on and let it simmer for about 1 hour.
- Then add your optional cheese and enjoy with your crackers or tortillas on the side!
Nutrition
FAQ
Can I use ground turkey instead of ground beef?
Yes, ground turkey works as a direct swap. Cook it to 165°F (74°C) — it should show no pink at all — and expect a slightly lighter flavor. Because turkey is leaner, the chili may taste a little less rich, so consider adding an extra half teaspoon of chili powder to compensate.
How do I know when the ground beef is fully cooked?
The beef is done when there is no pink remaining anywhere in the meat and the juices in the pan run clear. For certainty, an instant-read thermometer inserted into the thickest cluster of meat should read 160°F (71°C). This takes roughly 7–10 minutes over medium heat when broken into small pieces.
Can I make this in a slow cooker?
Yes, but brown the ground beef in a skillet first and drain the excess fat before adding it to the slow cooker. Skipping that step leaves the chili greasy and the meat pale. Cook on low for 6–8 hours or high for 3–4 hours.
What to cook next
- Spicy Beef Stuffed Peppers
- Hearty Beef Kale Soup
- Hearty Beef Cauliflower Bake
- Ultimate Cheesy Beef Bake
