Easy Ground Beef Chili Recipe That’ll Make Your Slow Cooker Jealous

You want dinner on the table fast, but you’re not about to settle for bland, boring food. Good news: this easy ground beef chili is hearty, full of flavor, and takes less effort than losing your TV remote.

You can throw this all together using pantry staples. The toughest part is probably opening a can (please, use a can opener—not your teeth).

Whether it’s a chilly night or you just want something satisfying after a long day, this chili’s got you. There’s protein from ground beef, a little kick from chili powder, and enough beans to make you feel like you’re eating responsibly.

If you can chop an onion and turn on your stove, you’re halfway there. The rest is honestly pretty painless.

Equipment

To make this chili, you’ll need some basic kitchen gear. No fancy gadgets or wizard wands required—just the stuff you probably already own.

Here’s your trusty chili-making team:

• Large pot or Dutch oven: This is where all the chili magic happens. Go for one that’s deep and sturdy, so you don’t end up with chili splatter everywhere.
• Wooden spoon or spatula: Perfect for stirring everything together and making sure nothing sticks to the bottom. Burnt chili is not a vibe.
• Measuring cups and spoons: For those who like a little order in their chaos. These help you get the right balance of spices and liquids.
• Cutting board and sharp knife: You’ll need these to chop onions, garlic, and any other veggies. Crushing them with your hands? Not the move.
• Can opener: Most chili recipes use canned tomatoes, beans, or other goodies. Wrestling cans open with a butter knife is possible but not advisable.

Optional but helpful:

• Colander: If you want to drain canned beans before adding them to the pot.
• Apron: Chili making can get messy, and hey, fashion matters.

Here’s a simple table for a quick look:

Get these tools together before you start. Pretend you’re on a cooking show—even if your only audience is the family cat.

Ingredients

Ready to make chili your family will cheer for? Here’s what you need to wrangle up:

You can swap the ground beef for turkey if you’re feeling wild. Or add more beans for extra fiber.

If you want your chili hotter than a summer sidewalk, give that cayenne a little more love. Chop, measure, and line up your ingredients like a reality TV chef.

For extra tips and chili inspiration, check out this classic homemade chili recipe.

Instructions

• Heat a large pot over medium heat. Toss in the ground beef and break it up as it cooks.
• Stir until it’s no longer pink and pretend you’re a pro chef in front of an imaginary camera.
• Add chopped onions. Cook until the onions go from “crunchy sadness” to “soft and golden.”
• Dump in the canned tomatoes, beans, and corn. Stir well—make sure to admire your stirring skills at least once.
• Sprinkle in your chili powder, cumin, salt, and any other spices you like. Mix thoroughly.
• If anyone asks, act like your secret ingredient is “love” (but it’s really just chili powder).
• Bring the chili to a gentle simmer. Reduce the heat and let it bubble for 15-20 minutes.
• Try not to eat it all right out of the pot.
• Taste and adjust seasoning if needed. Serve hot in bowls—bonus points if you top it with cheese or sour cream without dropping the whole container in.
• High five yourself for making a meal that took less time than finding a matching pair of socks.

What Matters Before You Start

If you can brown ground beef without setting off your smoke alarm, you’re already winning. Chili is friendly to beginners and forgiving to everyone.

You don’t need fancy skills or a culinary degree. A few pantry basics and a little patience are all it takes.

Now, bring your sense of adventure (and maybe a fire extinguisher) because you’ll be using a pan. And yes, that’s “chili powder”—not “chilly powder.” The first makes your chili delicious, the second just makes you cold.

For extra tips, check out clear and easy guides like the ones at Allrecipes and The Novice Chef.

Frequently Asked Questions

Beans, slow cookers, shortcut secrets, and what happens if you get creative with your pantry—these are the kinds of chili questions that keep cooks awake at night. Here’s the practical scoop you need to cook chili with confidence, whether you’re a rule-breaker or a recipe-follower.

What’s the deal with beans in chili—friend or foe?

The classic Texas approach is “no beans allowed,” but for most people, beans add heartiness and fiber. Go ahead and toss them in if you want a chunkier, budget-friendly chili.

There’s no chili police (yet). If beans scare you, it’s fine to leave them out and pretend you’re in a cowboy movie.

Can I just chuck everything in a slow cooker and hope for the best with my chili?

Yes, you can. If your dream is a “set it and forget it” meal, a slow cooker is your best friend.

Toss in ground beef, beans, tomatoes, chili powder, and whatever else you have, then walk away for a few hours. Your kitchen does the work while you catch up on your shows.

Need more tips? Check out this easy method for slow cooker chili.

Underrated Tricks That Take Chili From Average to Awesome

Ever wonder why some chili just tastes… better? There’s this little magic that happens when you sneak in a dash of something unexpected—like cocoa powder or a splash of coffee.

Some folks are all about Worcestershire sauce or smoked paprika. If you’re curious, try adding just one at a time and see what happens. But really, don’t start tossing in chocolate syrup or pumpkin spice unless you’re feeling wild.

How Simple Can Chili Get and Still Be Chili?

If you’re not in the mood for a big production, chili can be shockingly simple. Ground beef, canned tomatoes, chili powder, and some beans—honestly, that’s enough for most people.

Just toss it in a pot, let it cook, and you’ve got something warm and hearty. It’s not fancy, but it fills you up and hits the spot.

Making Chili That Actually Tastes Good (Without a Slow Cooker)

First off, brown your beef—trust me, it matters. There’s just something about that extra flavor you get from a good sear.

Chop up some onions and garlic, throw them in, and give it all a stir. Then, in go the tomatoes, beans, and whatever spices you’ve got handy (chili powder, cumin, paprika—go with your gut).

Let it simmer for a bit so everything melds together. If you need a quick guide, here’s a straightforward method for ground beef chili on the stove.

Do You Really Need Fancy Ingredients for Chili?

Your pantry staples are honestly enough. Grab those canned tomatoes, dried spices, beans, and ground beef if you have them.

You won’t really miss the truffle oil or imported peppers—unless you’re itching to make chili night feel a bit fancier.

Sometimes, simple is just right. Especially when you’re short on time or just not in the mood to fuss.