The Ultimate Easy Weeknight Chili

This is the "gold standard" chili recipe: thick, smoky, and slightly spicy, but simple enough to throw together in 30 minutes. Whether it’s game day or a rainy Tuesday, this one-pot meal is a guaranteed winner.

Prep time: 10 mins | Cook time: 20 mins | Serves: 6

Ingredients

Ingredient	Quantity	Notes
Ground Beef	1 lb (450g)	Use 80/20 or 90/10 lean
Yellow Onion	1 medium	Diced
Garlic	3 cloves	Minced
Chili Powder	2 tbsp	Adjust for heat preference
Cumin & Smoked Paprika	1 tsp each	Adds depth and "fire-roasted" flavor
Diced Tomatoes	1 can (15 oz)	Do not drain
Tomato Sauce	1 can (8 oz)	For that rich base
Kidney Beans	1 can (15 oz)	Rinsed and drained
Beef Broth	½ cup	Or water, for desired thickness

Instructions

1. Brown the Beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef and onion together. Break the meat apart with a wooden spoon until browned and the onions are translucent. Drain any excess grease.

2. Bloom the Spices: Add the garlic, chili powder, cumin, and smoked paprika. Stir for about 1 minute. Pro Tip: Searing the spices briefly in the residual oil wakes up the flavors!

3. The Simmer: Pour in the diced tomatoes (with juices), tomato sauce, beans, and beef broth. Stir well to combine.

4. Low and Slow(ish): Bring the pot to a boil, then reduce heat to low. Let it simmer uncovered for 15–20 minutes. This allows the liquid to reduce and the flavors to meld.

5. Season and Serve: Taste your chili. Add salt and pepper as needed. If you like it a bit sweeter, a pinch of brown sugar works wonders here.

   
   

The "Must-Have" Toppings

A bowl of chili is only as good as its toppings! Encourage your readers to load up on:

• Shredded Sharp Cheddar

• A dollop of Sour Cream (to cool the heat)

• Sliced Jalapeños (for a kick)

• Fresh Cilantro

• Crushed Tortilla Chips or a side of Cornbread

Storage Tip: This chili tastes even better the next day! It stays fresh in the fridge for up to 4 days or can be frozen for up to 3 months.