Simple Chili Recipe (With Beans)
An easy, hearty chili you’ll come back to every time.
There are a lot of opinions about chili, especially where I’m from. I grew up in the South, where people will argue all day long about one thing: Should chili have beans or not? And honestly? I’ve made it both ways.
But this version, this is the one I always come back to because it’s simple, hearty, and always hits.
It’s the kind of meal you can throw together without overthinking, let it simmer, and know your family is going to love it. No stress. No complicated steps. Just real, good food.
Why You’ll Love This Chili
- It’s made with simple pantry ingredients
- It’s filling and high-protein
- It works on the stove or in the crockpot
- It’s perfect for busy days, cold nights, or feeding a crowd
- And most importantly, it’s reliable
This is the kind of recipe that becomes part of your rhythm as a homemaker. The kind you don’t need to look up after the third time making it.
Ingredients
- 2 lbs ground beef
- 1 onion, diced
- 1 jalapeño, diced (remove seeds for less heat)
- 1–2 tbsp oil
- 1 can tomato sauce
- 1 can pinto beans, drained
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 can chili beans (with sauce)
- 1/2 cup stock (beef or chicken)
Seasonings
- Salt and pepper (to taste)
- 1 tsp cayenne
- 2-3 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
For Thickening (Optional but Recommended)
- 1/4–1/2 cup masa harina
- Water (to make a slurry)
How to Make This Chili
1. Brown the meat
In a large pot, heat oil over medium heat. Add the ground beef, onion, and jalapeño. Cook until the beef is browned and the onions are soft.
Drain excess grease if needed.
2. Add everything else
Pour in the tomato sauce, all the beans, and the stock. Stir to combine.
3. Season it
Add salt, pepper, cayenne, chili powder, cumin, and paprika. Mix well.
4. Let it simmer
Reduce heat to low and let it simmer for about 1 hour, stirring occasionally.
This is where the magic happens—everything blends together, and the flavor deepens.
5. Thicken with masa slurry
About 5 minutes before serving, mix 1/4–1/2 cup masa harina with water to create a smooth slurry. Stir it into the chili and let it cook for a few more minutes until thickened.
This step gives the chili a richer texture and a subtle depth that makes it feel complete without adding anything complicated.
Crockpot Option
After browning the meat, transfer everything to a crockpot and cook on low for 4–6 hours.
Stir in the masa slurry during the last 5–10 minutes before serving.
Tips to Make It Even Better
- Want it thicker? Add more masa slurry or simmer uncovered
- Want it spicier? Add extra jalapeño or cayenne
- Want it milder? Skip the jalapeño and reduce cayenne
- Want no beans? Leave them out—it still works
Topping Ideas
- Shredded cheese
- Sour cream
- Green onions
- Avocado
- Crushed tortilla chips
A Simple Way to Make It Go Further
This chili is perfect on its own, but it’s also one of those meals that can easily turn into something more.
If you have leftovers, or you just want to make dinner feel a little more fun, this is the kind of chili that works perfectly for a chili dog bar. It’s simple, customizable, and an easy way to feed a group without overcomplicating things. I put together a full guide with everything you need—toppings, setup ideas, and how to make it work for a crowd.
Sometimes the goal isn’t to do more; it’s just to take what you already have and use it well.
Read more here: How to Set Up a Chili Dog Bar for a Crowd
