This classic, no-fuss chili takes only a few minutes to put together before you can leave it to simmer for a while. It’s made entirely with pantry staples, so you won’t need to hunt for fancy ingredients or spend too much time in the kitchen. Everything comes together easily, and with just 15 to 20 minutes of hands-on prep, you can let it simmer away while you focus on other things. Simple, satisfying, and no extra fuss!
Want a delicious side to go with your chili? Try our Flaky Old Fashioned Biscuits or Mom’s Quick Buttermilk Cornbread.
Why Our Recipe
- A chili that’s easy to put together using pantry staples to keep everything easy with absolutely no-fuss.
- Requires just 15 to 20 minutes of hands-on prep before letting it simmer to perfection.
- Crushed tortilla chips are used as a thickener, and the rest of the bag makes a perfect side for dipping.
This is a stove-top chili that only takes a few steps to put together. You’ll brown the meat before adding the other ingredients and leaving it to simmer for about 45 minutes. We use crushed tortilla chips to thicken it up. Not only do they give the chili the perfect texture, but the rest of the bag is great for dipping on the side—talk about a win-win! Whether you’re cooking for a weeknight dinner or feeding a crowd on game day, this recipe delivers bold flavor with minimal effort, making it one you’ll want to keep coming back to.
Ingredient Notes
- Ground beef: Ground beef is a classic option for chili, but you can also use cubed beef stew meat for a chunkier chili. And if you want a lighter option, ground chicken or turkey also work great!
- White Onion: You can also use yellow onion. Just be sure to dice it nice and small so it cooks evenly.
- Garlic: Fresh garlic is always best, but if you’re out, no worries—1/2 teaspoon of garlic powder per clove will do the trick.
- Chili Powder: Grab a good chili powder for the best flavor. They aren’t all built the same! They also have different flavors of chili powder if you want to switch things up.
- Cumin: Brings a Tex-Mex vibe. It’s a must!
- Red Kidney Beans: Don’t forget to rinse and drain those beans to keep things from getting too salty. You can swap them with black beans or pinto beans if that’s more your style.
- Diced Tomatoes: Regular diced tomatoes are great, but if you want to amp up the flavor, try fire-roasted ones.
- Diced Green Chiles: These add a mild kick without making the chili too spicy. If you like things hotter, go for diced jalapeños instead.
- Tortilla Chips: Crushed tortilla chips are the secret to thickening this chili naturally. You can even use the flavored ones like lime or nacho cheese. And don’t forget that serving your chili with chips to dip in is always going to be a great choice!
- Toppings: Optional, but trust me—you’ll want them! A bowl of chili always screams for some toppings!
Toppings
Chili is delicious on its own, but let’s be honest—it’s even better when loaded up with toppings! Some of the classic go-tos include sour cream, shredded cheese, chopped chives, fresh cilantro, and diced onions. You can also try topping your chili with sliced jalapeños for an extra kick, or add some sliced avocado for a little creaminess.
Chili Potato Bar
If you’re feeding a crowd, consider turning your chili into a baked potato bar! Serve it over baked potatoes and let everyone pile on their favorite toppings. Other topping ideas for your baked potato bar could include crispy bacon bits, green onions, and even hot sauce for those who like extra heat.
Slow Cooker Option
If you want the chili to be even more hands-off, you can also cook it in a slow cooker! You will still cook everything on the stovetop as directed, but then transfer the chili to a slow cooker to simmer. You can cook it on high for an hour, but if you want to leave it for longer, be sure to set the crock pot on a low heat.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to seven days.
Freeze leftover portions in an airtight container or resealable plastic freezer bag for up to 3 months. Thaw in the refrigerator overnight. For easy meal prep, freeze in individual portions.
Reheat portions in the microwave on high in 30-second increments.
Reheat on the stovetop in a pot over medium heat, stirring occasionally, until warmed through, about 10-15 minutes.