Easy Beef Chili
Sunday was the perfect Michigan fall day. Church, followed by a hike in the crunchy leaves, and this easy beef chili recipe simmering on the stove. I have to admit, I used to not be a big chili fan, but this recipe changed my mind. It’s based on my father-in-law’s recipe with a few little tweaks I’ve made along the way.
This beef chili recipe is best to make on a weekend as it needs to simmer for about 4 hours. I promise it’s worth the wait. Bonus – it freezes really well and leftovers the next day are even better.
Even though it cooks for a long time this recipe is really easy. The pickled banana peppers are the secret ingredient!
We like to top ours with shredded cheese and sour cream. Cornbread is a must too! Although tortilla chips crumbled on top will do in a pinch as well.
Easy Beef Chili
Ingredients
- 2 lbs ground beef
- 2 yellow onions diced
- 2 red peppers diced
- 2 14.5 oz cans diced tomatoes
- 2 14.5 oz cans tomato sauce
- 2 14.5 oz cans stewed tomatoes
- 1 12 oz jar banana peppers drained, and diced
- 1 15 oz can black beans
- 1 15 oz can light kidney beans
- 1 15 oz can dark kidney beans
- 1 1/2 tbsp chili powder
- 1 tbsp sugar
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp salt
Instructions
- Brown ground beef, onions, and red peppers until fully cooked and vegetables are softened.
- Drain fat.
- Add tomatoes, tomato sauce, spices, Pepperoncini.
- Add beans and their liquid.
- Let simmer for 4 hours semi- covered.
- Top with sour cream and cheese – enjoy!
Nutrition
This beef chili recipe is easy to adjust the spiciness level. You can easily up the chili powder or cayenne. Or even top with hot sauce when serving. This level of spice is perfect for my kids, but the Mr. likes to kick it up a bit with some added hot sauce at the end.
Try some of my other favorite cozy fall meal ideas –
Hi Kelly! I made your chili, and it was a total hit with my family! The flavor was excellent! Thank you for the great recipe!
oh I’m so glad you liked it!
Your ingredients don’t list onions or red peppers. How much do you put in? Thanks
Hey thanks for telling me! Just fixed the recipe. 2 onions, 2 peppers :)
Kelly, I copied and pasted the recipe…thanks! Here’s another easy peasy one you might like. It’s really more like chili than soup. The Ranch Seasoning is a tasty addition. I keep an 8-oz. Jar of it in my pantry.👍🏻
Taco Soup
1 lb. ground beef
1 pkg. taco seasoning mix (such as Lawry’s)
1 pkg. ranch salad dressing & seasoning mix (Per Hidden Valley, a 1-oz. pkg. = 3 T.)
1 can of whole kernel corn
1 can of pinto beans
1 can of red kidney beans (or black beans)
2 cans of diced tomatoes
1 can of Rotel tomatoes (I like mild)
Place corn, pinto beans, kidney beans, diced tomatoes and Rotel tomatoes in a large pot or dutch oven and begin cooking on medium heat.
Place ground beef in a skillet, sprinkle with garlic salt, and cook until no longer pink.
Drain fat from meat, then return it to your skillet.
Add taco seasoning mix and ranch seasoning mix to the ground beef; mix well.
Add ground beef mixture to the vegetable pot and simmer (with the lid on, stirring occasionally) for 30 minutes.
Serve with tortilla chips or corn chips. Optional toppings: shredded cheese, onions, cilantro and/or sour cream.
FYI…
I sauteed some onion and garlic with the ground beef. It’s easier for me to “drain” the fat from the meat by tilting the pan and soaking the fat up with paper towels.