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Home / Blog / Quick and Easy Chili Recipe: Your Go-To Guide

Quick and Easy Chili Recipe: Your Go-To Guide

November 1, 2021 · Speshyl · 6 Comments

This article may contain affiliate links, from which I receive a small commission as an Amazon Associate.

Jump to Recipe·Print Recipe·5 from 3 reviews

This simple and classic chili is packed with spices, and is the perfect slow cooking, one pot meal on a cool evening.

A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos. A turquoise Staub dutch oven filled with chili in the upper right hand corner.

If you ever wished for a set it and forget it recipe, this is a good one that you can count on. Chili always makes me think of cooler weather and cozy nights in. It’s made in one pot, so excessive dishes won’t be an issue, and most of the work is done in the first fifteen minutes of cooking.

This dish is packed with spices, but you can always adjust the heat to your liking. Add more chili powder and red pepper flakes if like things extra spicy, or use less of each if you’re sensitive to heat. Toppings can also help cut the heat of your chili, especially dairy such as sour cream & cheese. This is a dairy free recipe, so those toppings are always optional.

Simple, Classic Chili Recipe Video Tutorial

Lets Make This Simple, Classic Chili

Here Are The Ingredients We’ll Need:

  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, small dice
  • 1 red bell pepper, small dice
  • 3 garlic cloves, sliced thin
  • 1 lb ground beef, 80/20
  • 2 teaspoons kosher salt, diamond crystal
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dark brown sugar
  • 1 teaspoon red pepper flakes
  • 1 15 ounce can red kidney beans
  • 1 14 ounce can tomato puree
  • 1 14 ounce can fire roasted tomatoes
  • 1 tablespoon worcestershire sauce

Optional Toppings:

  • scallions
  • cheddar cheese
  • sour cream
  • cilantro
  • fritos chips

You can substitute ground chicken or ground turkey for the ground beef in this recipe, however be careful with overcooking that protein.Chicken and turkey have less fat than beef so it may come out drier if cooked too long. Simmer for only 30 minutes after browning the meat if you choose to use these alternatives.

A Staub dutch oven filled with chili and a wooden spoon engraved with "the daily speshyl" sticking out.
A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos.

Instructions

  1. Pour vegetable oil into a dutch oven and heat over a medium high flame.
  2. Sauté onions and red bell peppers in the pot for 3-5 minutes, until they start to become translucent. Then make a small space in the center of the pot and add the garlic, cooking until fragrant. About 30 seconds.
  3. Add ground beef to the pot and break up with a wooden spoon. Brown the meat about 80% of the way and then add in spices (chili powder, smoked paprika, cumin, brown sugar, and red pepper flakes). Continue cooking until the rest of the meat is browned.
  4. Pour in kidney beans, tomato puree, fire roasted tomatoes, and worcestershire sauce. Mix to combine and bring to a boil.
  5. Reduce to a simmer, cover, and cook for 1 hour. After an hour, remove the lid and cook for another 30 minutes. If at any time the chili starts to look dry, add 3/4-1 cup of water. 
  6. Top with toppings of your choice, and enjoy!
A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos.

Frequently Asked Questions About Preparing Chili:

How can you tone down chili that is too spicy?

It’s all about the toppings, baby! I love adding sour cream, cheddar cheese, herbs, and fritos to my chili. The sour cream definitely cools it down and brings a good balance.

What do I do if my chili is too watery?

Reduce, reduce, reduce! Don’t be afraid to leave your chili on the stove, uncovered, for longer than the time mentioned. The longer it stays on the stove, the more liquid evaporates & the thicker your chili becomes.

What do I do if my chili is too dry?

Add water! If you find that your chili is too dry and thick for your liking, add in a cup of water and mix it up.

Can you freeze cooked chili?

Absolutely! I put my cooled prepared chili into a gallon sized Ziploc freezer bag and flatten it out before sealing so that it takes up minimal space. Then I throw it right in the freezer. It will stay good for up to 6 months.

What can I do with leftover chili?

There are so many things to do with leftover chili! My favorite things to do would probably be to drizzle it over nachos and top with different toppings like avocado and jalapeños, or to stuff it into tacos and quesadillas.

Print
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A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos.

Simple, Classic Chili Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Speshyl Smith
  • Total Time: 1 hour 45 minutes
  • Yield: 4–6 servings 1x
Print Recipe
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Ingredients

Units Scale
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, small dice
  • 1 red bell pepper, small dice
  • 3 garlic cloves, sliced thin
  • 1 lb ground beef, 80/20
  • 2 teaspoons kosher salt, diamond crystal
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dark brown sugar
  • 1 teaspoon red pepper flakes
  • 1 15 ounce can red kidney beans, drained
  • 1 14 ounce can tomato puree
  • 1 14 ounce can fire roasted tomatoes
  • 1 tablespoon worcestershire sauce

Optional Toppings:

  • scallions
  • cheddar cheese
  • sour cream
  • cilantro
  • fritos chips

Instructions

  1. Pour vegetable oil into a dutch oven and heat over a medium high flame.
  2. Sauté onions and red bell peppers in the pot for 3-5 minutes, until they start to become translucent. Make a small space in the center of the pot and add the garlic, cooking until fragrant. About 30 seconds.
  3. Add ground beef to the pot and break up with a wooden spoon. Brown the meat about 80% of the way and then add in spices (chili powder, smoked paprika, cumin, brown sugar, and red pepper flakes). Cook until the rest of the meat is browned.
  4. Pour in kidney beans, tomato puree, fire roasted tomatoes, and worcestershire sauce. Mix to combine and bring to a boil.
  5. Reduce to a simmer, cover, and cook for 1 hour. After an hour, remove the lid and cook for another 30 minutes. If at any time the chili starts to look dry, add 3/4-1 cup of water. 
  6. Top with toppings of your choice, and enjoy!
  • Cook Time: 1 hour 45 minutes

Did you make this recipe?

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Comments

  1. Donna says

    November 2, 2021 at 6:44 pm

    Hi Speshyl, This looks good! Adding it to my fall/winter list of soups, stews, and such. This will be my new Chili to try 😃.

    Reply
    • Speshyl says

      November 10, 2021 at 11:12 pm

      Hi Donna, I can’t wait for you to try it 🤗 Thank you for checking it out!

      Reply
      • Donna says

        December 9, 2021 at 3:44 am

        Hi Speshyl, Tomorrow is chili day and I will let you know how it turns out. I am sure it will be delicious!

        Reply
        • Donna says

          December 11, 2021 at 12:17 am

          I made the Chili yesterday and it is delicious! I really enjoyed the different flavors that came through and had it over rice. Today I’ll have it topped with cheddar cheese, sour cream, and Fritos. Yum, looking forward to it! It’s different from a more traditional Chili, but good nonetheless. As my mother would say, “it’s good for a change.” Adding it to my soups and stews rotation. What to try next? Be Blessed!!! =:)

          Reply
          • Donna says

            December 14, 2021 at 12:32 am

            Hi Speshyl, My leftovers topped with cheddar cheese, sour cream, cilantro, and Fritos…was amazing! Looking forward to making this again. Donna =:)…

  2. Donna says

    December 29, 2021 at 9:51 pm

    Hi Speshyl! It’s raining here and I am about to make your chili recipe again… =:)… Question, how do you think ground chicken or turkey would work with this recipe?? Thanks!

    Reply

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Welcome To The Daily Speshyl

Speshyl Smith is a Michelin Star trained chef and an Institute of Culinary Education graduate (graduating with highest honors). Speshyl is based in New York City and works as an in-home Personal Chef to a high profile family, and cooking for private dinner parties; & a Food Blogger, sharing recipes and kitchen techniques with her online community of 50,000+ foodies across all social media platforms. Read More…

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A Staub dutch oven filled with chili and a wooden spoon engraved with "the daily speshyl" sticking out.
A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos. A turquoise Staub dutch oven filled with chili in the upper right hand corner.
A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos.
A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos.
A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos.
A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos.
A white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos.
A turquoise Staub dutch oven filled with chili in the upper right hand corner next to a white bowl filled with chili, topped with sour cream, cheddar cheese, scallions, cilantro, and fritos.