Ingredients & Substitutions
Here I explain the best ingredients for my quick and easy chili recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Chili
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Ground Beef – I prefer 85/15 grass-fed beef, but any ground beef works. You can swap in ground turkey, chicken, or sausage. If you want a pork option, try my chile verde instead! Beans – I went with a mix of black beans and pinto beans, but kidney beans are good, too. If you’ve got extras, whip up my 3 bean salad! Olive Oil – For sautéing. Any heat-safe oil, like avocado oil, works great. Aromatics – White onions and garlic. If you want to make this chili recipe extra easy and skip sauteing them, swap in a tablespoon of onion powder and 2 teaspoons of garlic powder. Fresh tastes better, though! Tomatoes – Diced tomatoes for the base and a little tomato paste for a concentrated punch. You can use fire-roasted tomatoes for extra flavor, or replace the tomato paste with about 2 cups of tomato sauce. Green Chiles – For a mild kick. Feel free to skip them for less heat, or toss in jalapeños for more heat. Beef Broth – The beans make this homemade chili super thick, so I added broth to thin it out a bit. Reduced-sodium beef broth works best, but chicken broth or bone broth will do the trick, too. Worcestershire Sauce – My little secret ingredient! It adds a rich umami flavor with just a hint of sweetness. I like this gluten-free brand. Spices – Chili powder (the most important ingredient for that classic chili recipe taste!), ground cumin, dried oregano, sea salt, black pepper, and an optional bay leaf. Note that U.S. chili powder is actually a blend of spices, so if you’re elsewhere in the world, you might need less if it’s purely chilies. For a smoky kick, toss in some smoked paprika, too!
Check if you need to drain the beef. I usually don’t when I use 85/15 ground beef, but you might need to if you use 80/20. Drain the beans, but not the tomatoes and chilies. Draining the beans ensures the best texture and prevents your chili from being too salty, but you actually need the liquid from the canned tomatoes and chilies to get the right liquid ratio. Adjust the spice level to your taste. I use 4 tablespoons (1/4 cup) of chili powder, which might sound like a lot! I think it’s perfect. Feel free to adjust if you want it milder or spicier — just remember less chili powder will be a bit less flavor, too. If you really want to turn up the heat instead, swap in hot chili powder, add 1/2 tablespoon of hot pepper sauce, or toss in some cayenne pepper. Did my chili recipe turn out too spicy for you? Tone it down with sour cream, shredded cheese, or avocado (or if you’re like me, all of the above!) when serving it.
Toppings – I like to top it with Mexican cheese blend (but cheddar is great, too), sour cream, avocado, and fresh cilantro (try green onions if you’re not a fan). My baked tortilla chips also taste amazing crumbled on top. Cornbread – You can’t go wrong with my almond flour cornbread. Salad – Try my Tex-Mex-inspired salads, like taco slaw or avocado corn salad. Or make my taco salad without the beef, since you’ll be serving it with beef chili anyway! Potatoes – Pile it over roasted potatoes or French fries for an even more comforting vibe. You can also stuff it inside sweet potatoes or make air fryer baked potatoes while my easy chili recipe simmers on your stove.
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