This Family Favorite Chili is made with hearty ingredients and simple flavors. It’s budget-friendly and perfect for a quick and easy meal.
There are some recipes that are just perfect for family dinners. This Family Favorite Chili is one of them – it’s hearty, flavorful, and loved by everyone. Whether you make it on a cold winter night or even during the summertime, this chili is always a hit.
This is my easy ground beef chili with beans and tomatoes, the recipe I grew up calling ‘chili,’ and it never fails a hungry crowd. It’s filled with tomato-ey, spicy goodness that will satisfy even your pickiest eaters. It’s great on its own or as a topping for a hot dog fresh off the grill.
Now, before somebody starts explaining that this is not “real” chili, I just want to say that I know that. I understand that “real” chili does not contain any beans or tomatoes.
However, there’s a whole big world of cooks out here, and we all have different ideas about recipes. That’s why I haven’t called this recipe Real Texas Chili. Or Authentic Texas Chili. Or anything remotely like that. Just so we’re clear.
This is my own version of chili, and it bears no resemblance whatsoever to chili cooked by authentic cowboys, trail bosses, or others associated in any way with Texas. Whew!
— This post was originally published on March 19, 2013. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 2 Hours, 10 Minutes
Servings: 8
Primary Ingredient(s): Ground beef, green pepper, onion, garlic, tomatoes, beans, herbs and spices
Skill Level: Easy
Ingredient Notes for Easy Ground Beef Chili
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- Ground Beef (I prefer chuck (or 80-20) ground beef because it has more flavor than lower fat hamburger meat. Choose whatever fits your budget best.)
- Green Pepper, Onion, and Garlic (These veggies add terrific flavor to your chili. Increase or decrease any of them as you like.)
- Pinto Beans (Lots of cooks use red kidney beans for chili, but I just prefer pintos. You can even double or triple the amount of beans to stretch the recipe further. To make the recipe super inexpensive, consider cooking dried pintos to use in your chili.)
- Spices (I’ve specified the spices we like best. They’re all fairly inexpensive and may cost even less if you purchase them from the “ethnic” foods section.)
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Family Favorite Chili
- In a large deep pot or Dutch oven, brown the beef over medium-high heat. Remove the browned beef from the pan and set it aside to drain.
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- In the same pan, add the olive oil, green pepper, onion, and garlic. Cook, stirring frequently, until just tender.
- Return the drained beef to the pan.
- Add the tomatoes, beans, tomato paste, and water. Stir well.
- Add the seasonings. Stir well.
- Bring to the boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 1/2 to 2 hours or more.
- Serve with garnishes of sour cream, cheese, cilantro, and Tabasco.
How to Serve
This is one of those recipes that works just as well for a casual weeknight dinner as it does for game day or a potluck.
Serve it hot, straight from the pot, with plenty of toppings so everyone can fix their own. Shredded cheddar cheese, diced onions, sliced jalapeños, sour cream, and saltine crackers are all classic choices.
It’s an excellent topper for chili dogs, and it turns a baked potato into a hearty, stick-to-your-ribs meal. Plus, it makes a fine topping for fries and nachos, too.
On the side, keep things simple with a skillet of cornbread or my Alabama Fire Crackers! And if you’re serving this chili to guests, don’t forget that it tastes even better after it’s had a little time to sit, so it’s ideal for making ahead.
Storing Leftovers
Leftover chili stores very well in the refrigerator for about three days. You can also freeze it for up to three months. I often freeze it in single servings to thaw for a quick, filling lunch.
Questions About Family Favorite Chili
Texas chili traditionally does not include beans or tomatoes and relies heavily on dried chiles for its flavor. This recipe is a classic American-style chili made with ground beef, tomatoes, and beans, the kind many of us grew up eating and still reach for when we want something hearty and familiar.
I prefer an 80/20 ground chuck for chili because of its higher fat content. After all, fat equals flavor. If you insist on using leaner beef, be aware that your finished chili won’t not be quite as rich.
Well, of course you can change the spice level, but doing so will change the flavor. If you want very mild chili, reduce the chili powder slightly without removing it entirely, since that’s what makes chili, chili. Removing it completely will result in some sort of ground beef stew that isn’t chili at all. For more heat, add a pinch of cayenne or crushed red pepper.
More Recipes You’ll Like
Easy Chili Verde
White Chicken Chili
Vegetable Chili
Quick and Easy Chili
Have a question or thought to share?
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Recipe
Family Favorite Chili
Ingredients
- 1 ¼ pounds ground beef (80/20 ground chuck preferred)
- 1 tablespoon olive oil
- 1 large green pepper chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 30 ounces canned diced tomatoes with their juice (2 cans)
- 30 ounces canned pinto beans drained and rinsed (2 cans)
- 2 tablespoons tomato paste
- 1 cup water
- 1 ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons chili powder
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oregano
- 1 ½ teaspoons cumin
Garnishes:
- Sour cream
- Grated cheese
- Chopped cilantro
- Tabasco
Instructions
- In a large deep pot or Dutch oven, brown the beef over medium-high heat. Remove the browned beef from the pan and set it aside to drain.1 ¼ pounds ground beef
- In the same pan, add the olive oil, green pepper, onion, and garlic. Cook, stirring frequently, until just tender.1 tablespoon olive oil, 1 large green pepper, 1 large onion, 3 cloves garlic
- Return the drained beef to the pan.
- Add the tomatoes, beans, tomato paste, and water. Stir well.30 ounces canned diced tomatoes with their juice, 30 ounces canned pinto beans, 2 tablespoons tomato paste, 1 cup water
- Add the seasonings. Stir well.1 ½ teaspoon salt, ½ teaspoon ground black pepper, 2 tablespoons chili powder, ¼ teaspoon red pepper flakes, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon dried oregano, 1 ½ teaspoons cumin
- Bring to the boil, then reduce the heat to maintain a slow simmer. Cover and cook for 1 1/2 to 2 hours or more.
- Serve with garnishes of sour cream, cheese, cilantro, and Tabasco
Notes
- I prefer 80/20 ground chuck for this recipe. Leaner ground beef can be used, but the chili won’t be quite as rich.
- Allowing the chili to simmer for at least an hour gives the spices, tomatoes, and beef time to fully blend and develop a deeper, more balanced flavor while creating a thicker, heartier texture.
- Leftover chili can be stored in an airtight container in the refrigerator for up to three days and reheated gently on the stovetop or in the microwave until heated through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
It is snowing here and I just got a pot on to simmer. We are having taco salad for supper.
That sounds delicious, Pat. I haven’t made taco salads in quite a long time. We’re overdue for some :-)
This is too real chili! There are as many chili recipes and types as there are pasta recipes. I think of it like bbq. Tennessee bbq, Texas bbq, and Memphis bbq are all different, but just as equally deserving of the title bbq (unlike the New England version of bbq which is nothing but hamburgers and hotdogs). Chili with beans and tomatoes may not be Texas Chili, but just as deserving of the title Chili. AND, all of this from someone that just did a post on Texas chili without beans!
Now, barbecue is a touchy subject among Southerners for sure. Everyone has his or her own way of doing it and there are as many recipes for the sauce as there are cooks making it. Real or not…this is just our favorite bowl of chili. I do still want to try my hand at making a “Bowl of Red” one day!
You’re telling me! With a mom from southern Georgia, a dad from northern Alabama and with us living in Texas for the better part of two decades, barbecue can bring on a full-fledged Hatfield v. McCoy hissy fit in my family. In the end, I’ll eat any of it as long as it tastes good. Same with chili. I love really good chili without tomatoes and beans; my years in Texas make it my preference. But, as others have mentioned, even in Texas you get chili with beans and tomatoes (we just don’t like to talk about it!) Your chili looks just about as good as any other, Texas or not.
This looks great to me!! (no matter what you call it)
It’s our favorite. More beans and veggies than meat, really. And seasoned just the way we like it.
I love chili in ALL its forms – Texas style, with beans, cincinnati style – you name it! My fave has a little unsweetened cocoa powder and black beans in it – definitely NOT “traditional” but definitely good!
I love chili, too, Nancy. Even though it’s not authentic, it’s one of the most soul-warming things you can make on a cold day.
A woman after my own heart :) I love my chili with kidney beans, though my husband’s digestive tract can’t handle the green pepper :-( This looks delicious!
Amanda – I find that the red, yellow, and orange peppers are just as good and seem to be easier to handle for folks with sensitive digestion. Just an idea.
Daughter has an allergy to green pepper. But at a party all the dips were in different colors of peppers. So she had a potato chip that she dipped in a yellow pepper. Attractive display but she had to leave the party because of her reaction to get her meds. She’s also allergic to pork so cooking is a real challenge.
This recipe would still be very good without the green peppers. You might give that a try.
yet again we are going to have some cold days this week & nothing sounds better than your chili recipe! YUM!
It’s cold here, too! I just might have to make another pot full of this chili for dinner.
Looks like real chili to me! And I would love to have some to warm me up in this freezing Boston weather right now… Happy spring! :)
Wish I could ship a bowl full right up to Boston for you.
This chili is real enough to me, and it sounds absolutely fantastic!
Thanks Dara. It’s real enough for us, too :-)
We’re still cold and snowy here…boo-hoo. Perfect for chili, no matter what you name it! Love this, Lana!
Thanks Brenda! All our trees and some flowers are in bloom and then this morning…again…it’s freezing!! I’m so ready to see the backside of winter.
What a great post, Lana! Funny, entertaining and yummy!
Thanks so much!
Ok, just so that everyone will know, this is about the same as the chili on which we were raised. We did not sprout horns in the middle of our foreheads, nor suffer any other horrible curse. We ate it, we loved it, we still do. And, if there is cornbread in the near vicinity, the circle of love is complete. Ahhhhhh.
Miss P
Oh yes, cornbread just about makes it perfect!
I’m from Texas and you can call it chili if you like, I gotcher back. I never thought I’d live to see the day where *some* of my fellow Texans got to be so snobbish and uptight that they raked someone over the coals because they defined a simple dish differently than how they think it should be. It’s a matter of taste, that’s all…and speaking of such, I prefer KC BBQ to Texas style. N. Carolina style is good for a change-of-pace. A lot of things ARE bigger in Texas, but sometimes I think the egos are TOO big.
Me? I don’t put beans in MY chili but I like to put chili in my beans, go figger.
So glad to know I’ve got a real Texan watching my back! I guess we should think of something else to call this type of stew with beans and chili and then everybody would be happy :-)
I missed the water amount in the recipe. Can you tell me how much water to add? Thanks
I add about a cup. Just depends on how thick you want the chili. Add a little bit at a time until you get the thickness you like.
Now I want chili and cornbread for dinner:)
Sounds good to me!
Looks like a perfect weeknight meal.
Weekday…weekend…we love it any time!
looks delicious! I think we may get rain later in the week and this would sure be yummy if we do :)
Perfect for a chilly, rainy day Diane!
When I was growing up in south Texas we ate more beans than meat. Meat was expensive. I mostly grew up on deer meat. I have cooked a lot of chili and a lot of beans over the years and would suggest that both would benefit from seasoning with coriander, cumin, chili powder and cayenne to taste. Nuff said. God bless chili and those that cook it.