Description
This easy chili recipe is a hearty and flavorful meal made with just six simple ingredients. It features lean ground beef simmered with chili seasoning, kidney beans, chunky salsa, and beef broth, finished with fresh cilantro. Perfect for a quick weeknight dinner, it’s versatile and can be served with your favorite toppings like sour cream, shredded cheese, and jalapeños.
Ingredients
Scale
Main Ingredients
- 1½ pounds lean ground beef
- 1 ounce chili seasoning (store-bought or homemade, about 1 packet)
- 30 ounces kidney beans, fully drained and rinsed (2 (15-ounce) cans)
- 32 ounces chunky salsa (2 (16-ounce) jars, the chunkiest you can find)
- 1½ cups low-sodium beef broth
- ¼ cup chopped fresh cilantro
Optional Garnishes
- Sour cream
- Shredded cheese
- Crackers
- Fresh cilantro
- Chopped onions
- Sliced jalapeños
Instructions
- Cook the Beef: Heat the lean ground beef in a dutch oven over medium-high heat, breaking it up with a spoon or spatula as it cooks until browned.
- Add Chili Seasoning: Stir in the chili seasoning thoroughly, continuing to cook and stir to evenly coat the beef with the spices.
- Combine Ingredients: Once the beef is no longer pink, add the drained kidney beans, chunky salsa, beef broth, and chopped fresh cilantro to the pot. Stir well to combine all ingredients evenly.
- Simmer: Reduce the heat to low or medium-low to maintain a simmer. Let the chili cook uncovered for 15 to 20 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Serve and Garnish: Spoon the chili into bowls and top as desired with sour cream, shredded cheese, crackers, extra cilantro, chopped onions, or sliced jalapeños for added flavor and texture.
Notes
- Use the chunkiest salsa available for added texture and flavor.
- For a spicier chili, add more jalapeños or hot sauce to taste.
- Drain and rinse the kidney beans to reduce sodium content and prevent the chili from being too thick.
- This chili can be made ahead and stored in the fridge for up to 3 days or frozen for longer storage.
