Easy Chili
This simple, hearty chili is one of those cozy meals that takes very little effort but always hits the spot. Made with ground beef, beans, tomatoes, and a handful of spices, it’s the perfect comforting dinner for a chilly evening. Let it simmer while you go about your day, and serve it with a warm slice of homemade cornbread!
Servings: 6–8
Prep Time: 10 minutes
Cook Time: 30 minutes (or longer)
Ingredients
1 pound ground beef
½ brown onion, diced
Salt and pepper, to taste
2 cans tri-bean blend, drained (or any beans you prefer)
1 small (4-ounce) can diced green chiles
1 (28-ounce) can crushed tomatoes
1 teaspoon chili powder
2 teaspoons ground cumin
Instructions
Brown the beef. In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Season generously with salt and freshly ground black pepper.
Add the remaining ingredients. Stir in the beans (juiced as well), diced green chiles, crushed tomatoes, chili powder, and cumin. Mix everything together until well combined.
Let it simmer. Reduce the heat to low and allow the chili to simmer for at least 20–30 minutes, stirring occasionally. You can let it simmer longer to develop an even richer flavor.
Serve and enjoy. Taste and adjust the seasoning as needed. Serve warm with your favorite toppings and a side of homemade cornbread.
Notes
Beans: I love using a tri-bean blend, but kidney beans, black beans, or pinto beans all work beautifully.
Make it your own: Add a little extra chili powder if you prefer a stronger flavor or a pinch of cayenne for some heat.
Toppings: We love serving this with shredded cheese, sour cream, green onions, or avocado.
Leftovers: This chili is just as delicious the next day! Store in an airtight container in the refrigerator for up to 3–4 days.
Berg Bakes Tip: Serve with a generous slice of warm, honey-buttered cornbread for the ultimate cozy dinner.
