Easy, Everyday Chili

Easy, Everyday Chili

By Mark Hinds | Updated May 8, 2021

Easy, everyday chili is a simple chili recipe designed to be something you can throw together with a few simple items.

It’s the type of chili that works well when you’ve been on the run all day, it’s cold outside, and all you want to do is curl up and have something that tastes great and fills you up.

This chili recipe is designed to be made with ingredients that can be kept around the house, letting you whip up a batch whenever you’re in the mood for some comfort food.

It’s also easy to double this recipe (just move the slider in the recipe card and it will automatically recalculate the ingredients) making it easy to freeze some of the chili for later on.

You can adjust the spiciness of the chili by changing the amount of chili powder. Use 1 tsp for not very spicy, 2 tsp for a little heat, and 3 tsp for some who like it hot.

We like to serve the chili with diced onion, shredded cheese, and sour cream.  The additional toppings add depth of flavor and texture.

Easy, Everyday Chili
The chili is even tastier when it’s served with cheese, sour cream, and a little chopped onion

A few of our other favorite chili recipes are our award-winning Buffalo Chili recipe and our Smokehouse Chili recipe that gets its name from its deep smokey flavor.

Easy, Everyday Chili

Easy, Everyday Chili

5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 servings


  • 2 lbs ground beef
  • 3 cloves garlic
  • 1 large white onion
  • 3 stalks celery
  • 2 16 oz cans chili beans, medium
  • 1 16 oz can kidney beans
  • 1 16 oz can diced tomatoes
  • 1 4 oz can diced green chilies
  • 1 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp Tabasco
  • 1 tsp liquid smoke
  • 2 tbsp tomato paste, concentrated
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 1/2 tsp salt
  • 1 tsp pepper


  • Start by mincing the garlic and dicing the onion and celery. In a large pot sauté the onion, celery, and garlic for a couple of minutes, add in the ground beef, making sure to break it up it with a spoon as it browns into small pieces.
    3 cloves garlic, 1 large white onion, 3 stalks celery, 2 lbs ground beef
  • While the ground beef is browning drain the excess liquid from the beans, tomatoes, and green chilies.
    2 16 oz cans chili beans, 1 16 oz can kidney beans, 1 16 oz can diced tomatoes, 1 4 oz can diced green chilies
  • Once the ground beef has browned, drain off any excess fat, and add in the green chilies, beans, tomatoes, ketchup, tomato paste, Worcestershire, liquid smoke, and Tabasco.
    1 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp Tabasco, 1 tsp liquid smoke, 2 tbsp tomato paste
  • Then add in the chili powder, smoked paprika, cumin, salt, and pepper.
    2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, 1 tsp pepper
  • Bring everything to a boil for a couple of minutes, then reduce heat and let the chili simmer on low for at least 30 minutes. The chili only gets betters as it simmers, so feel free to let it simmer covered for an hour or two.
  • This chili is great on its own but is even tastier when it’s served with some shredded cheese, chopped white onion, and sour cream.

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Calories: 276kcal | Carbohydrates: 18g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 895mg | Potassium: 651mg | Fiber: 4g | Sugar: 8g | Vitamin A: 505IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 4mg

The nutrition information shown is an estimate based on available ingredients and preparation.

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

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