Easy Beef Chili
This Easy Beef Chili Recipe is one of my go to chili recipes. The whole family loves it. Best part is it is so simple to make. Perfect fall comfort food for a weeknight family meal, or for your Tailgate party!
When the cooler weather comes there is nothing like a nice comforting bowl of warm chili. This beef chili recipe is extremely easy, does not require any fancy ingredients, and freezes exceptionally well. As a matter of fact we normally double the recipe so we can freeze some for when we don’t feel like cooking!
PIN IT!!
Instructions
-
In a large pot, cook the beef , onion, pepper and celery over medium heat until meat is browned and vegetables are just tender; drain.
-
Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.
-
Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness. We like our chili thick but not super thick so 45 minutes usually is enough time.
-
Ladle into serving bowls; garnish with chopped onion, sour cream and cheddar cheese, if desired.
Easy Beef Chili
This Easy Beef Chili Recipe is one of my go to chili recipes. The whole family loves it. Best part is it is so simple to make. Perfect fall comfort food for a weeknight family meal, or for your Tailgate party!
Print
Pin
Rate
Ingredients
- 3 lbs ground beef
- 1 large onion, chipped
- 1 medium green pepper, chopped
- 2 celery ribs, chopped
- 1 16 oz cans kidney beans, rinsed and drained
- 1 29 oz can tomato puree
- 1 16 oz jar hot salsa
- 1 14 1/2 oz can diced tomatoes, undrained
- 1 26 oz can condensed beef broth, undiluted
- 2 cups water
- ¼ cup chili powder
- 2 tbsp Worcestershire sauce
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp fresh coarse ground black pepper
- chopped onion for topping (optional)
- shredded cheddar cheese for topping (optional)
- sour cream (optional)
Instructions
- 1. In a large pot, cook the beef , onion, pepper and celery over medium heat until meat is browned and vegetables are just tender; drain.Stir in the beans and remaining ingredients,except for additional onions and cheddar cheese.Bring to a boil; reduce heat; simmer uncovered, for 30 minutes or until chili reaches desired thickness. We like our chili thick but not super thick so 45 minutes usually is enough time.Ladle into serving bowls; garnish with chopped onion, sour cream and cheddar cheese, if desired.
