Dinner

Classic No Fuss Chili Recipe

ByClara Bennett October 24, 2025October 24, 2025

Introduction

This Classic No Fuss Chili is a hearty, comforting dish that’s perfect for any day of the week. Packed with rich flavors from ground beef, beans, and a blend of spices, it’s simple to make and sure to satisfy your cravings.

The dish shows a black bowl filled with thick chili, featuring layers of chunky ground meat mixed with dark red kidney beans in a rich reddish-brown sauce. On top, there is a layer of melted shredded cheese adding a slightly soft yellow texture. A dollop of smooth, white sour cream sits near the center, contrasting with the hearty chili. A silver spoon with a dark handle scoops up a mix of meat and beans, ready to eat. The bowl is placed on a white marbled surface with scattered small bits of shredded cheese. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds ground beef
1 medium white onion, diced
2 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 (14.5 ounce) can beef broth
2 (15 ounce) cans red kidney beans, rinsed
1 (14.5 ounce) can diced tomatoes
2 (4.5 ounce) cans diced green chiles
2/3 cup finely crushed tortilla chips

Instructions

Step 1: Heat a large pot over medium-high heat. Add the ground beef and cook until browned, about 5 minutes, breaking it up with a spoon as it cooks. After 5 minutes, add the diced onion and cook for 3–5 minutes until tender. Drain any excess grease.
Step 2: Stir in the minced garlic, chili powder, ground cumin, salt, and black pepper. Cook for an additional minute, stirring to combine all the spices evenly.
Step 3: Add the beef broth, rinsed kidney beans, diced tomatoes, and diced green chiles to the pot. Bring the mixture to a boil.
Step 4: Reduce the heat to low, cover the pot, and let the chili simmer for 45 to 60 minutes. Stir every 10 minutes to prevent sticking and help the flavors meld.
Step 5: Remove the lid and stir in the finely crushed tortilla chips. Let the chili rest uncovered for 10 minutes to thicken.
Step 6: Serve warm, topped with shredded cheese, fresh cilantro, sour cream, and extra crushed tortilla chips if desired.

Tips & Variations

For extra depth, consider adding a splash of beer or a teaspoon of smoked paprika to the chili while simmering.
Substitute ground turkey or chicken for a leaner option without sacrificing flavor.
If you like your chili spicier, add chopped jalapeños or a pinch of cayenne pepper.
Use crushed tortilla chips to thicken the chili; if unavailable, a small amount of cornmeal or masa harina works well too.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. Chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a pot filled with a thick chili mix. The dish has visible layers of dark brown ground meat and shiny reddish kidney beans mixed with small pieces of green and red vegetables, all coated in a rich, brownish-red sauce. A wooden spoon is lifting a scoop of the chili, showing the chunky texture and mix of ingredients inside the pot, which has some sauce staining around the rim. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans or vegetables like bell peppers and mushrooms to keep it hearty.

What can I use instead of kidney beans?

You can substitute black beans, pinto beans, or a mixed bean variety according to your preference. Just be sure to rinse canned beans well before adding them.