Easy Homemade Chili (Print Version)
One-pot chili made with ground beef, diced vegetables, chili starter, fire roasted tomatoes, and chili seasonings, simmered until thick and flavorful.
# Ingredients:
→ For the Chili Base
01 -
2 lbs ground beef
02 -
1/2 cup yellow onion, diced
03 -
1 bell pepper, diced
04 -
1 tablespoon minced garlic
→ For the Chili Sauce
05 -
2 (15 oz) cans chili starter (Bush's Chili Magic or similar)
06 -
1 (15 oz) can fire roasted diced tomatoes
07 -
1 (15 oz) can tomato sauce
08 -
1 packet chili seasoning
09 -
1 teaspoon beef bouillon paste
10 -
1 cup beef broth
# Instructions:
01 -
Add the diced bell peppers, diced onions, and ground beef to a large pot over medium-high heat. Cook, stirring occasionally, until the beef is fully browned and no longer pink.
02 -
Stir in the minced garlic and cook for about 1 minute until fragrant. Carefully drain any excess grease from the pot.
03 -
Pour in the chili starter, fire roasted diced tomatoes, tomato sauce, chili seasoning, beef broth, and beef bouillon paste. Mix everything together well.
04 -
Bring the chili to a gentle simmer. Reduce heat to low and let it cook for 15 to 20 minutes, stirring from time to time. The flavors will develop and come together beautifully.
05 -
Once heated through and flavorful, serve the chili warm. Top with your favorite toppings like cheese, sour cream, or green onions if you like!
# Notes:
01 -
Using a chili starter makes this so much easier than making chili from scratch - you get instant depth of flavor.
02 -
Fire roasted tomatoes add a smoky, rich flavor that regular diced tomatoes don't have.
03 -
The beef bouillon paste adds extra savory depth - don't skip it!
04 -
This chili tastes even better the next day as all the flavors have time to meld together.
05 -
The total time is under 45 minutes from start to finish - perfect for busy weeknights.
06 -
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.