5 Easy Chili Recipes That Your Family And Friends Will Absolutely Love

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With fall in full swing and the cool air rolling in, it is the perfect time to whip up a nice big batch of warm chili! Chili is one of those meals that can be made easily, quickly and it’s a hardy meal that just about everyone can enjoy! 

Here are five of the easiest chili recipes that are sure to wow! 

Recipe One




  1. In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat.
  2. Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through.

Recipe Two



  • 1 onion, chopped


  1. In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
  2. Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.


Recipe Three



  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 1 small green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 (16-ounce) cans red kidney beans, rinsed and drained
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin


Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in 5-quart slow cooker; stir in beans and remaining ingredients. Cook at HIGH 3 to 4 hours or at LOW 5 to 6 hours.

Notes: If you want to thicken this saucy chili, stir in finely crushed saltine crackers until the desired thickness is achieved.

Recipe Four



  • 1lb extra lean ground beef
  • 12cup chopped onion
  • 1garlic clove, finely chopped
  • 1(14 1/2 ounce) can diced tomatoes, undrained
  • 1(8 ounce) can tomato sauce
  • 1tablespoon chili powder
  • 34teaspoon ground cumin
  • 14teaspoon salt
  • 14teaspoon pepper
  • 1(15 -16 ounce) can kidney beans, rinsed and drained or 1 (15 -16 ounce) can pinto beans, if desired


  1. Cook beef, onion and garlic in 3 qt saucepan until beef is brown.
  2. Stir in remaining ingredients except beans.
  3. Heat to boiling, reduce heat to low.
  4. Cover and simmer 1 hour, stirring occasionally.
  5. Stir in beans.
  6. Heat to boiling, reduce heat to low.
  7. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.
  8. To freeze for OAMC: Let chili cool to room temperature and then place into quart-size freezer bag. Remove air and freeze flat on a cookie sheet. Once frozen, can be stored in freezer standing up or stacked horizontally.
  9. To serve, thaw in fridge overnight and then transfer to a pot and reheat over medium low heat until heated through.

Recipe Five



  • 2teaspoons oil
  • 2onions, chopped
  • 3cloves garlic, minced
  • 1lb lean ground beef
  • 34lb beef sirloin, cubed
  • 1(14 1/2 ounce) can diced tomatoes
  • 1can dark beer
  • 1cup strong coffee
  • 2(6 ounce) cans tomato paste
  • 1can beef broth
  • 12cup brown sugar
  • 3 12tablespoons chili sauce
  • 1tablespoon cumin
  • 1tablespoon cocoa
  • 1teaspoon oregano
  • 1teaspoon cayenne
  • 1teaspoon coriander
  • 1teaspoon salt
  • 4(15 ounce) cans kidney beans
  • 4chili peppers, chopped


  1. Heat oil.
  2. Cook onions, garlic and meat until brown.
  3. Add tomatoes, beer, coffee, tomato paste and beef broth.
  4. Add spices Stir in 2 cans of kidney beans and peppers.
  5. Reduce heat and simmer for 1 1/2 hours.
  6. Add 2 remaining cans of kidney beans and simmer for another 30 minutes.

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