Best Easy Chili Recipe
If you’re looking for the Best Easy Chili Recipe to make for a hearty family meal, this cowboy chili is a great one to have in your recipe collection. It’s made with simple ingredients like ground beef, pinto beans, peppers, tomatoes, and classic chili spices, many of which you can keep stocking your pantry with. I especially love using my recipe for how to can whole tomatoes when I make this chili. It’s hearty, flavorful, easy to make, and perfect for serving with your favorite toppings and a warm slice of my sourdough cornbread recipe.
Quick Look: Easy Cowboy Chili Recipe
- ⏱️ Prep Time: 1 hour
- 🍳 Cook Time: 15 minutes
- 🕒 Total Time: 1 hour 15 minutes
- 👥 Servings: 8
- 📊 Calories: ~196 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Instant pot
- 👩🍳 Flavor Profile: Bold, smoky, and savory with hearty beef, beans, and a rich, spiced tomato base.
- ⭐ Difficulty: Easy – beginner-friendly, simple simmering and stovetop cooking.
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Why You'll Love This Recipe
- Simple pantry ingredients – This cowboy chili uses basic ingredients like beans, ground beef, tomatoes, onions, peppers, and classic spices that are easy to keep stocked in your pantry.
- Hearty and filling – Ground beef and beans make this a satisfying meal that will fill up the whole family.
- Easy to make your own – Use dried or canned beans, swap in different varieties of beans, add roasted peppers for more heat, or use venison sausage instead of ground beef. For a little extra flavor and heat, you can also top your chili with a spoonful of my easy homemade salsa.
- Great for busy nights – Once the beans are cooked, the rest of the chili comes together quickly and can be made in the Instant Pot, on the stovetop, or in a slow cooker.
- Even better the next day – The flavors have time to blend together overnight, making the leftovers just as delicious, if not better.
- Perfect for a big family – This recipe makes a generous batch, and it freezes well, making it a great meal to have ready for busy days. If you like this recipe, try my creamy cheeseburger soup and sausage sauerkraut soup
Ingredients
- Beef broth- I like to use my easy beef broth recipe
For a full list of ingredients needed to make this recipe, see the recipe card below.
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How to Make This Best Easy Chili Recipe
Step 1: Cook the beans. If using dried beans, add 1 cup of dry beans and 2 quarts of water to the Instant Pot. Close the vent and cook on high pressure for 1 hour. If using canned beans, skip this step.
Step 2: Cook the meat mixture. Sauté the onions, green pepper, garlic, and ground beef in a cast-iron skillet with a couple tablespoons of beef tallow or butter. Season with salt and pepper. Cook until the beef is browned and the vegetables are tender.
Step 3: Combine the chili. Quick-release the pressure from the Instant Pot, or allow it to naturally release if the beans have had time to cool. Drain the beans and return them to the pot. Add the meat mixture, tomatoes, beef broth, and spices.
Step 4: Simmer and serve. Use the sauté function to heat the chili, then switch to the slow cook function and simmer for 10–15 minutes to allow the flavors to blend. Serve with cheese, sour cream, corn chips, and sourdough cornbread. Store leftovers in an airtight container in the refrigerator for 4–5 days.
Tips for Making The Best Easy Chili Recipe
- Use dried or canned beans. Dried beans are inexpensive and work great in the Instant Pot, but canned beans make this recipe even quicker.
- Make your own beef tallow. Sautéing the vegetables and ground beef in beef tallow adds extra flavor, but butter works well too.
- Don't skip the simmer. Letting the chili simmer for 10–15 minutes gives the spices time to blend and creates a richer flavor.
- Adjust the seasoning to taste. Add more chili powder for a stronger chili flavor or cayenne pepper if you like more heat.
- Use home-canned tomatoes if you have them. They work wonderfully in this recipe and are a great way to use what you've stocked in your pantry.
- Make it ahead. Like many chili recipes, the flavor gets even better after sitting overnight, making this a great make-ahead meal.
- Add your favorite toppings. Cheese, sour cream, corn chips, and sourdough cornbread are delicious with this chili.
Best Easy Chili Recipe FAQs
Yes! Canned beans make this cowboy chili quick and easy. Simply skip the step for cooking the dried beans and add the drained canned beans when you combine the chili ingredients.
Absolutely. You can cook the beans separately and combine all of the ingredients in a large pot on the stovetop. Simmer the chili until the flavors have had time to blend.
Yes. Pinto beans work well, but you can also use kidney beans, black beans, or a combination of your favorite beans.
Cowboy chili is delicious topped with shredded cheese, sour cream, and corn chips. I also love serving it with sourdough cornbread for a hearty meal.
Yes. Chili is a great make-ahead meal. The flavors often become even better after sitting in the refrigerator overnight.
Store leftover chili in an airtight container in the refrigerator for 4–5 days. Reheat it on the stovetop or in the microwave until heated through.
Yes! Allow the chili to cool completely, then store it in freezer-safe containers. Freeze for up to 3 months for the best quality. Thaw in the refrigerator before reheating.
Add extra chili powder, cayenne pepper, diced jalapeños, or your favorite hot peppers. You can also serve hot sauce on the side so everyone can adjust the heat to their liking.
More Delicious Recipes Like This
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Best Easy Chili Recipe
Equipment
- 1 Large pot or dutch oven
- 1 cutting board
- 1 sharp knife
- 1 measuring cups and spoons
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 cup cans of canned beans
- 2 quarts water
- 1 lb. hamburger
- 1 onion, diced
- 1 green bell pepper, diced
- 1 quart canned tomatoes, diced
- 2 cups beef broth
- 2 Tbl. chili powder
- 2 teaspoon cumin
- 2 teaspoon salt
- 1 teaspoon garlic salt
- 1 tsp. pepper
Instructions
- If using dried beans, add 1 cup of dry beans to the Instant Pot with 2 quarts of water. Close the vent on the lid and cook for 1 hour on high pressure.
- For canned beans, you can skip the first step
- In a cast iron skillet, saute the onions, green pepper, garlic, and ground beef in a couple Tablespoons of beef tallow or butter.
- Season the meat with salt and pepper as desired.
- Open the pressure release valve for a quick release of the remaining pressure in the Instant Pot if necessary. If you start the beans early in the afternoon, then you can just do a natural release and let the instant pot cool off slowly. Either way works just fine.
- Drain the beans and add them back to the instant pot (or just add canned beans if using those).
- Add the meat mixture, tomatoes, beef broth, and spices to the beans in the Instant Pot.
- Press the saute function and allow the mixture to cook until heated through.
- Turn on the slow cook function and let it simmer for 10-15 minutes. Letting it simmer for a little while allows the flavors to blend.
- Serve with cheese, sour cream, corn chips, and sourdough cornbread.
- Leftovers can be stored in an airtight container in the fridge for 4-5 days.
Notes
- Add roasted poblano peppers for extra heat and flavor.
- Use canned or dried beans. If using canned, you can make the entire chili in the Instant Pot.
- Start dried beans early and let the Instant Pot naturally release for an easy supper.
- Try black beans or kidney beans instead of pinto beans.
- In the fall, use fresh tomatoes instead of canned.
- Don't skip the sauté step—it adds great flavor.
- Double the recipe for a large family or freeze leftovers for later.
- Swap the ground beef for homemade venison sausage for a different flavor.
