Easy Beef Chili with Beans

It’s been getting colder outside and I thought it was time to make some hearty soup. This is a basic chili recipe that is sort of a compilation of ideas I have found online. I prefer my chili to have the consistency of soup rather than thick sauce so I added two cups of water to thin it out. It came out to be of medium heat but you can add more chili powder to your taste.


  • 2 tablespoons olive oil
  • 1 lb lean ground beef
  • 1 medium white or sweet onion, diced
  • 3 cloves garlic, pressed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (or more to your liking)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • 1 28 oz can diced tomatoes
  • 1 14 oz can tomato sauce
  • 2 cups water
  • 1 14 oz can kidney beans, rinsed
  • salt, freshly ground black pepper
  • sour cream, shredded Cheddar cheese, chopped fresh cilantro or scallions for serving


Heat the oil in a large pan over medium heat, add the beef and brown it for 5 to 7 minutes. Add the onions and cook for 2 or 3 minutes, then add the garlic and all the spices, and continue cooking for 5 more minutes. Now add the diced tomatoes, tomato sauce, water, salt and pepper. Cover, bring to a boil, reduce to a simmer, and cook for 50 minutes.

Once 50 minutes have passed, add the beans and heat through for 10 minutes. Taste your chili and season more if needed. Serve in a warm bowl sprinkled with your favorite topping(s).


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