Quick And Easy Chili Recipe

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Quick and Easy Chili

Karen Overton


Feel free to adjust the quantities of the seasonings to your taste.
Also,if you use a leaner ground beef(80/20 or 90/10) use a little cooking oil in the pan before adding the meat,gr.peppers, and onions.
Leftovers,if there are any,can be stored in the refrigerator for a few weeks. Tastes even better the next day, so adjust quantities to make some for now and some for later. Freezes well.
My family likes it with hot dogs(ie. chili dogs); my preference is in a bowl topped with grated cheese(cheddar, american, or colby) and a dollop of sour cream-YUM :o) Enjoy-and let me know if you try it what you think!

pinch tips: How to Tie a Roast






5 Min


30 Min


1 lb
ground beef(75/25 is best)
1 small
diced green pepper
1 small
diced yellow or white onion
1 14.5oz. can(s)
diced tomato
1 small can(s)
tomato sauce
2 15.5oz. can(s)
chili beans
2 Tbsp
chili powder
1/2 tsp
garlic powder
1/8 tsp
ground red pepper(cayenne pepper)
1-2 square
dark chocolate

Directions Step-By-Step

Place gr. beef, grn pepper, and onion in large soup pot or dutch oven. Cook on medium heat with lid on to saute vegetables and cook beef without browning them(adjust heat for your specific stove to accomplish this). Once beef is no longer pink, strain mixture of liquid/oil and return it to the pot. Add the remaining ingredients, stirring to blend well. Simmer on low until heated through, stirring occasionally, and it's ready to serve.

About this Recipe

Course/Dish: Beef, Chili
Other Tag: Quick & Easy