Easy Southern Chili Recipe with Beef and Beans

Large bowl of homemade Southern chili with beef in beans in a serving bowl and topped with shredded cheddar cheese and sliced green onions.

Easy Southern Chili Recipe with Beef and Beans

This easy Southern chili recipe with beef and beans is thick, hearty and ready on the stovetop in 30 minutes. Perfect for busy weeknights.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 355kcal

Author Marjory Pilley

Ingredients

1 tablespoon canola oil or vegetable oil
1 cup diced onion about one small onion
3-4 garlic cloves minced or pressed
3 tablespoons chili powder
2 teaspoons ground cumin
1 pound lean ground beef 85% to 90% lean
30 ounces red kidney beans Rinsed and drained; Two 15-ounce cans.
29 ounces diced tomatoes including juices; Two 14.5-ounce cans.

Instructions

Heat canola oil over medium-high heat in a large stockpot. Add onion and saute for about 5 minutes or until softened.
Add garlic, chili powder, and cumin. Sauté for about 1 minute, stirring constantly, until fragrant.

Briefly cooking the spices in the oil helps bring out their flavor. Add the ground beef right away to keep the spices from scorching.

Add ground beef to the pot and cook for about 5 minutes, cooking and crumbling until no longer pink.
Add beans and tomatoes with juices to the pot. Cook for 15 minutes or until heated and slightly thickened.
Season with salt and pepper and enjoy with your favorite toppings such as shredded cheddar cheese, sliced green onion, and sour cream.

Notes

Storage: Allow the chili to cool to room temperature before storing. Store leftover chili in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Thaw frozen chili overnight in the refrigerator, then reheat on the stovetop or in the microwave until heated through.

Crockpot instructions: Sauté the onion, garlic, and spices and brown the beef as directed. Transfer to a slow cooker and stir in the kidney beans and tomatoes with their juices. Cook on low for 6-8 hours or high for 3-4 hours.

Nutrition