This homemade chili recipe only takes about 30 minutes to make and is the perfect cold-weather comfort meal. It’s delicious, heartwarming, and filling.
If you are looking for an easy chili recipe that is both quick and delicious, boy do I have one for you! We love enjoying a delicious bowl of chili in the fall and winter.
It’s like clockwork.. in September when the temperature drops to around 40 degrees or so at night, everyone wants chili. Chili is just one of those heartwarming comfort meals for us.
I also crave a good warm latte with my morning breakfast during the fall season.
This easy chili recipe can be made in the slow cooker or the stovetop. I usually whip it up last minute since it only takes about 30-35 minutes to make on the stovetop.
I usually make this for a big crowd or we will make a large batch to enjoy for the rest of the week. If you aren’t wanting to make a large batch, just cut the ingredients to half.
Usually, I don’t even measure, I just add to taste. So I am hoping I have the correct measurements here. The best part about chili is that you can add more spices to get the flavor you want.
- 1 1/2 lbs. of ground beef
- 1 can of tomato paste
- 4 (8 oz) cans of tomato sauce OR 2 (15oz) cans
- 2 large cans (40 oz) of Brooks Mild Chili Beans
- 1 c. frozen chopped onions
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp unsweetened cocoa powder
- 1-2 tsp sugar
- 2 tbs chili powder (more if necessary)
How to Make Chili
- In a large pot, add the ground beef, chopped onions, garlic powder, and onion powder. Cook until onions are caramelized and the ground beef is done.
- Drain the ground beef mixture.
- Place the ground beef mixture back into the pot and add the tomato sauce, paste, chili beans, sugar, and cocoa.
- Bring to a low simmer on medium heat and simmer for about 15 minutes or until the chili is hot.
If you are making it in the crockpot, do steps 1-2 but instead of putting everything into a large pot, place it in the crock pot. You can let the chili simmer in the crockpot for about 2 hours on low.
Serve by itself, with crackers, or with cornbread.
My favorite way to eat chili is to put butter on the cornbread so that it melts a little, set it on top of the chili, then dig in.
I don’t like the chili and cornbread mixed in together too much because I like the flavor to be somewhat separate.
Why put cocoa in a chili recipe?
I always add cocoa to the chili because it gives it such a wonderful flavor. If you didn’t know cocoa was in the chili, you would never taste it. The unsweetened cocoa just brings out the bold flavors of the chili and makes it more delicious and hearty.