Best Weeknight Chili
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If you’re looking for a chili recipe that’s easy enough for a weeknight but still tastes like it’s been simmering all day, this is it! It’s hearty, cozy, and full of that rich, savory flavor you want from a classic bowl of chili, with just enough smoky and slightly sweet flavor to keep every bite interesting.
I love that this recipe makes a generous batch, so dinner is taken care of, and you’ll likely have leftovers for the next day (or enough to stash some in the freezer!). Serve it with your favorite toppings, a side of cornbread or tortilla chips, and dig in.
Looking for more simple weeknight dinners? Some of my recent favorites include this Chicken Parmesan Meatloaf, Cheesy Ground Beef Tortellini Bake, One-Pot Chicken Mac and Cheese, Slow Cooker Garlic Ranch Chicken & Potatoes, Ground Turkey Stuffed Sweet Potato Bowls, Creamy Tuscan Chicken and Rice, Chicken Piccata Meatballs, or Slow Cooker Salsa Verde Chicken.
And if you’re tired of always trying to figure out what’s for dinner, be sure to sign up for my free weekly meal plan, Dinner Decided, where I’ve already done the thinking for you. Every other week, you’ll get 5 easy dinners, a sweet treat, and a shopping list sent straight to your email! Plus, each meal plan prioritizes smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Table Talk with Tawnie
- Ground beef: I used 85/15 ground beef for the perfect balance of flavor and richness, but feel free to use a leaner fat percentage if you prefer.
- Chili seasoning: I use Lawry’s chili seasoning for an easy shortcut to big chili flavor. If you can only find 1-ounce or 1.25-ounce packets, those work, too! Just taste the chili as it simmers and add about 1 teaspoon of chili powder if you want a more chili-forward flavor. Or, feel free to use my homemade chili seasoning recipe that I use in my Four Bean Spicy Chili!
- Beans: I used a combination of black beans and pinto beans, but any other bean you like works too! Just be sure to drain and rinse the beans before adding them to the chili.
- Canned tomatoes: Fire-roasted crushed tomatoes and diced tomatoes give the chili a rich, slightly smoky tomato base, while tomato paste adds concentrated tomato flavor and helps create a thick, hearty texture. If you can’t find fire-roasted, regular crushed and diced tomatoes work just fine!
- Unsweetened cocoa powder: Okay, just trust me on this! Adding a small amount of cocoa powder adds depth and richness to the chili. And I promise, it doesn’t make it taste like chocolate. It’s just one of those secret ingredients that makes the finished chili taste extra savory and well-rounded.
- Brown sugar: A touch of brown sugar balances the acidity of the tomatoes and adds a subtle sweetness that rounds out all of the savory and smoky flavors.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Sauté the vegetables
Add the onion and bell pepper and cook until they begin to soften.
Brown the beef
Add the ground beef and cook until deeply browned.
Build the chili
Add the garlic and tomato paste and cook for about 2 minutes. Then add the seasonings and let cook for a minute or so. Add the rest of the ingredients and bring to a gentle boil. Reduce and simmer uncovered for 20-25 minutes.
Finish
Remove from the heat and stir the apple cider vinegar.
Enjoy!
Serve with plenty of toppings and cornbread!
Expert Tips
- Let the beef brown: Don’t rush this step! Try not to constantly stir the beef, and let it sit against the hot pan long enough to actually brown rather than steam. Letting the ground beef get nicely browned adds so much more flavor than simply cooking it until it’s no longer pink.
- Dice the vegetables small: Smaller pieces soften quickly and blend right into the chili, which is especially nice for picky eaters. Need some tips? Check out these step-by-step How To Cut An Onion (7 Ways!) and How To Cut A Bell Pepper posts for all my tips and tricks!
- Taste before adding more seasoning: Chili seasoning packets can vary in size and saltiness, so give the chili a taste toward the end and adjust the salt or chili powder as needed.
- Finish with apple cider vinegar: Just 1–2 teaspoons stirred in at the end brightens everything up and keeps the chili from tasting too heavy.
- Make it your own with toppings: Top your bowl with shredded cheddar, sour cream, green onions, avocado, crushed tortilla chips, or jalapeños!
Fall Series
Back by popular demand is my Fall series for 2026! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
Variations / Substitutions
- Use different beans: Swap the kidney and pinto/black beans for whatever you have on hand. Great Northern or cannellini beans are great additions!
- Make it leaner: Use lean ground beef, ground turkey, or ground chicken in place of 85/15 ground beef.
- Add more veggies: Diced zucchini, corn, extra bell pepper, or shredded carrots are easy additions.
- No fire-roasted tomatoes? Regular crushed and diced tomatoes will work just fine.
- Make it thicker: Let the chili simmer uncovered for a little longer to allow some of the liquid to cook off.
- Serving: Serve this chili with a side of cornbread or some tortilla chips for extra crunch! And for all my Midwesterners out there, my Small Batch Cinnamon Rolls or Cinnamon Roll Bites are perfect for that sweet and savory combo!
Storage / Freezing
- Store: Let the chili cool, then store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: Chili freezes beautifully! Cool completely, then portion into freezer-safe containers or bags and freeze for up to 3 months.
- Reheat: Thaw frozen chili overnight in the refrigerator, then reheat gently on the stovetop or in the microwave until hot. Add a splash of beef broth or water if it has thickened too much.
FAQs
Can I make this chili in the crockpot?
Yes! Brown the ground beef with the onion and bell pepper on the stovetop first, then transfer it to the crockpot along with the remaining ingredients. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, then taste and adjust the seasonings before serving. For the best flavor, stir in the apple cider vinegar at the end.
What can I use instead of the chili seasoning packet?
You can use your favorite homemade chili seasoning blend. If using a smaller 1-ounce or 1.25-ounce packet, taste the chili as it cooks and add additional chili powder if you want a stronger chili flavor.
How can I make this chili thicker?
Simmer the chili uncovered for a little longer to allow excess liquid to cook off. You can also mash a small portion of the beans against the side of the pot to naturally thicken the chili.
Can I make this chili ahead of time?
Yes! Chili is one of those recipes that tastes even better the next day. Make it up to 3–4 days ahead and store it in the refrigerator, then reheat on the stovetop or in the microwave.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Best Weeknight Chili
Ingredients
- 1 Tbsp. olive oil
- 1 medium yellow onion (diced small)
- 1 small red bell pepper (diced small)
- 1½ lbs. ground beef (I used 85/15)
- 4-5 cloves garlic (minced)
- 3 Tbsp. tomato paste
- 1 (1.48 oz.) packet chili seasoning mix (I used Lawry’s. If you can only find 1 oz or 1.25 oz. packets, that works, too. You may need to taste and adjust, adding 1 tsp. Chili powder for a more chili-forward flavor.)
- 1 tsp. smoked paprika
- 1½ tsp. kosher salt (plus more to taste)
- 1/2 tsp. black pepper
- 1 Tbsp. worcestershire sauce
- 1 (28 oz.) can fire-roasted crushed tomatoes
- 1 (14.5 oz.) can fire-roasted diced tomatoes
- 1 cup low-sodium beef broth
- 1 (15 oz.) can kidney beans (drained and rinsed)
- 1 (15 oz.) can pinto or black beans (drained and rinsed)
- 1 Tbsp. dark brown sugar
- 1 tsp. unsweetened cocoa powder
- 1-2 tsp. apple cider vinegar (to finish)
For serving
- Shredded cheddar, sour cream, sliced green onions, finely diced red onion, avocado, cilantro, jalapeños, and/or tortilla chips
- Cornbread
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Sauté the vegetables: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and bell pepper and cook for ~4-5 minutes Start Timer, until they begin to soften.1 Tbsp. olive oil, 1 medium yellow onion, 1 small red bell pepper
- Brown the beef: Add the ground beef and season with a little salt and pepper. Cook for 6-8 minutes Start Timer, breaking it into crumbles, until deeply browned. Try not to constantly stir it. Let some of the beef sit against the hot pan long enough to actually brown rather than steam.1½ lbs. ground beef, 1½ tsp. kosher salt, 1/2 tsp. black pepper
- Build the flavor base: Add the garlic and tomato paste. Cook for about 2 minutes Start Timer, stirring frequently, so the tomato paste has time to develop color and fragrance and turn deep red.4-5 cloves garlic, 3 Tbsp. tomato paste
- Season: Add the chili seasoning mix, smoked paprika (more chili powder if desired), and the remaining salt and pepper. Cook for another 30-60 seconds, stirring constantly, until fragrant.1 (1.48 oz.) packet chili seasoning mix, 1 tsp. smoked paprika
- Add everything else: Stir in the Worcestershire sauce, crushed tomatoes, diced tomatoes, beef broth, beans, brown sugar, and cocoa powder. Bring to a gentle boil.1 Tbsp. worcestershire sauce, 1 (28 oz.) can fire-roasted crushed tomatoes, 1 (14.5 oz.) can fire-roasted diced tomatoes, 1 cup low-sodium beef broth, 1 (15 oz.) can kidney beans, 1 (15 oz.) can pinto or black beans, 1 Tbsp. dark brown sugar, 1 tsp. unsweetened cocoa powder
- Simmer: Reduce the heat to medium-low and simmer uncovered for 20-25 minutes Start Timer, stirring occasionally. If you’d like a thicker chili, simmer longer if you have the time! If it becomes too thick, feel free to add a splash of beef broth.
- Finish and season: Remove from the heat and stir in 1 teaspoon apple cider vinegar. Taste and add the second teaspoon if needed, along with additional salt or pepper.1-2 tsp. apple cider vinegar
- Serve: Serve with plenty of toppings and cornbread!Shredded cheddar, sour cream, sliced green onions, finely diced red onion, avocado, cilantro, jalapeños, and/or tortilla chips, Cornbread
Notes
- Dice the vegetables small: Smaller pieces soften quickly and blend right into the chili, which is especially nice for picky eaters. Need some tips? Check out these step-by-step How To Cut An Onion (7 Ways!) and How To Cut A Bell Pepper posts for all my tips and tricks!
- Taste before adding more seasoning: Chili seasoning packets can vary in size and saltiness, so give the chili a taste toward the end and adjust the salt or chili powder as needed.
- Store: Let the chili cool, then store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: Chili freezes beautifully! Cool completely, then portion into freezer-safe containers or bags and freeze for up to 3 months.
- Reheat: Thaw frozen chili overnight in the refrigerator, then reheat gently on the stovetop or in the microwave until hot. Add a splash of beef broth or water if it has thickened too much.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
