This Easy Loaded Chili is quick and flavorful! In this super simple recipe, ground beef simmers with onions, beans in a perfectly spiced tomato sauce. Top with sour cream, sharp cheddar and sliced green onions (we like Fritos or corn chips too!) completes this perfect bowl of chili. Serves 6 to 8 in under an hour.
Years ago, when I first made this chili, I was shocked to find that it was so effortless to make.
My whole life I thought chili took hours simmering away on the stove top. Only because it tastes like it does. In all honestly, all you need is a few ingredients and about 45 minutes. That is why this my go-to beef chili recipe. Not only is it super easy to make but it’s also hearty, filling and so comforting. I can only hope that it becomes your go-to recipe as well.
To Make This Easy Loaded Chili You Will Need:
- yellow onion
- lean ground beef
- chili powder
- cumin
- celery salt
- cayenne
- tomato sauce
- pinto beans
- red kidney beans
- toppings like; plain nonfat greek yogurt, sour cream, green onions and extra sharp cheddar cheese.
Spray a dutch oven or deep sided pot with olive oil spray before adding in 1 medium diced yellow onion with a pinch of kosher salt. Stir and sauté for 5 minutes.
Once the onions have softened, add in the 2 pounds of lean ground beef. I use 90/10.
When the ground beef is no longer pink, drain off all the fat and discard. Then measure and add in 1 tablespoon chili powder, 1 teaspoon ground cumin and a few shakes of celery salt and cayenne pepper to the cooked beef.
Stir and cook for a minute, to open up those spices.
To this add in 2 (15 ounce) cans of tomato sauce. I also add a little water to each empty can, swirl it around to catch any extra sauce clinging to the inside of the can and add that in as well.
Next add in 2 cans (rinsed and drained) pinto beans and 1 can red kidney beans, also rinsed and drained. Along with 2 teaspoons kosher salt and 1 teaspoon sugar. Adding the sugar offsets the acidity of the tomato sauce.
Stir, cover and simmer on medium-low to low for 20 to 30 minutes.
This is the BEST chili, but every chili recipe needs some toppings. Am I right?
Top with plain nonfat greek yogurt or sour cream, extra sharp cheddar cheese and sliced green onions.
Simple. Classic. Delicious.
What more could you ask for in a chili recipe??
How To Freeze Chili And Reheat Later:
- COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
- PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
- FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
- STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
- REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
For More Chili Recipes Click Here!
Enjoy! And if you give this Easy Loaded Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Easy Loaded Chili
Ingredients
- olive oil spray
- 1 medium yellow onion, diced
- 2 pounds lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 shakes cayenne pepper
- 2 shakes celery salt
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 2 (15 ounce) cans tomato sauce
- 2 teaspoons kosher salt
- 1 teaspoon sugar
Instructions
- Spray the bottom of a dutch oven with olive oil. Add te diced onions with a pinch of kosher salt and sauté for 5 minutes or until soft.
- Add in the ground beef and use a wooden spoon to break it up into crumbles. Cook fully until no longer pink.
- Measure and add in the chili powder, cumin, celery salt and cayenne. Stir to combine.
- Next add the tomato sauce. I also add a little water to the nearly empty can and swirl it around to catch any extra sauce and add that in as well.
- Add the beans, salt and sugar. Stir, cover and simmer over medium-low for 20 to 30 minutes.
- Serve with a dollop of plain nonfat greek yogurt or sour cream, extra sharp cheddar cheese and green onions. Crumbled bacon pieces is also delcious but optional.
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Ummmmmm! I can't wait to try this!! :-]
Stunning photos!
yummy yummy..Perfect for a cold rainy day..Which is perfect now ..
I. Might. Die. Right. Now.
Loaded chili is the only way to have chili. Amen.
I LOVE CHILI!!! This looks amazing! I've never used tomato sauce in mine, usually I do whole or diced tomatoes. I'll defiantly try the sauce next time. Which could be tomorrow, we're supposed to get a blizzard tomorrow & chili would be awesome to feast upon during a snow storm 🙂
I am grabbing them ;-)…
Oh I love the shot with the rainbow of spices! Spuds perfect for the cold night we will be facing…
Wow looks great! Chili is one of my favorite comfort foods.
Chili is perfect for the weather that's in the forecast. Crave worthy especially with the saltines.
I love how thick and hearty this chili is! It was perfect for Halloween night!
Chili is one of my favorite fall foods – something about the spice and all those lovely toppings 🙂 Your pictures are gorgeous!
I love. love, love that you start with bacon grease! A girl after my own heart. Your chili looks so filling and delicious!
Im super pumped to know Im not the only one who makes a big batch of chili around this time of year. Last year we sat on the porch handing out candy with our big bowls of chili in hand. This year we didn't hand out candy, but there's a big batch of chili in the fridge, just in case.
I love chili, I actually just made some white chili the other day. This looks great!
I just made half of this recipe tonight…simply scratch? More like simply amazing! It was absolutely delicious and I can't wait for my lunch tomorrow!
Delicious! I used black beans and northern beans and only had 1 lb of hamburger. This is my new "go to!" thanks for sharing!
Tonight was my first time making chili ever and…….there is no need to find another recipe!! I can't believe how absolutely simple this was to make while still BURSTING with flavor. (My husband is getting his second helping right now!) Thanks for adding this recipe to my greatest hits collection!
My husband and I made this for the first time last night. We used ground turkey breast instead of beef though. We also added some diced red and green bell pepper, red onion, and jalapeno. It was simply delicious. Love all of your recipes!
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Just made this…it’s delish!! Everyone loves it! Served it with some sweet potato tortilla chips. So good!
I made this for the first time for a group of fraternity boys that hadn’t gone home for winter break yet. I hoped it would last long enough for everyone to get some but it didn’t. Between 3 of the 6 boys left at the house the whole pan was gone. I even got begged to make it again the next night which I did. The second night more of the boys got to enjoy it. Thank you for this amazing recipe! Can’t wait to make more from your website
i love this recipe. its easy steps in making one, its chili flavor. oh this is so delicious.!
This is my go to chili! Thanks so much for giving us a quick chili that is bursting with flavor! 5 stars!
Thank YOU, Jolie! I’m so glad you like the recipe!!
Looks good but I wouldn’t call it loaded. MORE BEANS! 🙂