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the best easy chili recipe

The Best Easy Chili Recipe from Scratch

This is Keegan's go to Chili for the entire winter.  Make a big batch of this and freeze leftovers for many awesome weeknight meals.  The comforting feeling this Chili gives you is for real folks. 

Course Dinner, Lunch
Cuisine American, texmex
Keyword Chili, Easy Chili, Homemade Chili
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12
Author Keegan


Ground Meats

  • 2 lbs Ground Chuck 85/15 or 85/20
  • 1 lb Mild sweet pork sausage
  • 1 lb Ground Pork


  • 3 white onions of medium size Chopped
  • 3 green peppers Chopped
  • 2 Jalapenos Add less depending on desired spiciness
  • 5 Celery Stalks Finely diced
  • 5 Medium Cloves of garlic minced

Dry Spices

  • 10 tablespoons Ancho Chili Powder Start with 6 and then add more if desired
  • 2 tablespoons smoked paprika
  • 2 tablespoons granulated garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon ground pepper
  • 1 teaspoon Ground Cumin
  • 5 teaspoon Mexican Oregano
  • 1 teaspoon Tumeric

Wet Ingredients

  • 1 Tablespoon Worcestershire Sauce
  • 3 28 oz cans of Diced Tomatos
  • 1 28 oz can of tomato puree
  • 1 7 oz Can Tomato Paste
  • 1 32 oz Box Chicken Stock
  • 28 oz of Water
  • 2 14 oz medium chili beans - medium spice or Pinto Beans or Black Beans

Optional Fixins

  • 2 tablespoons Cheddar Cheese
  • 1 Tablespoon Fresh Cilantro
  • 1 Tablespoon Sour Cream


  1. Put a large pot, I use a 12 quart pot, on medium heat.  Add a few table spoons of olive oil. 

  2. Add the onions, celery, and jalapeno.  Saute for 10 minutes or until translucent. Save the green pepper for later.  

  3. Turn up the heat to medium high and add all of the ground meats.  Add Salt and Pepper.  Stir occasionally until browned throughout. 

  4. Add the garlic and all of the dry spices that are not already in the pot.  Stir in the spices.  Immediately add the tomato paste and stir in rigorously. 

  5. Then add all of the wet ingredients.  Start with the chicken stock and water first, then add all of the others. 

  6. Add the green peppers to the pot 

  7. Bring up to a boil and then turn down to a simmer for 1 hour.  Stir occasionally. 

  8. Ladle any excess fat that has risen to the surface off the top.  Taste the chili to adjust the spice and salt level if needed. 

  9. Serve with any fixin's you typically like.  I love cilantro, so that is my go to herb for chili to give it some brightness.