There’s something so comforting about a big pot of chili bubbling on the stove, especially when it does not require a long grocery list or complicated prep. This 5-Ingredient Beef Chili Recipe is one of those simple dinners that feels like it took more effort than it actually did.
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Table of Contents
With ground beef, beans, tomatoes, chili seasoning, and onion, you get a hearty bowl of chili that is rich, filling, and perfect for busy weeknights. It is the kind of recipe you can throw together when the fridge looks bare, the family is hungry, and you still want something warm and homemade on the table.
Why You’ll Love This 5-Ingredient Beef Chili Recipe
This chili is proof that comfort food does not need to be complicated. It is simple, satisfying, and made with ingredients you can find almost anywhere.
- Only 5 main ingredients: No long spice list or extra chopping required.
- Weeknight friendly: This chili comes together quickly and simmers into something cozy and flavorful.
- Budget-friendly: Ground beef, beans, and canned tomatoes make this a filling meal without a big grocery bill.
- Great for leftovers: The flavor gets even better the next day.
- Easy to customize: Add toppings, extra spice, or serve it over rice, baked potatoes, or cornbread.
This is the kind of chili you make once and then keep in your back pocket for busy nights.
Ingredients for 5-Ingredient Beef Chili
You only need five simple ingredients to make this hearty beef chili:
- 1 pound ground beef – Use 80/20 for richer flavor or lean ground beef if you prefer less grease.
- 1 small yellow onion, diced – Adds flavor and a little sweetness as it cooks.
- 1 can diced tomatoes, undrained – Gives the chili its saucy base.
- 1 can chili beans or kidney beans, undrained – Adds texture, heartiness, and extra protein.
- 1 packet chili seasoning – The easiest way to bring in classic chili flavor without measuring multiple spices.
Optional toppings do not count toward the 5 ingredients, but shredded cheese, sour cream, green onions, jalapeños, or crushed tortilla chips are all delicious.
How to Make 5-Ingredient Beef Chili
This recipe is as simple as brown, stir, simmer, and serve.
Browning the Beef
Start by placing a large pot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is softened, breaking the meat apart with a spoon as it cooks.
If your beef releases a lot of grease, carefully drain the excess before moving to the next step.
Building the Chili
Once the beef is browned, stir in the diced tomatoes, beans, and chili seasoning. Mix everything well so the seasoning coats the beef and blends into the tomatoes.
At this point, the chili may look simple, but once it simmers, the flavors come together beautifully.
Simmering Until Thick
Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20 to 25 minutes, stirring occasionally.
The chili should thicken slightly, the tomatoes should soften into the sauce, and the beef should soak up all that chili flavor. Taste and adjust if needed. If you like a thinner chili, add a splash of water or broth.
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Grandma Jo’s Heartwarming 5-Ingredient Beef Chili Recipe
A simple and hearty 5-ingredient beef chili recipe that’s quick to make and full of flavor.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound 93% lean ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup beef bone broth, divided
- 15 ounces tomato sauce
- 1 (15.5 ounce) can chili beans, divided
- 4 teaspoons mild chili powder
- Cheddar cheese (optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Crumble ground beef into the pot, and cook until browned, about 5 minutes.
- Drain off any excess liquid. Sprinkle beef with salt and pepper. Pour in half the bone broth and tomato sauce. Add 1/2 of the chili beans to the pot.
- Pour remaining bone broth and chili beans into a high power blender, such as a Vitamix®. Cover with lid and blend on High power for 30 seconds. Pour blended mixture into the Instant Pot®, but do not stir.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Season with chili powder and stir to combine. Divide evenly into 4 bowls. Garnish with Cheddar cheese if desired.
Notes
- Use lean ground beef for a healthier option.
- Adjust chili powder to taste for more or less heat.
- Optional toppings include sour cream, green onions, or jalapeños.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg
Tips for the Best 5-Ingredient Beef Chili
Now let me share my tried-and-true secrets for making this simple chili taste like it simmered all day long. First, don’t skip blending those beans – that creamy mixture gives body to the broth without any flour or cornstarch. If you like more heat, start with 4 teaspoons chili powder and add more at the end (I keep extra on hand for my son-in-law who likes it “mouth on fire” hot).
Always use lean ground beef – anything fattier will make your chili greasy. And here’s my favorite trick: let it sit 10 minutes after cooking – the flavors meld beautifully. Top with sharp cheddar for tang, a dollop of sour cream to cool the heat, or crunchy corn chips for texture. Oh, and if your kids turn up their noses at beans? Just blend them all – they’ll never know!
Serving Suggestions for 5-Ingredient Beef Chili
Oh honey, this chili practically begs for some crusty cornbread on the side—my family loves it with a pat of butter melting into the golden top. For lighter days, try it over fluffy rice or with a crisp green salad. Don’t forget the fun toppings: shredded cheese, sour cream, diced onions, or even a handful of Fritos for that perfect crunch. My grandson Jake swears by adding pickled jalapeños—says it gives “just the right kick!”
Storage & Reheating Instructions
This chili keeps beautifully in the fridge for 3-4 days—just pop it in an airtight container once it’s cooled. When you’re ready to eat, reheat it gently on the stove with a splash of broth to keep it moist, or microwave in 30-second bursts, stirring between each. Pro tip: It actually tastes better the next day!
Nutritional Information
Now, I know some folks like to count these things, so here’s the scoop on what’s in each hearty bowl: Calories: 320, Protein: 28g (that’ll keep you full!), and Fiber: 6g from those good-for-you beans. It’s got 25g carbs – just right for dipping cornbread! Keep in mind these numbers might dance a bit depending on your exact ingredients – store brands vs name brands can make small differences. But trust me, this chili’s packed with real food goodness!
FAQs About 5-Ingredient Beef Chili
Can I use ground turkey instead of beef?
Absolutely, sweetheart! Ground turkey works just fine – I’ve used it many times when watching our waistlines. Just add an extra teaspoon of chili powder to boost the flavor since turkey’s milder than beef. My neighbor Margaret swears by half turkey, half beef for the perfect balance.
How can I freeze leftovers?
Oh, this chili freezes like a dream! Let it cool completely, then portion it into freezer bags (I like 2-cup portions for easy meals). Lay them flat to freeze – they’ll stack nicely and thaw quicker. Stays good for 3 months, though ours never lasts that long!
What if I want it spicier?
Now we’re talking! Start with an extra teaspoon of chili powder, or better yet – add a diced jalapeño when sautéing the meat. My son telecomendé chipotle powder for smoky heat. Just taste as you go – you can always add more spice, but you can’t take it out!
Can I make this without a blender?
Bless your heart – of course! Just mash half the beans with a fork before adding. It won’t be quite as creamy, but still delicious. Or skip that step entirely – the chili will be more broth-like, but still mighty tasty.
Share Your Thoughts
Well sugar, I’d love to hear how your chili turns out! Drop me a comment below – did your family gobble it up? Any clever twists you added? Don’t be shy now, sharing recipes is how we all learn!
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