There’s a specific moment every year when the air shifts. It’s a subtle change, a crispness that wasn’t there the day before, carrying the faint, earthy scent of fallen leaves. For my family, that’s the official signal. It’s not the calendar or the pumpkin spice lattes; it’s the weather itself demanding the season’s inaugural pot of chili. This Easy Fall Chili Recipe is more than just food to us; it’s a tradition, a warm hug in a bowl that marks the beginning of cozy sweater weather, crackling fires, and football-filled Sundays. I’ve tweaked this recipe over a decade, simplifying it to its most essential, flavor-packed core. It’s the recipe I give to friends who claim they “can’t cook,” and the one my kids now ask for by name. It’s hearty without being heavy, deeply savory with a whisper of smokiness, and so incredibly simple that the most time-consuming part is just letting it simmer while your home fills with the most incredible, mouth-watering aroma. This isn’t a competition chili with a laundry list of exotic peppers; this is your reliable, crowd-pleasing, “I-need-comfort-food-now” chili that will never, ever let you down.

The Ultimate Easy Fall Chili Recipe

This recipe is designed for simplicity and deep, satisfying flavor. It balances the richness of the beef with a hearty trio of beans and a perfectly seasoned tomato base. It’s the ideal starting point for a chili that you can customize to your heart’s content.

The Heart and Soul: Chili Ingredients

Here is the complete list of what you’ll need to create this comforting fall classic. Using quality ingredients will make a noticeable difference in the final taste.

Olive Oil: 2 tablespoons
Yellow Onion: 1 large, diced
Garlic: 4 cloves, minced
Ground Beef: 2 pounds (80/20 or 85/15 is ideal for the best flavor)
Chili Powder: 1/4 cup (use a good quality, mild to medium blend)
Ground Cumin: 2 tablespoons
Smoked Paprika: 1 tablespoon
Dried Oregano: 2 teaspoons
Salt: 2 teaspoons (or to taste)
Black Pepper: 1 teaspoon, freshly ground
Cayenne Pepper: 1/4 to 1/2 teaspoon (optional, for heat)
Diced Tomatoes: 1 can (28 ounces), undrained
Tomato Sauce: 1 can (15 ounces)
Beef Broth: 1 cup
Light Red Kidney Beans: 1 can (15 ounces), rinsed and drained
Dark Red Kidney Beans: 1 can (15 ounces), rinsed and drained
Pinto Beans: 1 can (15 ounces), rinsed and drained
Brown Sugar: 1 tablespoon (optional, but it balances the acidity of the tomatoes beautifully)

Step-by-Step Instructions for Perfect Chili

Follow these detailed steps carefully. The key to a great chili is building layers of flavor at each stage.

Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the olive oil. Once the oil shimmers, add the diced yellow onion. Sauté, stirring occasionally, for about 5-7 minutes, or until the onion has softened and become translucent. Add the minced garlic and cook for another 60 seconds until it becomes very fragrant. Be careful not to burn the garlic.
Brown the Beef: Add the ground beef to the pot with the onions and garlic. Use a sturdy wooden spoon or a meat chopper to break the beef into small crumbles. Cook, stirring frequently, until the beef is fully browned and no pink remains. This process should take about 8-10 minutes.
Drain the Fat: Once the beef is cooked, carefully tilt the pot and use a large spoon to skim off the excess grease. Leaving a little bit behind adds flavor, but removing the majority prevents the chili from being greasy.
Bloom the Spices: Return the pot to the heat. Add all of the dry spices directly to the meat: chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir constantly for 1-2 minutes. This step, known as “blooming,” toasts the spices and awakens their essential oils, dramatically deepening the flavor of your chili. Your kitchen will start to smell amazing at this point.
Add the Liquids and Beans: Pour in the undrained diced tomatoes, the tomato sauce, and the beef broth. Stir everything together, using your spoon to scrape up any browned bits (fond) from the bottom of the pot—this is pure flavor!
Incorporate the Beans and Sugar: Gently stir in the rinsed and drained kidney beans (both light and dark) and pinto beans. If you’re using it, add the brown sugar now. The sugar won’t make the chili sweet; it will cut the acidity of the tomatoes and create a more balanced, robust flavor profile.
Simmer to Perfection: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot, leaving the lid slightly ajar to allow some steam to escape. Let the chili simmer for at least 1 hour, but for best results, let it go for 2-3 hours. The longer it simmers, the more the flavors will meld and develop. Stir it every 20-30 minutes to prevent it from sticking to the bottom.
Taste and Adjust: After the long simmer, give the chili a final stir and taste it. This is your chance to perfect it. Does it need more salt? A bit more heat from cayenne? Adjust the seasonings as needed until it tastes perfect to you.
Rest and Serve: For the absolute best flavor, turn off the heat and let the chili rest for 15-20 minutes before serving. This allows the flavors to settle and intensify even further.

Nutrition Facts

Please note that these values are an estimate and can vary based on the specific ingredients used (e.g., the fat content of the beef, sodium in canned goods).

Servings: This recipe makes approximately 10-12 generous servings.
Calories Per Serving: Approximately 450-500 calories per serving (not including toppings).

Preparation & Cooking Time

This recipe is designed to be straightforward, with most of the time being hands-off simmering.

Preparation Time: 20 minutes (for dicing the onion, mincing garlic, and opening cans)
Cook Time: 1 hour 30 minutes (minimum)
Total Time: 1 hour 50 minutes (can be extended with a longer simmer time for deeper flavor)

How to Serve: Creating the Perfect Chili Bar

Serving chili is half the fun. Setting up a “chili bar” with a variety of toppings and sides allows everyone to customize their bowl exactly how they like it. This is perfect for family dinners, game day parties, or casual get-togethers.

The Essential Toppings

These are the classic, can’t-miss additions to any bowl of chili.

Shredded Cheese: A sharp or medium cheddar is classic. Monterey Jack or a Mexican cheese blend also works beautifully, melting into a gooey, delicious layer.
Sour Cream or Plain Greek Yogurt: A dollop of cool, creamy sour cream provides a perfect contrast to the rich, spicy chili. Greek yogurt is a great, tangier alternative with added protein.
Fresh Herbs: Chopped fresh cilantro adds a bright, zesty note. Sliced green onions (scallions) offer a mild, crisp onion flavor.
Diced Onions: For those who love a sharp, crunchy bite, finely diced white or red onion is a must.
Sliced Jalapeños: For the heat lovers, fresh or pickled jalapeño slices add a spicy kick and a vinegary tang.

Next-Level Add-ins and Sides

Take your chili experience over the top with these creative pairings.

The Crunch Factor: Crushed corn chips (like Fritos) or tortilla chips add a wonderful salty crunch and texture.
Creamy Avocado: Diced or sliced fresh avocado provides a cool, creamy element that balances the heat and richness.
A Squeeze of Lime: A fresh wedge of lime, squeezed over the top just before eating, brightens all the flavors and adds a fantastic zesty finish.
Cornbread: This is the quintessential partner for chili. A warm slice of sweet, buttery cornbread—or even better, a cornbread muffin—is perfect for sopping up every last bit of sauce.
Serve it Over a Base: Turn your bowl of chili into a full meal by serving it over:
- Steamed white or brown rice
- A baked potato or baked sweet potato
- Cooked quinoa
- Macaroni and cheese (a truly decadent combination!)
Frito Pie Style: Ladle the chili directly into a bag of Fritos corn chips and top with cheese, onions, and sour cream for an easy, portable, and fun meal.

5 Pro Tips for Chili Perfection

These five tips will elevate your easy chili from great to absolutely unforgettable.

Embrace the Low and Slow Simmer: Time is your most important ingredient. While you can technically eat this chili after 30 minutes, the magic happens with a long, slow simmer. Aim for at least 1.5 hours, and if you have the time, let it go for 3 hours on low. This extended cooking time tenderizes the meat until it’s melt-in-your-mouth soft and allows the complex flavors of the spices, tomatoes, and beef to meld into a cohesive, deeply savory masterpiece.
Don’t Skip “Blooming” the Spices: The step where you add the dry spices to the cooked meat before adding the liquids is crucial. Cooking the spices in the residual fat for a minute or two is called “blooming.” It toasts them, releasing their fat-soluble flavor compounds and intensifying their aroma and taste. It’s a simple technique that makes a world of difference, moving the flavor from tasting like raw powder to a rich, integrated seasoning.
Deglaze the Pan for Hidden Flavor: After browning your beef, you’ll notice browned bits stuck to the bottom of the pot. This is called “fond,” and it’s concentrated flavor. When you add the beef broth, use your wooden spoon to scrape these bits off the bottom. This process, called deglazing, lifts all that caramelized flavor back into your chili, adding an incredible depth and richness you can’t get any other way.
Add a “Secret” Ingredient for Complexity: Many award-winning chili recipes have a secret ingredient that adds an unidentifiable but delicious depth. You can easily do this too. Try adding one of the following during the last 30 minutes of simmering:
- Unsweetened Cocoa Powder (1 tablespoon): Adds richness and a dark, mole-like complexity without tasting like chocolate.
- A Splash of Strong Coffee or Dark Beer: A half-cup of coffee or a stout/porter beer can enhance the savory, roasted notes of the beef.
- A Dash of Cinnamon (1/4 teaspoon): Adds a subtle warmth and complexity that plays beautifully with the cumin and chili powder.
Let it Rest: The Day-After Rule: Chili is famously better the next day. As it cools and rests in the refrigerator overnight, the flavors continue to meld, deepen, and settle. The fat solidifies on top, making it easy to remove if you wish, and the chili’s texture becomes even richer. If you can, make your chili a day ahead of when you plan to serve it. Reheat it gently on the stovetop for the best-tasting bowl of chili you’ve ever had.

Your Fall Chili Questions Answered

Here are answers to some of the most common questions about making this easy fall chili.

1. Can I make this chili in a slow cooker or Crock-Pot?
Absolutely! The slow cooker is perfect for chili. To adapt this recipe, complete steps 1-4 on the stovetop (sautéing aromatics, browning beef, and blooming spices). This is a crucial step for building flavor. Then, transfer the beef and spice mixture to your slow cooker. Add all the remaining ingredients (tomatoes, broth, beans, sugar) and stir to combine. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

2. My chili is too thin/too thick. How can I fix it?
This is an easy fix!

To Thicken Chili: The easiest way is to let it simmer longer with the lid partially off, which allows excess liquid to evaporate. Alternatively, you can make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering chili. Let it cook for a few more minutes until thickened.
To Thin Chili: Simply stir in a bit more beef broth, tomato sauce, or even a splash of water until it reaches your desired consistency.

3. Can I use a different type of meat or make it vegetarian?
Yes, this recipe is very versatile.

Different Meats: Ground turkey or ground chicken are great leaner alternatives. You can also use cubed chuck roast for a chunkier, “chili con carne” style, though you will need to increase the simmer time significantly (3-4 hours) to get the meat tender.
Vegetarian/Vegan: To make it vegetarian, omit the ground beef and beef broth (use vegetable broth instead). To make it hearty, add an extra can or two of beans (black beans are a great addition), or add 1 cup of red lentils, crumbled tempeh, or a plant-based ground “meat” product.

4. How do I store and reheat leftover chili?
Chili stores wonderfully, which is why it’s great for meal prep.

In the Refrigerator: Let the chili cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to 4-5 days.
In the Freezer: Chili freezes exceptionally well. Let it cool completely, then portion it into freezer-safe bags or containers. It can be frozen for up to 4-6 months. To reheat, thaw it in the refrigerator overnight and then gently warm it on the stovetop or in the microwave.

5. This chili isn’t spicy enough/is too spicy. How can I adjust the heat?
You have complete control over the spice level.

To Increase Heat: The easiest way is to add more cayenne pepper. You can also add a pinch of red pepper flakes, a dash of your favorite hot sauce, or even a finely minced hot pepper like a jalapeño or serrano along with the onions and garlic at the beginning.
To Decrease Heat: The recipe as written is mild to medium. For a completely mild version, omit the cayenne pepper and ensure your chili powder is labeled “mild.” If you’ve already made it and it’s too spicy, adding an extra can of beans or tomatoes can help dilute the heat. A large dollop of sour cream or cheese when serving also does a great job of taming the spice.

Easy Fall Chili Recipe