This is our favorite chili recipe and it’s so easy to make! Thomas’ Easy Chili Recipe is full of flavor and goes perfectly with a side of homemade cornbread!
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Chili is one of those recipes that we love to make when the weather starts to get chilly! It’s simple to throw together, taste great and makes great leftovers for the week.
I love it with a side or cornbread, Thomas loves to crumble cornbread into his chili and my friend Sydni recently told me that she loves chili over pasta! However you eat it, it’ll warm you up for sure!
What you’ll need for this chili recipe: (amounts below in recipe)
- ground mild sausage
- ground beef (85/15 is what we use)
- ancho chili powder
- ground mustard
- onion powder
- garlic powder
- chili beans
- tomato paste
What kind of meat do you use to make chili?
When we make this chili recipe we use a mixture of ground mild sausage and ground beef.
You could use all ground beef or even change it up and use ground turkey in this recipe as well.
Can I use diced onions instead of onion powder?
You sure can! We use onion powder because my husband is allergic to onions but if you wanted to add onions to your chili that would work. Just dice about 1/2 an onion (or a whole onion if you really like onion) and toss it in when you’re browning the meat.
Let’s talk about naming chili real quick.
Thomas and I have two totally different views on chili. I call chili the stuff that you put on hot dogs and I call something like this “Chili Beans”
Thomas calls them both “Chili” and thinks that I’m nuts. He also thinks that chili should under no circumstance be made without beans. So tell me, do you call something like this Chili or Chili Beans. I told him that if it had beans that it was Chili Beans….he say’s I’m a weirdo. ???? So let’s settle this, what would you call it?
Whatever you call it, just make sure that you take the time to make it. It’s Thomas’ favorite chili to make and I bet it’ll be one of yours too!
- Can I leave the beans out?
You sure can! If I was going to make this without the beans I might add a little bit more meat to make sure it wasn’t too soupy.
- Can I make this in the slow cooker?
Yep! Just make sure to brown the meat and drain it first before adding it to the slow cooker.
- Do you have an awesome cornbread recipe to go with this chili?
I sure do! You can grab my Southern Skillet Cornbread recipe here.
More Recipes to warm you up!
- Maple Bacon and Ham Baked Bean Chili
- Slow Cooker Taco Soup
- Slow Cooker Beef and Vegetable Soup
- Tuscan White Bean Soup with Ham
Thomas’ Easy Chili Recipe
- 2 pounds ground mild sausage
- 2 pounds ground beef (85/15 is what we use)
- 2 teaspoons cumin
- 2 teaspoons ancho chili powder
- 1 tablespoon ground mustard
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 6 (15.5 oz) cans chili beans
- 2 (6 oz ) cans tomato paste
- In a large pot, brown the sausage and beef, breaking it up with a wooden spoon as you cook it.
- Add 1 tablespoon garlic, 1 tablespoon onion powder, 1/2 tablespoon ground mustard, 1 teaspoon ancho chili powder and 1/2 teaspoon cumin.
- Mix well and drain grease if necessary.
- Add in 2 cans of tomato paste and stir.
- Open and drain the beans. Add them into the pot.
- Add 3 cans worth of water to the pot
- Add the rest of the spices and stir well.
- Bring the chili to a boil and then reduce to a simmer.
- Simmer for 1-2 hours.
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