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Quick and Easy Chili

Yield: 6-8 servings 1x
Prep: 15 minsCook: 45 minsTotal: 1 hour


  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups large dice onion
  • 1/2 cup large dice sweet red bell pepper
  • 2 medium jalapeños, stems and seeds removed, finely diced
  • 2 tablespoons garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoons freshly ground black pepper
  • 1 1/2 pounds 80/20 ground beef
  • 1 28ounce can ground peeled tomatoes (we like Cento or Pastene)
  • 1 14ounce can black beans rinsed and drained
  • Shredded cheddar cheese, for garnish


  1. In a medium to large heavy bottomed pot, heat olive oil over medium high heat. Add onions, bell pepper, and jalapeños and sauté for three minutes.
  2. Add garlic, cumin, chili powder, oregano, salt and pepper. Cook for one more minute.
  3. Add ground beef breaking beef up with wooden spoon. Cook until the beef is no longer pink.
  4. Add tomatoes and stir. Reduce to medium low and cook uncovered for 30 minutes stirring occasionally. Add beans and bring back to serving temperature.
  5. Add additional cumin, chili powder, salt or pepper if needed, and serve with shredded cheddar cheese on top.

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