You know those crazy weeknights when you’re juggling homework, laundry, and somehow still need to get dinner on the table? That’s exactly when my easy 4 ingredient chili comes to the rescue! I created this simple recipe during one of those hectic evenings when time was short but my family still wanted something hearty and satisfying. The best part? It uses just four pantry staples you probably already have – ground beef, tomato sauce, beans, and chili powder. No fancy techniques, no hunting for obscure ingredients – just pure, comforting flavor that comes together in minutes. Trust me, this chili has saved dinnertime in our house more times than I can count!
Table of Contents
Table of Contents
Why You’ll Love This Easy 4 Ingredient Chili
Let me tell you why this chili recipe has become my go-to on busy nights (and why my kids actually cheer when they smell it cooking!):
- Seriously simple: Just four ingredients means less time digging through your pantry and more time actually eating.
- Weeknight superhero: From fridge to table in about 40 minutes – perfect for those “oh no, it’s already 5:30!” moments.
- Budget-friendly magic: Uses affordable staples that stretch far – this pot easily feeds my family of four with leftovers.
- Kid-approved flavor: The mild spice level makes even picky eaters happy, while adults can jazz it up with hot sauce.
- Better tomorrow: Like all good chili, the flavors deepen if you have leftovers (if it lasts that long!).
Honestly, I’ve made fancier chilis, but this simple version gets requested the most in our house. Sometimes less really is more!
Ingredients for Easy 4 Ingredient Chili
Here’s all you’ll need for this lifesaving chili – I promise it’s as simple as it sounds! The exact measurements make all the difference:
- 1 lb 93/7 lean ground beef: The slightly higher fat content adds flavor without making the chili too greasy.
- 5 cans (61g each) tomato sauce: That’s about 3 cups total – the perfect saucy base that’s not too thick or thin.
- 4 cans beans, drained and rinsed: I use kidney beans, but pinto or black beans work great too (draining removes excess sodium!).
- 3 tablespoons chili powder: The magic flavor boost – adjust up or down based on your heat preference.
See? I told you it was simple! Now let’s get cooking.
How to Make Easy 4 Ingredient Chili
Alright, let’s get cooking! This chili is so straightforward, you’ll wonder why you ever bothered with complicated recipes. Here’s how I make it—step by step—for perfect results every time.
Step 1: Brown the Ground Beef
First things first: grab your biggest pot (I use my trusty Dutch oven) and crank the heat to medium. Toss in that pound of ground beef and break it up with a wooden spoon—you want nice, even crumbles. Now, here’s my trick: don’t stir too much! Let it get a little browned on the bottom for extra flavor. Cook until there’s no pink left, about 5-7 minutes. If there’s more than a tablespoon or so of grease, just tilt the pot and spoon some out. Easy peasy!
Step 2: Combine Ingredients
This is where the magic happens—dump in those 5 cans of tomato sauce, all 3 tablespoons of chili powder, and your drained beans. No fancy timing here! Stir everything together until it looks like, well, chili. The smell at this point? Absolutely heavenly. I always take a second to breathe it in—that rich tomato-chili aroma is my favorite part.
Step 3: Simmer for Best Flavor
Turn the heat down to low and let that pot bubble away. Here’s the deal: 30 minutes is totally fine if you’re starving, but if you can swing an hour (or even two!), the flavors meld into something truly special. Stir occasionally to prevent sticking, and taste-test around the 20-minute mark—sometimes I add an extra pinch of chili powder if it needs more oomph. Pro tip: The longer it simmers, the thicker it gets, so add a splash of water if it’s looking too intense.
And that’s it! See? I told you it was simple. Now grab your favorite bowl and dig in—you’ve earned it.
Tips for the Best Easy 4 Ingredient Chili
After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “wow, you made this with just four ingredients?” Here are my can’t-live-without tips:
- Lean beef matters: That 93/7 ratio keeps the chili flavorful without swimming in grease – though if you use 80/20, no worries! Just drain the excess fat after browning.
- Rinse those beans: Takes 10 seconds but cuts way down on sodium and prevents that starchy texture. Trust me, it’s worth the extra step!
- Chili powder power: Start with 3 tablespoons, but taste after 20 minutes of simmering – I often add another teaspoon or two for deeper flavor.
- Low and slow: If you’ve got time, let it bubble on the lowest setting for an extra hour. The difference in flavor will blow your mind.
- Leftover magic: Day-two chili is always better! The flavors meld overnight in the fridge – just thin it with a splash of water when reheating.
See? Little tweaks make a big difference with this simple recipe!
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Easy 4 Ingredient Chili Recipe for Crazy-Busy Weeknights
A simple and delicious 4-ingredient chili recipe that’s perfect for busy weeknights. This easy meal comes together quickly and is packed with flavor.
- Total Time: 40 mins
- Yield: 6 servings 1x
Ingredients
- 1 lb 93/7 ground beef
- 5 cans (61g each) tomato sauce
- 4 cans beans, drained and rinsed
- 3 tablespoons chili powder
Instructions
- Brown the ground beef in a large pot over medium heat.
- Add the tomato sauce, chili powder, and beans to the pot.
- Simmer the chili for at least 30 minutes, but ideally for several hours to develop flavor.
- Serve with your choice of crackers, cheese, corn chips, or potatoes.
Notes
- Use lean ground beef for less grease.
- Drain and rinse beans to reduce sodium.
- Longer simmering time improves flavor.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 55mg
Serving Suggestions for Easy 4 Ingredient Chili
Now for the fun part – dressing up your chili! My family goes wild for toppings night. Here’s how we love to serve it:
- Classic: Shredded cheddar, sour cream, and oyster crackers (my kids’ favorite combo)
- Crunchy: Corn chips or tortilla strips with a dollop of guacamole
- Hearty: Spooned over baked potatoes or sweet potatoes – so filling!
- Fresh: Diced onions, jalapeños, and cilantro for a bright contrast
Honestly? Sometimes we just eat it straight from the pot with big spoons. No judgment here!
Storage and Reheating Instructions
Here’s the beautiful thing about this chili – it actually gets better as it sits! Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, I usually splash in a tablespoon of water (it thickens up overnight) and warm it gently on the stove or in the microwave. Want to freeze it? Portion it into freezer bags – it keeps beautifully for up to 3 months. Just thaw overnight in the fridge when you’re ready for another easy meal!
Easy 4 Ingredient Chili Variations
Listen, I love this basic recipe, but sometimes you gotta mix things up! Here are my favorite simple twists that still keep things easy:
- Meat swap: Ground turkey works beautifully if that’s what you’ve got – just add an extra sprinkle of chili powder since it’s leaner than beef.
- Bean bonanza: I often use whatever beans I have – black, pinto, even white beans make fun variations. Mix and match for extra texture!
- Veggie boost: When I’m feeling fancy, I’ll toss in a diced bell pepper or zucchini with the beef – they disappear into the sauce but add nutrition.
- Spice it up: A can of diced green chiles or dash of cumin can give this chili a whole new personality.
The best part? All these tweaks still keep it under 5 ingredients – my kind of cooking!
Nutritional Information
Just a quick note – these numbers are estimates since brands and exact measurements can vary. But here’s the scoop on what you’re getting in each hearty 1-cup serving of this easy chili:
- 320 calories – filling but not heavy
- 25g protein thanks to that beef and beans combo
- 10g fiber (hello, happy digestion!)
- 10g fat (mostly the good kind from the lean beef)
Not too shabby for a meal that basically cooks itself, right?
Frequently Asked Questions
I get so many questions about this chili – here are the ones that pop up most often from readers just like you!
Can I use ground turkey instead of beef?
Absolutely! I do this all the time when turkey’s on sale. The texture works great, just add an extra teaspoon of chili powder since turkey’s milder. Bonus: it makes the chili even leaner!
How can I reduce the sodium in this recipe?
Two easy tricks: 1) Always rinse those beans (it removes about 40% of the sodium!) and 2) Look for low-sodium tomato sauce. I promise – you won’t miss the salt with all that chili powder flavor.
What if I only have 80/20 ground beef?
No problem! Just drain the excess fat after browning. I actually keep a clean tin can by the stove to pour off the grease – way easier than dealing with messy paper towels.
Can I make this in a slow cooker?
Yes! Brown the beef first (trust me, it makes a difference), then dump everything in your crockpot. 4 hours on high or 6 on low and dinner’s ready when you are. If you’re looking for more slow cooker inspiration, check out my soup recipes!
Why does my chili taste better the next day?
Isn’t that magical? The flavors have time to mingle and deepen overnight. It’s science… or maybe chili fairy dust. Either way, I always make extra for leftovers!
Share Your Easy 4 Ingredient Chili
Did you try this crazy-simple chili? I’d love to hear how it turned out! Drop me a comment below or tag me on Instagram @frostyrecipes – nothing makes me happier than seeing your kitchen creations. Happy cooking, friends! You can also follow along for more quick dinner ideas on Facebook.
