This six ingredient beef chili is the pot to make when you want dinner on the table with almost no prep, because one jar of salsa does the work of onions, peppers, and tomatoes.
Lean ground beef browns in a Dutch oven, then chili seasoning, kidney beans, chunky salsa, broth, and cilantro simmer together for about 20 minutes. The result is thick and spoonable, ready in about 40 minutes from start to finish, with enough for six bowls.
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Why This Six Ingredient Beef Chili Recipe Works
A short ingredient list does not mean a thin flavor. The chili seasoning mix brings cumin, chili powder, garlic, and salt in one measured packet, while chunky salsa adds tomato, onion, peppers, and a little acidity that keeps the pot from tasting flat.
Kidney beans make the chili thick without any flour or cornstarch. Two cans, drained and rinsed, soften as they simmer and thicken the broth as some of them break apart against the side of the pot.
It also stores well. The pot reheats without losing texture, which makes it a reliable choice for meal prep, game day crowds, and busy weeknights when nobody wants a long recipe.
Ingredients for Six Ingredient Beef Chili
- 1 1/2 pounds lean ground beef
- 1 ounce package chili seasoning mix
- Two 15 ounce cans kidney beans, drained and rinsed
- Two 16 ounce jars chunky salsa (32 ounces total)
- 1 1/2 cups low sodium beef broth
- 1/4 cup chopped fresh cilantro
- Sour cream, shredded cheese, crackers, chopped onions, and sliced jalapenos for serving
Lean ground beef. Lean beef keeps the pot from turning greasy, and browning it until no pink remains builds a savory base. Drain extra fat if the pan looks wet.
Chili seasoning mix. The packet already contains salt, so taste before adding more. A homemade blend works too if you measure about the same amount.
Kidney beans. Rinsing the beans removes the canning liquid, which keeps the flavor clean and gives you control over the sodium.
Chunky salsa. Choose the chunkiest jar you can find, since large pieces of tomato and pepper hold their shape instead of dissolving into the broth.
Beef broth and cilantro. Low sodium broth thins the salsa just enough to simmer, and fresh cilantro stirred in early softens into the pot.
How to Make Six Ingredient Beef Chili
1. Brown the beef Heat a Dutch oven over medium high heat and add the lean ground beef. Crumble it with a wooden spoon and cook for 6 to 8 minutes, until no pink remains and the meat reaches 160 degrees F.
2. Toast the seasoning Sprinkle the chili seasoning over the meat and stir for 1 minute so the spices coat every crumble and smell fragrant.
3. Add the rest Pour in the drained kidney beans, chunky salsa, beef broth, and chopped cilantro, then stir until the beans are evenly spread through the pot.
4. Simmer the pot Reduce the heat to medium low and let everything bubble gently for 15 to 20 minutes, stirring every few minutes so nothing sticks to the bottom.
5. Check the thickness The chili should coat the back of a spoon. If it looks too thick, add a splash of broth, and if it looks thin, simmer uncovered for 5 more minutes.
6. Rest and serve Turn off the heat and let the pot stand for 5 minutes, then ladle into bowls and add toppings.
How to Serve Six Ingredient Beef Chili
Ladle the chili into bowls and let everyone add sour cream, shredded cheese, chopped onions, and sliced jalapenos at the table. Crackers or tortilla chips give a crunchy side, and a warm pan of green chile cornbread turns a bowl into a full meal. For something soft to soak up the broth, add soft dinner rolls or crisp garlic bread slices, and keep cilantro lime rice nearby for anyone who likes chili spooned over rice.
How to Store and Reheat Six Ingredient Beef Chili
Cool the leftovers for no more than 2 hours, then move them to an airtight container and refrigerate for 3 to 4 days. For longer storage, freeze portions in freezer safe containers for up to 3 months and thaw overnight in the refrigerator. Reheat on the stove over medium heat until steaming and 165 degrees F in the center, adding a splash of broth if the chili has thickened. Add fresh toppings after reheating so the cheese and sour cream stay creamy.
Tips and Variations for Six Ingredient Beef Chili
Brown in batches. If the pot looks crowded, brown the beef in two rounds so it sears instead of steaming and keeps a deeper flavor.
Add heat gradually. Stir in cayenne pepper or sliced jalapenos near the end, since the heat deepens as the chili sits.
Swap the beans. Black beans or pinto beans work in place of kidney beans, and a mix of two types adds variety to each spoonful.
Use a different meat. Ground turkey or ground chicken can replace the beef, but cook poultry to 165 degrees F instead of 160 degrees F.
Thicken it more. Mash about a half cup of beans against the side of the pot and simmer for 5 more minutes for a thicker bowl.
Stretch the pot. Add a can of drained corn or diced bell peppers when you need more portions for a crowd.
Keep toppings cold. Serve sour cream and shredded cheese straight from the refrigerator so they contrast with the hot pot.
Cool it quickly. Spread leftovers in a shallow container so they cool within 2 hours, and read the Purdue Extension guide to storing leftovers for general handling advice.
Frequently Asked Questions About Six Ingredient Beef Chili
Can I make six ingredient beef chili ahead of time?
Yes. The flavor improves after a night in the refrigerator, so make it a day ahead and reheat gently with a splash of broth.
How spicy is six ingredient beef chili?
It lands at mild to medium, depending on the salsa and seasoning mix you pick. Choose a hot salsa or add sliced jalapenos for more heat.
Can I cook six ingredient beef chili in a slow cooker?
Yes. Brown the thawed beef first, then move everything to the slow cooker and cook on low for 6 hours or high for 3 hours.
Which beans work if I do not have kidney beans?
Pinto beans, black beans, or cannellini beans all work in equal amounts, so use whatever is in the pantry.
How do I keep the chili from turning watery?
Use a chunky salsa, drain the beans well, and simmer uncovered for the last few minutes so extra liquid cooks off.
Six Ingredient Beef Chili with Kidney Beans and Salsa
Equipment
- Dutch oven
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 1 ½ lb lean ground beef
- 1 oz chili seasoning mix 1 packet
- 30 oz canned kidney beans two 15 oz cans, drained and rinsed
- 32 oz chunky salsa two 16 oz jars
- 1 ½ cup low sodium beef broth
- ¼ cup chopped fresh cilantro
Instructions
Cooking
- Brown the beef. Cook the beef in a Dutch oven over medium high heat for 6 to 8 minutes, breaking it up, until no pink remains and it reaches 160 degrees F.
- Add the seasoning. Stir in the chili seasoning mix and cook for 1 minute until fragrant.
- Combine. Add the beans, salsa, broth, and cilantro, then stir well and bring to a gentle bubble.
- Simmer. Lower the heat and cook for 15 to 20 minutes, stirring often, until thick enough to coat a spoon.
- Serve. Rest for 5 minutes, then ladle into bowls with sour cream, cheese, and onions.
