How to make Meatloaf – Easy Recipe for Beginners

Beefy, tomato-y, a little spicy, a lot cozy—this chili is one-pot perfection.

Whether you're meal prepping, feeding a crowd, or just want something that makes your kitchen smell like a hug, this is it.

Ready in about 45 minutes, most of which is hands-off simmering time.

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Ingredients (Serves 3–4)

Ground beef – 300g

Kidney beans – 1 can (400g), drained and rinsed

Canned diced tomatoes – 1 can (400g)

Onion – 100g, diced

Garlic – 2 cloves, minced

Tomato paste – 2 tablespoons (30g)

Beef broth or water – 250ml

Chili powder – 1 tablespoon

Cumin – 1 teaspoon

Paprika – 1 teaspoon

Salt & pepper – to taste

Olive oil – 1 tablespoon

Optional toppings – sour cream, shredded cheddar, chopped green onions, tortilla chips

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Instructions

1. Sauté the base (5–6 minutes)

Heat 1 tbsp olive oil in a large pot over medium heat.

Add 100g diced onion and cook for 2–3 minutes until soft.

Add 2 cloves garlic and cook 1 more minute.

2. Brown the beef (5–6 minutes)

Add 300g ground beef. Cook until browned, breaking it up with a spatula. Drain excess fat if needed.

3. Build the flavor (2 minutes)

Stir in 30g tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, salt, and pepper.

Let it toast for a minute—this is where the flavor wakes up.

4. Add tomatoes & beans (1 minute)

Add 400g canned diced tomatoes, 400g kidney beans, and 250ml broth. Stir well.

5. Simmer (25–30 minutes)

Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.

It’ll thicken, smell amazing, and taste even better the next day.

6. Serve hot with toppings

Spoon into bowls, load it up with toppings, and don’t forget the chips.

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Pro Tip

This chili freezes beautifully. Make a double batch and stash some for your future self.