No game day is complete without a big pot of chili! So if you’re looking to whip up a delicious batch of chili in a snap, you have to try this fabulous easy chili recipe!


  • 1 lb. ground beef (I used a little more than 1 lb.) or turkey
  • 1 small white onion, diced
  • Celery (I was in a hurry today, so I used a pre-chopped package of celery and onion from the produce department)
  • 2 (15 oz.) cans diced tomatoes (I used Red Gold diced Chili Tomatoes)
  • 2 (15 oz.) cans beans, drained and washed (black beans, kidney beans, a combo, or whatever you like) I used Kidney
  • 2 (15 oz.) cans of Bush’s Chili Bush’s Beans
  • 1 Tbsp. chili powder
  • 1 package Williams Chili Seasoning (If you like it spicy grab the Tex Mex I used the original today)
  • (optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)

  1. In a large pot, cook ground beef or turkey over medium-high heat until browned.  Season meat with salt, pepper, garlic and the 1 Tbsp. chili powder. Using a slotted spoon, transfer the cooked beef or turkey to a separate plate and set aside.  Reserve 1 tablespoon of grease in the stockpot, and discard the rest.
  2. Add the onion and celery to the stockpot and saute until soft.
  3. Add remaining ingredients and the cooked beef or turkey to the stockpot, and stir to combine.
  4. Add the Williams Seasoning and about 1 cup of water depending on the consistency you prefer. I like it thick and not too soupy.
  5. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
  6. Serve immediately, garnished with optional toppings if desired.

You could also cook this in a slow cooker. With the same instructions above add the cooked meat with all other ingredients to a slow cooker and cook 2 to 3 hours on low.