Easy Classic Chili Recipe

Why You’ll Love This Recipe

This chili is perfect for busy weeknights when you need a meal that’s both satisfying and simple to prepare. With just a handful of pantry staples, you’ll have a pot of rich, savory chili in no time. It’s also versatile—you can adjust the spice level to your liking, make it thicker or thinner, and customize with your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 1 onion, chopped

• 1 (15-ounce) can tomato sauce

• 1 (15-ounce) can kidney beans

• 1 (14.5-ounce) can stewed tomatoes, with juice

• 1 ½ cups water, or as needed (optional)

• 1 teaspoon chili powder, or more to taste

• 1 pinch garlic powder

• Salt and pepper, to taste

Directions

1. In a large saucepan over medium heat, cook ground beef and onion until beef is browned and onion is tender, about 5–7 minutes.

2. Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. Add water if you prefer a thinner consistency.

3. Season with chili powder, garlic powder, salt, and black pepper.

4. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes to let the flavors meld.

5. Serve hot with your favorite sides or toppings.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Spicy version: Use spicy pinto beans or add jalapeños, cayenne, or hot sauce.

• Bean swap: Replace kidney beans with black beans, pinto beans, or a mix.

• Thicker chili: Omit water for a heartier consistency.

• Veggie boost: Add bell peppers, corn, or zucchini for more texture and flavor.

• Chili mac: Serve over cooked pasta for a family-friendly twist.

Storage/Reheating

Store chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or microwave in 1–2 minute intervals until heated through. This chili also freezes well—store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this chili ahead of time?

Yes, chili tastes even better the next day after the flavors develop.

Can I use ground turkey instead of beef?

Absolutely—ground turkey or chicken can be used for a lighter version.

Can I make this in a slow cooker?

Yes, brown the beef and onion first, then add everything to a slow cooker and cook on low for 4–6 hours.

What toppings go best with chili?

Cheese, sour cream, onions, jalapeños, avocado, and tortilla chips are all great options.

Can I make this chili vegetarian?

Yes, simply omit the beef and add extra beans or plant-based crumbles.

How do I thicken chili?

Simmer uncovered longer to reduce liquid, or stir in a spoonful of tomato paste.

Can I double this recipe?

Yes, it scales well—just use a larger pot.

How spicy is this chili?

It’s mild as written, but you can increase the chili powder or add hot peppers for more heat.

Can I use fresh tomatoes instead of canned?

Yes, substitute about 4 cups of chopped fresh tomatoes for the canned version.

What side dishes pair well with chili?

Cornbread, rice, baked potatoes, or a simple green salad complement it beautifully.

Conclusion

This easy homemade chili is a quick, hearty dish that’s perfect for busy nights or casual gatherings. With simple ingredients and a short cook time, you’ll have a comforting pot of chili on the table in just 30 minutes. Serve it with cornbread, over chips, or with your favorite toppings for a meal that never disappoints.