There’s nothing quite like a steaming bowl of chili to warm you up on a chilly evening – trust me, I’ve made this easy chili recipe more times than I can count for my hungry crew! When my kids were little and I was juggling work and mom life, this became my go-to dinner because it’s seriously foolproof. You probably have most of these ingredients in your pantry right now – ground beef, beans, tomatoes – and it comes together in about 30 minutes flat. After years of tweaking my method (and plenty of “oops” moments), I’ve perfected this beginner-friendly version that even my picky eaters devour. Let me show you how simple homemade chili can be!
Table of Contents
Table of Contents
Why You’ll Love This Easy Chili Recipe
Oh my goodness, where do I even start? This chili recipe has saved my dinner plans more times than I can count! Here’s why it’s become my kitchen superstar:
- Ready in under 30 minutes – Perfect for those “what’s for dinner?!” panic moments when the kids are already hangry
- Uses pantry staples – No fancy ingredients here! Just good ol’ ground beef and cans you probably already have
- Customizable spice level – My husband likes his chili with an extra kick, while the kids prefer it mild. This recipe lets everyone win!
Honestly, it’s the kind of recipe that makes you feel like a kitchen rockstar without any stress. The first time I made it, I couldn’t believe something so simple could taste so good. Now it’s our family’s cold-weather comfort food tradition! You can see more of my kitchen adventures over on Facebook!
Ingredients for Easy Chili Recipe
Here’s what you’ll need to make my favorite easy chili – I bet you’ve got most of this in your kitchen already! The beauty of this recipe is how simple the ingredients are, but I’ve learned a few tricks over the years about choosing the right ones:
- 1 pound ground beef (I swear by 80/20 blend – that little extra fat adds so much flavor!)
- 1 onion, chopped (about 1 cup – no need to be perfect, just small enough to soften quickly)
- 1 (15 oz) can tomato sauce (plain old store brand works perfectly here)
- 1 (15 oz) can kidney beans, drained and rinsed (this removes that weird canning liquid – trust me on this step!)
- 1 (14.5 oz) can stewed tomatoes with juice (those little tomato chunks make it feel homemade)
- 1 ½ cups water, or as needed (Optional – I’ll show you how to adjust thickness later)
- 1 teaspoon chili powder, or more to taste (this is where personal taste comes in!)
- 1 pinch garlic powder (my secret flavor booster)
- Salt and pepper to taste (don’t skip tasting at the end – it makes all the difference)
See what I mean? Nothing fancy, just good honest ingredients that come together to make magic. I’ve made this after work when I’m exhausted, and it still turns out great every single time!
How to Make Easy Chili Recipe
Okay, let’s get cooking! This easy chili comes together in just two simple steps – I promise it’s so straightforward you could do it with your eyes closed (though I don’t recommend that with hot pans involved!). Here’s exactly how I make it every time:
Step 1: Brown the Beef and Onion
Grab your favorite large saucepan – I use my trusty 4-quart stainless steel one – and crank the heat to medium. Toss in your ground beef and chopped onion together. Now here’s my little trick: break up the beef with your spoon as it cooks, but don’t stir constantly! Let it get some nice browned bits – that’s where the flavor lives. After about 5-7 minutes, you’ll see the meat is no longer pink and the onions are soft and translucent. If there’s a lot of grease (especially with 80/20 beef), I’ll tilt the pan and spoon some out – but leave about a tablespoon for flavor!
Step 2: Simmer the Chili
Now the fun part! Dump in your tomato sauce, kidney beans, and stewed tomatoes with all their juices. Give it a good stir – I love how the colors start mixing together! Here’s where you decide on thickness: want it soupier? Add that optional water. Prefer it thick and hearty? Skip it entirely. Sprinkle in your chili powder, garlic powder, salt and pepper. Bring everything to a bubbly boil (you’ll hear it!), then immediately reduce the heat to low. Cover it with a lid and let it simmer for 15 minutes – just enough time to set the table or help with homework. When you lift the lid, the aroma will knock your socks off!
See? I told you it was easy! Now let’s talk about how to make this chili truly yours with some simple tweaks…
Tips for the Best Easy Chili Recipe
After making this easy chili recipe more times than I can count (seriously, my family requests it weekly!), I’ve picked up some foolproof tricks that take it from good to “wow, can I get this recipe?” Here are my absolute must-know tips:
Let it rest before serving – I know it’s tempting to dig right in, but letting the chili sit off heat for 5-10 minutes allows the flavors to marry beautifully. The difference is incredible!
Toast your spices – Before adding the chili powder and garlic powder, sprinkle them directly onto the browned beef and onion. Let them heat for 30 seconds while stirring – it wakes up their flavors like magic!
For thicker chili, skip the water entirely or simmer uncovered for the last 5 minutes. My husband loves it so thick his spoon stands up straight!
Double the spices if you like extra heat – I often add an extra teaspoon of chili powder and a dash of cayenne when it’s just adults eating. The kids get their mild batch first!
Secret ingredient alert – A teaspoon of cocoa powder or instant coffee adds incredible depth without tasting chocolatey. Try it once and you’ll never go back!
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Delicious 30-Minute Easy Chili Recipe Your Family Will Love
A simple and quick chili recipe perfect for beginners.
- Total Time: 32 minutes
- Yield: 4 servings 1x
Ingredients
- 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
- 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
Instructions
- Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes.
- Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. If you prefer a thinner consistency, you can add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Notes
- Adjust water for desired thickness.
- Add more chili powder for extra heat.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Easy Chili Recipe Variations
One of my favorite things about this easy chili recipe is how flexible it is! Over the years, I’ve played around with all sorts of fun twists when I’m feeling creative or need to use what’s in my fridge. Here are some of our family’s favorite variations:
- Vegetarian: Swap the beef for 2 cups cooked lentils – my neighbor Sarah taught me this trick when her vegetarian daughter visits!
- Turkey twist: Use ground turkey instead of beef – just add an extra teaspoon of chili powder since turkey’s milder
- Sweet surprise: Toss in a cup of frozen corn during the last 5 minutes – my kids go crazy for the pop of sweetness
The best part? No matter how you tweak it, this chili always turns out delicious. Don’t be afraid to make it your own!
Serving Suggestions
Oh, the fun part – dressing up your chili just how you like it! My family always piles on the shredded cheddar and sour cream – my son calls it his “snowy mountain” chili. For me? A big hunk of warm cornbread on the side is absolutely mandatory. The way it soaks up all that delicious sauce? Pure comfort food bliss!
Storing and Reheating
Here’s the beautiful thing about this easy chili recipe – it actually gets better the next day as the flavors meld together! I always make extra because we love leftovers in my house. Here’s how I store and reheat it to keep that just-made taste:
Fridge storage: Let the chili cool just slightly (I wait about 20 minutes), then transfer it to an airtight container. It’ll stay fresh for up to 3 days – though honestly, mine never lasts that long before someone raids the fridge for a midnight snack!
Freezer magic: This chili freezes like a dream! Pour cooled chili into freezer bags, lay them flat to save space, and they’ll keep for 3 months. Pro tip from my many freezer burns: write the date with a Sharpie so you don’t play “mystery meal” later!
Reheating: My favorite way is on the stovetop over medium-low heat with a splash of water or broth to loosen it up. Stir occasionally until piping hot. For those crazy busy days? The microwave works too – just cover with a damp paper towel and stir every minute to prevent hot spots. Either way, the smell will have everyone gathered in the kitchen before you can say “dinner’s ready!”
Easy Chili Recipe FAQs
Over the years, I’ve gotten so many great questions about this easy chili recipe from friends and readers. Here are the answers to the ones that pop up most often – the kind of things I wondered when I first started making chili too!
Can I use ground turkey?
Absolutely! I make turkey chili all the time when I want something lighter. The trick? Use 93% lean turkey (the super-lean stuff can be dry) and bump up the spices just a bit – I add an extra ½ teaspoon of chili powder since turkey doesn’t have beef’s rich flavor. Also, don’t drain all the juices – turkey needs that moisture!
How do I make it spicier?
Oh, this is where you can really have fun! My husband’s favorite way is adding an extra teaspoon of chili powder and a pinch of cayenne pepper with the other spices. For serious heat lovers, toss in a diced jalapeño (seeds and all!) when you cook the onions. Just taste as you go – you can always add more heat but can’t take it away!
Can I make this in a slow cooker?
You bet! Brown the beef and onions first (trust me, this step matters for flavor), then dump everything into your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it cooks, the deeper the flavors get – my Sunday football version simmers all afternoon!
Nutritional Information
Okay, let’s talk nutrition – because even comfort food should make you feel good! Now, these numbers are estimates (they’ll vary based on your exact ingredients), but here’s the breakdown per serving when I make my classic version:
- Calories: About 350 per hearty bowl
- Protein: 25g (thanks to that beef and beans combo!)
- Carbs: 30g (mostly from the beans and tomatoes)
- Fiber: 8g (beans for the win!)
- Fat: 15g (that 80/20 beef keeps it flavorful)
What I love is how balanced this chili is – you’re getting protein, fiber, and nutrients all in one cozy bowl. When I use leaner meat or turkey, the numbers shift a bit, but it’s always a satisfying meal. Got questions? Leave a comment below – I’m happy to help!
