The short answer: this easy chili recipe makes about 8 servings in one pot in about an hour: brown 2 pounds of ground beef, bloom the spices, add tomatoes, broth and two cans of beans and simmer.
- Simmer for at least 30 minutes
- Ground beef: 80 to 85 percent lean
- Bloom the spices in the fat and finish with acid
- Slow cooker and turkey versions, toppings and freezing below
- Next step: Plan it with the Meal Planner & Grocery List ($3.99).
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Prep time: 20 minCook time: 45 minTotal time: 1 hr 5 minServings: 8 servings
This easy chili recipe makes about 8 servings in one pot in about an hour. Brown 2 pounds of ground beef with onion and garlic, stir in chili powder, cumin and tomato paste, then add crushed tomatoes, broth and two cans of beans and simmer for at least 30 minutes. Season with salt, a pinch of sugar if the tomatoes taste sharp, and set out the toppings. Below are the exact amounts, the spice blend, slow cooker and turkey versions, and how to store and freeze the leftovers.
I love cooking, and chili is one of those dinners that gets better the next day. One pot covers dinner tonight and lunch later in the week.
Ingredients for homemade chili
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef | 2 pounds | 80 to 85 percent lean |
| Olive oil | 1 tablespoon | Only if the pan is dry |
| Onion | 1 large, diced | |
| Bell pepper | 1, diced | Optional |
| Garlic | 4 cloves, minced | |
| Tomato paste | 2 tablespoons | Deepens the flavor |
| Crushed tomatoes | 1 can (28 ounces) | |
| Diced tomatoes | 1 can (14.5 ounces) | With juice |
| Kidney or pinto beans | 2 cans (15 ounces each), drained and rinsed | Or one of each |
| Beef or chicken broth | 1 cup | Add more for a thinner chili |
| Salt and black pepper | To taste | Start with 1½ teaspoons salt |
The chili spice blend
| Spice | Amount | What it does |
|---|---|---|
| Chili powder | 3 tablespoons | The main flavor |
| Ground cumin | 1 tablespoon | Earthy, warm |
| Dried oregano | 1 teaspoon | Herbal note |
| Smoked paprika | 1 teaspoon | Smoky without heat |
| Garlic powder | 1 teaspoon | Rounds out fresh garlic |
| Cayenne | ¼ to ½ teaspoon | Heat; skip for mild |
| Brown sugar | 1 teaspoon | Balances acidic tomatoes |
Mix the spices in a small bowl before you start so they go in all at once.
How to make chili, step by step
- Brown the beef. In a large pot over medium-high heat, cook the ground beef, breaking it up, until no pink remains, about 8 minutes. Drain all but about 1 tablespoon of fat.
- Add the vegetables. Stir in the onion and bell pepper and cook for 5 minutes. Add the garlic for 1 minute.
- Bloom the spices. Add the spice blend and tomato paste and stir for 1 to 2 minutes until fragrant.
- Add tomatoes, beans and broth. Pour in both cans of tomatoes, the beans and the broth. Scrape up any browned bits from the bottom.
- Simmer. Bring to a boil, lower the heat and simmer, partly covered, for 30 minutes to 1½ hours, stirring every 10 minutes or so.
- Adjust. Taste and add salt, more cayenne or a squeeze of lime. Thin with broth or thicken by simmering uncovered.
Cooking the beef fully matters: FoodSafety.gov's safe minimum internal temperature chart lists 160°F for ground beef and 165°F for reheated leftovers.
What makes the best chili recipe
The best chili recipe is the one that builds flavor in layers, and a few habits matter more than any secret ingredient:
- Brown the beef hard. Spread it out and let it sit for a few minutes before stirring, so it browns instead of steaming. Those browned bits flavor the whole pot.
- Bloom the spices in the fat. Stirring the spice blend and tomato paste in the hot pan for a minute or two wakes them up. Spices dumped into liquid taste flat and dusty.
- Give it time. Thirty minutes makes good chili. An hour or more lets the beef soften and the flavors blend.
- Finish with acid. A squeeze of lime or a splash of vinegar at the end brightens a heavy pot.
- Make it a day ahead. Homemade chili tastes better the next day, after the spices settle into the beans and meat. Cool it quickly, refrigerate it and reheat it to 165°F.
How to make chili for a crowd
This homemade chili recipe doubles easily. A doubled batch needs a pot that holds at least 8 quarts, or split it between two pots. Brown the beef in batches so the pan isn't crowded, then combine everything to simmer. Plan on about 1 to 1½ cups per person, and set out a toppings bar so everyone builds their own bowl. A slow cooker set to warm keeps chili hot on a buffet for a party or game day.
Chili variations
| Version | What to change |
|---|---|
| Slow cooker chili | Brown beef and onion first, then low 6 to 8 hours or high 3 to 4 hours |
| Instant Pot chili | Brown on sauté, then pressure cook 15 minutes with natural release for 10 |
| Turkey chili | Ground turkey instead of beef, chicken broth, add 1 extra teaspoon cumin |
| No-bean chili | Skip the beans and add another ½ pound of beef |
| White chicken chili | Shredded chicken, white beans, green chiles and chicken broth, no tomatoes |
| Vegetarian chili | Three cans of beans plus diced sweet potato and vegetable broth |
| Budget chili | 1 pound beef, 3 cans of beans and 1 cup cooked rice stirred in |
Toppings and sides
- Toppings: shredded cheddar, sour cream, green onions, diced raw onion, avocado, jalapeños, cilantro and crushed tortilla chips.
- Sides: cornbread, rice, baked potatoes, a green salad or saltine crackers.
- Leftover ideas: chili dogs, chili mac, chili-topped baked potatoes or chili cheese nachos.
Storing and freezing chili
The USDA Food Safety and Inspection Service says to refrigerate leftovers within 2 hours and to split big pots into shallow containers so they cool fast. The FoodSafety.gov cold storage chart lists 3 to 4 days in the fridge for soups and stews.
| Step | Guideline |
|---|---|
| Cooling | Shallow containers, into the fridge within 2 hours |
| Fridge | 3 to 4 days |
| Freezer | 2 to 3 months for best quality, in freezer bags laid flat |
| Thawing | Overnight in the refrigerator |
| Reheating | To 165°F, stirring so it heats evenly |
Write the date on each freezer bag. A freezer inventory list keeps track of what's in there.
Plan chili night
Chili is a budget dinner when it's planned, not a last-minute grocery run.
- Meal Planner & Grocery List, $3.99. Schedule chili night and a leftovers night, and shop only for what's missing.
- Family Recipe Binder, $6.99. Write down your spice blend so it tastes the same every time.
- Budget Planner Printable, $5.99. Set a grocery number for the month and see how cheap dinners help you stay under it.
See every planner in Printables.
More budget dinners
Using up the rest of a pack of ground turkey? Our baked turkey meatballs freeze well and make an easy dinner later in the week.
Prefer a lighter pot? Our turkey chili uses ground turkey, two kinds of beans and extra cumin, and it's ready in about 45 minutes. Want to skip the packet next time? Mix a jar of homemade chili seasoning and use about 3 tablespoons per pound of meat.
Short on time? Our Instant Pot chili cooks on high pressure for 10 minutes, and you can top air fryer hot dogs with any leftovers.
Cooking for someone who skips meat? Our vegetarian chili uses three kinds of beans and sweet potato. For a different one-pot dinner, try cowboy stew with ground beef, smoked sausage and beans.
Want a seasonal twist? Try pumpkin chili. Eating low-carb? Our keto chili skips the beans.
Wondering about nutrition? See is chili healthy for USDA numbers by chili type and 12 easy ways to lighten a pot.
Want something brothier and faster? Our taco soup is ready in about 30 minutes with taco seasoning, beans and corn.
Want another big cold-weather pot for a crowd? Try our easy chicken and sausage gumbo with a roux color guide. Chili sits with the rest of our soups and stews. Want a plant-forward pot instead? Browse
For a lighter ground-beef bowl, try hamburger soup. our lentil recipes.
Frequently asked questions
How do you make chili? You make chili by browning ground beef with onion and garlic, stirring in chili powder, cumin and tomato paste, then adding crushed tomatoes, broth and drained beans. Simmer for at least 30 minutes, stirring now and then, and season with salt to taste.
What is the best meat for chili? Ground beef with 80 to 85 percent lean is the easiest choice for chili because the fat carries the spices. Ground turkey works for a lighter pot, and beef chuck cut into cubes makes a heartier chili that needs a longer simmer.
How long should chili simmer? Chili should simmer for at least 30 minutes so the spices blend, and up to 1 to 2 hours for deeper flavor. Keep it at a low simmer and stir often so the bottom doesn't scorch.
What temperature should ground beef reach in chili? Ground beef should reach 160°F, the safe minimum internal temperature listed by FoodSafety.gov. Brown it until no pink remains, then let the chili simmer; leftovers should be reheated to 165°F.
Do you drain the grease when making chili? Drain most of the grease if you use 80 percent lean beef, but keep about a tablespoon in the pot. That bit of fat helps bloom the chili powder and cumin so the flavor spreads through the whole pot.
How do I thicken chili? Thicken chili by simmering it uncovered for 15 to 20 minutes, mashing some of the beans against the pot, or stirring in 2 tablespoons of masa harina mixed with water. Masa also adds a mild corn flavor.
Can I make chili in a slow cooker? Yes, you can make chili in a slow cooker. Brown the beef and onion first, then put everything in the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Browning first gives better flavor and texture than adding raw meat.
How long does chili last in the fridge? Chili lasts 3 to 4 days in the refrigerator when it's cooled in shallow containers and refrigerated within 2 hours. It also freezes well for 2 to 3 months for best quality, the time the FoodSafety.gov chart lists for soups and stews.
What are the best chili toppings? The best chili toppings are shredded cheddar, sour cream, sliced green onions, diced onion, avocado and tortilla chips or crackers. Lay them out like a bar so everyone builds their own bowl.
How do I make chili cheaper for a family? Stretch chili with an extra can of beans, a cup of rice or lentils, and store-brand spices, then plan a second meal from the leftovers. The Meal Planner & Grocery List from HomeBase Paper Co. helps you schedule chili night and a leftovers night in the same week.
What is the secret to the best chili? The secret to the best chili is technique, not a single ingredient: brown the meat well, cook the spices in the fat before adding liquid, simmer for at least 30 minutes and finish with a squeeze of lime. Chili made a day ahead tastes even better.
Should chili have beans? Chili can be made with or without beans, and both are traditional somewhere. Texas-style chili is usually made without beans, while most home chili recipes, including this one, add kidney or pinto beans for bulk and fiber. For no-bean chili, skip the beans and add another ½ pound of beef.
How much chili do I need per person? Plan on about 1 to 1½ cups of chili per person for a main dish. This recipe makes about 8 servings, so double it for 15 or more people, and set out toppings and sides like cornbread or rice to stretch it further.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov