Name: Easy Homemade Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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; 1.5 cups water; 1 pinch chili powder; 1 pinch garlic powder; Salt and pepper to taste

If you’re craving a cozy, comforting bowl that’s simple to throw together yet packed with flavor, you’re going to love this Easy Homemade Chili Recipe. It’s one of those dishes I always keep in my back pocket for busy weeks or casual get-togethers—because it’s seriously fan-freaking-tastic and comes together in about 30 minutes. Stick with me here, and I’ll walk you through everything from the perfect pantry staples to the little tricks that make this chili sing.

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Why You’ll Love This Recipe

Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
Simple Ingredients: Uses pantry staples you probably already have on hand.
Crowd-Pleaser: My family goes crazy for this chili, and yours will too.
Versatile & Customizable: Easy to adjust spice level and add-ins to your taste.

The image shows a white bowl filled with thick chili that has dark red kidney beans mixed throughout the brown, chunky meat and sauce base. On top of the chili, there are two neat rows of toppings: one with small, bright red diced pieces and the other with light yellow shredded cheese. A single triangular yellow tortilla chip is placed standing up at the side edge of the bowl. The bowl sits on a white marbled surface with a yellow and white patterned cloth partially underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Easy Homemade Chili Recipe relies on a few simple ingredients that create a hearty, flavorful base. You don’t need any fancy spices—just some basics that work perfectly together. When you shop, look for good-quality canned tomatoes and beans; they really make a difference in texture and taste.

Ground beef: I like using 85% lean for a perfect balance of flavor and juiciness.
Onion: Adds sweetness and depth; chopping it finely helps it cook evenly.
Tomato sauce: Smooth and rich, it’s the chili’s base, so use a good one or homemade if you have it.
Kidney beans: Gives texture and protein; canned beans save so much time.
Stewed tomatoes: Chunky and saucy, they infuse chili with freshness and a bit of tang.
Water: Adjusts consistency; I usually start with less and add more if needed.
Chili powder: The main spice that brings warmth and flavor—feel free to add more if you like it spicy.
Garlic powder: Adds subtle pungency without overpowering; fresh garlic works too if you prefer.
Salt & pepper: Essential for seasoning—taste as you go.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this chili recipe is—you can easily tailor it to your family’s preferences or whatever you have in your fridge. Playing with different beans or swapping ground beef for turkey is something I do all the time. Don’t be afraid to make it your own!

Vegetarian Version: Swap the ground beef for chopped mushrooms or a plant-based meat substitute, and add a little extra chili powder for punch.
Extra Spicy: When I want some heat, I toss in red pepper flakes or diced jalapeños—just be ready with some sour cream to cool things down.
Smoky Flavor: Adding a teaspoon of smoked paprika completely transforms this chili into a smoky delight.
Chunkier Chili: I like adding extra veggies like bell peppers or corn for added texture and sweetness.

How to Make Easy Homemade Chili Recipe

Step 1: Browning the Beef and Onions Just Right

Start by placing your ground beef and chopped onions in a large saucepan over medium heat. This step is key because browning the beef well develops flavor and caramelizes those onions until they’re tender and sweet. Stir often—about 5 to 7 minutes should do it. You’ll want to break up the beef with your spoon so it cooks evenly and no big chunks remain. Watch for the onions to turn translucent; it’s a sign you’re on the right track.

Step 2: Adding the Beans, Tomatoes, and Seasonings

Once your beef is nicely browned and onion tender, pour in the tomato sauce, kidney beans, and stewed tomatoes, including all the juices—they add so much flavor! Give everything a good stir. If you like your chili more soup-like, now’s the time to add water—start with about 1.5 cups. Then season with chili powder, garlic powder, salt, and pepper. I usually add just a pinch of each at first, tasting later to adjust.

Step 3: Simmer and Let Those Flavors Blend

Bring the pot to a boil, then immediately reduce the heat to low. Cover with a lid and let everything simmer gently for about 15 minutes. This step lets those ingredients marry beautifully. You’ll notice the aroma filling your kitchen—that’s when you know this Easy Homemade Chili Recipe is working its magic. Stir occasionally to prevent sticking. If it thickens too much before the time’s up, splash in a bit more water.

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Pro Tips for Making Easy Homemade Chili Recipe

Don’t Skip Browning: Taking your time here adds buttery, rich flavor that canned chili can’t match.
Taste & Adjust: Chili powder varies widely; start small and add more toward the end if you want more kick.
Mind Your Simmer: Keep it low and slow—this helps prevent burning and deepens flavors beautifully.
Beans Care: Drain and rinse kidney beans if you want a cleaner taste; otherwise, adding them with liquid makes it creamier.

How to Serve Easy Homemade Chili Recipe

A white bowl filled with a thick red chili topped with a layer of shredded orange cheese, placed on a red and white checkered cloth. Beside the bowl on the same white plate are several yellowish tortilla chips. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for classic chili toppings: a dollop of sour cream or Greek yogurt for cool creaminess, shredded sharp cheddar cheese, and some sliced green onions add that perfect pop of freshness. Sometimes I throw on chopped cilantro or a squeeze of lime juice to brighten it even more. Don’t forget tortilla chips or crunchy corn chips to scoop!

Side Dishes

My go-to sides are simple but satisfying—warm cornbread, a crisp green salad, or even some steamed rice to soak up all those saucy bits. You really can’t go wrong here; even crunchy garlic bread pairs surprisingly well.

Creative Ways to Present

For family get-togethers, I like serving chili in mini bread bowls—it’s fun and mess-free. Another favorite is layering chili with cornbread in a baking dish and topping with cheese, then broiling until bubbly for a chili casserole twist that always disappears fast.

Make Ahead and Storage

Storing Leftovers

Leftover chili keeps beautifully in an airtight container in the fridge for up to 4 days. I always let it cool before popping it in to preserve flavor and texture.

Freezing

This chili freezes wonderfully. I portion it into freezer-safe containers or heavy-duty zip bags, label it, and it’s ready for quick meals up to 3 months later. Just thaw overnight in the fridge before reheating.

Reheating

I reheat chili gently on the stovetop over low heat, stirring occasionally and adding a splash of water if it’s too thick. You can also microwave it covered, stirring halfway through to ensure even warming.

FAQs

Can I make this chili recipe without ground beef?

Absolutely! You can swap ground beef for ground turkey, chicken, or even plant-based crumbles. For a vegetarian version, skip the meat altogether and add extra beans or veggies like mushrooms, zucchini, or bell peppers.
How do I make this chili spicier?

To turn up the heat, add cayenne pepper, red pepper flakes, or diced jalapeños while cooking. Start small and taste as you go to avoid overpowering the dish.
Can I prepare this chili in a slow cooker?

Yes! Brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. It’s a great hands-off option that deepens the flavors even more.
What’s the best way to thicken chili if it’s too watery?

You can simmer uncovered for a few extra minutes to let the liquid reduce. Another trick I use is mashing some of the beans into the chili to naturally thicken it without adding flour or cornstarch.
Can I make this chili recipe ahead of time?

Definitely! Chili often tastes even better the day after cooking because the flavors have time to meld. Store it in the fridge overnight and reheat gently before serving.

Final Thoughts

This Easy Homemade Chili Recipe holds a special place in my kitchen because it combines simplicity with hearty, crowd-pleasing flavor. I remember the first time I made it for friends who raved about how fresh and satisfying it tasted—way better than any canned chili. Whether you’re feeding the family, entertaining, or just want a quick comfort meal, this recipe has got your back. Give it a try and see how easily it can become your go-to chili recipe, too!