Easy Homemade Chili (30-Minute Weeknight Chili)
This easy homemade chili recipe is a hearty, homemade dinner made with ground beef, canned beans and tomatoes, and a simple blend of chili spices. Everything cooks together in one pot in just 30 minutes, making it perfect for busy weeknights.
Recipe overview: Easy Homemade Chili
- Hearty beef and bean chili recipe made with ground beef, pinto and kidney beans, tomatoes, and a simple combination of chili powder and cumin.
- Ready in about 30 minutes, using one pot. Great for busy weeknights when you want a homemade dinner without much fuss.
- Easy to make ahead, with options for both stovetop and slow cooker cooking.
- Customize this chili with different meats, beans, or vegetables, based on preference.
- Add your favorite toppings like cheese or sour cream.
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“This is now my favorite chili recipe and I love chili. Easy and delicious! We especially love a small dab of sour cream on top and some fresh chopped onions. Yum yum!⭐⭐⭐⭐⭐” —from reader Debbie
I love a good bowl of chili, but I don’t always have time for long ingredient lists or hours of simmering. This is my go-to when I want something hearty and flavorful made with ingredients I usually have on hand. Just brown the beef and onions, dump in a few cans and basic spices, and let everything simmer until thickened. It’s delicious after a short simmer, but even better if you let it cook longer.
This has been a family favorite for years, and I know you’ll love it as much as we do!
A few other easy dinners my family loves are sheet pan sausage and potatoes, shredded chicken street tacos, and chicken fried rice.
Ingredients you’ll need
- Ground beef: I recommend 85% or 90% lean ground beef. It has enough fat to give the chili good flavor without being overly greasy.
- Onion and garlic: Fresh onion and garlic add lots of flavor. You can cook them right along with the ground beef in the same pot.
- Canned tomatoes: You’ll need both diced tomatoes and tomato sauce. I especially like fire-roasted diced tomatoes for a little extra flavor.
- Canned beans: I use both pinto beans and red kidney beans, but black beans are a great option too.
- Beef broth: Adds rich savory flavor.
- Chili powder and cumin: Give this chili its classic flavor.
- Brown sugar: Helps balance the acidity of the tomatoes.
Chili variations and substitutions
One of the best things about chili is how easy it is to customize!
- Meat: Substitute ground turkey or chicken for the ground beef, or leave out the meat and use vegetable broth for a vegetarian version.
- Beans: Use black beans instead of pinto or kidney beans, or use a combination of your favorites.
- Veggies: Add diced bell peppers, jalapeños, sweet potatoes, or butternut squash for extra veggies.
- Spices: Adjust the seasonings with smoked paprika, oregano, cayenne pepper, or red pepper flakes.
How to make this easy chili recipe
Chili toppings and serving suggestions
Everyone has their favorite way to serve chili! You really can’t go wrong, here are a few of our faves:
- Sour cream
- Shredded cheese
- Diced green onions/scallions
- Sliced avocado
- Tortilla chips
For a complete meal, serve this chili with a slice of honey buttermilk cornbread or warm easy buttermilk biscuits. My cheddar-jalapeño cornmeal biscuits are another delicious option!
And don’t forget about leftovers! This chili makes a great topping for baked potatoes, or you can use it to make chili cheese nachos.
Homemade chili FAQs
Yes! Brown the ground beef with the onion and garlic first, then add everything to your slow cooker. Cook on low for 4–6 hours.
Absolutely! 20 minutes is enough for a good homemade chili, but simmering it longer gives the flavors more time to come together. Keep the heat low, stir occasionally, and add a splash of broth or water if it gets too thick.
You can keep chili warm for up to 4 hours, either on the warm setting in a slow cooker or on the stove on the lowest setting. This chili also reheats well and is great for leftovers. Store it in an airtight container in the refrigerator for 3–4 days, or freeze it for later. Reheat on the stovetop or in the microwave until heated through.
More easy and hearty soup recipes
Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious.
Easy Weeknight Chili
Ingredients
- 1 tablespoon olive oil or butter
- 1 lb ground beef (I prefer 85% or 90% lean)
- 1 teaspoon salt , plus more to taste
- ½ teaspoon ground black pepper
- 1 onion , chopped
- 2 cloves garlic , minced
- 14 oz can beef broth (see Notes)
- 14.5 oz can diced tomatoes
- 15 oz can tomato sauce
- 15 oz can pinto beans , drained
- 15 oz can red kidney beans , drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon light or dark brown sugar
Suggested toppings:
- Sour cream
- Shredded cheddar cheese
- Sliced green onions
Equipment
Instructions
- Preheat a large pot or Dutch oven over medium-high heat. Add oil or butter. Add ground beef, season with salt and pepper, and cook until browned and mostly cooked through, about 3-5 minutes. 1 tablespoon olive oil or butter, 1 lb ground beef, 1 teaspoon salt, ½ teaspoon ground black pepper
- Reduce heat to low and add onions. Cook until onions have softened, about 2-3 minutes. Add garlic and cook for one minute more.1 onion, 2 cloves garlic
- Add beef broth, diced tomatoes, tomato sauce, pinto and kidney beans, chili powder, cumin and brown sugar. Stir until well combined.14 oz can beef broth, 14.5 oz can diced tomatoes, 15 oz can tomato sauce, 15 oz can pinto beans, 15 oz can red kidney beans, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 tablespoon light or dark brown sugar
- Bring to a boil, then reduce heat and simmer for at least 20 minutes, stirring occasionally to make sure the chili doesn't burn on the bottom.
- After 20 minutes, the chili is ready to serve. However, you can let the chili continue to simmer on low heat for an hour or more to deepen the flavor and thicken it up (see Notes).
- Taste chili and adjust salt and pepper if needed. Then serve with desired toppings like sour cream, cheese and green onions. Store any leftovers in the refrigerator for up to 5 days. Sour cream, Shredded cheddar cheese, Sliced green onions
Notes
- Ground beef: I prefer 85% or 90% lean for the right balance of fat and flavor. Ground turkey or chicken will work with this recipe too. You can also skip the meat for a vegetarian option, and use vegetable broth instead of beef broth.
- Beans: I like to use a combination of kidney beans and pinto beans for a little variety in the chili. Black beans are another great option. Drain the beans, but do not rinse them.
- Beef broth: One 14oz can of broth is about 1 ¾ cup of broth, if you’re using broth from bouillon or a larger container instead of from a can.
- Chili cook time: When I’m pressed for time, I stick to the quick 30-minute version, and it’s always delicious! But when I have more time, I like to let the chili simmer longer (about 1 hour) or use the slow cooker instructions below. The longer cooking time allows the flavors to meld together and gives the chili a thicker, more uniform texture.
- Slow cooker instructions: Cook ground beef, onions and garlic as directed. Add all ingredients to a slow cooker and cook on low for 4-6 hours.
Recipe was originally published September 2018.
This chili recipe has been my go-to for almost 10 years now! My whole family loves it, and I love how easy it is to make. It’s one of those “what’s in my pantry?” meals that I end up throwing together often.
This is now my favorite chili recipe and I love chili. Easy and delicious! We especially love a small dab of sour cream on top and some fresh chopped onions. Yum yum
This is my go to after Christmas family get together meal. I make a double batch and freeze it ahead of time. Everyone loves it!
So happy to hear that, thanks for the feedback Nancy!
Doesn’t say when to add ground beef back in!
I like how you explain to let ground beef come to room temperature for 30 minutes before cooking when making chili. My dad told me that he would like to make a nice dinner for my mom but he does not know what to make for her. I will tell him to look for a good quality chili so they can enjoy time at home while eating a warm meal.