Some meals just feel like a hug in a bowl, and homemade chili is one of them. It’s rich, hearty, and packed with bold flavor, yet it’s made from a short list of pantry staples you probably already have. This version comes together in 30 minutes flat, no fancy ingredients or drawn-out simmering required.
Whether you’re craving a quick dinner after work, meal prepping for the week, or just need something that warms you up from the inside out, this easy homemade chili is your go-to. It’s flexible, forgiving, and 100% satisfying—just the way weeknight comfort food should be.
Why You’ll Love This Homemade Chili
This homemade chili brings me right back to chilly evenings when my mom would make a giant pot to warm us up after school. She had this way of keeping it simple but packing it full of flavor, and that’s exactly what this version does too.
- Quick and comforting – Ready in just 30 minutes, and still tastes like it’s been simmering for hours.
- Pantry-friendly – Uses staple ingredients like canned beans, tomato sauce, and chili powder.
- Totally customizable – You can make it mild or spicy, meaty or vegetarian, whatever fits your vibe.
- Meal-prep gold – Tastes even better the next day and freezes like a dream.
Key Ingredients Breakdown
Let’s talk about the flavor heroes in this pot:
- Ground Beef – The classic base, giving the chili richness and body. You can swap in ground turkey or a plant-based alternative if you prefer.
- Onion – Sautéed with the beef to add depth and balance.
- Tomato Sauce – Gives it that thick, silky texture and deep tomato flavor.
- Kidney Beans – Hearty, creamy, and protein-packed. Rinse them to cut the salt.
- Stewed Tomatoes – These bring in sweet, chunky bites that break down slightly as it simmers.
- Chili Powder + Garlic Powder – The dynamic duo that gives chili its signature warmth.
- Salt + Pepper – Essential for rounding out the flavor. Season to your taste.
Variations + Substitutions
Chili is one of those dishes that’s endlessly tweakable. Here are a few ways to make it your own:
- Make it vegetarian – Skip the beef and double up on beans or add chopped mushrooms, bell peppers, and corn.
- Spice swap – Add a pinch of cayenne, smoked paprika, or diced jalapeño for a fiery kick.
- Protein change-up – Ground turkey, chicken, or even lentils all work great here.
- No kidney beans? – Use black beans, pinto beans, or a combo of whatever you’ve got in the pantry.
- Gluten-free friendly – This recipe is naturally gluten-free, just double check your canned items.
Step-by-Step Summary Instructions
1. Brown the Beef and Onion
In a large, heavy-bottomed saucepan or Dutch oven, cook the ground beef and chopped onion over medium heat. Stir and break up the meat until it’s browned and the onions are soft, about 5 to 7 minutes. If there’s excess fat, drain it off before the next step.
2. Add Tomatoes, Beans & Spices
Stir in the tomato sauce, stewed tomatoes (juice and all), and kidney beans. Add 1 to 1½ cups of water if you prefer a soupier consistency. Season with chili powder, garlic powder, salt, and pepper.
3. Simmer
Bring the whole pot to a gentle boil. Then, reduce the heat to low, cover it, and let it simmer for 15 minutes. The flavors will deepen, and the tomatoes will soften even more.
Spice It Your Way: Customizing the Heat
Whether you’re serving spice lovers or keeping it kid-friendly, chili is easy to customize:
- Mild – Stick to the base recipe and maybe even use half the chili powder.
- Medium – Add a pinch of cayenne or a diced jalapeño.
- Hot – Try diced habaneros, serrano peppers, or hot chili powder.
Pro tip: Taste as you go. It’s easier to add heat than to dial it back.
Texture Tweaks for Every Taste
If you like your chili thicker and chunkier, simply let it simmer uncovered for a few extra minutes. Want it more like a stew? Stir in more water or broth. This base recipe gives you full control over the final texture.
Optional Flavor Boosters
Here’s how to take your chili to the next level with a few simple add-ins (none are required, but they’re fun to play with):
- 1 tsp brown sugar – Balances acidity.
- 1 tsp cocoa powder or cinnamon – Adds depth and a subtle richness.
- A splash of vinegar or lime juice – Brightens the whole pot at the end.
Best Tools to Use
This is a small detail that makes a big difference: use a large, heavy-bottomed pot or Dutch oven to prevent scorching. It holds heat evenly and helps everything cook consistently.
A Few Helpful Tips
- Make it ahead – The flavor actually deepens after a night in the fridge.
- Double the batch – It freezes incredibly well and is easy to scale up.
- Taste before serving – Beans absorb flavor, so give it one last taste and season before dishing out.
- Leftover magic – Use extras for chili dogs, nachos, or baked potato toppers.
Serving Suggestions + Pairings
Make it a full meal or build a chili bar! Here’s what we love:
- Toppings – Cheddar cheese, sour cream, sliced jalapeños, green onions, crushed tortilla chips.
- Sides – Cornbread, garlic toast, or even mac and cheese.
- Creative combos – Serve over baked potatoes, on top of hot dogs, or spooned over rice or elbow pasta.
Storage, Reheating, and Freezing Tips
- Store – Refrigerate in a sealed container for up to 4 days.
- Freeze – Let cool, portion into freezer-safe bags or containers, and freeze for up to 3 months.
- Reheat – Microwave individual servings or warm on the stove over medium-low heat, stirring occasionally.
FAQ
Can I make this in a slow cooker?
Yes! After browning the beef and onion, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
How do I make it thicker?
Let it simmer uncovered to reduce liquid, or add a small spoonful of tomato paste.
Can I make this ahead of time?
Absolutely, it’s even better the next day! Let it cool completely before refrigerating or freezing.
What if I don’t have chili powder?
Try a mix of cumin, paprika, garlic powder, and oregano for a quick DIY version.
Enjoying This Homemade Chili
This homemade chili has warmed so many cold nights in my house, and every time I make it, it reminds me that great food doesn’t have to be complicated. Just a few honest ingredients, a little simmer time, and you’ve got something that feels special. I hope it becomes a regular in your kitchen too, whether it’s a quick dinner or your go-to for game day.
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Tried this recipe? Don’t forget to leave a rating and a comment below! We’d love to hear how it turned out for you. If you made any tweaks or added your own spin, let us know how it went, we’re all about seeing how y’all make it your own!
Easy Homemade Chili Recipe (One Pot, 30 Minutes!)
Some meals just feel like a hug in a bowl, and homemade chili is one of them. It’s rich, hearty, and packed with bold flavor, yet it’s made from a short list of pantry staples you probably already have. This version comes together in 30 minutes flat, no fancy ingredients or drawn-out simmering required.
- Total Time: 30 minutes
- Yield: 6 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 1/2 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stove
- Cuisine: American
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- USDA – Food Safety and Inspection
- Harvard T.H. Chan School of Public Health – Nutrition Source
- America’s Test Kitchen – Science of Cooking Section
