This classic homemade chili recipe is simple to make, loaded with flavor and makes for a deliciously irresistible meal that's hearty and ultra-satisfying. Made with simple ingredients such as ground beef, beans, diced tomatoes and perfectly seasoned with spices. This is one rich and meaty chili – it's an easy recipe too. I guarantee you'll love this easy homemade chili recipe so much you'll make it a regular weeknight meal!
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
*This post has been updated from an earlier version to include new photos and a few tweaks to the original recipe to make it even more scrumptious!*
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to Make the Best Homemade Chili from Scratch – Overview
You can find the full recipe details, including ingredient amounts and the full instructions in the recipe card at the bottom of this post, but first, here's a quick overview of how to make homemade chili from scratch!
Making delicious and flavorful chili from scratch at home is incredibly simple and easy. All you need are a few basic ingredients such as ground beef, spices (such as chili powder, cumin, oregano, cayenne pepper), chopped onion, red kidney beans, a couple of cans of diced tomatoes and some tomato paste. With these very basic ingredients, you can create an absolutely delicious, tummy-satisfying chili, but you can add other ingredients if you like, such as corn (like I do!)
To make chili from scratch, add the ground beef to a large soup pot and cook until browned, then add the spices, chili powder and onions. Then it's just a matter of adding the remaining ingredients to the pot and letting them simmer on the stove for at least 45 minutes – I prefer longer, though, as the flavors will have more time to develop.
For the full details on making chili, scroll to the bottom of the page for the recipe. 😊
Do you drain the beef for homemade chili?
In most cases, it's recommended NOT to drain the beef used for chili. The fat and liquids from the beef contain a lot of flavor and are important for contributing to that yummy chili flavor that you expect.
When I make chili, I typically use medium ground or lean ground beef, so excess fat has already been removed. Draining the fat and liquid, in this case, would remove a lot of the flavor.
If you really want to remove more fat from the chili, you can skim any excess off the top once it has finished cooking, but it's not necessary.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
What are the secret ingredients for chili?
Over time I've heard many different stories about secret ingredients used in different homemade chili recipes. I've heard of people using specific types of hot peppers, different types of tomatoes and even beer as their magic ingredient.
One unusual secret ingredient that many people swear by is baking soda! Sounds strange, right? Apparently, a sprinkle of baking soda to your pot of chili will help the beef retain its moisture and help keep the sauce thicker. I've tried this a few times myself, and honestly, I haven't really noticed a considerable difference when I don't use it. 🤷♀️ Next time you cook chili, give it a try and let me know if you notice a difference!
On the other hand, the best chili “secret ingredient” that I personally swear by is lime juice! I love to serve chili with wedges of lime on the side. A little squirt over top of chili before serving adds something so magical to the flavor and really helps balance its richness. It's soooo good! If you haven't tried lime juice on your chili yet, please do! 😋
What are the best beans to use for chili?
For this recipe, I use red kidney beans. I find that their texture and size are perfect for a rich, hearty chili. You could also try using pinto beans or black beans in chili if you like. You can mix different kinds of beans together too.
You can use canned beans or cook your own beans for chili. Canned beans are more convenient, but cooking your own can be cheaper and result in a tastier dish with less sodium.
What liquid do you put in chili?
For the classic chili recipe in this post, the only liquid required comes from the ground beef juices, from the diced tomatoes, onions, and other ingredients added. It's not necessary to add water, stock or any other liquid to this recipe. Doing so will make it too watery.
How to Thicken Chili
If you find that your chili isn't thick enough and comes out too watery there are a couple ways to fix this.
- My preferred method – Cook longer while uncovered (lid off) to allow excess moisture to evaporate.
- Make a slurry of cornstarch and water and combine with the chili.
- Add more beans and cook for a while longer. The starchiness of the beans helps to thicken the chili.
- Mash the chili a couple times with a potato masher. You should only have to do this a small amount in order to get a thicker texture.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
Variations to consider when Making Homemade Chili
I've already loaded this basic chili recipe up with lean ground beef, kidney beans, corn, onions and some seasonings but there are lots of additions that can make things more complex:
Add Veggies (Bell Pepper, Mushrooms, etc.) – Thick and beefy mushrooms such as button mushrooms or cremini go best with chili but most mushrooms will do just fine. Bell peppers and petite diced tomatoes are some classic veggies most used with chili.
Black Beans or Pinto Beans – you can use these as a substitution for the classic kidney bean.
Jalapeno Pepper, Chili pepper and Hot Sauce – The recipe as it is will give a nice kick but it won't be overwhelming – just warm and delicious yumminess! You can make your chili extra spicy by adding a diced jalapeño pepper or two to the pot. Adding chili peppers works either as a substitute for jalapeño peppers or put in one pepper of each, chili and jalapeno.
Also if you can control the spice levels by adjusting the seasonings to your taste. Adding hot sauce can also go some way to making the recipe spicier, but remember, the recipe as-is already has some kick so be careful not to add too much. You can also try adding red pepper flakes to add more spice, if you like.
Chipotle powder – Can be used in addition to the chili powder in order to increase spice levels.
Vegetarian Chili – for vegetarian meatless chili, substitute the beef with an equal amount of crumbled tofu or tempeh.
Brown Sugar – For a sweeter chili, add a little brown sugar.
Other Ground Meat Substitution – Try using ground chicken or ground turkey instead of beef as your ground meat of choice.
How to make homemade Chili in a Slow cooker or Pressure Cooker
Making chili in a slow cooker or pressure cooker is easy peasy! Just brown your ground beef first and then add the rest of the ingredients. In the recipe at the bottom of the page, I've included detailed instructions of how to make chili in an instant pot/pressure cooker and slow cooker/crock pot. 😊
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
Chili Topping Ideas – What Toppings to use With Chili
There are a few schools of thought when it comes to what to top chili with. Some say that the toppings are what make the dish, while others believe that chili should be simple and unadorned. Personally, I think there's room for both approaches.
Toppings can certainly dress up a bowl of chili, but they can also be used to add an extra layer of flavor. And if you're looking for something to really sink your teeth into, there's nothing wrong with a big ol' bowl of chili topped with all the fixin's.
Here are some delicious topping ideas for chili, feel free to mix and match toppings:
- sour cream
- shredded cheese (such as sharp cheddar cheese)
- chopped green onions
- chopped fresh cilantro
- lime wedges, for squeezing on top of the chili (this is one of my favorite things to go with chili!!)
- corn chips or crushed tortilla chips
- sliced avocado
- sliced pickled jalapeños
- Diced tomatoes
- Sliced avocado
What goes well with chili for dinner?
Chili makes for an amazing meal by itself, but you can make it even more amazing by adding some incredible sides. Below are a few ideas on what to serve with chili for dinner:
- Cornbread – For many people, the answer is cornbread. And that's because cornbread is the perfect complement to chili. It's hearty and filling, but not too heavy, and it has a bit of sweetness that helps offset the spiciness of the chili.
- Rice – especially Spanish-style rice (I'm working on a recipe for this, so stay tuned!)
- Coleslaw
- Pub style potato Wedges
- Buttermilk Biscuits
- Chunky Guacamole
- Fresh green salad
- Sweet potato fries
Can I make homemade chili ahead of time?
You can absolutely make this chili ahead of time! In fact, it's even better when made a day or two in advance. The flavors have the opportunity to meld together and the beef gets even more tender. Just reheat on the stove over low heat until warmed through.
Can I freeze homemade chili?
Yes, you can freeze chili! I like to portion it into freezer bags or containers for easy future meals. Homemade chili is great for those busy weeknights when you don't have time to cook. Just pull a bag out of the freezer and heat it up!
Leftovers – How to Store and Reheat
How long is homemade chili good for?
Any leftover chili can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, simply thaw (if frozen) and then heat on the stove over low heat until warmed through. You may need to add a splash of water or beef broth to thin out the chili as it reheats.
Ways to use Leftover Homemade Chili
One of the great things about good homemade chili is just how versatile the leftovers are for making different dishes! You can make chili dogs, burritos, chili loaded nachos and so many more yummy things!
There are so many amazing ways to use leftover chili that I had to create a whole separate post with all the yummy ideas! You can check it out here:
Other Recipes You'll Enjoy
Easy Classic Homemade Chili
- Total Time: 55 minutes
- Yield: 6–8 Servings 1x
Ingredients
- 2 lbs lean ground beef
- 2 medium onions, chopped
- 1 ½ cups frozen corn
- 1 tbsp chili powder
- 1 ½ tsp cumin
- 1 tsp oregano
- ⅛ tsp cayenne (use more if you like it hotter)
- 1 tsp garlic powder
- 1 ½ tsp salt
- 2 (19 oz) cans red kidney beans
- 2 (28 oz) cans diced tomatoes with herbs and spices
- 1 (5 oz) can tomato paste
Toppings
- sour cream
- shredded sharp cheddar cheese
- chopped green onions
- lime wedges, for squeezing on top of the chili (this is one of my favourite things to go with chili!!)
Instructions
Stove Top Instructions:
- Brown the ground beef in a large pot.
- Add chopped onions and spices to the ground beef and cook on medium for a few minutes until onions are slightly softened.
- Drain and rinse the kidney beans.
- Add beans, corn, diced tomatoes and tomato paste to the pot. Combine.
- Lower the heat to simmer and cook for 45 minutes or more. The longer the chili simmers the better it will taste. 🙂
- Serve topped with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions and whatever else you'd like!
Slow Cooker/Crock Pot Instructions:
- Brown the ground beef in a skillet (or directly in your slow cooker if it has a sautée/browning function).
- Add chopped onions and spices to the ground beef and cook on medium for a few minutes until onions are slightly softened.
- Pour the contents of the skillet into the slow cooker.
- Drain and rinse the kidney beans.
- Add beans, corn, diced tomatoes and tomato paste to the slow cooker. Combine.
- Cook on LOW for 5-6 hours
- Serve topped with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions and whatever else you'd like!
Note: I used a 5.5 Quart slow cooker
Instant Pot/Pressure Cooker Instructions:
- Turn on the sautée function of the instant pot/presssure cooker. Brown the ground beef.
- Add chopped onions and spices to the ground beef. Combine.
- Drain and rinse the kidney beans.
- Add beans, corn, diced tomatoes and tomato paste to the intant pot/pressure cooker. Combine.
- Secure the lid and seal the valve. Set the instant pot to the “Bean/Chli” setting (or High pressue for 40 minutes).
- Once finished, allow the pressure to release naturally. Once the value drops, remove the lid and stir your chili.
- Serve topped with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions and whatever else you'd like!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Cuisine: American/Canadian
Keywords: homemade chili, beef chili, game day, classic chili, comfort food
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