This classic homemade chili recipe is simple to make, loaded with flavour 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 – just full of all the good stuff! I guarantee you'll love this recipe so much you'll make it again and again!
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!*
Get the Recipe at the bottom of the page!
How to Make the Best Homemade Chili from Scratch
Making delicious and flavourful chili from scratch at home is incredibly simple and easy. All you need are a few basic ingredients such as ground beef, spices, onion, red kidney beans, a couple of cans of diced tomatoes and some tomato paste. With those very basic ingredients, you can create an amazingly flavourful and tummy-satisfying chili, but you can add other ingredients if you like, such as corn (like I do!)
To make chili from scratch, bring by browning the ground beef in your pot, then add the spices and onions. Then it's just a matter of adding the rest of the ingredients to the pot and letting them simmer on the stove for at least 45 minutes – I prefer longer, though, as the flavours 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 flavour and are important for contributing to that yummy chili flavour 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 flavour.
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.

What is a secret ingredient 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 make chili, give it a try and let me know if you notice a difference!
On the other hand, one “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 flavour and really helps balance its richness. It's soooo good! If you haven't tried lime juice on your chili yet, please do! 😋

What liquid do you put in chili?
For the simple 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, as doing so will make it too watery.

Get the Recipe at the bottom of the page!
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.

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.

Variations to consider when Making Homemade Chili
I've loaded this recipe up with some lean ground beef, kidney beans, corn, onions and some seasonings. You could try adding some different ingredients such as mushrooms, or you could even try using ground chicken instead of beef. It's up to you! 🙂
If you like your chili a little more spicy, you can try adjusting the seasonings to your taste. The recipe as it is will give a nice kick but it won't be overwhelming – just warm and delicious yumminess!

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. 😊

What do you top chili with?
Here are some delicious topping ideas for chili:
- sour cream
- shredded sharp cheddar cheese
- chopped green onions
- chopped fresh cilantro
- lime wedges, for squeezing on top of the chili (this is one of my favourite things to go with chili!!)
- corn chips or crushed tortilla chips
- sliced avocado
- sliced pickled jalapeños

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
- 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


Easy Classic Homemade Chili
- Total Time: 55 minutes
- Yield: 6–8 Servings 1x
Ingredients
- 2 lbs lean ground beef
- 2 medium onions, chopped
- 1 1/2 cups frozen corn
- 1 tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp oregano
- 1/8 tsp cayenne pepper (use more if you like it hotter)
- 1 tsp garlic powder
- 1 1/2 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
Sources & References:
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