Classic Easy Chili Recipe

This quick and Easy Chili is packed with ground meat, chili beans, and bold spices. The best chili recipe for busy weeknights – hearty, warming, and a true family favorite!

Why I Love Making Easy Chili Recipe

This homemade chili has been a family favorite for years and you only need a handful of pantry staples! There’s nothing quite like the aroma of ground meat browning with onions and spices filling the house on a cold evening. What makes this even more special is how it balances rich tomato flavor with perfectly seasoned chili beans and just the right amount of heat.

The combination of red kidney beans, pinto beans, and hearty broth creates a texture that’s satisfying without being too thick. Whether I’m making a small batch for weeknight dinner or doubling it for a crowd, this chili never disappoints.

The best part? Everyone can customize their bowl with their favorite toppings. I personally can’t resist adding a generous handful of cheddar cheese, a little bit of sour cream, and some avocado slices. This recipe has become a staple for game days in our home.

🩷 Melissa

This easy comfort food comes together as a quick meal with just minutes of active cooking. I love that it uses fresh ingredients and turns them into something so satisfying. The hearty beef combined with three types of beans creates the perfect texture and substance.

I love topping a bowl of chili with some cheese, oyster crackers, and sour cream. But you could also add a little hot sauce, crushed tortilla chips, or sliced green onion, and it would be divine.

One of my favorite things is to get a slice of homemade cornbread and crumble it on top of my chili. Plus, chili leftovers taste even better the next day!

Ingredient Notes

Beans: Use whatever beans you like in this recipe. I use red kidney beans and pinto beans, but any chili beans you have on hand work beautifully. Black beans are another excellent option.

Stock: Beef or chicken broth both work wonderfully. For even richer flavor, use a combination of both.

Heat Level: The jalapeños are optional. For a spicier chili, add cayenne pepper or green chilies to taste. For a milder chili, omit this altogether.

Garlic: Fresh minced garlic is preferred, but garlic powder can be substituted (use 1 teaspoon in place of fresh).

See the recipe card below for full information on ingredients and quantities.

How to Make Bean Chili Recipe

1. In a large dutch oven or heavy stock pot, brown the ground meat over medium-high to high heat for 5 minutes. Don’t be afraid to let the beef sit on the bottom of the pot and get really brown – those charred bits add great flavor to your homemade chili.
2. Reduce the heat to medium-high and add the onions (and jalapeños or green chilies if using). Cook, stirring occasionally, until the onions are tender, about 6 minutes. Add the garlic and stir to combine.
3. Add the cumin, chili powder, smoked paprika, salt, black pepper, and cayenne pepper if desired. Stir to combine and let the spices cook for about 30 seconds to release their flavors.
4. Add the crushed tomatoes, tomato sauce, all of the chili beans (red kidney beans and pinto beans), and the beef or chicken broth. Stir to combine, scraping up any meat bits from the bottom of the pan. Adjust the spices to taste.
5. Bring the mixture to a boil, then reduce the heat to medium so that the mixture simmers. Simmer until the mixture thickens slightly, about 20 minutes. This allows all the flavors to develop into the perfect classic chili recipe.
6. Adjust salt and pepper to taste. Serve hot with toppings of your choice like cheddar cheese, sour cream, avocado, oyster crackers, or crushed tortilla chips.

Expert Tips

• Customize to your taste: The best thing about chili is it’s customizable! You can add any other veggies or spices you love, or take out things you don’t like, too. Common chili ingredients (other than the ones listed) include: carrots, celery, corn, black beans, bell pepper, oregano, black pepper, and cayenne pepper for extra heat.
• Perfect for meal prep: Chili is a wonderful freezer meal to make and save for a later chilly date. Make a double batch in a giant pot to bring to a party or serve to a large group!
• Make ahead for convenience: This recipe can be made ahead of time and put in the fridge after it cools. It’s excellent as leftovers and tastes even better the next day!
• Add beer for depth: For deeper flavor, try adding a splash of beer when you add the tomatoes and broth. The alcohol cooks off but leaves behind rich, complex notes.
• Brown meat thoroughly: Don’t skip browning the ground meat well – those caramelized bits add incredible flavor to your homemade chili.

What to Serve With This Recipe

Cornbread is the traditional companion—the slightly sweet, crumbly texture perfectly complements chili’s savory richness. Serve warm with butter or honey butter for an unbeatable combination.

Tortilla chips or Fritos provide satisfying crunch and can be crumbled right into the bowl or served on the side for dipping.

Simple green salad with lime-cumin vinaigrette cuts through the richness and adds freshness to your meal. Keep it light with just lettuce, tomatoes, and avocado.

Mexican rice or cilantro-lime rice turns this into a complete meal. The fluffy, seasoned rice soaks up the chili and creates a hearty, filling dinner.

Baked potatoes topped with chili, cheese, and sour cream make an incredible loaded baked potato that’s practically a meal unto itself.

Storage and Reheating Tips

Room Temperature

Cool the chili completely before transferring to airtight containers. Store in the refrigerator for up to 5 days. The flavors continue developing during storage, often making day-two chili even better than freshly made.

Refrigerator

Store in an airtight container for up to 4-5 days. Chili recipe actually tastes better the next day as the flavors develop!

Freezer

This homemade chili freezes beautifully for up to 3 months. Make a double batch and freeze in individual portions for easy meals. Thaw overnight in the refrigerator before reheating.

Reheating

Warm on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed. You can also microwave individual portions on high for 2-3 minutes, stirring halfway through.

Make Ahead

Skip the simmering stage and put it in the fridge after it cools. Just bring it back up to heat and simmer 10 minutes before serving.