Recipe for Chili: 7 Quick & Easy Chili Recipes

The best recipe for chili is simple: brown ground beef with onion and garlic, toast your chili powder and cumin in the fat, add tomatoes, broth and kidney beans, then simmer for 30 to 40 minutes. That one method is the base for every bowl on this page.

How to Make Chili

Below you’ll find our classic homemade chili recipe first, then six quick and easy variations for weeknights, game days and slow cooker days. Every recipe uses everyday supermarket ingredients and builds deep, slow-simmered flavor without fussy steps.

1. Brown the meat in a heavy pot over medium-high heat until no pink remains.
2. Soften the aromatics: onion and bell pepper for 5 minutes, garlic for 30 seconds.
3. Bloom the spices: stir chili powder, cumin and tomato paste into the fat for 1 minute.
4. Add the liquids and beans: crushed tomatoes, tomato sauce, beef broth and kidney beans.
5. Simmer 30 to 40 minutes, then finish with a splash of apple cider vinegar and salt to taste.

Jump to Recipe

Which chili recipe should you make?

Recipe	Total time	Protein	Beans	Best for
1. Classic Easy Ground Beef Chili	55 min	Ground beef	Kidney	Everyday comfort food, first-timers
2. 30-Minute Quick Chili	30 min	Ground beef	Pinto	Busy weeknights
3. White Chicken Chili	40 min	Chicken breast	Great northern	A creamy, milder bowl
4. Healthy Turkey Chili	45 min	Lean ground turkey	Black + kidney	Lighter, high-protein meals
5. Texas Chili con Carne	3 hr (30 min hands-on)	Beef chuck	None	Weekend cooking, chili purists
6. Crockpot Chili (+ Instant Pot)	4 to 8 hr	Ground beef	Kidney + pinto	Game day, feeding a crowd
7. Vegetarian Three-Bean Chili	40 min	Beans	Black, kidney, pinto	Meatless Mondays, vegans

Chili Ingredients You’ll Need

Classic American chili ingredients are meat, chili powder or dried chiles, cumin, onion, garlic, tomatoes and usually beans. Here’s what each one does, so you can swap with confidence.

Ingredient	What it does	Tip
Ground beef or beef chuck	The hearty base	85% lean ground beef browns well without drying out; chuck is best for Texas chili
Chili powder or ancho chili powder	Main chili flavor and red color	Bloom it in the fat for 1 minute before adding liquid
Ground cumin	Earthy, warm backbone	Toast whole seeds and grind them for the most aroma
Smoked paprika	Smoky depth	Gives a cooked-over-fire flavor in a weeknight pot
Tomato paste, crushed tomatoes, tomato sauce	Body and tang	Cook the paste until brick red before adding liquids
Kidney, pinto or black beans	Texture and fiber, and they stretch the meat	Drain and rinse canned beans
Beef broth	Savory liquid	Use low-sodium so you control the salt
Apple cider vinegar	Brightness	Add it at the end, not the start
Unsweetened cocoa powder	Depth and darker color	1 teaspoon is plenty

For full control over what goes into your pot, use our homemade chili seasoning further down the page instead of a store-bought packet.

1. Classic Easy Ground Beef Chili (Our Best Chili Recipe)

This is the classic chili recipe with beans that most Americans grew up on: thick, beefy, a little smoky and ready in under an hour. It uses pantry staples, one pot and no beer, and it tastes even better the next day.

Serves: 6 · Prep: 10 min · Cook: 45 min · Total: 55 min

Ingredients

• 1 tbsp olive oil
• 2 lb ground beef (85% lean)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup beef broth
• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 tbsp brown sugar
• 1 tsp unsweetened cocoa powder (optional, for depth)
• 1 tbsp apple cider vinegar

Instructions

1. Brown the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook 6 to 8 minutes, breaking it up, until browned with some crispy edges. Spoon off all but about 1 tablespoon of fat.
2. Cook the vegetables. Add the onion and bell pepper and cook 5 minutes until soft. Add the garlic and cook 30 seconds until fragrant.
3. Bloom the spices. Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper and tomato paste. Cook 1 minute, stirring, until the paste darkens and the spices smell toasty.
4. Add the rest. Pour in the crushed tomatoes, tomato sauce and beef broth, scraping up the browned bits. Stir in the kidney beans, brown sugar and cocoa powder.
5. Simmer. Bring to a boil, then lower the heat. Simmer with the lid slightly ajar for 30 to 40 minutes, stirring now and then, until thick.
6. Finish. Stir in the apple cider vinegar. Taste and add more salt or cayenne if needed. Serve with shredded cheddar, sour cream, green onions and tortilla chips.

Why it works: Blooming the chili powder in fat releases far more flavor than stirring it into liquid. The vinegar at the end wakes up the tomatoes and gives the chili a bright finish that balances the rich beef.

Make it no-bean: Skip the kidney beans and add another 1/2 lb of beef. Simmer uncovered a little longer so it stays thick.

2. 30-Minute Quick Chili Recipe

This quick chili recipe gets a hearty bowl on the table in half an hour, start to finish. A can of diced tomatoes with green chiles does double duty as tomato base and seasoning, so you need fewer ingredients without losing flavor.

Serves: 4 · Prep: 5 min · Cook: 25 min · Total: 30 min

Ingredients

• 1 lb ground beef (85% lean)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1 can (10 oz) diced tomatoes with green chiles, undrained
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) pinto beans, drained and rinsed
• 1/2 cup beef broth or water

Instructions

1. Brown. Cook the ground beef and onion in a large skillet or pot over medium-high heat for 6 to 7 minutes, breaking up the meat, until no pink remains. Drain excess fat.
2. Season. Add the garlic, chili powder, cumin, smoked paprika, oregano and salt. Stir 1 minute.
3. Simmer. Add the diced tomatoes with green chiles, tomato sauce, pinto beans and broth. Bring to a boil, then simmer uncovered 15 to 20 minutes, stirring occasionally, until thickened.
4. Serve. Taste for salt and serve hot with cheddar, onions or corn chips.

Speed tip: Chop the onion while the pot heats, and open every can before you start. Simmering uncovered is what makes this easy chili recipe thick in 15 minutes instead of 40.

3. White Chicken Chili Recipe

White chicken chili skips the tomatoes and red chili powder for green chiles, cumin and creamy white beans. It’s milder than red chili, ready in 40 minutes, and one of the most-searched chili recipes in America for good reason.

Serves: 6 · Prep: 10 min · Cook: 30 min · Total: 40 min

Ingredients

• 1 tbsp olive oil or butter
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced
• 4 garlic cloves, minced
• 2 cans (4 oz each) diced green chiles
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1 1/2 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 3 cans (15 oz each) great northern beans, drained and rinsed
• 4 oz cream cheese, cubed and softened
• 1/2 cup sour cream
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Instructions

1. Sauté. Heat the oil in a large pot over medium heat. Cook the onion and jalapeño 5 minutes, then add the garlic, green chiles, cumin, oregano, coriander, cayenne and salt. Stir 1 minute.
2. Poach the chicken. Add the whole chicken breasts, chicken broth and two cans of the beans. Bring to a boil, then cover and simmer 18 to 22 minutes, until the chicken reads 165°F inside.
3. Shred and thicken. Lift out the chicken and shred it with two forks. Mash the third can of beans with a fork and stir it in; this thickens the chili without flour.
4. Make it creamy. Return the chicken to the pot. Stir in the cream cheese until melted, then the sour cream. Simmer 5 minutes more without boiling.
5. Finish. Stir in the lime juice and cilantro. Serve with avocado, pepper jack cheese and tortilla chips.

Crockpot white chicken chili: Add everything except the cream cheese, sour cream, lime and cilantro to a slow cooker. Cook on low 6 hours or high 3 hours, shred the chicken, then stir in the rest.

4. Healthy Turkey Chili Recipe

This healthy chili recipe swaps beef for 93% lean ground turkey and loads the pot with beans and vegetables. It’s high in protein and fiber, lighter than beef chili, and still tastes like a proper bowl of red.

Serves: 6 · Prep: 10 min · Cook: 35 min · Total: 45 min

Ingredients

• 1 tbsp olive oil
• 1 1/2 lb ground turkey (93% lean)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 2 tbsp tomato paste
• 1 can (28 oz) diced tomatoes, undrained
• 1 cup chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen corn

Instructions

1. Brown the turkey. Heat the oil in a large pot over medium-high heat. Add the turkey and cook 6 to 7 minutes, breaking it up. Let it sit undisturbed for a minute or two so it browns; lean turkey turns gray if you stir constantly.
2. Add vegetables. Add the onion, bell pepper and zucchini. Cook 5 minutes, then add the garlic for 30 seconds.
3. Bloom. Stir in the chili powder, cumin, smoked paprika, oregano, salt and tomato paste. Cook 1 minute.
4. Simmer. Add the diced tomatoes, broth, black beans and kidney beans. Simmer uncovered 20 minutes.
5. Finish. Stir in the corn and cook 5 minutes more. Top with Greek yogurt instead of sour cream to keep it light.

Flavor tip: Turkey is milder than beef, so don’t skip the tomato paste and smoked paprika; they supply the savory depth the leaner meat lacks.

5. Authentic Texas Chili con Carne (No Bean Chili)

Texas chili, the “bowl of red,” is cubed beef simmered in a sauce made from whole dried chiles, with no beans at all. It traces back to the Chili Queens who sold chili con carne from carts in San Antonio’s plazas from the late 1800s, and the Texas Legislature named chili the official state dish in 1977. To this day, International Chili Society rules bar beans from the Traditional Red Chili category. This one takes 3 hours, but only 30 minutes of that is hands-on.

Serves: 6 · Prep: 30 min · Cook: 2 hr 30 min · Total: 3 hr

Ingredients

• 4 dried ancho chiles, stemmed and seeded
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried chiles de árbol (optional, for heat)
• 4 cups beef broth, divided
• 3 lb beef chuck roast, trimmed and cut into 3/4-inch cubes
• 2 1/2 tsp kosher salt, divided
• 2 tbsp beef tallow or vegetable oil
• 1 large yellow onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp ground cumin (toasted whole seeds, ground, are best)
• 2 tsp dried Mexican oregano
• 1 tbsp tomato paste (optional; purists leave it out)
• 3 tbsp masa harina mixed with 1/2 cup warm water
• 1 tbsp apple cider vinegar
• 1 tsp brown sugar (optional, to round out bitterness)

Instructions

1. Toast the chiles. Press the dried chiles flat in a dry skillet over medium heat for 20 to 30 seconds per side, until fragrant and pliable. Don’t let them blacken or they’ll turn bitter.
2. Soak and blend. Bring 2 cups of the broth to a simmer, pour it over the chiles and soak 20 minutes. Blend chiles and liquid until completely smooth.
3. Brown the beef. Season the beef with 1 1/2 tsp salt. Heat the tallow in a Dutch oven over medium-high heat and brown the beef in 3 batches, 4 to 5 minutes each. Crowding the pot steams the meat instead of searing it.
4. Build the base. Lower the heat to medium. Cook the onion 5 minutes, then add the garlic, cumin, oregano and tomato paste for 1 minute.
5. Simmer low and slow. Return the beef and its juices to the pot. Add the chile purée, remaining 2 cups broth and 1 tsp salt. Bring to a simmer, cover partially and cook 2 to 2 1/2 hours, stirring every 30 minutes, until the beef is fork-tender. Add a splash of water if it gets too thick.
6. Thicken and finish. Stir in the masa harina slurry and simmer 10 minutes more. Add the vinegar and brown sugar, then taste for salt.

Shortcut: No dried chiles? Use 1/3 cup ancho chili powder bloomed in the fat in step 4. It won’t be quite as deep, but it’s still a true no-bean Texas chili recipe. Serve with saltine crackers, cornbread or warm corn tortillas.

6. Crockpot Chili Recipe (Slow Cooker + Instant Pot)

This crockpot chili recipe is the set-it-and-forget-it version for game day or a big crowd. Ten minutes of browning in the morning gives you a rich slow cooker chili by dinner, and the same ingredients work in an Instant Pot in under an hour.

Serves: 8 · Prep: 15 min · Cook: 6 to 8 hr on low (3 to 4 hr on high)

Ingredients

• 2 lb ground beef (85% lean)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1/2 cup beef broth (1 cup for Instant Pot)
• 1 tbsp brown sugar

Slow cooker instructions

1. Brown first. Brown the beef and onion in a skillet over medium-high heat for 8 minutes. Drain the fat, add the garlic and all the spices, and stir 1 minute. Browning is the step that separates great crockpot chili from bland chili.
2. Load the crockpot. Scrape the beef mixture into a 6-quart slow cooker. Add the bell pepper, tomatoes, tomato sauce, beans, broth and brown sugar. Stir.
3. Cook. Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
4. Adjust. Too thin? Remove the lid for the last 30 minutes. Taste for salt before serving.

Instant Pot instructions

1. Set the Instant Pot to Sauté. Brown the beef and onion 8 minutes, drain the fat, then stir in the garlic and spices for 1 minute.
2. Pour in 1 cup broth and scrape the bottom clean to prevent a burn notice.
3. Add the beans and bell pepper. Pour the tomatoes and tomato sauce on top and do not stir.
4. Pressure cook on High for 15 minutes. Let the pressure release naturally for 10 minutes, then quick release.
5. Stir in the brown sugar, switch to Sauté and simmer 5 minutes if you want it thicker.

Make-ahead tip: Brown the meat and spices the night before and refrigerate. In the morning, dump everything into the slow cooker and switch it on.

7. Vegetarian Three-Bean Chili Recipe

This vegetarian chili recipe uses black, kidney and pinto beans plus sweet potato for a bowl so hearty nobody misses the meat. It’s vegan as written (just choose plant-based toppings) and ready in 40 minutes.

Serves: 6 · Prep: 10 min · Cook: 30 min · Total: 40 min

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 2 medium carrots, diced
• 1 jalapeño, seeded and minced
• 4 garlic cloves, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 2 tbsp tomato paste
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp unsweetened cocoa powder
• Juice of 1 lime

Instructions

1. Sauté. Heat the oil in a large pot over medium heat. Cook the onion, bell pepper, carrots and jalapeño 7 minutes until softened. Add the garlic for 30 seconds.
2. Bloom. Stir in the chili powder, cumin, smoked paprika, oregano, salt and tomato paste. Cook 1 minute.
3. Simmer. Add the sweet potato, crushed tomatoes, vegetable broth, all three beans and the cocoa powder. Bring to a boil, then simmer uncovered 20 to 25 minutes, until the sweet potato is tender.
4. Finish. Stir in the corn for the last 5 minutes. For a thicker chili, mash about a cup of beans against the side of the pot. Add the lime juice and adjust the salt.

Why the cocoa: A teaspoon of cocoa powder adds a savory, almost meaty richness. You won’t taste chocolate, just a deeper chili.

Homemade Chili Seasoning Recipe

One batch of this chili seasoning equals about one store-bought packet and seasons 1 lb of meat. Make a big jar and you’ll always know exactly what’s in it.

• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper

Mix and store in an airtight jar for up to 6 months. Use about 5 tablespoons per pound of meat, and bloom it in the pan fat before adding liquids.

7 Secrets to the Best Homemade Chili

1. Brown, don’t steam. Use a wide pot and work in batches with chuck so the meat gets a dark crust.
2. Bloom the spices in fat. One minute in hot oil does more for chili powder than an hour in liquid.
3. Caramelize the tomato paste. Cook it until it turns brick red for deeper, savory flavor.
4. Add a secret ingredient. A teaspoon of cocoa powder or a pinch of cinnamon adds depth without tasting like dessert.
5. Finish with acid. A tablespoon of apple cider vinegar or lime juice brightens a heavy pot.
6. Thicken the right way. Simmer uncovered, mash some beans, or stir in a masa harina slurry. Skip the flour.
7. Make it a day ahead. Chili rests well; the spices mellow and the flavors blend overnight in the fridge.

What to Serve with Chili

Toppings: shredded cheddar, sour cream, sliced green onions, diced red onion, cilantro, avocado, pickled jalapeños, tortilla chips or corn chips.

Sides: cornbread, saltine crackers, white rice, baked potatoes, a crisp green salad.

Leftover ideas: chili mac (stir into cooked elbow macaroni with cheese), chili dogs with all-beef franks, Frito pie, or chili-loaded baked potatoes.

How to Store and Freeze Chili

• Fridge: Cool chili within 2 hours, then refrigerate in airtight containers for 3 to 4 days.
• Freezer: Freeze in portions for up to 3 months. Leave an inch of headspace in containers.
• Reheat: Thaw overnight in the fridge, then warm on the stove until it’s steaming hot (165°F), adding a splash of broth if it has thickened. Dairy-heavy white chicken chili can separate when frozen, so freeze it before adding the cream cheese and sour cream.

Chili Recipe FAQ

What are all the ingredients for chili?

Basic chili ingredients are ground beef or cubed beef, onion, garlic, chili powder, cumin, oregano, tomatoes, broth and beans. Many recipes add bell pepper, smoked paprika, cayenne pepper and a little brown sugar or cocoa powder for balance.

What’s the secret to making really good chili?

The secret to good chili is browning the meat well, blooming the spices in fat, and simmering long enough for the flavors to blend. A splash of vinegar or lime at the end makes every flavor taste brighter.

What is the secret ingredient every chili needs?

Acid is the ingredient most home cooks skip. A tablespoon of apple cider vinegar lifts a flat pot of chili instantly. Unsweetened cocoa powder is the other favorite secret ingredient because it adds depth and a darker color.

How do you make chili from scratch?

To make chili from scratch, toast and blend dried chiles such as ancho and guajillo into a purée, then simmer them with browned beef, onion, garlic, cumin and broth. Our Texas chili con carne above walks through every step.

How long should chili simmer?

Ground beef chili needs 30 to 40 minutes of simmering, while chili made with cubed chuck needs 2 to 3 hours to turn tender. Longer is fine as long as you stir occasionally and add liquid if it gets too thick.

Does real chili have beans?

Traditional Texas chili has no beans, and competition rules for Traditional Red Chili ban them. Chili with beans is still the most popular homestyle version across the rest of the United States, so both are correct depending on where you’re from.

What beans are best for chili?

Red kidney beans and pinto beans are the classic choices for beef chili because they hold their shape through long simmering. Black beans suit turkey and vegetarian chili, and great northern beans are the standard for white chicken chili.

How do I thicken chili?

The easiest way to thicken chili is to simmer it uncovered for 10 to 20 minutes. You can also mash a cup of the beans or stir in 2 to 3 tablespoons of masa harina mixed with water.