This Easy 30-Minute Homemade Chili recipe is your answer to a hearty, flavorful, and incredibly satisfying meal on a busy weeknight. This one-pot wonder simplifies the classic, delivering a rich, savory chili packed with seasoned ground beef, tender beans, and a perfectly spiced tomato base, all without the long simmer time. It’s the ultimate comfort food, made simple.
Perfect for when you’re short on time but craving something cozy and delicious, this recipe relies on pantry staples to create a deep flavor in just half an hour. It proves you don’t need to spend all day in the kitchen to enjoy a fantastic bowl of homemade chili.
Why You’ll Love This Recipe
- Quick & Easy: A delicious, from-scratch chili that’s ready from start to finish in 30 minutes.
- One-Pot Meal: Everything cooks together in one pot, making cleanup an absolute breeze.
- Pantry Staples: Made with simple, easy-to-find ingredients you probably already have.
- Hearty & Comforting: A guaranteed family-pleasing meal that’s perfect for a chilly evening.
Ingredients
- 1.5 lbs Lean Ground Beef
- 1 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 1 (28 oz) can Crushed Tomatoes
- 1 (15 oz) can Kidney or Black Beans, rinsed and drained
- 1 1/2 cups Beef Broth
- 3 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 tablespoon Olive Oil
- Salt and Black Pepper, to taste
- Optional Toppings: Shredded cheddar cheese, sour cream, green onions, corn chips
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
- Brown the Beef: Add the ground beef to the pot. Cook, breaking it up with a spoon, until it’s browned and cooked through. Drain any excess grease. Stir in the minced garlic and cook for one more minute until fragrant.
- Add Spices: Sprinkle the chili powder, cumin, and smoked paprika over the meat. Stir for about 30 seconds until the spices are fragrant.
- Combine and Simmer: Pour in the crushed tomatoes, beef broth, and the rinsed beans. Season with salt and pepper. Stir everything together and bring the chili to a simmer.
- Cook: Reduce the heat to low, cover, and let the chili simmer for at least 20 minutes, stirring occasionally, to allow the flavors to meld.
- Serve: Taste and adjust seasoning if needed. Ladle into bowls and serve hot with your favorite toppings.
Tips & Variations
- Pro Tip: For a deeper flavor, “bloom” the spices by cooking them with the meat for a minute before adding the liquids. This toasts them and enhances their flavor.
- Different Protein: Ground turkey or chicken can be used for a leaner option. You can also use a plant-based ground for a vegetarian version.
- Make it Spicy: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper with the other spices for a kick of heat.
- Add Veggies: Stir in a can of drained corn or some diced bell peppers with the onions for extra nutrition and texture.
Frequently Asked Questions (FAQ)
- How do I thicken my chili quickly?
- If your chili is thinner than you’d like, you can let it simmer uncovered for the last 5-10 minutes to allow some of the liquid to evaporate.
- How do I store and reheat leftovers?
- Store the chili in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave. The flavor is even better the next day!
- Can I freeze this chili?
- Yes, chili freezes wonderfully. Let it cool completely and store it in a freezer-safe container for up to 3 months.
Serving Suggestions
- The best way to enjoy this chili is by setting up a toppings bar! Provide bowls of shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced green onions, and crunchy corn chips or crackers so everyone can customize their own bowl.
Easy Homemade Chili
The BEST Homemade Chili recipe made with ground beef and pork sausage, beans, and bold spices. Simmered low and slow for maximum flavor, this hearty chili can be made on the stove, in the slow cooker, or Instant Pot.
Equipment
- Meat chopper or wooden spoon
- Large pot
- Ladle
- Knife
Ingredients
- 1 Tablespoon olive oil
- 1 large onion, diced
- 2 pounds lean ground beef
- 1 pound ground pork sausage (e.g., Jimmy Dean)
- 1/4 cup red wine vinegar
- 14.5 oz can diced tomatoes, petite, undrained
- 4 cups tomato juice
- 1 cup ketchup
- 2 15 oz cans pinto beans, undrained
- 1 16 oz can kidney beans, undrained
- 1 Tablespoon light brown sugar
- 3 Tablespoons chili powder
- 3/4 teaspoon garlic salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (or more for spice)
- cornmeal, optional for thickening
- shredded cheddar cheese, optional topping
- sour cream, optional topping
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté 5 minutes, stirring occasionally.
- Add ground beef and sausage. Cook, breaking apart into small pieces, until browned. Drain excess grease.
- Stir in vinegar and cook 1 minute. Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, and all spices. Mix well.
- Bring to a boil, then reduce heat and simmer over medium-low for at least 1 hour (up to 3 hours), stirring occasionally. For thicker chili, add cornmeal.
- Ladle into bowls and serve with optional shredded cheddar and sour cream.
Notes
⭐ Yield: About 20 cups chili (serves ~8, about 2.5 cups each).
⭐ Tomato Juice Swap: Mix 2 cups tomato sauce with 2 cups water.
⭐ Meatless Version: Omit meat and double the beans.
⭐ Spicy Version: Add extra cayenne, jalapeños, or hot sauce.
⭐ Add Bacon or Veggies: Try bell pepper, celery, butternut squash, or pumpkin.
⭐ Slow Cooker: Cook onion and brown meat first, then cook all in slow cooker 5–7 hrs low.
⭐ Instant Pot: Brown meat and onion on sauté, add everything, pressure cook 20–30 mins.
⭐ Storage: Refrigerate 3–5 days or freeze up to 3 months. Thaw overnight and reheat.
⭐ Tomato Juice Swap: Mix 2 cups tomato sauce with 2 cups water.
⭐ Meatless Version: Omit meat and double the beans.
⭐ Spicy Version: Add extra cayenne, jalapeños, or hot sauce.
⭐ Add Bacon or Veggies: Try bell pepper, celery, butternut squash, or pumpkin.
⭐ Slow Cooker: Cook onion and brown meat first, then cook all in slow cooker 5–7 hrs low.
⭐ Instant Pot: Brown meat and onion on sauté, add everything, pressure cook 20–30 mins.
⭐ Storage: Refrigerate 3–5 days or freeze up to 3 months. Thaw overnight and reheat.
