Easy Chili Recipe: 30-Minute Weeknight Dinner Solution

The easiest chili recipe requires just 10 minutes of prep time and 30 minutes of cooking. You'll need ground beef (or plant-based alternative), canned tomatoes, kidney beans, onion, garlic, and basic spices. This one-pot meal uses pantry staples, serves 6, and delivers rich flavor without complicated steps or hard-to-find ingredients.

Creating delicious homemade chili doesn't require hours of simmering or exotic ingredients. This straightforward approach proves that easy weeknight chili recipe can still deliver deep, satisfying flavor while fitting into even the busiest schedule. The secret lies in smart ingredient selection and understanding the fundamental flavor-building techniques that work whether you're a kitchen novice or experienced cook.

Why This Simple Chili Recipe Works

Many "easy" chili recipes sacrifice depth of flavor for convenience, but this method maintains authenticity through strategic shortcuts. By using quality canned tomatoes and properly browning your meat, you create foundational flavors that mimic slow-simmered complexity. This basic chili recipe with ground beef balances convenience with genuine taste, making it perfect for weeknight dinners when you want something hearty without the hassle.

Essential Ingredients for Success

The beauty of this simple chili recipe with pantry staples is that you likely already have most ingredients on hand. Here's what you'll need:

Ingredient	Amount	Substitution Options
Ground beef (85% lean)	1 pound	Ground turkey, plant-based crumbles, or extra beans for vegetarian
Yellow onion, diced	1 medium	Red onion or 1 tablespoon onion powder
Garlic, minced	3 cloves	1 teaspoon garlic powder
Canned diced tomatoes	28 oz	Crushed tomatoes or fire-roasted variety
Red kidney beans, drained	2 cans (15 oz each)	Pinto beans or black beans
Chili powder	3 tablespoons	Homemade blend (see tips below)

Equipment You'll Need

This one pot chili recipe requires minimal equipment:

• Large heavy-bottomed pot or Dutch oven (5-6 quart capacity)
• Wooden spoon or heat-resistant spatula
• Can opener
• Measuring cups and spoons

Step-by-Step Instructions

Follow these straightforward steps for a quick homemade chili recipe that delivers restaurant-quality results:

1. Brown the meat: Heat 1 tablespoon oil in your pot over medium-high heat. Add ground beef, breaking into small pieces. Cook until no pink remains (about 5-7 minutes). Drain excess fat if desired.
2. Sauté aromatics: Add diced onion to the pot with the beef. Cook until softened (about 5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
3. Add spices: Sprinkle chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne (optional) over the meat mixture. Stir constantly for 1 minute to toast the spices.
4. Combine remaining ingredients: Add diced tomatoes (with juice), kidney beans, 1 cup beef or vegetable broth, and 1 tablespoon tomato paste. Stir well to combine.
5. Simmer: Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
6. Final adjustments: Taste and adjust seasoning as needed. For thicker chili, simmer uncovered for 5-10 additional minutes.

Pro Tips for Perfect Chili Every Time

Avoid these common pitfalls to ensure your easy chili recipe for beginners turns out perfectly:

• Don't skip the spice toasting: Cooking spices with the meat for 60 seconds unlocks their full flavor potential
• Balance acidity: If your chili tastes too acidic, add a pinch of sugar or 1/4 teaspoon baking soda
• Texture matters: For thicker chili, mash some beans against the pot side before serving
• Make-ahead advantage: Chili tastes even better the next day as flavors continue to meld

Serving Suggestions and Customizations

This versatile family friendly chili recipe accommodates various preferences:

• Classic toppings: Shredded cheddar, sour cream, diced onions, cilantro, or jalapeños
• Vegetarian option: Substitute plant-based ground meat and vegetable broth
• Heat adjustment: Omit cayenne for mild chili, or add diced chipotles in adobo for extra heat
• Thicker version: Add 1/4 cup masa harina for authentic texture and flavor

Storage and Reheating Instructions

Your 30 minute chili recipe will keep well for meal prep:

• Refrigeration: Store in airtight container for up to 4 days
• Freezing: Freeze portions for up to 3 months (thaw overnight in refrigerator)
• Reheating: Warm on stove over medium-low heat, adding small amounts of broth if needed

Frequently Asked Questions

Can I make this easy chili recipe in a slow cooker?

Yes! After browning the meat and sautéing aromatics, transfer everything to your slow cooker and cook on low for 4-6 hours. Add beans during the last hour to prevent them from becoming too soft.

How can I make chili without tomatoes?

Substitute 2 cups of beef or vegetable broth for the tomatoes and add 2 tablespoons of tomato paste for depth of flavor. You may need to simmer longer to develop flavors, about 35-40 minutes.

Why does my chili taste bland?

Bland chili usually needs more seasoning layers. Try adding 1/2 teaspoon smoked paprika, a splash of Worcestershire sauce, or a small pinch of cocoa powder. Always taste and adjust seasoning at the end of cooking.

Can I use different beans in this recipe?

Absolutely! Pinto beans, black beans, or cannellini beans all work well. For best texture, use at least one firmer bean like kidney beans to hold their shape during cooking.