The Best Easy Weeknight Chili Recipe: Quick, Hearty, and Ready in 30 Minutes!
Are you tired of searching for a “simple” chili recipe only to find ingredient lists that stretch for miles and call for obscure items you never have on hand? You’re not alone! Many homemade chili recipes online seem to overcomplicate what should be a straightforward, comforting dish. But what if there was a genuinely easy chili recipe that delivered incredible flavor without all the fuss? Look no further!
This ultimate easy weeknight chili recipe is your new go-to. It comes together in as little as 30 minutes, using basic pantry staples like canned beans and tomatoes, spices you likely already have in your cabinet, and versatile ground beef. It’s incredibly hearty, packed with delicious flavor, and so simple to make that it’s perfect for even the busiest night of the week. This isn’t just a recipe; it’s a solution to your weeknight dinner dilemmas, proving that truly great tasting chili doesn’t require hours in the kitchen or a gourmet grocery run. It has been a beloved family favorite for years, and we are confident it will quickly become one of yours too!
Table of Contents
- What’s to Love About This “Weeknight” Chili?
- Essential Ingredients You’ll Need
- How to Make This Easy Chili Recipe
- Chili Toppings and Serving Suggestions
- Delicious Flavor Variations
- Recipe FAQs
- Get the Full Easy Chili Recipe
What’s to Love About This “Weeknight” Chili?
This isn’t just another chili recipe; it’s designed to be the ultimate hassle-free solution for busy evenings when you crave something warm, hearty, and satisfying. Here’s why this might just become your favorite chili recipe:
- Uses Only Basic Pantry Ingredients: Forget specialty stores or long lists of obscure items. If you have a well-stocked pantry, you likely already have most, if not all, of what you need. We’re talking about common staples like canned beans, diced tomatoes, ground beef, and everyday spices. This ensures your grocery run is quick and budget-friendly, eliminating any last-minute ingredient scrambles.
- Effortlessly Easy Preparation: When we say “easy,” we truly mean it! This recipe simplifies the cooking process down to a few basic steps. It’s essentially a matter of browning your meat and onions, then opening a few cans and dumping their contents into the pot. A quick stir and a simmer, and you’re almost done. It’s an ideal recipe for beginner cooks, busy parents, or anyone looking to minimize their time in the kitchen without compromising on flavor.
- Ready in 30 Minutes or Less: The speed of this recipe is perhaps its most appealing feature. From start to finish, you can have a steaming pot of delicious chili on the table in about 30 minutes. This makes it an absolute lifesaver for busy weeknights when time is precious, but you still want a wholesome, homemade meal that tastes like it simmered all day.
- Incredibly Versatile: This chili recipe is a fantastic base for customization. Whether you want to add more vegetables, adjust the spice level, or try different proteins, it’s easily adaptable to your preferences and what you have on hand. It’s a culinary canvas for your creativity!
- Perfect for Meal Prep and Leftovers: Chili often tastes even better the next day as the flavors continue to meld. This recipe holds up wonderfully for meal prep, making it great for packed lunches or quick dinners throughout the week. It also freezes beautifully, so you can make a big batch and enjoy it whenever a chili craving strikes.
- A Guaranteed Crowd-Pleaser: There’s a reason chili is a classic comfort food – almost everyone loves it! This recipe’s balanced flavors and hearty texture make it a hit with both kids and adults, making it perfect for family dinners, gatherings, or game day feasts.
Essential Ingredients You’ll Need
One of the beauties of this easy chili recipe is its reliance on readily available ingredients. You won’t find any exotic spices or specialty vegetables here! Here’s a detailed look at what you’ll need to create this comforting bowl of goodness:
- Ground Beef: The foundation of this hearty chili. I typically use 85% lean ground beef for a good balance of flavor and less fat to drain. You could also use leaner ground beef (90% or 93%) or even a mix of ground beef and sausage for added depth.
- Fresh Onions: Chopped onions provide a crucial aromatic base, adding a foundational layer of sweetness and savory flavor as they soften.
- Minced Garlic: A few cloves of fresh garlic are essential for that classic, robust chili flavor. Fresh is always best, but pre-minced garlic can be a time-saver.
- Canned Diced Tomatoes: These add a bright, tangy element and chunky texture to the chili. I particularly love fire-roasted diced tomatoes for their smoky depth, but regular diced tomatoes work perfectly fine. Don’t drain them!
- Canned Tomato Sauce: This creates a rich, thick base for the chili, helping all the flavors meld together smoothly.
- Canned Pinto Beans and Kidney Beans: A classic combination for chili, offering different textures and earthy flavors. Make sure to drain and rinse them thoroughly before adding to remove excess sodium and improve digestibility. Feel free to use just one type or explore other bean varieties if you prefer.
- Beef Broth: This adds liquid and deepens the savory beef flavor. While canned broth is perfectly acceptable, I’m a big fan of Better Than Bouillon for its concentrated flavor and convenience – just mix with hot water!
- Chili Powder: The primary spice for chili, delivering that characteristic warm, earthy, and slightly smoky flavor. Using fresh chili powder makes a noticeable difference.
- Ground Cumin: An indispensable spice in chili, cumin provides a distinctive warm, earthy, and slightly pungent aroma that truly defines the dish.
- Brown Sugar: A touch of brown sugar might seem unusual, but it’s key to balancing the acidity from the tomatoes and adding a subtle sweetness that rounds out the overall flavor profile.
- Salt and Pepper: Essential seasonings to bring out and enhance all the other flavors. You’ll add some during cooking and adjust to taste at the end.
- Your favorite Chili Toppings: These are crucial for customizing each bowl to perfection! (We’ll dive into more suggestions below.)
For precise measurements and detailed instructions, be sure to refer to the recipe card below.
How to Make This Easy Chili Recipe
Making this incredible weeknight chili is remarkably simple. Just follow these straightforward steps, and you’ll have a hearty meal ready in no time!
- Brown Ground Beef to Perfection: Start by preheating a large pot or Dutch oven over medium-high heat and adding a tablespoon of olive oil or butter. Once hot, add your ground beef, breaking it up with a spoon. Season it generously with half of the salt and all of the black pepper. The key here is to let it brown thoroughly, allowing it to develop a rich, caramelized crust on the bottom before stirring. This browning (the Maillard reaction) is crucial for building deep, savory flavors. Continue cooking, stirring more frequently, until the meat is fully cooked through and no pink remains, usually about 3-5 minutes. Once browned, transfer the meat to a paper towel-lined plate to drain any excess fat, which helps keep your chili from being greasy.
- Sauté Aromatics (Onions and Garlic): Reduce the heat to low. If there’s not enough fat left in the pot (about a tablespoon), add a little more oil or butter. Add the chopped onions and the remaining salt to the pot. Cook, stirring occasionally, until the onions have softened and become translucent, which typically takes about 2-3 minutes. This step creates a fragrant and flavorful base for your chili. Then, add the minced garlic and cook for just one more minute until it’s aromatic. Be careful not to burn the garlic, as it can turn bitter quickly.
- Stir in Broth, Tomatoes, Beans, and Spices: This is where the magic really happens! Return the browned beef to the pot. Then, add the beef broth, undrained diced tomatoes, tomato sauce, and the drained and rinsed pinto and kidney beans. Sprinkle in the chili powder, ground cumin, and brown sugar. Give everything a good stir to combine all the ingredients thoroughly.
- Bring to a Boil and Simmer: Increase the heat to bring the chili to a gentle boil. Once boiling, reduce the heat to very low, cover, and let it simmer for at least 15 minutes. Simmering is essential for the flavors to meld and deepen, and for the chili to thicken to the perfect consistency. If you have more time, feel free to let it simmer for up to an hour or even longer on very low heat, stirring occasionally. The longer it simmers, the more intensely the flavors will develop, but it will be absolutely delicious even after just 15 minutes. Taste and add more salt or pepper if needed.
- Serve and Enjoy: Ladle your hot, homemade chili into bowls. Now comes the best part – adding your favorite toppings!
Chili Toppings and Serving Suggestions
Part of the joy of eating chili is customizing each bowl with an array of delicious toppings! This easy weeknight chili is incredibly versatile and pairs well with many accompaniments. Here are some of our favorite suggestions to elevate your chili experience:
- Sour Cream or Greek Yogurt: A dollop adds a cool, creamy contrast that beautifully balances the chili’s richness and spice.
- Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend are classic choices that melt into gooey perfection.
- Diced Green Onions/Scallions: These provide a fresh, mild oniony bite and a pop of color.
- Fresh Cilantro: Chopped fresh cilantro adds a bright, herbaceous note that complements the savory flavors.
- Tortilla Chips or Fritos: Perfect for scooping up chili or crumbled on top for a delightful crunch.
- Diced Avocado or Guacamole: Adds a creamy, rich texture and a healthy fat to the meal.
- Hot Sauce or Sliced Jalapeños: If you like a little extra kick, a dash of your favorite hot sauce or fresh/pickled jalapeños will do the trick.
- Cornbread or Biscuits: A slice of warm, buttery cornbread or a fluffy biscuit is essential for soaking up every last drop of that flavorful chili. Serve them on the side!
- As a Topping: This chili isn’t just for bowls! Use it as a savory topping for chili cheese nachos, loaded baked potatoes, hot dogs (for classic chili dogs!), or even over rice or quinoa for a complete meal.
Delicious Flavor Variations
This classic chili recipe is wonderfully adaptable, making it easy to customize based on your dietary preferences, what you have on hand, or simply what you’re craving. Don’t be afraid to get creative!
- Protein Alternatives: While ground beef is traditional, you can easily swap it out. Use ground turkey or ground chicken for a leaner option, or try Italian sausage (mild or hot) for a different flavor profile. For a vegetarian or vegan option, omit the meat altogether and add extra beans, lentils, or plant-based crumbles.
- Bean Bonanza: The recipe calls for pinto and kidney beans, but chili is incredibly forgiving. Experiment with other varieties like black beans (for a deeper, earthy taste), cannellini beans (white kidney beans), or great northern beans. You can use all of one kind, or any combination you prefer. Just remember to drain and rinse them!
- Add More Vegetables: Boost the nutritional value and flavor by incorporating more vegetables. Roasted diced sweet potatoes or butternut squash add a lovely sweetness and creaminess. Other fantastic additions include corn (frozen or canned), finely chopped kale or spinach (stir in towards the end), diced bell peppers (red, green, or yellow), or even spicier peppers like jalapeños or poblano peppers for a gentle kick. Add firmer vegetables like carrots or celery along with the onions to soften.
- Spice It Up (or Down!): Adjust the heat and depth of flavor with additional spices. Try a pinch of smoked paprika for an extra layer of smokiness, dried oregano for an earthy herbaceous note, or a bay leaf for subtle depth. For more heat, add cayenne pepper, a few shakes of your favorite hot sauce, or a pinch of red pepper flakes. If you prefer a milder chili, you can slightly reduce the chili powder.
- Secret Ingredients for Depth: Many chili recipes benefit from a “secret” ingredient for added complexity. A splash of dark beer (like a stout or porter) can add a malty depth. A teaspoon of unsweetened cocoa powder or a square of dark chocolate, melted in, can also deepen the color and richness of the chili without making it taste like chocolate. Even a spoonful of strong brewed coffee can add an interesting, subtle bitterness that enhances the savory notes.
- Acidity Boost: A squeeze of fresh lime juice or a splash of apple cider vinegar right before serving can brighten all the flavors and cut through the richness.
Recipe FAQs
Absolutely! For the best flavor, I highly recommend browning the meat, onions, and garlic on the stovetop first as directed. This crucial step locks in flavor. After browning, transfer all ingredients (the browned meat, sautéed aromatics, broth, tomatoes, beans, and spices) to your slow cooker. Cook on low for approximately 4-6 hours or on high for about 2-3 hours, until the flavors have melded and the chili is heated through. Stir occasionally if possible.
Yes, this chili is fantastic for making ahead! It actually tastes even better the next day as the flavors deepen. You can keep it warm on the stovetop on a very low setting, or in a slow cooker on the warm setting, for up to 4 hours, just be sure to stir it every now and then to prevent sticking. For longer storage, you can make it up to 3 days in advance and store it in an airtight container in the refrigerator. To freeze, allow the chili to cool completely, then transfer it to freezer-safe containers or bags, leaving a little headspace. It will keep well in the freezer for up to 1 month. When ready to serve, thaw overnight in the fridge (if frozen) and reheat gently on the stovetop or in a slow cooker until piping hot.
If your chili is too thin, there are a few easy ways to thicken it. The simplest method is to continue simmering it uncovered for a longer period, allowing more liquid to evaporate. You can also mash some of the beans against the side of the pot; their starch will help thicken the chili. Another option is to create a cornstarch slurry: mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir it into the simmering chili, and cook for another minute or two until it thickens.
Generally, yes, this chili recipe is gluten-free as written. The main ingredients like ground beef, beans, tomatoes, and spices are naturally gluten-free. However, it’s always a good practice to check the labels of your beef broth, tomato sauce, and spice blends to ensure they don’t contain any hidden gluten-containing additives, especially if you have a severe allergy or intolerance.
This recipe offers a moderate spice level. If you prefer it spicier, you can add a pinch of cayenne pepper, a diced jalapeño (remove seeds for less heat, keep for more), or a dash of your favorite hot sauce along with the other spices. For a milder chili, simply reduce the amount of chili powder or omit the black pepper, and avoid any additional heat sources.
Get the Full Easy Chili Recipe
Easy Weeknight Chili
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Ingredients
- 1 tablespoon olive oil or butter
- 1 lb ground beef (I use 85% fat)
- 1 teaspoon salt , plus more to taste
- ½ teaspoon ground black pepper
- 1 onion , chopped
- 2 cloves garlic , minced
- 1 cup beef broth (or 1 14-oz can)
- 14.5 oz can diced tomatoes
- 15 oz can tomato sauce
- 15 oz can pinto beans , drained
- 15 oz can red kidney beans , drained
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon light or dark brown sugar
Suggested toppings:
- Sour cream
- Shredded cheddar cheese
- Sliced green onions
Equipment
Instructions
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Preheat a large pot or Dutch oven over medium-high heat. Add oil or butter. Add ground beef, season with half of the salt and all of the pepper, and cook until well-browned, about 3-5 minutes. Transfer meat to a paper towel lined plate to drain.
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Reduce heat to low and add onions. Season with the rest of the salt. Cook until onions have softened, about 2-3 minutes. Add garlic and cook for one minute more.
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Add beef broth, diced tomatoes, tomato sauce, pinto and kidney beans, chili powder, cumin and brown sugar. Add the browned beef back into the pot along with the remaining salt.
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Bring to a boil and simmer for at least about 20 minutes, until thickened. Add more salt to taste if needed. If you have more time, keep simmering on low heat (up to no more than 4 hours total) and stir occasionally.
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Serve with desired toppings and store any leftovers in the refrigerator.
Notes
- Slow cooker instructions: Cook ground beef, onions and garlic as directed. Add all ingredients to a slow cooker and cook on low for 4-6 hours.
Recipe was originally published September 2018.