The Best Classic Chili Recipe
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The Best Chili Recipe is easy, versatile, and a classic for the recipe box! Deliciously made with just six ingredients and ready in 30 minutes!
Delicious and satisfying, this easy, savory chili recipe is a favorite and cooks on the stovetop in minutes! Thick with beef or turkey or even made vegetarian, it is versatile and easy to adapt to your tastes. Either way you make it, it is the BEST chili recipe!
We all love a classic chili recipe that is dependable, easy, and, most of all, delicious to turn to time and again. We all need this recipe – it’s so tasty and ready in minutes on the stove with just a few basic ingredients. In addition to personalizing the chili with optional toppings, I’ve included substitution instructions to make turkey chili and vegetarian chili. When you are looking for a scrumptious chili your family will love, this is it – the best chili recipe!
Why You’ll Love This Recipe
- Simple Ingredients. This recipe is made with just a handful of simple ingredients I generally keep on hand – ground beef, beans, tomatoes, and seasonings.
- Quick and Easy. My chili is quick and easy to prepare. It is ready for serving in 30 minutes!
- Make it Your Own. We can add other ingredients depending on the season, what we have on hand, and our mood. I’ve included a few of our favorites below under optional ingredients as well as in the recipe card.
How to Make the Best Chili Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For my classic chili recipe, you’ll need just six ingredients. You can then customize this chili recipe with some of the optional ingredients to make it your own.
Ground Beef – I love to use lean ground beef. If I can find local, grass-fed ground beef, I will choose it because it has such incredible flavor. You can also use ground turkey or ground chicken if you prefer.
Beans – You can use your preferred beans, such as black beans, pinto beans, or kidney beans. I prefer to drain and rinse my canned beans before adding them to the recipe.
Tomatoes – I use crushed tomatoes to make my recipe even easier.
Seasonings – The basic seasonings I include are Stone House Seasoning, chili powder, and ground cumin. This chili recipe is relatively mild, but you can easily adjust the spiciness of the recipe by using more chili powder than called for in the recipe.
Optional Ingredients – diced onions, diced green peppers, diced jalapeño, diced carrots, cubed pumpkin, cubed sweet potatoes, cubed butternut squash, mushrooms.
Optional Toppings – sour cream, grated cheddar cheese, sliced jalapeño pepper.
What Makes This The Best Chili Recipe
- It’s Easy – This delicious recipe cooks on your stovetop in 30 minutes!
- It’s Versatile – Make it with ground beef, turkey, chicken or make a vegetarian chili!
- It’s Perfect to Personalize – Alter the amount of spices for more or less heat and garnish this classic chili recipe with your choice of toppings!
Step by Step Instructions
- Brown the meat.
- Add other base ingredients.
- Simmer.
- Serve with toppings.
What to Serve with Classic Chili
- Tortilla Chips
- Cheddar Muffins
- Baked Potatoes
- Baked Sweet Potatoes
- Cornbread
- Cornbread Muffins
Easy Classic Homemade Chili Recipe Variations
Turkey Chili: Use the same amount of turkey in the place of the ground beef.
Vegetarian Chili: Omit the meat and double the beans called for in the recipe. It’s also delicious with multiple types of beans such as black beans and pinto beans and / or red kidney beans. Consider adding additional vegetables, like mushrooms and others, listed in the optional ingredients. Serve with your favorite toppings!
Vegan Chili: Follow the directions for making the vegetarian chili and serve it with dairy-free and vegan-friendly toppings.
How to Thicken Chili Quickly and Easily
Mash Some Beans (Easiest & Most Natural – No Extra Ingredients) Use a potato masher, fork, or immersion blender to gently mash ¼–½ of the beans (or some veggies/meat) right in the pot. This releases their natural starches to thicken the broth quickly—often in just a few minutes of stirring over low heat. This thickening method enhances texture without changing taste. Start small to avoid making it too mushy—many home cooks swear by this for bean-based chilis.
Storage Tips
To store: Allow the chili to cool completely. Then, place in an airtight container and store in the refrigerator for up to 5 days. To serve, reheat on the stovetop or in the microwave until heated throughout.
To freeze: Allow the chili to cool completely. Transfer to a freezer-friendly container or freezer or zip-top storage bag. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave until heated throughout.
Frequently Asked Questions
Simmer the chili uncovered for a few minutes so that the chili cooks down to the thickness you desire. You can also thicken by mashing a few of the beans included in the chili. Stir well to make sure fully incorporated.
Load it up! Popular options include shredded cheddar cheese, sour cream, sliced green onions, diced red onion, fresh cilantro, jalapeño slices, avocado, crushed tortilla chips or Fritos, or cornbread on the side. A toppings bar makes it fun for crowds!
Traditional Texas-style chili (chili con carne) is bean-free, focusing on meat and chiles. But most American “classic” home recipes, like this one, include beans for heartiness and texture. Feel free to omit them if you prefer—no-bean style!
Absolutely!
Slow Cooker: Brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Instant Pot: Use sauté mode to brown the beef, add remaining ingredients, then pressure cook on high for 10–15 minutes with natural release. Quick and flavorful either way!
This recipe is mildly spiced with basic chili powder—great for families. For more heat, add cayenne pepper, diced jalapeños (with seeds), hot sauce, or extra chili powder. For milder, reduce chili powder or use a mild variety.
Store cooled chili in airtight containers in the fridge for 3–4 days. Freeze in portions for up to 3 months (thaw overnight in the fridge). Reheat gently on the stove or microwave—add a bit of water if it’s too thick.
Chili is a classic “stew” dish where spices and flavors deepen over time. The ingredients meld, and any acidity from tomatoes balances out, making day-two chili often the best!
Are you looking for more easy ground beef recipes? I think you’ll love my Lasagna, Spaghetti Sauce, and Stuffed Peppers.
More Favorite Chili Recipes
Here’s my Best Chili Recipe. It’s a classic, and I hope you love it as much as my family does!
The Best Classic Chili Recipe
Ingredients
- 1 pound ground beef (lean), ground turkey or ground chicken
- 32 ounces beans, canned, black beans, pinto beans, or red kidney beans, drained and rinsed
- 16 oumces crushed tomatoes, canned
- 1 teaspoon Stone House Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Optional Toppings:
- sour cream
- cheddar cheese, grated
- jalapeno pepper, sliced
Optional Ingredients
- 1/2 medium onion, diced
- 1 large bell pepper, deseeded and diced
- 1 medium jalapeno pepper, deseeded and diced
- 2 large carrots, peeled and diced
Instructions
- Brown ground meat in a Dutch oven or soup pot set over medium heat. Add seasonings, tomatoes and beans. Simmer until heated throughout.
- Serve with your favorite toppings.
Notes
Omit the meat and double the beans called for in the recipe. Vegan Chili Variation:
Omit the meat, double the beans and serve with dairy-free toppings. Consider including additional ingredients including cubed sweet potato, peppers, mushrooms, etc. Storage Tips To store: Allow the chili to cool completely. Then place in an airtight container and store in the refrigerator for up to 5 days. To serve, simply reheat on the stovetop or in the microwave until heated throughout. To freeze: Allow the chili to cool completely. Transfer to a freezer-friendly container or freezer zip top storage bags. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave until heated throughout.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi Robyn, by pure coincidence I had just made Chili for dinner shortly before opening Add A Pinch newsletter. I had followed a much more complex traditional recipe using many ingredients but I will give your simpler recipe a try next time to compare the result. Love the blog Robyn.
Thanks! Hope you do try the chili and enjoy it, David.
Love this chili Robyn! It tastes great! Really easy to get on the table during a busy day and my family enjoys it! I even make it some on weekends because it’s got so much flavor, even though it’s fast to make.
Thank you for sharing it with us!
Thanks so much, Leigh. I’m glad you enjoy this chili. I’, too, love how easy it is to make on a busy day.