Ever get home after a long day and realize you’re craving something comforting and hearty, but time is just… not your friend? That happens to me, honestly, way too often! This quick chili recipe is my go-to when I need good food fast, and don’t wanna mess with fussy steps. Whether you’re feeding a hungry crew or just your own rumbling belly, you’ll have a big pot in under thirty minutes—promise. If you like simple, everyday meals (I mean, who doesn’t?), you might also like my take on the best oven roasted salmon recipe or, heck, toss the chili in your slow cooker next time with this crockpot chili recipe.
Why You’ll Love Homemade Chili
Let me shoot straight: homemade chili knocks any canned stuff out of the park. Making it yourself means you’re in control—you can make it spicy, hearty, chunky, or smooth. No mystery ingredients, no weird aftertaste. Plus, your whole place is gonna smell like a five-star Texas roadhouse (ok, maybe that’s a bit dramatic, but wow does it smell incredible).
You know what’s also wild? Homemade chili is forgiving. No chef’s hat needed. Mess up a bit? Just toss in another can of beans or add more spices. When you realize you have extra veggies hanging out, they fit right in. This is perfect for using up what’s in the fridge. The leftovers (if there are any) are somehow even better the next day.
My family’s picky, but everyone gets on board for chili night. Also, there’s something strangely satisfying about setting out all the toppings and letting people go wild. Ever tried it over rice or even a baked potato? Life changing. Trust me, you’re gonna want to bookmark this one.
“I tried this quick chili recipe on a weeknight and my kids actually asked for seconds—unheard of! Super easy and so much better than the stuff I grew up eating.” – Jamie, Ohio
Key Ingredients for the Best Chili
Let’s break it down, because getting the best chili is all about the basics. Ground beef’s classic, but you can totally go with ground turkey or skip the meat if that’s your style. Beans are just… a must, in my opinion. I like kidney and black beans, but yes, canned is totally fine.
Don’t skip the onion and garlic (makes a world of difference). The trio of chili powder, cumin, and a pinch of smoked paprika gives it that deep, cozy flavor. Tomatoes add the rich base, so grab a can of diced ones—fire-roasted if you see them, chef’s kiss! If you’re wild like me, toss in a little cocoa powder. Not kidding, it works.
Salt and pepper? Of course. But here’s a little secret: a touch of sugar or maple syrup balances things out if your tomatoes are super tangy. And don’t forget, some folks swear by a splash of beer or coffee (I go for water because I’m boring, but hey, you do you). If this whole ingredient list feels chill and doable, check out how you can make a slow cooker chili recipe with even less fuss, or get creative with leftovers—chili nachos, anyone?
Step-by-Step Instructions for Making Chili
Let’s make this happen. Start by warming up a big ol’ pot on medium heat. Drizzle in some oil—any kind. Toss in chopped onion and a bit of salt. Let it sweat (yeah, that sounds weird but trust me). When it smells awesome, add ground beef. Smash and stir until it’s browned, not pink.
Now, garlic goes in. Just a minute—don’t burn it or it gets weird. Next come your spices: chili powder, cumin, smoked paprika. Stir like you mean it. Once your kitchen smells like heaven, add a can of diced tomatoes—juice and all—plus the drained beans. Add a splash of water if things look too chunky.
Turn the heat low. Simmer with the lid tilted, stirring every so often because scorched chili is tragic. Fifteen minutes later, you’re basically there. Taste and adjust—maybe you want more salt or a dash of hot sauce. Done.
If you’re feeling bold, pair this with a slice of banana banana bread recipe for a totally non-traditional combo, but honestly… bread’s bread.
Tips for Storing and Reheating Chili
Okay, so let’s be real—leftovers are the best part. Pop the extra chili in an airtight container in the fridge. Should stay good three or four days, give or take. Freezer friendly too, just use a zip bag or sturdy container. (Label it! I’ve played the “what is this mystery block” game too many times.)
To reheat, microwave or warm on the stove over low, adding a splash of water if it’s super thick. Easy. Oh, and chili gets more flavorful after a day or two. Bring that up next potluck—you’ll sound like a pro.
Serving Suggestions for Chili
If you want to take your chili to the next level, here’s how I do it:
- Top with shredded cheddar, chopped green onions, or sour cream.
- Eat it with tortilla chips, cornbread, or a scoop of rice.
- Try it spooned over a baked chili rellenos for Tex-Mex vibes.
- Feeling fancy? Pair with a quick dessert like my easy Bisquick blackberry cobbler recipe.
Seriously, chili is the ultimate “use what you’ve got” meal, so don’t overthink it.
Common Questions
How spicy is this chili?
Totally up to you—just adjust the chili powder or add some chopped jalapeño if you like heat.
Can I leave out the meat?
For sure! Just double up on beans or toss in some extra veggies. It’s honestly great as a vegetarian meal.
Is canned beans ok?
Yes! Save yourself the trouble. Canned beans are perfect here. Just rinse ’em first.
What if it’s too thick or thin?
Easy—add a splash of broth or water if it’s too thick, or simmer open a bit longer if it’s soupy.
Can I freeze leftovers?
Absolutely. Chili freezes like a champ. Just thaw in the fridge for an easy dinner later.
There You Have It: Chili Night Made Easy
So there you go—your foolproof plan for a quick chili recipe that’s tasty, easy, and convenient on crazy weeknights. You don’t have to be an expert chef to whip up a batch that’ll have your family asking for seconds. If you’re on the hunt for more chili inspiration, check out this Easy Homemade Chili Recipe or give this Quick Chili Recipe • Salt & Lavender a peek. And if you’re truly obsessed, this Quick Chili Recipe is another keeper. Go toss some chili on the stove and let dinner basically make itself tonight!
Quick Chili
Ingredients
Main Ingredients
- 1 lb Ground beef Can substitute with ground turkey or skip for a vegetarian version.
- 1 can Diced tomatoes Fire-roasted recommended for more flavor.
- 1 can Kidney beans Canned is fine. Rinse before using.
- 1 can Black beans Canned is fine. Rinse before using.
- 1 medium Onion, chopped
- 2 cloves Garlic, minced Add just a minute before the spices to avoid burning.
Spices and Seasoning
- 2 tbsp Chili powder Adjust for desired spiciness.
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Salt Adjust to taste.
- 1 tsp Black pepper Adjust to taste.
- 1 tbsp Sugar or maple syrup Optional, to balance acidity of tomatoes.
Instructions
Cooking
- Warm a large pot over medium heat and drizzle in oil.
- Toss in chopped onion and a pinch of salt, and let it sweat until fragrant.
- Add ground beef to the pot and cook until browned.
- Stir in minced garlic and cook for an additional minute.
- Add chili powder, cumin, and smoked paprika, stirring well.
- Incorporate the can of diced tomatoes (juice included) and the drained beans.
- If chili appears too chunky, add a splash of water.
- Reduce heat to low and simmer with the lid tilted, stirring occasionally for about 15 minutes.
- Taste and adjust seasoning as desired before serving.
