30 Easy Chili Recipes and Ideas for Cozy Dinners
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Some posts have a longer history than others. This one, easy chili recipes, began as a Squidoo lens long before it lived on VictoriaHaneveer.com. It won Lens of the Day, so I wanted to give it some new life on here and make it much easier to find the kind of chili you want to cook.
You’ll find 30 easy chili recipes and ideas here, covering beef and bean chili, Texas-style no-bean chili, white chicken chili, chili verde, vegetarian chili and several cooking methods.
There are easy to follow chilis, followed by a quick canned chili cheese dip and a mango margarita. There are also practical sections on chili powder, fresh peppers, serving ideas, leftovers, storage and fixing a pot of chili that’s too thin, too thick or too hot.
Easy Chili Recipes at a Glance
- Full recipe cards: 6, including 4 chili recipes, 1 chili cheese dip and 1 margarita
- Chili ideas: 30 beef, poultry, vegetarian, white, green and no-bean options
- Cooking methods: Stovetop, Dutch oven, slow cooker, pressure cooker and microwave
- Main ingredients: Beef, beans, tomatoes, chile peppers, chili powder, onions and garlic
- Storage: Refrigerate cooked chili for 3 to 4 days or freeze it for longer storage
Why This Chili Collection is Worth Keeping
I’d say that chili is less one fixed recipe than a family of dishes. A Texas red can be built around beef and dried chiles, a white chili may have chicken and white beans and then you have chili verde which gets its character from tomatillos and green chiles.
There are weeknight recipes made with ground beef, canned tomatoes and beans, which may not satisfy every chili purist but do make a filling dinner with very little fuss.
- Several cooking methods: Choose a quick pressure cooker recipe, a low-and-slow crockpot chili or a stovetop pot you can taste and adjust as it simmers.
- Beans or no beans: The collection includes classic beef and bean chili as well as chili no beans recipes inspired by Texas red.
- Plenty of variation: White chili, green chili, vegetarian chili, venison chili and healthier beef options all have a place here.
- Ideas for leftovers: Extra chili can become chili mac and cheese, Frito chili pie, chili cheese dogs, nachos or a baked potato topping.
30 Easy Chili Recipes and Ideas
- Classic beef and bean chili: Ground beef, kidney beans, tomatoes, onions and chili powder make the familiar red chili many home cooks grew up with.
- Easy chili for a crowd: This large-batch recipe serves 16 and cooks in one big pot. The full recipe card appears below.
- Ultimate crockpot chili: Ground beef, kidney beans and a homemade seasoning blend cook on low for 6 to 8 hours. The recipe card also explains why one can of beans is blended.
- Pressure cooker chili: Cubed beef, black beans, beer, tomatoes and fresh peppers give you a hearty chili in less time than a conventional braise.
- Five-ingredient chili: Ground beef, onion, beans, tomatoes and chili powder make a straightforward dinner when the pantry is looking sparse.
- Dutch oven chili: A heavy Dutch oven distributes heat evenly and gives you plenty of room to brown the meat before adding liquid. Most stovetop chili recipes can be made in one.
- Texas-style no-bean chili: Beef and chiles are the focus, with no beans in the pot. Some recipes also leave out tomatoes.
- Award-winning Texas red: Competition recipes often add several spice mixtures at different points. The Hot Rod Texas chili recipe is a good example.
- Healthy beef chili: Use lean ground beef, drain excess fat and add bell pepper, zucchini or extra beans. The result is still hearty, with more vegetables in each serving.
- Venison chili: Venison’s low fat content makes it prone to drying out, so a little oil and a generous tomato or broth base help.
- Turkey chili: Ground turkey works with the same tomato, bean and chili powder base used for beef chili. Dark-meat turkey gives a richer result than very lean breast mince.
- White chicken chili: Chicken, white beans, green chiles and cumin make a lighter-colored chili with no red tomato base. This white chicken chili recipe includes canned and dried bean options.
- Creamy white chili: Sour cream or cream is added after cooking, giving the broth a richer consistency. Avoid boiling hard after adding dairy.
- Vegetarian white chili: White beans, green chiles, corn and vegetable broth make a meat-free white chili. Mashed beans can thicken it naturally.
- Three-bean chili: Kidney beans, black beans and pinto or cannellini beans give a mixture of sizes and textures. Drain and rinse canned beans unless the recipe says otherwise.
- Vegetarian crockpot chili: Beans, tomatoes, peppers, onions and spices can cook slowly with very little attention. Add delicate vegetables nearer the end if you don’t want them very soft.
- Mushroom chili: Finely chopped mushrooms add savory flavor and body. They can replace part of the meat or form the base of a vegetarian pot.
- Chili verde with pork: Pork shoulder, tomatillos, green chiles, garlic and broth cook into a tangy green stew. It’s quite different from tomato-based beef chili.
- Colorado green chili: This regional style commonly combines pork and roasted green chiles in a looser sauce that can be eaten as a stew or served over burritos and eggs.
- Hatch green chili: Hatch chiles come from New Mexico’s Hatch Valley and range from mild to hot. Roasting and peeling them before cooking gives the best texture.
- Anaheim chili: Anaheim peppers are usually mild, so they’re a good choice when you want green chile flavor with moderate heat.
- Southwest chili: Black beans, corn, cumin, green chiles and tomatoes give this style a familiar Southwestern combination.
- Taco chili: Taco seasoning, ground beef, beans, corn and tomatoes make a chili with flavors similar to taco filling. Crushed tortilla chips work well at the table.
- Chili with tomato juice: Tomato juice creates a looser consistency than crushed tomatoes or tomato sauce. Begin with less than you think you need, then add more during cooking.
- Spicy chili: Fresh jalapeños, serranos, cayenne or hot chili powder can raise the heat. Add them gradually and taste after the chili has simmered.
- Gluten-free chili: Many chili recipes are naturally gluten-free, although stock, beer, spice mixes, canned chili and toppings all need label checks.
- Chili mac and cheese: Stir leftover chili into cooked macaroni and add shredded Cheddar. A splash of milk loosens it if the mixture is too thick.
- Frito chili pie: Spoon hot chili over corn chips and add cheese, diced onion, jalapeños or sour cream.
- Hot dog chili sauce: Use finely crumbled beef and a smoother sauce so the chili sits neatly on a hot dog. Add cheese for chili cheese dogs.
- Chili cheese dip and nachos: Canned no-bean chili, cream cheese and Cheddar make a quick hot dip. The complete card is near the end of the post.
Easy Chili for a Crowd
This is the one to make for a party, game day gathering or freezer session. It serves 16 and contains beef, kidney beans, tomatoes, onions and a straightforward chili powder seasoning.
Easy Chili for a Crowd
Ingredients
- 4 pounds (1.8kg) lean ground beef
- 8 yellow onions, chopped
- 3 x 19-ounce (540g) cans red kidney beans
- 4 x 28-ounce (794g) cans whole peeled tomatoes in juice
- 15 ounces (425g) tomato sauce
- 3 tablespoons chili powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Method
- Add the ground beef and onions to a very large heavy pot or Dutch oven. Cook over medium heat, stirring and breaking up the beef, until the meat is browned and the onions are tender. Drain off the excess fat.
- Drain the kidney beans, reserving the liquid. Add the reserved bean liquid, tomatoes and their juice, tomato sauce, sugar, salt and chili powder.
- Break up the whole tomatoes with a wooden spoon. Bring the chili to a boil, then reduce the heat and simmer uncovered for 1 hour 15 minutes.
- Stir in the drained kidney beans and simmer uncovered for 15 minutes more, stirring occasionally. Taste and adjust the seasoning before serving.
Notes
- This is a very large recipe, so use your biggest heavy pot.
- Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days.
- Freeze cooled portions for up to 3 to 4 months.
Ultimate Crockpot Chili Recipe
The slow cooker recipe begins with browned ground beef, then cooks with tomatoes, kidney beans and a homemade spice mixture. Blending one can of beans thickens the sauce without flour or cornstarch.
Ultimate Crockpot Chili Recipe
Ingredients
- 1 ½ pounds (650g) ground beef
- 15 oz (400g) can tomato sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon minced onion
- 2 x 15 oz (400g) cans kidney beans
- 2 ½ teaspoons ground coriander
- 1 teaspoon dried oregano
- 28 oz (800g) can diced tomatoes
- 1 ½ teaspoons garlic powder
- 2 ½ teaspoons cumin
- 4 tablespoons chili powder
Method
- Mix together the dry seasonings and store in an airtight container in a dry cool place.
- Sauté the beef in a skillet until browned, then drain off any fat.
- Add 3 teaspoons of the seasoning mix plus the onion. Add the tomatoes, one can of beans, the tomato sauce and another 2 teaspoons of seasoning mix to the crockpot.
- Whiz the other can of beans in the blender, then add to the crockpot along with the meat. Stir and cook for 6 to 8 hours on low. Taste before serving and add more of the seasoning mixture if needed.
Notes
- The seasoning quantities make more than the 5 teaspoons initially added to the chili, so keep the remainder for future easy chili recipes.
- Store any unused mixture in a sealed jar or add more after tasting.
- Taste at the end because canned tomatoes, beans and tomato sauce vary in sodium and you might not need to add more salt.
- Refrigerate for 3 to 4 days or freeze for 3 to 4 months.
Pressure Cooker Chili / Instant Pot Chili
Cubed beef gives this pressure cooker chili or Instant Pot chili a different character from the ground beef recipes. Beer loosens the browned bits in the pot, while black beans, tomatoes, fresh peppers, cumin and chili powder complete the dish.
Pressure Cooker Chili
Ingredients
- 2 pounds (900g) beef, cut into 1-inch cubes
- Olive oil, as needed
- 1 yellow onion, chopped
- 4 garlic cloves, chopped
- 1 long hot pepper, chopped
- 1 Cubanelle pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon hot red pepper flakes, optional
- 12 fl oz (355ml) bottle beer or ale
- 1 cup (240ml) beef broth
- 2 x 14-ounce (400g) cans diced tomatoes
- 2 x 14-ounce (400g) cans black beans, drained and rinsed
- Shredded cheese, to serve
- Sour cream, to serve
Method
- Heat the pressure cooker using the sauté function or over medium-high heat. Add enough olive oil to coat the base.
- Brown the beef in batches, then transfer it to a plate.
- Add a little more oil if needed. Cook the onion over medium heat until tender and lightly browned.
- Add the garlic, long hot pepper and Cubanelle pepper. Cook for 3 minutes, stirring often.
- Add the chili powder, cumin and red pepper flakes. Cook for 30 seconds.
- Pour in the beer and scrape up the browned bits from the base.
- Return the beef to the cooker. Add the broth, tomatoes and black beans.
- Lock the lid and bring the cooker to high pressure. Cook for 20 minutes.
- Allow a 10-minute natural pressure release, then release any pressure still in the cooker according to the manufacturer’s instructions.
- If the chili is thinner than you want, simmer it uncovered using the sauté function.
- Serve with shredded cheese and sour cream.
Notes
- Pressure cookers and Instant pots vary, so I recommend that you follow the pressure cooker manufacturer’s filling and release instructions.
Five-Ingredient Chili
This short ingredient list is handy when dinner needs to come from basic pantry and freezer ingredients. Water isn’t counted among the five ingredients, which is standard for this type of recipe title.
Five-Ingredient Chili
Ingredients
- 1 pound (450g) ground beef
- 1 white onion, diced
- 2 tablespoons chili powder
- 2 x 14-ounce (400g) cans diced tomatoes
- 2 x 15-ounce (425g) cans beans or corn, drained and rinsed
Method
- Add the ground beef and onion to a large pot or Dutch oven. Cook over medium heat for about 7 minutes, stirring and breaking up the meat, until the beef is browned.
- Drain off the excess fat and return the beef mixture to the pot. Add the chili powder and stir for 30 seconds.
- Add the beans and diced tomatoes. I usually add ¼ cup (60ml) at this point too. Bring the chili to a gentle boil. Cover, reduce the heat to low and simmer for 20 minutes.
- Remove the lid and simmer for 5 minutes more, stirring occasionally. Serve with sour cream, shredded Cheddar or chopped cilantro (coriander), if liked.
Notes
- Refrigerate for 3 to 4 days or freeze for 3 to 4 months.
What Counts as Traditional Chili?
There isn’t one answer accepted by every cook. Texas red is generally associated with beef and chile peppers; many Texans reject beans in chili. Elsewhere in the US, beef, beans and tomatoes are a very common combination. White chili and chili verde belong to the wider chili family even though neither resembles a conventional red beef chili.
The modern American history of chili is closely connected with San Antonio. The Texas State Historical Association records that the city’s Chili Queens served chili con carne and other Mexican fare at open-air stands, helping make the dish part of San Antonio’s food identity.
The original Squidoo lens also recommended Texas Braggin’ Rights, a cookbook built around recipes from Texas chili cook-offs.
Chili Powder and Fresh Pepper Guide
US chili powder is usually a seasoning blend containing ground dried chiles with ingredients such as cumin, garlic and oregano. Pure ground chile powder is made from one type of dried pepper, so it can taste and behave quite differently. It’s a good idea to check the label before adding several tablespoons to a recipe, especially if the package names a specific pepper such as ancho, chipotle or cayenne.
- Anaheim peppers: Usually mild with a fresh green chile flavor. They work in green chili recipes and can be roasted before use.
- Hatch chiles: Grown in New Mexico’s Hatch Valley and sold in several heat levels. Roast, steam and peel them before chopping.
- Jalapeños: Medium heat with a bright green flavor. Removing the inner ribs and seeds can reduce some of the heat.
- Serranos: Usually hotter than jalapeños. Add a small amount first, especially in a pot that will simmer for a long time.
- Poblanos: Mild to medium with a fuller roasted flavor. Dried poblanos are called ancho chiles.
- Cayenne: A concentrated way to add heat with very little extra bulk. Measure it in a spoon before adding it to the pot.
Choosing the Best Cooking Method
Stovetop or Dutch Oven
A stovetop pot gives you the most control. You can brown the meat, cook the onions, add the spices and adjust the liquid as the chili simmers. I find that a Dutch oven is especially good for hearty chili recipes because its heavy base reduces hot spots.
Slow Cooker
Slow cooking suits beef, pork and bean chili. Brown ground meat first so it doesn’t cook in large soft clumps, then drain excess fat before it goes into the crockpot. Don’t fill the cooker beyond the manufacturer’s recommendation.
Pressure Cooker
A pressure cooker is a good choice for cubed beef or pork because it shortens the braising time. Scrape the base thoroughly after browning to avoid a burn warning in an electric pressure cooker. Follow the manufacturer’s instructions for filling and pressure release. You can also use an Instant Pot a similar way.
Tips for Better Homemade Chili
- Brown the meat in batches: An overcrowded pan releases too much moisture, so the beef steams before it browns.
- Cook the onions before adding liquid: Give them time to soften and pick up some color from the pan.
- Add ground spices carefully: Stir them into the meat and onions for about 30 seconds, then add liquid before they scorch.
- Season in stages: Saltiness changes as a chili reduces. Taste near the end before adding the final salt.
- Control the liquid: It’s easier to add broth, water or tomato juice than to correct a pot that’s far too thin.
- Give it time: Beef cubes need a gentle simmer until tender. Ground beef chili can be ready sooner, although another 20 or 30 minutes often improves the sauce.
How to Fix Common Chili Problems
The Chili is Too Thin
Simmer it uncovered so excess liquid can evaporate. I’ve also mashed some of the beans against the side of the pot to thicken it. You could also blend a small portion of the beans and stir it back in. Cornmeal or masa harina can thicken chili too, although each changes the flavor slightly.
The Chili is Too Thick
Add broth, water, tomato juice or beer a little at a time. Bring the chili back to a simmer after each addition, then decide if it needs more.
The Chili is Too Spicy
Dilute it with more tomatoes, beans, meat or unsalted broth. Dairy toppings can counter the heat at the table. Sugar doesn’t remove capsaicin, so adding a large amount may leave you with chili that’s both hot and overly sweet – not a good move!
The Chili Tastes Like It’s Missing Something
Check the salt first. If the seasoning’s balanced and it still tastes a bit flat, try a small splash of lime juice or cider vinegar. Add only a little, stir well and taste again.
What to Serve with Chili
Cornbread, warm tortillas, tortilla chips, rice and baked potatoes are all reliable choices. Shredded Cheddar, sour cream, diced onion, green onions, avocado, cilantro (fresh coriander) and pickled jalapeños let everyone finish their own serving. For side dishes, try Monterey-style sweet corn or an orange and avocado salad.
Handy supplies for chili cooks include this cast-iron country kettle, a large serving bowl and this fun guacamole bowl that looks like a big avocado.
Ways to Use Leftover Chili
- Chili mac and cheese: Combine reheated chili with cooked macaroni, then add Cheddar and a splash of milk.
- Frito chili pie: Add hot chili to corn chips and finish with cheese, onion, jalapeños or sour cream.
- Chili cheese dogs: Use a thick no-bean chili sauce so it doesn’t run off the hot dogs.
- Loaded baked potatoes: Split hot baked potatoes and add chili, cheese and sour cream.
- Taco chili: Add corn and taco seasoning, then serve with tortilla chips and avocado.
- Chili nachos: Spread tortilla chips on a heatproof tray, add a light layer of chili and cheese, then heat until the cheese melts.
- Chili dip: Layer cream cheese, no-bean chili and Cheddar for the quick recipe below.
Easy Canned Chili Cheese Dip
Easy Canned Chili Cheese Dip
Ingredients
- 1 pound (450g) cream cheese, softened
- 15 ounces (425g) canned no-bean chili con carne
- 1 pound (450g) Cheddar cheese, shredded
- 13 ½ ounces (380g) tortilla chips, for serving
Method
- Spread the softened cream cheese over the base of a microwave-safe serving dish.
- Spread the canned chili over the cream cheese. Top with the shredded Cheddar in an even layer.
- Microwave until the dip is hot and the cheese has melted, checking it at 1-minute intervals. The exact time depends on the microwave and the depth of the dish.
- Serve hot with tortilla chips.
Notes
- Refrigerate leftover dip promptly and use within 3 to 4 days.
Mango Margarita with a Chili Rim
The original lens finished with a mango margarita, which is exactly the kind of unexpected extra I wanted to keep. The drink has a chili powder rim and enough fruit and citrus to work with a spicy dinner. It isn’t counted among the 30 chili ideas.
Mango Margarita with a Chili Rim
Ingredients
- 3 ounces (90ml) silver tequila
- 2 ounces (60ml) orange liqueur
- 3 ounces (90ml) grapefruit soda
- 1 ½ ounces (45ml) fresh lime juice
- 1 ½ ounces (45ml) agave nectar
- 3 ounces (85g) mango, peeled, pitted and chopped
- 1 cup ice
- 1 tablespoon chili powder, for the rim
- 1 lime wedge
Method
- Spread the chili powder on a small plate. Run the lime wedge around the rim of a large margarita glass, then dip the rim into the chili powder.
- Blend the mango, tequila, orange liqueur, lime juice, agave nectar and ice until smooth. Pour into the prepared glass.
- Stir in the grapefruit soda and serve immediately.
Notes
- Use only as much chili powder as needed to coat the rim and discard the excess from the plate.
- This is a large, strong drink.
How to Store Chili
Divide a large batch into shallow containers and refrigerate it within 2 hours. Cooked leftovers should be used within 3 to 4 days. Reheat chili to 165°F (74°C), stirring so the center heats evenly. The USDA leftovers guidance covers cooling, refrigeration and reheating in more detail.
Chili generally freezes well for 3 to 4 months. Cool it first, portion it into freezer containers and leave a little expansion space. Thaw overnight in the refrigerator or reheat it from frozen in a saucepan or microwave, adding a splash of water or broth if needed. Dairy toppings and tortilla chips should be added after reheating.
Easy Chili Recipes FAQs
Yes. Texas-style chili is commonly made without beans, using beef, chile peppers, spices and often broth or tomato. You can also leave beans out of a familiar ground beef chili, although you may need less liquid if doing this. I usually add beans to mine, typically kidney beans but sometimes garbanzo beans, corn or a mixture.
Yes. Tomato juice works well if you want a looser chili, although it’s thinner than crushed tomatoes or tomato sauce. I would add it gradually and simmer uncovered if the finished chili needs reducing.
Many homemade chili recipes are naturally gluten-free. Check the labels on broth, beer, canned chili, spice mixes, Worcestershire sauce and toppings because those are common places for gluten to appear.
Ancho and poblano peppers add mild earthy flavor, Anaheim and Hatch chiles suit green chili, jalapeños add moderate heat and serranos or cayenne make a pot hotter. A mixture often gives a more interesting result than one pepper alone.
Yes. A Dutch oven is one of the best pots for stovetop chili because you can brown the meat and simmer the sauce in the same pan. Keep the heat low after adding the liquid and stir occasionally.
Add more tomatoes, beans, meat or unsalted broth to dilute the heat. Serve it with sour cream, cheese or avocado. Avoid adding a lot of sugar because it can make the chili sweet without doing much about the heat.
You might also enjoy my diabetic chili, chili with baked potato or my red chicken chili with tomatoes.
Some images are from Pexels
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