Here’s my Basic Chili recipe that can be adapted to make it your own. This easy chili recipe is quick enough to make for a weeknight dinner!
Warm up with a bowl of chili and a slice of skillet cornbread on the side! There are a million different ways to make an easy chili recipe and everyone has their preferences as to what they want in their chili. Some want just the meat and beans while others want all of the things! This basic chili recipe from my mom is perfect for those who the simple, easy chili. For those who want more, I’ve included lots of suggestions and ideas to make this chili in various ways.
Put the ground beef, minced onion, Worcestershire sauce, garlic powder, and black pepper in a skillet.
Would other meats work in this easy chili recipe?
Yes, you can swap out some or all of the ground beef in this easy chili recipe for another meat. A different meat choice can not only switch up the flavor of the chili but also make it healthier in some cases. Here are a few suggestions:
- add some ground pork sausage
- use ground chicken
- try ground turkey
- skip the meat and add more beans instead
Brown the ground beef and drain the grease. Set aside.
Put the chili beans, tomato soup, and water in a large pot.
What can I add to this basic chili recipe?
I started off with this basic chili recipe that can be enjoyed as is or it can be easily adapted to what your family likes. Here are some ideas for additional ingredients:
- Beans: pinto beans, chili beans, kidney beans, black beans
- Vegetables: tomatoes, corn, carrots, onions, celery
- Peppers: bell peppers, jalapenos, chile peppers
- Spices: cumin, oregano, chili powder, paprika
Add the browned beef and stir to combine.
Bring to a boil over medium heat.
Would this basic chili recipe work in a slow cooker?
Yes, you can make this basic chili recipe in a slow cooker instead of on the stovetop. Brown the ground beef as directed in the instructions. Then, put everything into a slow cooker and stir to combine. Cover and cook on high for 3 – 3 1/2 hours or low for 6 hours, until heated through.
Then, reduce heat to low and simmer for about 60 minutes, stirring occasionally, until ready to serve.
Can you freeze chili?
Yes, chili is one of those things that freezes well! Store any leftover chili in the refrigerator for 3-4 days or in the freezer for up to 3 months. Or you can make this easy chili recipe ahead of time and freeze it in individual portions for a quick lunch or dinner.
What toppings go on chili?
Basic chili is good, of course, but adding some toppings takes it to the next level! Here are some popular toppings for chili:
- chopped cilantro
- sliced green onions
- shredded cheese
- sour cream
- lime wedges
- corn chips
- sliced jalapenos
- diced avocado
Want more soup recipes? Try these next:
This spicy Corn and Sausage Chowder recipe with potatoes, cheese, and tomatoes is a hearty soup that is perfect for chilly evenings.
Warm up with a bowl of hearty White Chicken Chili topped with shredded cheese and chopped cilantro and served with cornbread.
This Slow Cooker Corn Chowder Recipe with Potatoes and Ham is the perfect comfort food for dinner! It will quickly become a family favorite!
This Slow Cooker Taco Soup recipe is so easy to make and so flavorful. Just brown the meat, put everything in the crockpot to cook, and then just stir!
Basic Chili Recipe
Here's my Basic Chili recipe that can be adapted to make it your own. This easy chili recipe is quick enough to make for a weeknight dinner!
Ingredients
- 1 lb ground beef
- 1 tbsp minced onion
- 1 tsp worchester sauce
- 1/2 tsp garlic powder
- 1/2 tsp coarse ground black pepper
- 2 cans chili beans in mild sauce
- 10.75 oz can condensed tomato soup
- 1 1/4 cups water
Instructions
- Brown ground beef with the minced onion, Worcestershire sauce, garlic powder, and black pepper. Drain and set aside.
- Put the chili beans, condensed tomato soup, and water into a large pot. Stir to combine.
- Stir in the beef mixture. Bring to a boil over medium heat. Reduce the heat to low and simmer for about 60 minutes, stirring occasionally, until ready to serve.
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Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 297Total Fat: 14gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 68mgSodium: 668mgCarbohydrates: 17gFiber: 3gSugar: 8gProtein: 24g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
Connie Kubitz says
I would like to make your chili without the tomato soup. I would like to use my garden tomatoes. Can you give me some Ideas on how to do this using the other ingredients in your chili recipe
Tonia says
I would suggest substituting the condensed tomato soup and water called for in the recipe with 5 or 6 medium chopped tomatoes (peeled or unpeeled depending on your preferences) along with their juices and 1 cup of chicken broth.
Connie Kubitz says
I love your facebook and web page. Thank you so much for getting back to me. You have such great information. Thank you from Hawley MN!
Tonia says
Thank you! You made my day!
Annette Boersma says
I made this tonight & it was delicious. Even the kids who were sure they wouldn’t like it, did! It turned out light & moist…I even thought I could have added a little more cornmeal. The one thing I did notice when making it is that in the ingredients list it calls for allspice, but in the directions it says nutmeg. I went ahead & used the allspice & think that is probably the right one, but I wanted to let you know so it could be corrected. Thanks!
Shirley says
Same as Annette – is it allspice or nutmeg? I did the allspice since I saw that first.
Looks wonderful – mine is in the oven so haven’t tasted it yet. Thanks.
Shirley
Tonia says
Sorry! Didn’t see these questions for some reason. It’s allspice, but if you don’t have any on hand you can use nutmeg or even more cinnamon instead. Enjoy! ~Tonia
Martha says
just made your cornbread, it tastes yummy but yours looks so much thicker than mine. Did you double the recipe? I was either thinking that or a smaller pan.
Tonia says
Hi Martha,
I used an 11×7 pan to make this cornbread. What size was your pan?
~Tonia
Martha says
I used 11×7, but it barely covered the bottom of the pan
Maria says
Yum that looks wonderful, the cinnamon sounds like a great flavor combination with the Chili! Your photography is beautiful!
Stephanie @ henry happened says
that cornbread looks yum! Everytime I make a batch it ends up like a brick, not sure what I’m doing. Cinnamon sounds like a great addition!
Anne @ Domesblissity says
Won’t be long and I’ll be looking for recipes like this Tonia. Looks so hearty.Anne xx
{Adventuresindinner} says
What a perfect dish to have during this last blast of winter.
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Jennifer @ Delightfully Noted says
Gorgeous foodie pic & I have never heard of cinnamon cornbread but sounds good to me. Pinning for sure!
Rachel {BubblyNatureCreations.com} says
That cornbread looks delicious… I would have never thought about cinnamon!!!! Yummy!!!
Devon Riesenberg says
YUM!I’ve never thought to make cinnamon cornbread with chili but I must try this 🙂 Chili is one of my favorite foods of all time, how did you end up liking it?
Tonii says
Oh my goodness Tonia…that looks amazing!! My kids LOVE cornbread, but they will go crazy over this stuff. Thank you so much for sharing, I will be making this within the week!! 🙂
Liz @ A Nut in a Nutshell says
This looks fabulous!
Lindsay @ Delighted Momma says
Looks delicious and your pictures are beautiful!