Are you intimidated by the idea of making chili from scratch? This foolproof beginner’s chili recipe will change everything. With just a handful of pantry staples and about 20 minutes of active cooking time, you’ll create a hearty, satisfying meal that costs pennies compared to store-bought versions. No complicated ingredient lists or fancy techniques are required, just simple, honest cooking that delivers maximum flavor with minimal fuss.
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Table of Contents
Why This Recipe Works
This chili succeeds because it focuses on fundamental cooking principles rather than complex ingredients. The 85/15 ground beef ratio provides optimal flavor without excess grease, while the extended simmering time allows the meat to break down naturally, creating a rich, thick consistency. The gradual addition of tomato juice prevents the chili from becoming too watery while maintaining the perfect texture balance.
Ingredients
Protein & Aromatics
- Ground beef – Forms the hearty base and provides a rich, savory flavor
- Yellow or white onion – Adds sweetness and depth when caramelized with the beef
Seasonings
- Salt – Enhances all other flavors and helps break down the meat
- Ground black pepper – Provides subtle heat and complexity
- Chili powder – The signature spice that defines the dish’s character
Canned Goods
- Diced tomatoes – Create the acidic backbone and add texture
- Red kidney beans – Contributes protein, fiber, and hearty substance
- Tomato juice or V8 – Controls consistency and adds concentrated tomato flavor
Ingredient notes
Onions are popular in chili. I have a slight preference for white onions over yellow, as white onions are a little sweeter. Honestly, I look at what is less expensive.
How to make homemade chili
- Brown the ground beef and chopped onions in a skillet over medium heat.
- Season ground beef with salt and black pepper as it is browning.
- Drain the beef after it has browned.
- Add chili powder, tomatoes, beans, tomato juice, and cooked ground beef in a pot. Stir to combine.
- Simmer for 1 hour, stirring occasionally.
Chef’s Notes
Fat content matters: The 85/15 ground beef ratio is ideal because fat equals flavor, but too much creates an oily mess. If using fattier meat, drain more thoroughly after browning.
Patience pays off: Resist rushing the simmering process. Ground beef needs time to break down and naturally thicken the chili. This slow transformation creates the signature texture that separates homemade chili from canned versions.
Liquid management: You aim for a consistency thicker than soup but not as dense as paste. The chili should coat a spoon but still flow easily.
Chili variations
I think the biggest question people have is whether to add beans. If you live in Texas, you may feel that chili does not contain beans. It is up to you if you want to add the beans. I like to add either red kidney beans, pinto beans, or even Ranch-Style Beans.
You may also want to add other spices. I like to use cumin, chipotle powder, cayenne pepper, or extra chili powder.
Keep in mind you can add a lot of different items to your chili. Be sure to practice adding one thing at a time and in small amounts. This way, you can feel confident about the variations you choose to make if you make small changes at a time.
Check out our other chili recipes on YouTube!
What to serve with chili
Here are some great toppings and sides to serve with chili:
- Shredded Cheddar cheese
- Sour Cream
- Chopped Avocado
- Jalapeno peppers
- Tortilla Chips
- Baked Potato
- Garden Salad
Storage & Reheating Instructions
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Refrigerator Storage: Store in airtight containers for up to 4 days. Chili actually improves in flavor after the first day as ingredients meld together.
- Reheating Method: Reheat gently over medium-low heat, stirring occasionally. Add splash of broth or tomato juice if needed to restore consistency. Microwave in 30-second intervals, stirring between.
More chili recipes
- Chili Verde
- Cincinnati Chili Recipe
- Coney Island Chili
- Fritos Chili Cheese Wrap
- Indiana Chili
- Quick Easy Chili Recipe
- SOS Chili
- Steak and Shake Chili
- Weight Watchers White Chicken Chili
- Wendy’s Chili
Hearty soup and stew recipes
Check out the best soup recipes and easy recipes for beginners here on CopyKat!
Easy Beginner Chili Recipe
Ingredients
- 1 cup onion chopped
- 1 pound ground beef
- 2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons chili powder (you can add additional up to 1 tablespoon)
- 14.5 ounces canned diced tomatoes
- 29 ounces canned beans (red kidney, pinto, or black beans) 2 cans
- 1 cup tomato juice (V8 is a great substitute)
Instructions
- Brown the ground beef and chopped onions in a medium-sized skillet over medium heat.
- Season ground beef with salt and black pepper as it is browning.
- Drain beef after it is browned.
- In a medium-sized pot, add tomatoes, beans, tomato juice, and chili powder.
- Add cooked ground beef and onion. Stir to combine.
- Simmer for approximately 1 hour before serving.
Thank you for stating that chili ingredients are very basic, and you can always change your chili to your personal preferences. My husband’s favorite food is chili, and his birthday is coming up, so I really want to make it for him, but have never made it before. I will definitely utilize all of your great tips and information when trying to make my husband some yummy chili.
Just wondering if u don’t use tomatoes can u use a can of tomato paste instead to substitute dieced tomatoes?
So a can of tomato paste is smaller than a can of tomatoes. You would need to add additional water to make up for the missing tomatoes. I would add an additional 10 ounces of water to make up for the missing liquid from the tomatoes.
IN YOUR VIDEO YOU ADDED PAPRIKA HOW MUCH PAPRIKA DO YOU USE
Thanks for doing this! I am going to make this for my husband tonight. Just FYI, those of us that are truly novice (myself) don’t know exactly what “simmer” means or if that means to simmer with the lid on or off.
*Or, if you stir periodically during simmering.
Simmer to me, means that you turn the heat on very low, and stir it once in awhile. You can leave the lid on or off. It doesn’t matter. When I say stir it once in awhile, I mean I want you to stir the chili about 15 minutes or so.
Hi Stephanie, I live in a small town in Spain and haven’t been able to find chili powder. What are it’s basic ingredients?
The basic ingredients are listed in the recipe. I really think that chili powder is critical in this recipe.
Every great chili recipe I have ever tasted either dinning out or made at home has chili powder, except one. Skyline (Cincinnati Chili) has no chili powder but it does include one square of semi-sweet chocolate. It is our # 2 go to recipe at home.
Buy chili powder on line….
Or you can be like a real chef and make your own: â…› cup sweet paprika
▢½ teaspoon smoked paprika (optional)
▢1 ½ teaspoons garlic powder
▢½ teaspoon cayenne pepper
▢1 ½ teaspoons onion powder
â–¢1 teaspoon dried oregano
â–¢1 teaspoon ground cumin
Hi Stephanie, I enjoy the recipes you post. After someone gets past their first attempt they can try adding “chili” that will make it a bit more authentic. Just buy about 6 dried peppers at the market. Make up about two cups of Chicken or Beef bullion and place the peppers in the bullion and bring to a boil. Let tem set for about three hours and then remover the seeds and stems and blend them into a paste. This will not add a lot of spice to the recipe but it will give it some authentic flavor
I want to try this sometime. I also want to try making enchilada sauce like this as well.
What do you like in your chili?
I like anything you put in chili as long as it’s not spicy….