Make a large pot of homemade chili in just 30 minutes. Makes for the perfect dinner or leftover lunch on a cold dreary day.
**This is an updated post — updated October 2014**
My husband loves chili! Every time I make a big pot of chili he claims he can make it better; however, I’ve asked all of his family members and no one can vouch for him. No one has ever seen him make chili as a kid nor have they tried it. So until he actually makes a pot I will not believe that his chili is better than mine! Updated, four years later and he has still yet to make his famous chili for me.
On day s when I’m pressed for time I will be the first to admit that I make chili with a seasoning packet. However, if I decide to make a big bowl of this easy homemade chili and don’t have a seasoning packet on hand I turn to my pantry where I can find all the seasonings on hand. It’s much more cost effective and you control what is in said seasoning packet.
Easy Homemade Chili Recipe
Learn how to make my Easy Homemade Chili Recipe with everyday ingredients found in your pantry! No need to buy a chili seasoning mix--you can make it in minutes!
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Servings: 4
Calories: 759kcal
Ingredients
- 1 lb. lean ground beef
- ½ cup of diced onions
- ¼ cup frozen corn optional
- 1 jalapeño minced
- 1 tbsp of minced garlic
- 2 tbsp chili powder
- 1 tbsp season salt
- 2 tsp cumin
- 1 tsp each: oregano & dried onion flakes
- ½ tsp each: garlic powder & red pepper flakes
- 1 tsp each of parsley ground black pepper, and salt
- 1 14.5 oz. can of diced tomatoes with juice
- 1 15.5 oz. can light red kidney beans with juice
- 1 15.5 oz. can dark red kidney beans with juice
- 1 tbsp cheddar cheese and green onions *optional for each bowl
Instructions
- In a large skillet add ground beef, garlic, minced jalapeño, and onions. Cook until beef is brown about 10 minutes. Drain any fat/grease from the skillet.
- Add all of the seasonings above to the ground beef mixture, and stir well. Add can of tomatoes, kidney beans with juice, and frozen corn (optional and not pictured). Cook on medium heat for 10 minutes then reduce down to low and cook an additional 10 minutes.
- Serve each bowl with shredded cheddar cheese and green onions.
Nutrition
Calories: 759kcal | Carbohydrates: 112g | Protein: 63g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 2066mg | Potassium: 2835mg | Fiber: 30g | Sugar: 7g | Vitamin A: 1454IU | Vitamin C: 25mg | Calcium: 208mg | Iron: 16mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
You did not say what size cans of tomatoes or bean? Can you please, end the size to my email
Hi Dorothy, I apologize about that. I use a 14.5 oz can of tomatoes and 15.5 oz cans of beans! Hope that helps!
There must be a typo. No way would anyone want to add the “juice” from cans of kidney beans!
Hi Ava, nope not a typo. That’s how I’ve always made chili. However, if you don’t feel comfortable with add the entire contents from the can, feel free to rinse and drain the beans then add it into the chili.