This homemade chili recipe is quick, easy, and cheap to make. Perfect for chilly days when you’re craving a comforting bowl of soup or stew. Ground beef, onions and kidney beans are mixed with diced tomatoes, tomato puree, and chili powder. It’s an easy family favorite!
Homemade Chili Recipe Overview
Homemade chili is fast, easy and filling. Ground beef and onions are sauteed in a soup pot. Then diced tomatoes, kidney beans, tomato paste, water, chili powder, salt and pepper are added and the soup is simmered together. In the last 10 minutes, a bit of cornstarch is added to thicken the soup.
If you like inexpensive simple recipes, try my 109 Cheap and Easy Meal Ideas that include adding chili to a burrito casserole, on top of hot dogs, corn dogs or as a base to make chili garlic pizza bread.
Recipe Ingredients
- ½ lb lean ground beef
- ½ cup chopped onion
- 3 minced garlic cloves
- 15 oz kidney beans – drained
- 14 oz canned diced tomatoes – with liquid
- 4 cups water
- 6 oz tomato paste
- 1 Tbsp chili powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 Tbsp cornstarch
- ¼ cup water
How To Make This Budget-Friendly Chili Recipe
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Add ½ cup chopped onion, 3 minced garlic cloves, and ½ lb ground beef to a large pot over medium-high heat. Break apart the ground beef with a flat wood spoon. Stir and cook until the beef has browned, about 2-3 minutes.
STEP 2: Add in the 14 oz canned diced tomatoes (with the liquid from can), 6 oz tomato paste, 4 cups water, 15 oz canned kidney beans (drained), 1 Tbsp chili powder, ½ tsp salt and ¼ ground black pepper. Stir together. Bring to a boil, then reduce heat to let simmer for about 25-30 minutes. Stir frequently.
STEP 3: While the soup is simmering, mix the 1 Tbsp cornstarch and ¼ cup of water in a small bowl.
STEP 4: Pour the cornstarch mixture into the soup in the last 10 minutes. Stir together and let the soup simmer until thickened. Remove from heat and serve.
Recipe Tips
- Stir the chili frequently while it’s cooking.
- The recipe uses ½ lb of lean ground beef. You can use any kind of ground meat including ground turkey, ground chicken, and ground pork. Consider cooking 1 lb of ground beef and then storing half in the freezer for a future recipe.
- Add hot sauce, red pepper flakes, or more chili powder for more spiciness.
- Top with sour cream, crushed tortilla chips, shredded cheese, and sliced green onions.
How To Store Leftovers
Leftover chili can be stored in an airtight container in the fridge or frozen. Reheat in the microwave or a pot on the stove.
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Ingredients
- ½ lb lean ground beef
- ½ cup chopped onion
- 3 minced garlic cloves
- 15 oz kidney beans - drained
- 14 oz canned diced tomatoes - with liquid
- 4 cups water
- 6 oz tomato paste
- 1 Tbsp chili powder
- ½ tsp salt
- ¼ tsp ground black pepper
To Thicken Soup
- 2 Tbsp cornstarch
- ¼ cup water
Instructions
- Add ½ cup chopped onion, 3 minced garlic cloves, and ½ lb ground beef to a large pot over medium-high heat. Break apart the ground beef with a flat wood spoon. Stir and cook until the beef has browned, about 2-3 minutes.
- Add in the 14 oz canned diced tomatoes (with the liquid from can), 6 oz tomato paste, 4 cups water, 15 oz canned kidney beans (drained), 1 Tbsp chili powder, ½ tsp salt and ¼ ground black pepper. Stir together. Bring to a boil, then reduce heat to let simmer for about 25-30 minutes. Stir frequently.
- While soup is simmering, mix together the 1 Tbsp cornstarch and ¼ cup of water in a small bowl.
- Pour the cornstarch mixture into the soup in the last 10 minutes. Stir together and let the soup simmer until thickened. Remove from heat and serve.
Nutrition
The nutritional information provided is an estimate and is per serving.