Classic 30 Minute Chili Recipe (2024)

By Allison Mattina · Published: January 31, 2019 · Last Updated: June 13, 2019 This post may contain affiliate links. Read my disclosure policy.

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Fast, flavorful and easy Classic 30 Minute Chili Recipe is a weeknight lifesaver! Add your favorite toppings to create a meal your family will love!

This 30-Minute Beef Chili, expertly made in one pot and loaded with classic, comforting flavors, will be your new go-to chili recipe. Anytime I can put together a 30-minute meal I am a much happier person! I put them into our regular weekly meal planning to make things run much smoother at the end of the day. One of my other favorite 30-minute meals is Teriyaki Chicken, everyone loves it and it’s easy to clean up.

CLASSIC 30 MINUTE CHILI RECIPE
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Easy, fast and comforting beef chili is coming at you today! Soup season is in full swing, and this recipe is in the rotation in our house. Bonus: This meal allows us to use tortilla chips as utensils (swoon) – does it get any better? Grab a bag of chips, choose your favorite garnishes (all of them if you’re me), and let’s make chili!

I am a huge fan of a one-pot meal. Lasagna Soup, Beef Stew and this easy Chili recipe are three one-pot recipes that make regular appearances during the fall and winter months. My kids will usually always eat them, and they can be adapted based on what I have in my fridge and pantry.

How to make chili

Remember – you can make an infinite number of changes to this base recipe to create your perfect homemade chili.

Ground beef: Use your favorite brand. I prefer a lean or grass-fed variety, but you can choose any type that you like. You can also swap the ground beef for ground turkey or vegetarian “meat” crumbles.
Tomatoes: This is a tomato-based chili, and I use a combination of tomato sauce and fire roasted crushed tomatoes.
Vegetables: Sauteed onion, garlic, and diced green chiles lend a savory flavor to the chili. In addition to those, you can also add chopped bell peppers, celery or corn. Picking and choosing what you prefer.
Beans: Canned beans add texture and heartiness to this chili. You can add two cans of beans; one can of beans or no beans. Kidney beans, black beans or pinto beans are my favorite varieties for chili. I choose NON-seasoned since I add the chili seasoning separately. If what you’ve chosen are seasoned for chili, you can reduce the chili powder in the recipe.
Toppings: Here is where you get to have fun. Pick and choose from cheese, sour cream, green onions, cilantro, tortilla chips, jalapenos, diced onion, chopped tomato and more!

You can serve it immediately, or refrigerate leftovers for several days. Although there are very few rules for this recipe, the one area I will not sway is toppings, they’re what take chili over the top. Choose one, a few, or (ahem) ALL the toppings, set out all the toppings and let everyone build their perfect bowl of chili (my kids love this).

TIP:

If you have someone in your family who doesn’t love chili (especially kids), I have found that adding pasta, and turning it into chili-mac, is a surefire way to get them to eat it. Once done, bring it to a boil, add a few handfuls of short pasta and cook, occasionally stirring, until the pasta is tender. Add water as needed, as the pasta will absorb some of the liquid.

I love rustic and unfussy meals like this. It’s the type of food that warms you from the inside out. Put on your coziest sweats, wrap your hands around a bowl of piping hot chili, and prepare to enter a state of comfort-food bliss.