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How to Make Homemade Chili From Scratch
If you’re looking for an easy homemade chili recipe or kid-friendly chili recipes, look no further! I’ve perfected this recipe over the last 10 years, and it’s easily one of my top go-to meals when it comes to hosting another family for dinner. It’s also a great basic chili recipe for feeding a crowd.
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I am a big fan of Todd Wilbur’s Top Secret Recipes cookbooks. In it, Todd recreates copycat restaurant and product recipes so people can cook them at home. I’ve used that cookbook to make copycat versions of Pace Picante sauce, Applebee’s appetizers, Pizza Hut crust, and more.
But my favorite recipe in the book is Todd’s version of Wendy’s Chili. I’ve always loved Wendy’s Chili — in fact, it’s what I order any time I go there. Being able to make it at home makes me happy.
Make sure to download my chili menu, grocery list, and prep timeline for entertaining below!
My Changes to TSR’s Wendy’s Chili
Over the past 20 years, I’ve tweaked Todd’s recipe to make it my own. First, I change up the spices a little. I halve the chili powder to keep it kid-friendly even though I, myself, would love to keep it spicy. I have the bad habit of spice-ing out my family, so, I’ve learned to take it easy in order to keep the masses happy. I also add some garlic powder because in my opinion, everything is better with garlic. And my guests seem to agree.
Second, I’ve stopped adding onions. Yep, this is a chili without onions. We invite over a lot of families with kids, and so many kids don’t like onions that it makes sense to leave them out. But another reason is that it speeds up the recipe. If I don’t include onions, then I don’t have to take the time to cut them up or saute them, saving myself 5-7 minutes, which may not sound like a lot but can really make a difference. Onions do add a lot of flavor, though, so to make that up, I add onion powder instead.
And third, I simplify by using a can of tomatoes and green chiles (Rotel or generic) and use crushed tomatoes for a little texture.
How to Make Easy Homemade Chili
1. Brown your ground beef and then drain it. (This is seriously the hardest step. Does that tell you how easy this chili is?)
2. Add beef and all of your other ingredients to the pot.
3. Bring to a simmer and cook for 1 1/2 hours, stirring every 15 minutes or so.
So easy!
How to Make Homemade Chili in a Crockpot
When I’m fixing chili for company, I often fix it in the slow cooker or the Instant Pot. It’s so nice not to have to worry about cooking last-minute when people are arriving.
To cook it in your Crockpot or Slow Cooker:
Brown the ground beef in a skillet and then add it and all the other ingredients to your slow cooker.
Cook it on low for 6-8 hours or on high for 3-4 hours.
How to Make Homemade Chili in the Instant Pot
To make Easy Homemade Chili in your Instant Pot:
Brown the ground beef in the IP, drain it, then add all the other ingredients.
Set the IP to High Pressure for 15 minutes and then Quick Release.
The Perfect Meal for Entertaining
Chili, while it may feel a little casual, is the perfect meal to serve friends who come over for dinner. It’s easy and fast to make — only 15 minutes of hands-on time and all you have to do is brown some ground beef, open some cans, and shake in some spices!
Both kids and adults love it, and it’s a great meal for feeding a crowd. Just set out a stack of bowls, the pot of chili, and all of your favorite toppings and let everyone walk through buffet-style to make their perfect bowl.
Here are some toppings you can provide:
- Fritos
- tortilla chips (these happen to be my favorite)
- cornbread
- rice (I had never heard of this until a friend volunteered to bring some to a chili night — apparently, it’s a thing!)
- grated cheddar cheese
- sour cream
- chopped onions
- sliced avocado
- chopped or pickled jalapeños
Like soups? Try my Vegetable Beef Taco Soup!
Looking for other great recipes for your next dinner party?
Read 13 Best Cookbooks for Entertaining!
Make sure to pin this recipe to try later and let me know how you like it!
Easy Homemade Chili
Filled with hearty ground beef, tomatoes, two kinds of beans, and the perfect blend of spices, this chili is easy but so tasty. You can make it on the stovetop or in a slow cooker -- try it today!
Ingredients
- 2 lbs. ground beef
- 1 29-oz. can crushed tomatoes
- 2 14-oz. cans kidney beans (with liquid)
- 2 14-oz. cans pinto beans (with liquid)
- 1 10-oz. can tomatoes with green chiles
- 2 teaspoons cumin
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 Tablespoons chili powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1.5 cups water
Instructions
Brown ground beef in skillet. Drain fat and add the ground beef to an 8-qt. stockpot.
Open cans of tomatoes, kidney beans, pinto beans, and tomatoes with green chiles and pour them into the pot.
Add all of the spices.
Add water and stir thoroughly.
Bring to a simmer and let cook for 1 1/2 hours, stirring every 15 minutes or so.
Serve with cheese and your choice of toppings.
Recipe Notes
Slow Cooker Instructions: Brown ground beef, add all the other ingredients, and cook for 6-8 hours on low or 3-4 hours on high.
I still have that recipe in my recipe box! And I think I remember your serving us chili when we passed through St. Louis and visited you when you were in grad school! 😀. The rice really does stretch it too!!
Lots of good memories there! 🙂 Thanks for stopping by, Jessie.
I love this recipe because I often don’t have onions as I do not like odour as it lingers in the house for days. The blend of spices in this recipe is excellent – so you don’t notice the lack of onions.
In Canada – our kidney beans are sold 540 ml or 19 oz cans – versus the 14 oz (soup can size) your recipe calls for so I only use 3 cans and that works out well. (57 oz versus the 56 oz your recipe calls for). I could easily put one more can of beans in though as I also add either 24 oz/660 ml of strained tomatoes, or a 2nd can of crushed tomatoes – and forget about the water. Chili is a very forgiving recipe unless you overdo the spices!
Thanks so much for this onion free recipe!
I’m so glad you like the recipe, Colleen! I find that kids like it better without the extra texture of the onions, and it just makes it that much faster to make, too. Thanks for your comment!
Love it! Second time making it. I like my chili thicker so I leave out the water and add black beans. Family is loving it!
I’m so glad you love the recipe, Kelly! It seriously is my go-to for easy, last-minute entertaining (AND for my family.)