How to Make Chili: Stovetop, Crockpot, and Instant Pot

If you want a reliably delicious, easy chili recipe that people will rave about, this is it. It’s versatile enough for weeknight dinners or feeding a crowd and works on the stovetop, in a slow cooker, or in an Instant Pot. It’s a pantry-friendly classic made from ingredients you likely already have.

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I admit I resisted posting a basic chili recipe for a long time—there are many online—but readers and family kept asking, so I finally wrote this one down. I tested and adjusted it until the flavors had depth, balance, and a familiar, comforting finish. The goal was simple: make a chili that’s flavorful, adaptable, and easy to prepare using common pantry staples.

This recipe delivers deep flavor through layered seasonings while remaining straightforward to prepare. You can use ground beef, turkey, pork, or chicken—any ground meat will work. Beans are optional but add protein and fiber. You can tone down heat by using only sweet peppers and reducing chili powder, or add more spice if you like it hot. The balance of seasonings, especially the chili powder, is what defines a great chili, so don’t skimp there.

Looking for more pantry-based meals? Check the recipe index for easy pantry meal ideas.

The chili powder available in stores can vary in quality and additives, so I include a homemade chili powder blend in the notes that makes enough for several batches. Use it to control flavor and heat.

Recipe Video

(Recipe video originally provided on the author’s site.)

Ingredients

Chili can be simple, but the seasonings are essential. At its base it’s meat, tomatoes, onions, peppers, and beans—extras and spices turn that base into great chili.

• Ground meat (beef, turkey, chicken, or pork)
• Canned tomatoes (both crushed or pureed and diced are useful)
• Onion, chopped
• Mild peppers such as Anaheim or Poblano, chopped (or sweet red peppers)
• Jalapeño, diced (optional)
• Canned or cooked beans (kidney, black, or your choice) — drained
• Garlic, minced
• Chili powder (use a good quality store-bought or the homemade blend in the notes)
• Cumin
• Coriander, ground
• Dried oregano
• Red pepper flakes (optional)
• Salt and black pepper
• Optional toppings: shredded cheese, sour cream, sliced green onions, avocado, tortilla chips, or cornbread

How to Make The Best Easy Chili Recipe

The method is simple and consistent across all cooking approaches: brown the meat, cook the vegetables with the meat, add tomatoes, beans, and seasonings, then cook until the flavors meld. Browning and sautéing the aromatics with the meat creates the base flavor you want.

For stovetop and slow cooker methods, brown the meat and vegetables in a skillet first. For an Instant Pot, you can brown directly in the inner pot on the sauté setting. After adding the remaining ingredients, low-and-slow cooking produces the deepest flavor.

Timing of Three Cooking Methods for Chili

Choose the method that fits your schedule and how hands-on you want to be. After 5–10 minutes to brown meat and soften vegetables, the remaining cook time for each method is approximately:

1. Stovetop: Bring to a boil, then simmer covered 30 minutes and uncovered another 30 minutes — about 1 hour total (longer if desired). Stir occasionally to prevent sticking.
2. Slow cooker: Transfer the browned meat and vegetables into a 4–6 quart slow cooker, add the remaining ingredients, and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Very hands-off and convenient for busy days.
3. Instant Pot: After browning, add tomatoes, beans, and spices, lock the lid, and cook on high pressure for 10 minutes. Allow a 15-minute natural release, then quick-release remaining pressure. Allow 10–15 minutes for the pot to come to pressure, so total time is roughly 45–50 minutes. If you prefer a thicker chili, finish on sauté for a few minutes to reduce liquid.

My go-to is the slow cooker for convenience, but the Instant Pot and stovetop both make excellent chili; stovetop tends to finish slightly thicker when cooked uncovered at the end.

Serving Suggestions

Top the chili with shredded cheese, sour cream, and sliced green onions. Avocado or a spoonful of guacamole adds creaminess. Serve with cornbread, tortilla chips, or crunchy corn chip dippers for texture.

Salad pairings:

• Spicy cumin-lime coleslaw
• Simple green salad with homemade ranch
• Orange and almond salad with a citrus-balsamic vinaigrette

Recipe

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