25 Best Chili Recipes

There are all different kinds of chili, whether it’s loaded with ground beef, turkey, sausage, or steak… or if it’s entirely meat-free! 

It’s pure comfort food, the kind that warms a body from the inside out. Plus, chili can be pretty economical to make, and it freezes well too. 

And don’t get me started on my favorite twists, from chili dogs and hearty casseroles to simmering soups that fill the kitchen with the most amazing smells.

Browse through the recipe descriptions for each of the 25 best chili recipes below. Then, when you find something that you’d like to make, click on the title. 

From there, you’ll be taken straight to the post, where you can print, save, bookmark, or Pin the recipe to make later.

HEARTY CHILI RECIPES

Ground beef, steak cubes, double meat… any of these recipes will create a stick-to-your-ribs meal that’s easy to adapt for texture, flavor, and spice level.

• Quick Draw Cowboy Chili
  Ready in under 30 minutes but still packed with enough Southwestern flavor to knock your boots off. With two types of meat and three bean varieties, this one’s extra hearty and filling.

• Rock ‘Em Sock ‘Em Chili
  This is Chad’s very own recipe for a rich and hearty beef chili, with big, bold flavor and a mighty spicy kick!

• Whisky Jack’s Down Home Steak Chili
  Another 30-minute favorite that doesn’t skimp on flavor. This one’s extra smoky from seared steak and Jack Daniel’s whiskey, and there’s plenty of beans to keep you feeling full.

• Tasmanian Chili (Outback Copycat)
  This bean-free chili is still plenty hearty, with enough steak and veggies to go around. The spices will make your tongue tingle, and it’s extra delicious with toppings piled on!

• Over the Top Smoked Chili
  Craving the outdoors? Make this thick chili in a Traeger or pellet smoker. The beef drippings flavor the chili while it cooks for maximum smoky goodness.

EASY CHILI RECIPES

There isn’t always time to pull out all the stops, so each of these comes together in under 30 minutes with little to no prep work… perfect for busy weeknights!

• 5-Ingredient Chili
  Flavorful doesn’t have to mean complicated, and this recipe proves that! Beef, tomatoes, beans, and chiles come together for an easy weeknight meal.

• Wendy’s Copycat Chili
  No reason to hit the drive-thru when you can stay cozy at home! This version tastes just as good as the original, but it feeds the whole family and makes great leftovers.

• 7 Can Chili Soup
  The ultimate dump-and-go dinner, loaded with beans, meat, veggies, and a little Velveeta… for some cheesy goodness, of course!

• Hearty Italian Sausage Chili with Beef
  A go-to when everyone’s starving and I need dinner on the table fast. 6 ingredients. 15 minutes. Easy peasy.

BEST CROCKPOT CHILIS

Let the slow cooker do the hard work so you can come home to a hot meal that’s ready to serve.

• Crockpot Steak Chili Recipe
  Stick-to-your-ribs hearty and game day approved, this one’s beautifully seasoned and begging for a second bowl.

• Turkey Chili
  A favorite for holiday turkey leftovers or just when I’m feeling something lighter. It’s ready in about 4 hours, so you don’t have to wait all day either!

• Easy Chili in the Crock Pot
  This one’s got all the classic ingredients (plus sausage AND beef!), simmered low and slow for hours for maximum flavor.

• Crockpot White Chicken Chili
  Lighter, creamier, and zestier than more traditional chili recipes. It’s a great way to mix up the flavors while still enjoying a cozy meal.

MEATLESS AND VEGETARIAN CHILIS

Trust me, you won’t miss the meat once you try these veggie-packed recipes. Even my meat-and-potatoes husband agrees 😉

• Power Packed Vegetarian Chili
  I’m talking plenty of beans, plenty of peppers, and plenty of spices… plus a bottle of beer as my secret flavor weapon!

• Vegetarian Chili with Walnuts
  Instead of meat replacements, this recipe combines walnuts, mushrooms, and carrots for flavor, texture, and protein.

• Garden Vegetable Beanless Chili Soup
  Take advantage of in-season veggies from your local farmer’s market to make this hearty, healthy meal. It’s delicious… no beans about it!

• Vegetarian Cincinnati Chili
  Also known as Skyline Chili, this one’s served over spaghetti noodles with a variety of toppings. This version is packed with everything but the meat!

UNIQUE & DIFFERENT CHILI RECIPES

Take a step outside the box with these unique and flavorful twists on the comfort food classic.

• Italian Chili with Sausage
  Of course, we’ve got an Italian-spiced version of America’s favorite cold-weather comfort food on The Slow Roasted Italian!! 

• Thai-Style Chicken Chili
  An Asian take on white chicken chili that’s a must if you love Thai flavors. Tender chicken and veggies in a red curry and coconut milk broth.

• Spicy Pork Chili
  If you aren’t sure whether to make traditional or Tex-Mex-style chili, simply combine both! This recipe is easy to make on the stove or in the Instant Pot.

• Turkey Sweet Potato Chili
  When fall flavors are all you crave, this no-bean recipe needs to be in your arsenal! The broth is a quick mole sauce, so it definitely packs a little heat.

CHILI DINNER IDEAS

Whether you’ve got leftovers to use or are in the mood for different types of chili recipes, these will leave you feeling just as satisfied!

• Chili Mac and Cheese
  This recipe combines two comfort foods into one dish that’s super easy to make. Extra gooey, extra flavorful, and ready in 30 minutes.

• Easy Baked Chili Cheese Dogs
  A family favorite that’s great for parties, game day, or a pack of hungry teens. Set up a topping bar and let everyone make their own!

• Cheesy Chili Mashed Potatoes
  This one’s got all the love of a home-cooked meal with a few time-saving shortcuts. One of my favorite chili dinner ideas when we’re not in the mood for a soup or stew-based meal.

• Pasta Fagioli Soup Recipe
  With ground beef, veggies, white and red beans, ditalini pasta, and plenty of Italian seasonings, this copycat Olive Garden recipe could technically be called an Italian chili soup!

HOMEMADE CHILI FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published October 2012, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 25 Best Chili Recipes appeared first on The Slow Roasted Italian.

Once the weather gets cooler, it’s time for hearty chili! I always make a large pot of this during the winter months, because I also love having leftover chili in the fridge to eat during the week.

You could also make this comfort food for game day, because having a huge pot of chili to share with family and friends while football is blaring in the background sounds like a great day to me! 

All you need to get started on this hearty recipe is a few simple ingredients. Having new recipes like this in your back pocket is the best!

Treat it like traditional chili and fill a bowl, or dip some salty tortilla chips in it and enjoy like a dip! 

Cowboy Chili

Cowboy up!  It’s chili time!  This is Chad’s favorite chili.  

I created this cowboy chili recipe with one thing in mind… making it “stick to your bones good.”  

Well, apparently it is “Stupid Good” according to the men that have tried it! I guess maybe that means it is so good, you can’t quite come up with the words to describe it.

With two types of meat and three bean varieties, this is definitely a hearty cowboy chili. It’s packed with southwestern flavor and a little kick — a surefire way to knock your boots off.  

What makes it extra special is the spicy chorizo, which is also tasty in this Mexican corn skillet or a savory breakfast casserole.

So thick you can eat it with a fork. So good we are out already. So fast I am making it again tomorrow. This three bean chili goes from prep to plate in 25 minutes!

Ingredient Notes and Substitutions

• Ground Beef – Opt for a lean blend so there isn’t too much grease. 
  
  You can also swap in ground turkey or chicken if you prefer, though you may want to increase the amount of spices.
  
  I like using any leftover ground beef the next day in hamburger potato casserole.
  
• Chorizo – This spicy pork sausage adds plenty of kick and has the most incredible flavor. Hot Italian sausage is the closest substitute, or you can replace it with more ground beef if needed.
  
• Beans – You’ll need three different kinds to make this cowboy chili recipe — kidney beans, black beans, and ranch-style beans. 
  
  Drain and rinse the first two, but dump the third kind right in. There’s loads of flavor in the sauce!
  
  If you can’t find ranch-style beans, substitute a can of chili beans, which is just red or pinto beans in a chili sauce.
  
• Chiles in Adobo – These are smoked and dried jalapenos packed in a sweet and tangy sauce. You’ll need both the peppers and some of the sauce from the can.
  
• Onion & Garlic – Our savory flavor makers! Instead of chopping up the onion, grate it along with the garlic. 
  
  It will distribute more evenly throughout your cowboy chilli, and you won’t have to worry about biting into a bigger chunk.
  
• Canned Tomatoes – Use a large can of tomato sauce to create the savory broth, then add tomato paste for loads of concentrated flavor. It also helps thicken the whole pot! 
  
• Seasonings – We’ve got all the favorites for cowboy chili here! 
  
  Chili powder, which is a blend of spices not to be confused with ground peppers, plus dried oregano, cumin, salt, and pepper. 
  
  I also like to add a dash of ground cinnamon for extra warmth.

Tips and Tricks to Make Perfect Three Bean Chili

• Don’t just dump everything in a pot.

Take the type to cook each ingredient as directed to create the best texture and really develop the flavors!

You’ll also lock in the juices when browning the meat so it comes out perfectly tender instead of dry and crumbly.

• Simmer longer for even more flavor.

All it really needs is about 10 minutes, which is why this recipe is great when you need something fast.

But you can certainly simmer your chili for longer, up to 30 or 40 minutes. More than that and you’ll lose too much liquid and cause the dish to dry out!

• Bulk it up even more with veggies.

Dice up some mushrooms or bell peppers and sauté them with the onion. It’s a great way to sneak in some vegetables without anyone knowing too!

Because of the extra ingredients, you’ll likely need some more liquid. Instead of adding more tomato sauce, stir in some beef or vegetable broth until the consistency is just right.

Prep Ahead

• Grate onion and garlic
• Drain and rinse black beans and kidney beans
• Remove casings from chorizo
• Dice chipotle chiles
• Measure out spices

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
• Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!

Serving Suggestions

What is a cowboy chilli without a skillet of cornbread to go with it? I’ve also got a recipe for cornbread muffins if you plan on feeding a crowd.

Stack up the cowboy-favorite flavors with a loaded pasta salad. That’s one hearty plate!

Your cowboy might protest, but I like to add a big salad or some veggies to the table just to balance out this hearty dish. 

Air fryer green beans are ready in a flash, but you can’t go wrong with some creamed spinach either.

Treat everyone to some warm chocolate chip cookies at the end of the night and no one will go to bed hungry!

Storing and Reheating Cowboy Chilli

Leftovers keep really well, about 4 days in the refrigerator or up to 3 months in the freezer! Store in an airtight container and thaw frozen chili in the fridge overnight.

Reheat three bean chili in a saucepan on the stove, stirring frequently so it doesn’t scald on the bottom. 

You can also warm individual bowls in the microwave — heat in 30-second bursts, stirring between each.

Cowboy Chili Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Hearty Soup Recipes

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Easy Quick Draw Cowboy Chili Recipe (Just 30 Minutes)

Cowboy Chili is packed with southwestern flavor and enough kick to knock your boots off. It's a chili the whole family will love!

Course Soup

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 394cal

Author Donna Elick

Ingredients

• 2 tablespoons olive oil extra virgin
• 1/2 medium yellow onion grated
• 4 garlic cloves pressed or grated
• 4 chipotle chiles diced (from chipotle peppers in adobo sauce)
• 2 tablespoons adobo sauce from chipotle peppers in adobo sauce
• 1 pound chorizo casings removed
• 2 pound lean ground beef
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 32 ounces tomato sauce
• 15 ounce can ranch style beans
• 15 ounce can kidney beans drained and rinsed
• 15 ounce can black beans drained and rinsed
• 6 tablespoons tomato paste

Instructions

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add chipotles and adobo sauce, stir to combine. Add chorizo, break it up with a wooden spoon, and cook stirring frequently until the chorizo starts to brown. Add beef, chili powder, oregano, cumin, cinnamon, salt and pepper. Stir to combine. Break beef up with a wooden spoon and stir frequently until beef and chorizo are cooked through, about 4-6 minutes.
• Add tomato sauce, beans and tomato paste. Stir to combine well. Bring to boil, reduce to simmer for 10 minutes.
• Serve with your choice of toppings; corn bread, fresh oregano, and Colby Jack cheese are perfect with this chili.

Nutrition

Serving: 1 | Calories: 394cal | Carbohydrates: 30g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 1884mg | Sugar: 6g | Fiber: 11g | Calcium: 80mg | Iron: 6mg

Originally published October 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Quick Draw Cowboy Chili Recipe (Just 30 Minutes) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SLOW COOKER STEAK CHILI

• Smoky and spicy
• Just 20 minutes of prep
• Stick-to-your-ribs hearty
• Game day approved

Steak Chili Recipe

Listen, if you think chili has to mean ground beef, think again. This is steak chili, and she is in her main character era. 

Every bite is big, beefy, and beautifully seasoned. I’m talkin’ chunks of tender, fall-apart steak that melt into the spicy, smoky tomato base. 

Don’t even get me started on the layers of flavor that come from sauteing the onions, peppers, and garlic first. But my secret weapon? Fire-roasted diced tomatoes.

So much smoky goodness in one tiny can!

This slow cooker steak chili will stick to your ribs and keep your toes warm all the way through winter. And you know what?

It’s one of 13 chili recipes on the site… because yes, I am a chili overachiever and proud of it.

INGREDIENT NOTES 

• Beef Roast: Chuck or bottom round is ideal for slow cooking. Stew meat or sirloin also work great.
  
• Kidney, Black, and Chili Beans: Feel free to swap in pinto or navy beans. You can also skip the beans altogether and add more beef.
  
• Green Chiles: Use mild or medium based on your heat preference.
  
• Fire-Roasted Tomatoes: These add smoky depth. Regular diced tomatoes also work in a pinch.
  
• Stock vs. Broth: Always go with stock for deeper flavor.

VARIATIONS

Spice It Up: Add chipotle peppers in adobo or use spicy chili beans.

Veggie Boost: Toss in corn, zucchini, or chopped spinach toward the end of cook time.

Tex-Mex Style: Stir in masa harina at the end for a thicker, more authentic flavor.

No Beans: Go full-on carne with all meat! Just increase the amount of stock slightly.

Time Saver: Instead of measuring out all the spices, use a packet of chili seasoning.

SERVING SUGGESTIONS

• Topping Ideas: Add sour cream, shredded cheese, chunks of avocado, green onions, corn chips, and more.
  
• A Side of Bread: Nothing beats a skillet of Southern cornbread with a steaming bowl of steak chili. Try my jalapeño version for an extra kick!
  
• Extra Veggies: Balance the richness with a quick green salad, some steamed broccoli, or air fried green beans.
  
• Make It Heartier: Spoon everything over macaroni, rice, or a baked potato.
  
• Something Sweet: Hungry cowboy favorites include fried apples a la mode or a thick slice of chocolate cake.

STEAK CHILI SLOW COOKER FAQ

I’ve tested more chilis than I can count, but this one’s a crowd-pleaser that never fails.

I’ve made it for holiday gatherings, game days, and yes, even summer road trips where a batch is devoured before the sun sets. 

The key is searing that meat in batches to lock in flavor (hello Maillard reaction!), then layering in spice at the right moments.

This isn’t a dump-and-go crockpot steak chili. It’s a little extra effort that pays off in big, bold flavor.

TOOLS NEEDED

• Large Cast Iron or Heavy-Bottomed Skillet: A must for getting the proper sear on the steak.
  
• 5- to 6-Quart Slow Cooker: Plenty of room for all those hearty ingredients.
  
• Cutting Board & Sharp Knife: Trim and cube the steak, then chop up the onion and peppers.
  
• Mixing Bowls: Combine the seasonings first so they’re evenly distributed over the beef.
  
• Wooden Spoon or Spatula: Something sturdy for scraping the browned bits from the skillet and stirring steak chili in the slow cooker.
  
• Tongs: The easiest way to ensure all sides of the steak pieces have that delicious golden sear.
  

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chili Recipes

Easy Quick Draw Cowboy Chili Recipe (Just 30 Minutes)

Hearty Italian Sausage Chili with Beef

Italian Chili with Sausage (Easy One Pot Recipe)

5-Ingredient Chili (Easy One Pot Recipe) + Video

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Crockpot Steak Chili Recipe

This Steak Chili Recipe is the one to beat. It’s bold, smoky, slow-cooked comfort in a bowl, and a crockpot does most of the work for you!!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 20 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 -8

Calories 83cal

Author Donna Elick

Ingredients

• 3 pounds beef chuck roast cut into bite-sized pieces
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon fresh ground black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional
• 2 tablespoons extra virgin olive oil divided
• 1 large yellow onion diced
• 1 green bell pepper diced
• 2 jalapeños seeded and minced
• 5 cloves garlic minced (about 1 tablespoon plus 2 teaspoons)
• 1 cup beef stock add more if you prefer a soupier chili
• 1 can 28 ounces fire-roasted diced tomatoes undrained
• 1 can 15 ounces black beans drained and rinsed
• 1 can 15 ounces kidney beans drained and rinsed
• 1 can 15 ounces chili beans (do not drain)
• 2 cans 4 ounces each diced green chiles
• 2 tablespoons tomato paste

Toppings (Optional)

• Shredded cheddar cheese
• Sour cream
• Diced red onion
• Sliced jalapeños
• Avocado chunks
• Fresh cilantro or sliced green onions

Instructions

• Season the Steak: Add 3 pounds beef chuck roast to a large mixing bowl. In a small bowl, whisk together the 2 tablespoons chili powderr, 1 tablespoon ground cumin, 1 1/2 teaspoons kosher salt, 3/4 teaspoon fresh ground black pepper, 3/4 teaspoon garlic powder, 3/4 teaspoon onion powder, 3/4 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Sprinkle about 2 tablespoons of the seasoning blend over the meat and toss to coat. Set the remaining seasoning aside.
• Sear the Meat: Heat 1 tablespoon of extra virgin olive oil in a large cast iron or heavy-bottomed skillet over medium-high heat. Working in batches, sear the steak pieces on all sides until browned, about 1 to 2 minutes per side. Do not overcrowd the pan. This helps get that golden sear instead of steaming the meat. Transfer the browned steak to your slow cooker. Repeat with the remaining meat.
• Sauté the Vegetables: Add the remaining tablespoon of oil to the same skillet. Sauté 1 large yellow onion, 1 green bell pepper, and 2 jalapeños for 3 to 4 minutes, or until softened. Add 5 cloves garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn. Transfer the vegetables to the slow cooker.
• Deglaze the Pan: Pour 1 cup beef stock into the skillet and scrape up the brown bits from the bottom using a wooden spoon, this adds extra flavor. Pour the liquid into the slow cooker.
• Add Remaining Ingredients: Stir in 1 can 28 ounces fire-roasted diced tomatoes, 1 can 15 ounces black beans, 1 can 15 ounces kidney beans, 1 can 15 ounces chili beans, 2 cans 4 ounces each diced green chiles, 2 tablespoons tomato paste, and the remaining seasoning blend. Stir well to combine everything evenly.
• Slow Cook: Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the steak is tender and chili is rich and flavorful.
• Taste and Serve: Taste and adjust seasonings if needed. Serve hot with your favorite toppings.

Notes

Make-Ahead Tips: You can prep the seasoning blend and chop all the veggies a day ahead. Sear the meat and sauté veggies, then refrigerate both until ready to cook. You can also fully cook the chili a day in advance. It tastes even better the next day!

Freezing Tips: Let chili cool completely. Transfer to freezer-safe containers or heavy-duty storage bags. Label and freeze for up to 4 months. Lay bags flat to save space. Thaw overnight in the fridge before reheating.

Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Reheating Tips: Reheat gently on the stove over medium heat or microwave individual portions in 30-second intervals, stirring between each.

Shortcut Note: Don’t have time to sear the meat? It’s okay to add it raw. It won’t be quite as flavorful, but it still turns out delicious. Don’t want to buy all the seasonings? Use a packet of chili seasoning.

Vegetable Note: If you’re in a hurry, you can skip sautéing the veggies and toss them straight into the slow cooker. The flavor will be milder and texture softer, but it still works!

Nutrition

Serving: 1 | Calories: 83cal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 754mg | Sugar: 3g | Fiber: 2g | Calcium: 38mg | Iron: 2mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Steak Chili Recipe appeared first on The Slow Roasted Italian.

Forget about ordering this from your local fast food chain, and make the real thing right at home! 

This is the best copycat recipe and such an easy way to make homemade chili! Add your favorite chili toppings – and enjoy! 

You can also use this recipe in so many different ways. Place it on taco salad, add it to fries to make chili cheese fries, scoop it onto a baked potato, or mix it with noodles to make chili mac and cheese.

Use it in the perfect way that your taste buds are craving! 

Every bite offers a unique flavor that is true comfort food. You can even make a large stockpot of this soup and prep it for a freezer meal for later. 

For the full recipe, check out the recipe card below. You’ll love the outcome of this simple dish! 

Want an amazing salad to go with copycat Wendy’s chili? Try my Apple Pecan Salad copycat and you have the perfect meal!

It’s safe to say that this Wendy’s Chili Copycat Recipe is one of my favorite chili recipes because it’s the ultimate comfort food! 

Give this easy recipe a try and I promise there will be no food waste! 

Wendy’s Copycat Chili 

Not only does this dish burst with flavor, but the green chiles really give it character, with subtle smokiness and heat.

Plus, this Wendy’s copycat chili recipe is a fraction of the cost to make at home, and there’s plenty for leftovers! You can make some homemade cornbread too!

If you prefer poultry instead of beef, try my Slow Cooker Turkey Chili. It has similar ingredients, and it’s ready to serve at the end of a long day.

If you love a hearty copycat chili, you have to try this Outback Tasmanian Chili — it’s rich, smoky, and tastes just like the real thing! Or, make vegetarian chili for a plant-based option that is just as filling. 

Jalapeno and bell peppers add heat and texture, while a secret ingredient ties all of the flavors together perfectly.

Ingredient Notes and Substitutions

• Ground beef – Opt for a leaner blend to avoid too much grease, and be sure to drain off any in the pan after browning. You could also substitute ground chicken or turkey if you’d like.
  
• Canned beans – Pinto and kidney beans are tender and hearty. You could swap in black or white beans, but the overall flavor will change a bit.
  
• Diced tomatoes and green chiles – Choose the fire roasted versions of both to add that “simmered all day” flavor to your Wendy’s copycat chili.
  
• Spices – Onion powder and cumin are the base for us to build on. New Mexico chili powder is slightly fruity, but you can use a regular chili powder blend if needed. 
  
  Stick with smoked paprika as sweet paprika has a different flavor profile.

How To Make Copycat Wendy’s Chili

First, brown the ground beef in a large pot. Then, add the rest of the ingredients and simmer until done. It’s that simple!

I like to drain and rinse the canned beans when I make this dish, but it’s not required. 

Keep in mind that the extra liquid will affect the consistency, so you may need to leave out the additional water.

Helpful Tips and Tricks

• Customize the spices. Adjust the amount of red pepper flakes based on how spicy you like your food. 
  
  Cumin and chili powder also adds some heat, so feel free to experiment with those amounts as well. Taste as you go and add more until it’s just right.
  
• Develop those flavors. The longer chili simmers, the more the flavors come together. 
  
  While this copycat Wendy’s chili recipe tastes delicious either way, you could easily leave it on the stove for 3 to 4 hours if you’d like.
  
• Want to save some time? I love making a big batch of crockpot ground beef as meal prep for future recipes. 
  
  Just portion it out into storage bags and freeze. Then, add it to your chili, soup, or baked dishes without even having to thaw it first!

FAQ – Common Recipe Questions

Enjoy!

With love, from our simple kitchen to yours.

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Easy Wendy’s Copycat Chili (30 Minute Recipe) + Video

This Wendy’s copycat chili tastes just as good as the restaurant version! Make this easy chili recipe for dinner tonight in only 30 minutes.

Course Soup

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16 Cups

Calories 258cal

Author Donna Elick

Ingredients

• 2 pounds 93% lean ground beef
• 2 teaspoon kosher salt divided
• 1 teaspoon fresh ground black pepper
• 32 ounces tomato sauce 4 8-ounce cans
• 30.50 ounces pinto beans 2 15.25-ounce cans, rinsed and drained
• 30.50 ounces kidney beans 2 15.25-ounce cans, rinsed and drained
• 29 ounces fire-roasted diced tomatoes with garlic 2 14.5-ounce cans
• 7 ounce can roasted green chiles diced and peeled
• 2 teaspoons onion powder
• 2 teaspoons ground cumin
• 2 tablespoons New Mexico chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon red pepper flakes crushed
• 1 cup water

Instructions

• In a large 12-quart, heavy bottom pot over medium-high heat, add ground beef, 1 teaspoon salt, and pepper. Cook until browned, drain drippings if necessary. Add remaining ingredients. Bring to a boil. Reduce to simmer.
• Simmer for 15 minutes.
• Serve and enjoy!

Video

Notes

Add more or less red pepper flakes to adjust to the desired spiciness. If you don’t like anything spicier than Big Red Gum, add a pinch. If you like 4 alarm chili add more.

Honestly, you could simmer for 3-4 hours. I simmer for 15 minutes, I am quite impatient! The flavor comes together the longer it cooks, but trust me it tastes delicious either way!

Nutrition

Serving: 1 | Calories: 258cal | Carbohydrates: 34g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 747mg | Sugar: 4g | Fiber: 11g | Calcium: 82mg | Iron: 6mg

Originally published January 2014, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Wendy’s Copycat Chili (30 Minute Recipe) + Video appeared first on The Slow Roasted Italian.

One-pot meals are lifesavers for busy weeknights. Whether you’re a student on a budget, a parent, or a busy professional, you gotta love them!

The best thing about them is that they’re delicious comfort food – and easy to clean up after! 

The first time that I made this easy chili mac recipe, I knew I had a hit on my hands, it quickly became a favorite in the whole family.

One pot recipes are always easy to make, and the steps on the recipe card below prove that to be true. 

I also love that everyone can easily add more flavors to their own bowl. 

​With a combination of savory beef, chili flavor and a total of 30 minutes this one pot chili mac is one of my favorite meals.

It’s a staple in my dinner rotation with it’s hearty flavor and how easy it comes together!

You can add green chiles, cheese sauce, roasted garlic cloves, red kidney beans, shredded cheese, chilli powder, green onions, crushed tortilla chips, diced bell pepper, or a dollop of sour cream to your own bowl or serving! 

This hearty chili mac recipe is one of my favorite Italian recipes to make because of the al dente tender macaroni noodles paired with the lean meat. 

There’s minimal excess fat – and so much flavor! 

Chili Mac

Chili Mac ingredients are all delicious on their own: creamy beans, ooey gooey cheddar cheese, savory ground beef, tender macaroni, and the always drool-worthy garlic. 

Toss these simple ingredients all together in a skillet, and you have a meal no one will be able to resist! 

My chili mac recipe doesn’t use any seasonal ingredients, so you can really make it any time you want! 

This easy chili mac comes together in 30 minutes and makes a hefty 7 servings. So it’s great for families, meal prep, or game day parties!

Dressing up mac and cheese is almost a pastime of mine. Try out these recipes that combine this cheesy delight with buffalo sauce, broccoli, beer and bacon, and even Jack Daniels!

Ingredient Notes and Substitutions

• Ground Beef – You want to use lean ground beef — somewhere around 90%. But this is also the perfect recipe to swap in some healthier proteins! 
  
  Turkey, chicken, and even a meatless alternative are just as tasty as mac and cheese with ground beef.
  
• Onion and Garlic – Where there’s flavor, there’s onion and garlic! Don’t swap in onion or garlic powder. 
  
  Also, take the time to saute and bring out the natural flavors (and irresistible scents!) of these ingredients. As for substitutes — green onion, shallots, or chives are all super choices.
  
• Elbow Macaroni – A classic mac and cheese noodle, but don’t feel boxed in! Any tube pasta is really fine. And if you want to use farfalle or fusilli? I say go for it!
  
• Pinto Beans – These creamy beans are my choice for chili. However, black beans or kidney beans work like a charm. You can even use a mix — go nuts!
  
• Cheddar Cheese – Use one that’s nice and sharp, and ideally freshly grated. Even better, use a variety of cheeses. 
  
  Parmesan, Monterey Jack, and Gruyere are three really delicious varieties that I love to use in chili macaroni and cheese. 
  
  Mix them into the dish, or just melt them on top!

Best Chili Mac Recipe Variations

• Make it meatless. 

If you prefer not to make mac and cheese with ground beef, simply amp up the beans — even using more than one kind if you’d like! 

Bell peppers or any hot chiles can also be tossed right in and sauteed with the onions and garlic. 

Chickpeas and corn are two other vegetarian chili mac recipe faves of mine that you can add to the mix!

• Dress it up!

What chili toppings do you love? Jalapenos, avocados, Fritos, or sour cream? Toss them right on top!

• Make it spicier. 

Play with the spices for your ideal heat level. Cayenne pepper works really well with the flavors in chili macaroni and cheese. 

If you don’t want to spice up the whole batch, just add some hot sauce to your own bowl. 

And don’t be afraid to go all out inferno hot — add some fresh chile peppers like jalapenos or chiles in adobo on top!

Serving Suggestions

I have so many recommendations, but I’ll narrow it down to just a few! Cornbread and/or red rice are scrumptious carbs to have on the side, for sure.

As for veggies, you can’t go wrong with green beans and coleslaw alongside this easy chili macaroni and cheese.

Chili Mac Recipe FAQ

Storing and Reheating Leftover Chili Mac and Cheese

Allow leftovers to cool, then transfer to an airtight container. Store in the refrigerator for about 4 days. 

Reheating is a breeze — just microwave for 20 seconds, give it a stir, and repeat until warmed through.

This is also the best chili mac recipe for make-ahead meals because you can freeze it for up to 3 months! 

It isn’t a good idea to freeze, thaw, and then refreeze meat, so be sure to portion chili mac into separate containers if you plan on using leftovers for several meals. 

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mac and Cheese Recipes

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Quick and Easy Chili Mac and Cheese (One-Pot Recipe)

My Chili Mac is a mouthwatering masterpiece! A mildly spicy, hearty pasta casserole overflowing with ooey-gooey cheesiness!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 7

Calories 959cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 1 pound lean ground beef
• 1 tablespoon oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 32 ounces beef stock
• 3 cups dry elbow macaroni
• 29 ounce can tomato sauce
• 30 ounce can pinto beans drained and rinsed
• 14.5 ounce can fire roasted diced tomatoes
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 2 cups shredded cheddar cheese

Instructions

• Add the ground beef to a large pot or Dutch oven and cook over medium heat until all the meat is browned, approximately 7 minutes.
• Line a plate with paper towels and drain the beef onto the plate.
• Add the oil and onions, cook over medium until the onions have become translucent, about three minutes. They will continue to soften as they cook. Add the garlic and cook for an additional 30 seconds.
• Pour in the broth, pasta, tomato sauce, beans, diced tomatoes, chili powder, cumin, salt, and pepper.
• Bring the mixture up to a boil, cover, and reduce to a simmer for 10 minutes.
• Uncover and cook for an additional 3 minutes until some of the liquid has been reduced.
• Stir in the cheese and serve warm.

Nutrition

Serving: 1 | Calories: 959cal | Carbohydrates: 136g | Protein: 60g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 1548mg | Sugar: 11g | Fiber: 24g | Calcium: 451mg | Iron: 11mg

Originally published July 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Quick and Easy Chili Mac and Cheese (One-Pot Recipe) appeared first on The Slow Roasted Italian.

Are you on the hunt for a new potato side dish? This easy casserole has all the flavors of a fully loaded baked potato, with a hearty layer of cheese right on top!

I love that this can easily feed a large crowd, making it perfect for a holiday meal. 

Not only is it a great option to pair with a Thanksgiving turkey, but this mashed potato mixture will literally go perfectly on any holiday dinner table.

You can’t deny the fluffy texture! It’s a great side that my entire family loves. 

The recipe card below has all the details on how to make this scrumptious potato recipe. It’s the best way to turn plain potatoes into something truly yummy! 

Mashed Potato Casserole Recipe

This cheesy mashed potato casserole combines chili and mashed potatoes into a hot and bubbly baked dish topped with Mexican cheese.

Sure, you can make mashed potatoes from scratch for this chili potato casserole recipe, but on busy weeknights, nothing beats a homemade dinner with convenient helpers!

I love the taste of Bob Evans products and regularly use them to save time in meal prep.

Whether it’s taters in a ranch mashed potato salad or their mac and cheese for quesadillas or bacon bombs, I always know I can transform that little package into something incredible!

To see us make this mashed potato casserole recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Ground Beef – I used a lean blend in this recipe, but you can swap in ground chicken or turkey for an even leaner option. Or, replace the beef with more beans to cut the cost.
  
• Chili – Add chili beans, fire-roasted tomatoes with garlic, diced green chiles, and tomato paste to the ground beef to create the chili base. 
  
  Or, swap those individual ingredients for canned chili (you’ll need two cans) to save time!
  
• Mashed Potatoes – We used Bob Evans Original Mashed Potatoes for the potato layer. But, you could also substitute their garlic or sour cream and chives versions for even more flavor!
  
  And yes, if you want, you can cook and use Russet potatoes or Yukon Gold potatoes and a potato masher to mash potatoes and add them fresh. 
  
  If you have any leftovers, use them in this hamburger potato casserole!
  
• Cheese – This is one of the few times I’ll tell you to use a package of shredded cheese. I know! But this mashed potato casserole recipe is all about being simple and quick. 
  
  I like to use a Mexican blend, but sharp cheddar cheese, Monterey Jack, or Colby are good substitutes.

You can also add other seasonings like garlic powder, kosher salt, black pepper, onion powder, or anything else that you’re craving! 

Tips and Tricks to Make Loaded Mashed Potato Casserole

• Start with a quick, homemade chili.

The chili makes the base for this cheesy mashed potato casserole, so I like to make a quick homemade version when I have the time!

Brown the ground beef, breaking up the larger pieces as you go, and drain off any excess grease. Stir in the tomatoes, chili beans, green chiles, and tomato paste.

Once it’s boiling, transfer the chili from the pan to the casserole dish with a slotted spoon, leaving the sauce behind. 

Allow the liquid to simmer until reduced slightly, then pour over the chili!

• Adjust the seasoning to your taste.

If your family enjoys spicy food, you can easily add some chili powder or red pepper flakes to the chili layer. Or for milder flavor, leave out the canned green chiles.

Feel free to doctor up homemade mashed potatoes however you’d like if you opt for those instead of a package of Bob Evans taters.

• Broil, don’t bake!

Since everything is already cooked, all you need to do is heat it all up.

The broiler is much hotter than standard oven temperatures, and it also helps the top of the casserole to get browned and a little crispy. Yum!

Prep Ahead

• Make the chili
• Shred cheese

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• 2-quart Casserole Dish – If you’re unsure of the capacity, aim for a 7×11 or deep 8×8 pan.
• Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
• Slotted Spoon – Sturdy and heat-resistant ones are perfect for the job.

Serving Suggestions

Chili and mashed potatoes are a hearty combo, so lighten things up with a fresh salad or some green veggies.

Steamed broccoli is quick and easy to make, or try some crispy Brussels sprouts in the air fryer.

Creamed corn and baked zucchini chips are some other family favorites, and sometimes I’ll prep a quick vegetable salad so it’s ready and waiting in the fridge!

Chili and Mashed Potatoes FAQ

Storing & Reheating Cheesy Mashed Potato Casserole

Because this dish is such a hit in our household, we usually don’t have leftovers! 

That said, you can easily store chili potato casserole for 3-4 days in the refrigerator. Keep tightly covered or transfer to an airtight container.

It also freezes really well! Thaw in the refrigerator before reheating and use within 3 months.

To reheat loaded mashed potato casserole, bake for 325°F for 20 to 25 minutes. It’s best to let the pan warm on the counter while you preheat the oven so it doesn’t crack.

Adjust the reheating time based on how much casserole is left. Or, simply warm individual portions in the microwave!

Enjoy!

With love, from our simple kitchen to yours.

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Other Cheesy Casserole Recipes

Best Cheesy Tater Tot Casserole Recipe + Video

Cheesy Hamburger Casserole (Easy Recipe) + Video

Easy Mexican Breakfast Casserole Recipe + Video

Easy Broccoli Cheese Casserole Recipe with Ritz Crackers

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Cheesy Chili Mashed Potato Casserole Recipe + Video

This Mashed Potato Casserole is packed with ground beef, chili beans, tomatoes, spices & cheese—hearty comfort food you'll love!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 – 8

Calories 1128cal

Author Donna Elick

Ingredients

• 48 ounces Bob Evans Original Mashed Potatoes 2 24-ounce packages
• 1 pound 85% lean ground beef
• 1 teaspoon kosher salt
• 14.5 ounces fire roasted diced tomatoes with garlic 1 14.5-ounce can
• 15.5 ounces chili beans (I used S&W) 1 15.5-ounce can
• 4 ounce diced green chiles 1 4-ounce can
• 2 tablespoons tomato paste
• 4 ounces shredded Mexican cheese blend
• Fresh flat leaf parsley optional garnish

Instructions

• Prepare mashed potatoes according to package directions. Set aside.
• Meanwhile in a large (10-inch) skillet over medium-high heat, add the ground beef and salt. Use a spatula to break the beef up with a wooden spoon. Cook until just cooked through, stirring occasionally, about 5 minutes.
• Add tomatoes, beans, green chiles and tomato paste. Stir and bring to a boil, stirring occasionally for 5 minutes. If the chili starts to stick to the bottom reduce the temperature.
• Use a slotted spoon to scoop the chili to the bottom of a 2-quart casserole dish (7×11, 8×8).
• Leave the sauce in the pan to continue to reduce. Once it is thickened (it will happen pretty fast) pour into the casserole dish and stir.
• Scoop the potatoes a large spoon at a time (I did about 12 big scoops over the top). Then, spread mashed potatoes over the top trying not to mix the sauce and the potatoes.
• Use the back of the spoon to tap the potatoes to add texture.
• Sprinkle the cheese over the mashed potatoes.
• Broil for 3-5 minutes until the cheese is bubbly and melted.

Video

Nutrition

Serving: 1 | Calories: 1128cal | Carbohydrates: 202g | Protein: 42g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 1542mg | Sugar: 14g | Fiber: 19g | Calcium: 249mg | Iron: 7mg

Originally published September 2020, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Chili Mashed Potato Casserole Recipe + Video appeared first on The Slow Roasted Italian.

The whole family will say that this is the best way to make good chili dogs!

As you will be able to tell from the ingredients below, you can whip up this recipe using any type of chili – it takes the flavor to next level good. 

I also think that toppings are a must for this easy recipe. Each person can make their own how they like, but cheddar cheese (or shredded cheese), diced white onions, chili powder for some spice, and a dab of yellow mustard are all great options to have. 

I pile high the cheese because you literally can’t have enough gooey cheese in this recipe. You can use hearty chili, vegan chili, or cans of chili that have been sitting in your pantry.

This recipe makes my favorite hot dogs – ever! 

Chili Cheese Dog

I love that these baked chili cheese dogs are ready to go straight out of the oven, and they’re a great way to use up any leftover chili.

Plus, it’s a great way to feed a hungry crowd (like teenagers!) with very minimal effort. 

This chili cheese dog bake is a winner for parties, picnics, game day, or a busy weeknight!

Want more quick and easy game day meal ideas? You can’t go wrong with air fryer hot dogs, pigs in a blanket, or sloppy joes — and my stuffed bomb recipes make enough to feed a crowd.

Ingredient Notes and Substitutions

• Hot Dogs – The Ballpark beef variety are the perfect size, in my opinion, and have a fantastic flavor. 
  
  Feel free to use whichever you prefer, just be sure they match the size of your buns so everything is balanced.
  
• Chili – I have so many homemade chili recipes to choose from — make one fresh or use up leftovers from last night’s dinner!
  
• Buns – Use high-quality, thick buns to prevent baked chili dogs from falling apart. 
  
  I prefer these ones from Pepperidge Farms since they won’t tip over and are sturdy enough to support all of the toppings.
  
• Cheese – While bagged shreds are fine in a pinch, they tend to have a waxy texture from the anti-caking agents. 
  
  I highly recommend shredding a fresh block of cheddar, and you can freeze extra for future recipes.

What to Serve with Chili Cheese Dogs

Pair this chili cheese dog bake with any of your favorite cookout sides like potato or pasta salads, french fries, or coleslaw.

Want more toppings? You can’t go wrong with the classics like ketchup, mustard, pickle relish, and more red onion. 

Or, pile them extra high with green onion, sour cream, and crumbled bacon.

Even some of my homemade cheese sauce or honey mustard would taste great on your chili cheese dog, and a drizzle of this copycat Big Mac sauce will add a little extra zip!

Prep Ahead

• Make chili (if needed)
• Shred cheese
• Chop red onions
• Prep toppings

Tips and Tricks for Making a Chili Cheese Dog Bake

• Add cheese before placing hot dogs in buns.

It’s easy to go on auto-pilot and miss this step! Adding cheese first helps to hold everything together so your chili cheese dog doesn’t slide right out of the bun.

• Prevent soggy buns.

While I haven’t had any issues, it’s the number one concern I hear! Feel free to lightly toast the buns before loading them up — either in the oven or the air fryer.

Don’t let them get too much color, though, or they’ll end up tough or crunchy. Brown just enough that the texture feels slightly dried out but not like a piece of toast.

• Monitor by sight and touch, rather than time.

Since the hot dogs and chili are already cooked, you’re really just warming everything up and getting that cheese nice and melted.

I’ve found that 30-35 minutes is the sweet spot, but yours might be ready sooner. 

And if everything is piping hot but the cheese isn’t gooey yet, remove the foil and turn on the broiler for a minute or two!

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.
• Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
• A Spatula makes it easier to get each chili cheese dog out of the dish without burning your fingers.

Storing and Reheating Baked Chili Dogs

First, I don’t recommend saving leftovers — baked chili dogs are best eaten right away.

You can store leftovers in the refrigerator for about a day, but they will start to get soggy from the toppings. 

If you have extras of all the components, store them separately and assemble fresh instead.

Reheat baked chili cheese dogs in the oven the same way you cooked them to begin with!

Baked Chili Cheese Dogs FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Recipes to Feed a Crowd

Easy Pretzel Dogs Recipe + Video

Instant Pot Root Beer Pulled Pork Sliders Recipe

Baked Grilled Cheese (Sheet Pan Oven Recipe) + Video

Homemade Pepperoni Pizza Bites Recipe + Video

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Easy Baked Chili Cheese Dog Recipe in a Casserole Dish

This Chili Cheese Dog recipe is a summertime favorite. Take chili cheese dogs from oven to table in under an hour!

Course Main

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 455cal

Author Donna Elick

Ingredients

• 8 hot dog buns good quality
• 8 beef hot dogs bun-size
• 2 cups shredded cheddar cheese divided
• 1 cup hot dog chili homemade or canned
• 1/4 cup red onion diced (optional)
• 3 tablespoons butter melted
• 1 teaspoon minced garlic about 2 garlic cloves

Optional Toppings

• red onion
• pickle relish
• ketchup
• yellow mustard

Instructions

• Preheat the oven to 350°F.
• Line a 9”x13” pan with aluminum foil and lightly spray with non-stick cooking spray.
• Place hot dog buns in the pan and evenly disperse 1 cup of shredded cheddar cheese inside the buns.
• Next, place a hot dog inside of each bun. Evenly disperse 1 cup of chili across the top of each hot dog. Add red onion if desired.
• Melt butter and stir in minced garlic. Brush over the hot dog buns.
• Top each hot dog with the remaining cheddar cheese. Tent with foil and bake for 30-35 minutes or until cheese is melted on top.
• Remove hot dogs from the pan with a spatula and serve promptly with additional toppings, if desired.

Nutrition

Serving: 1 | Calories: 455cal | Carbohydrates: 25g | Protein: 17g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 975mg | Sugar: 5g | Fiber: 1g | Calcium: 272mg | Iron: 2mg

Originally published June 2021,updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Baked Chili Cheese Dog Recipe in a Casserole Dish appeared first on The Slow Roasted Italian.

Italian Sausage Chili

I always keep our pantry stocked with beans because they are so easy to incorporate into everyday meals… from soups and pasta salads to casseroles or this beef and sausage chili.

With fall coming later and later in the year, we’re all craving hearty soups and chilis that aren’t too heavy.

The key to making the heartiest chili is sausage and beef — yes, both!

And with fire-roasted diced tomatoes and flavorful chili beans, you can add incredible, slow-cooked flavor in no time.

Chili with sausage and beef is perfect for feeding a crowd and doubles just as easily. Your friends and family will never believe you whipped this up in just 15 minutes.

Ingredient Notes and Substitutions

• Ground Beef – Opt for a lean blend so there’s less grease to drain off after browning. Or, substitute ground turkey or chicken for an even leaner version!
  
• Smoked Sausage – You’ll need pre-cooked links for this sausage chili recipe. I like using hot Italian sausage, but regular smoked sausage or kielbasa would be tasty too.
  
  And if you want to keep all of the meat extra lean, try chicken or turkey sausage links instead.
  
• Jalapeno Peppers – These add just a little bit of heat, though you can remove the ribs and seeds from the peppers for a less spicy dish.
  
• Fire Roasted Diced Tomatoes – My secret to “simmered all day” flavor in a fraction of the time! Use the kind that comes with garlic for even more flavor.
  
• Kidney Beans in Chili Sauce – Instead of grabbing an armful of ingredients from the pantry, all you need are two cans of these flavorful beans!
  
  No need to drain — that liquid is much needed for your Italian sausage chili.
  
• Spices – Add as much or as little crushed red pepper as you’d like for a fiery kick. Don’t forget some kosher salt too, which enhances all of the flavors!

Tips and Tricks to Make Perfect Beef and Sausage Chili

• Brown the ground beef with diced jalapenos.

This locks in the juices and creates a nice crust on the beef while mellowing out the “grassy” flavor of the peppers.

No need for oil, as the beef has plenty of fat to start. But be sure to drain off any excess grease before adding the rest of the ingredients.

• Give it time to simmer.

While this dish can be served after just 5 minutes of simmering, it doesn’t hurt to cook it a bit longer! That just gives the flavors time to meld together and deepen even more.

Just don’t simmer it too long or all of the liquid will evaporate, leaving you with a dry, paste-like consistency. Yuck!

• Bulk it up with extra vegetables.

Zucchini, mushrooms, carrots, and onions would all taste incredible in this chili sausage and beef recipe.

Sauté them for a few minutes after the beef is browned, then simmer everything until the veggies are tender.

Don’t feel like doing a lot of chopping? Toss in a drained can of corn or some frozen peas and carrots instead.

Prep Ahead

• Slice sausage
• Dice jalapeno peppers

Kitchen Tools You Will Need

• 4 Quart Saucepan or any large soup pot.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
• Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!

Serving Suggestions

Top your bowl with your choice of shredded cheese, sour cream, avocado slices, and green onions.

Or, have everything set out for an easy game day spread — everyone can customize their bowls themselves!

Pair beef and sausage chili with cornbread muffins or a slice of beer bread slathered in butter.

I also like to toss together a green salad or some crunchy coleslaw for a refreshing side.

Storing and Reheating Chili with Sausage and Beef

Once cooled, transfer leftovers to an airtight container and refrigerate for 3-4 days. In fact, this dish is even better the next day.

Italian sausage chili also freezes incredibly well, so feel free to make an extra large batch! Store for 2-3 months and thaw in the refrigerator before reheating.

Warm chili with sausage and beef on the stovetop over low heat, stirring frequently until warmed through.

Sausage Chili Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chili Recipes

Turkey Chili (Crock Pot Recipe!)

Easy Chili in Crock Pot (Amazing Slow Cooker Recipe)

Tasmanian Chili (Outback Copycat)

Easy Wendy’s Copycat Chili (30 Minute Recipe) + Video

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Hearty Italian Sausage Chili with Beef

Make Italian Sausage Chili with beef, tomatoes, and beans — one of the easiest chili recipes ever! Ready to serve in just 15 minutes.

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 414cal

Author Donna Elick

Ingredients

• 1 pound lean ground beef
• 2 jalapeno peppers diced
• 1 teaspoon kosher salt
• 14 ounces smoked hot Italian sausage
• 29 ounces fire roasted diced tomatoes with garlic 2 – 14.5 ounce cans
• 31 ounces Bush's Kidneys Beans in Mild Chili Sauce 2 – 15.5 ounce cans
• 1 teaspoon crushed red pepper to taste

Instructions

• In a large (4-quart) saucepan over medium high heat, add beef, jalapeno and salt. Cooked until lightly browned, break beef up with a wooden spoon as it cooks.
• Add sausage, tomatoes, beans, and crushed red pepper flakes (to taste – less for mild, more for hot). Stir. Simmer 5 minutes.
• Serve and enjoy!

Notes

Use chicken or turkey in place of the beef and sausage for a lighter meal.

Nutrition

Serving: 1 | Calories: 414cal | Carbohydrates: 30g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 855mg | Sugar: 3g | Fiber: 9g | Calcium: 77mg | Iron: 6mg

Originally published September 2017, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hearty Italian Sausage Chili with Beef appeared first on The Slow Roasted Italian.

Want to make a whole lot of food in not a lot of time? Want plenty of flavor with just a little bit of effort? 

Look no further than my Italian chili recipe – it makes a filling, satisfying, and simply scrumptious dinner!

A large pot of this great recipe is one of my favorite parts of Italian cooking! Each bite is loaded with fresh ingredients, giving this chili recipe the best Italian flavors. 

If you’re a fan of thicker chili, new recipes like this are a must. My whole family craves the flavor of this chili with an Italian spin – and dare I say that it’s even better the next day?

What is it about chili that keeps getting better and better?! 

Italian Chili

This Italian style beef and sausage chili has a savory spiciness and subtle sweetness. 

There’s a whole lot packed into one pot, and you can enjoy every bit of it in each and every spoonful. It’s freezer friendly too, so reheat and eat – it’s a quick dinner idea! Make some easy and delicious southern cornbread to go with it!

Got a craving for more chili? I have over 25 chili recipes for you to try!

Ingredient Notes and Substitutions

• Ground Beef and Italian Sausage – A mix of meats adds variety in texture and taste. 
  
  You want ground beef with a decent fat percentage – 80/20 is a great ratio. And it’s up to you whether to use mild or spicy Italian sausage.
  
  You can swap in spicy Italian turkey sausage as well to cut down on some of the fat. 
  
• Italian Seasoning – It doesn’t get easier than pre-blended seasonings! Of course, if you want to use individual spices, that isn’t a problem. Whatever is easiest for you is the  best choice!
  
  The first time I made this, I used Italian seasoning, but now I like to take the flavor to the next level and add some red pepper flakes to my portion. Spicy food is so good! 
  
• Red Bell Pepper, Yellow Onions, and Canned Tomatoes – A tried-and-true combo of sweet, sharp, and acidic flavors. 
  
  Feel free to use the other variations of bell peppers and onions, as well as fresh diced tomatoes if you want to take the extra step. (and you don’t have to chop tomatoes yourself – save time and buy them already diced!)
  
  You can also use green bell peppers as part of the original recipe. I just like the colors of the other and the sweetness. 
  
• Chili Beans (in sauce) – I like to use beans with built-in flavor! The spicy, garlicky sauce that comes with canned chili beans perfectly seasons the Italian sausage chili.
  
• Cumin, Chili Powder, and Garlic – A mix of earthy, fruity, and sharp spices to add layers of complexity to the pot. If you don’t have fresh garlic, garlic powder is fine.
  
• Pecorino Romano – This Italian cheese blend is the sheep’s milk cousin of parmesan. Shred it fresh when at all possible. 
  
  And if you want to substitute with parmesan, go for it – just know that they taste slightly different, no matter how similar they appear.
  
• Garlic Cheese Croutons – Grab a bag of these at the store, or make homemade croutons in just 20 minutes. 
  
  They last quite a while, so you can add them to any soup or salad that needs a little crunch.

You could also add black beans, white beans, cannellini beans, or any other cans of beans that you want to this recipe. 

Italian Chili FAQ

Recipe Variations and Things to Know

1. Use fresh herbs instead of dried. 

Store bought Italian seasoning is a mix of oregano, thyme, basil, and rosemary. You can use twice the amount of fresh herbs, finely chopped, instead of the dried blend.

2. Choose different proteins.

One of the best things about a good chili recipe like this is how versatile it is – use any protein you like! 

Using ground turkey or chicken instead of ground beef will make it leaner. I often substitute chicken sausage for Italian sausage in recipes.

3. Remember to drain the grease.

If you don’t drain and rinse the cooked meat after browning, your Italian sausage chili will be totally coated in fat. 

It leaves a greasy coating in your mouth that is not scrumptious at all.

Storing and Reheating Leftover Beef and Sausage Chili

Store your chili in an airtight container in the fridge, and serve it or freeze it within 5 days. 

If you like to prep your meals, you’ll be happy to learn that ground beef and sausage chili freezes, defrosts, and reheats like a dream! 

I recommend using several medium-sized freezer-safe containers. This way, you can easily thaw only what you plan on serving at any one time.

Reheating Italian Chili

To reheat, you can put the whole batch back on the stove in a pot and cook on medium until warmed through the center. 

If you store it in separate portions, you can even just microwave in 30 second bursts, stirring between each.

Enjoy!

With love, from our simple kitchen to yours.

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Italian Chili with Sausage (Easy One Pot Recipe)

Italian Chili is a comfort food meal with a Mediterranean feel! This beef and sausage chili recipe is simple, quick and freezer friendly!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6 6 (2 cup servings)

Calories 597cal

Author Donna Elick

Equipment

• dutch oven

Ingredients

• 1 pinch kosher salt
• 1 pound lean ground beef
• 1 pound ground hot Italian sausage or links with casings removed
• 1 tablespoon Italian seasoning
• 1 medium yellow onion diced
• 2 red bell peppers chopped
• 4 cloves garlic minced
• 30 ounces fire roasted diced tomatoes plus their juices
• 30 ounces chili beans (with sauce)
• 30 ounces tomato sauce
• 1 teaspoon chili powder
• 1/4 teaspoon cumin
• 1 cup chopped flat-leaf Italian parsley

For Serving

• Pecorino Romano cheese freshly grated
• garlic cheese croutons

Instructions

• In a Dutch oven over medium-high heat, sprinkle the salt. Add the beef, sausage, and Italian seasoning. Cook until the meats are browned, 8-10 minutes. Drain any excess fat.
• Add the peppers and onions and continue to cook until the onions are soft and translucent. Add the minced garlic and saute 30 seconds longer, about 10-12 minutes total.
• Add the diced tomatoes, chili beans, tomato sauce, chili powder, and cumin. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally.
• Stir the parsley into the cooked chili. Serve hot, topped with a sprinkle of parsley, freshly grated Pecorino Romano, and garlic cheese croutons.
• Storage: Store in a covered container in the refrigerator for 4-5 days, or freeze (without croutons and shredded cheese) for up to 3 months.

Notes

Combine other meats as well. You could use half ground turkey and half hot Italian sausage for a leaner dish still packed with tons of flavor.

You can shorten the simmer time for the chili (20 minutes minimum), but the maximum flavor develops after simmering for an hour. Cover the pot while simmering.

Be sure to drain any fats from the meat after browning – the hot Italian sausage tends to have drippings that will float on top of your finished chili if not drained before adding all of the other ingredients.

Nutrition

Serving: 1 | Calories: 597cal | Carbohydrates: 45g | Protein: 38g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 2541mg | Sugar: 18g | Fiber: 11g | Calcium: 166mg | Iron: 9mg

Originally Published Oct 16, 2011, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Chili with Sausage (Easy One Pot Recipe) appeared first on The Slow Roasted Italian.

This is one of those chili recipes that I crave all the time. There’s nothing quite like eating a big bowl of this on a cold night, and I love that it doesn’t take a lot of time to make.

I literally make this a dozen times or more during the cold winter months! 

I think that the best way to make chili is to keep it simple. This delicious meal only has 5 ingredients, but you wouldn’t guess that from the flavor!

You can also add more to this recipe or even skip the meat to turn it into vegetarian chili. Sometimes, I’ll toss in an extra can of beans, while other times, I’ll try out other seasonings in this homemade chili recipe. 

The recipe card below gives you all the details on how to make this hearty meal. And yes, this soup tastes just as good the next day, too!

Using simple pantry ingredients is what makes this recipe one of my favorites, and I have a feeling you’re going to agree. 

Top with some crushed saltine crackers, and enjoy every bite! 

5 Ingredient Chili 

Busy days call for lazy evenings with a bowl of delicious comfort food. 

With this easy stovetop chili recipe, you can get all of the flavor of a home-cooked meal without spending hours in the kitchen.

If you’re ready for an easy chili recipe, this is a great choice. You can make this an easy dinner for the family or double it to feed a large crowd. 

Simple ingredients make the best stove top chili! 

Even better, you probably already have everything you need for this recipe right in your pantry! 

Use this quick chili on our Chili Cheesy Mashed Potatoes Casserole — it is amazing!

My 7 Can Chili Soup is similar to this 5 ingredient chili but has a thinner consistency, extra veggies, and plenty of cheese. Plus, you don’t need to brown any ground beef.

And my Crockpot Steak Chili is bold, hearty, packed with flavor, and basically cooks itself!

Or, try my Crockpot White Chicken Chili instead. Tender chicken and white beans are cooked in a spiced broth, it’s ready and waiting for you at the end of a busy day. 

Add some homemade sweet cornbread and dinner is ready!

Ingredient Notes and Substitutions

While every recipe is different, the key components in a classic chili recipe are beans and spices. 

Many versions also include some type of cooked meat, including sausage or even shredded chicken.

For this five ingredient chili, everything is easy to find and often already in your pantry!

• Ground beef – Easily swap this out for sausage or a leaner option like ground chicken or turkey.
  
• Diced tomatoes – I like to use the fire roasted with garlic variety, but any diced tomatoes will do.
  
• Beans – Chili beans come in a seasoned sauce, which is why this quick chili recipe has so much flavor. 
  
  Feel free to use regular pinto beans and add your own spice blend if you prefer.
  
• Chiles – Diced green chiles add just enough heat, but you can use jalapenos instead if you want to make it spicier.
  
• Crushed red pepper – A little goes a long way, so taste the chili first before adding this ingredient. You can also substitute a few dashes of your favorite hot sauce.

Toppings for Five Ingredient Chili

While this stovetop chili is perfectly delicious on its own, you can add plenty more flavor and texture with a variety of your favorite toppings!

• Shredded cheese
• Green onions
• Sour cream
• Cilantro
• Bacon crumbles
• Crushed tortilla chips
• Diced avocado

Storage and Reheating

Keep leftovers in a sealed container in the refrigerator and use within 3 to 4 days for best results.

You could even freeze 5 ingredient chili if you’d like! Store for up to 6 months and thaw in the refrigerator overnight. 

For larger batches, portion it out into smaller containers so you use just what you need.

Reheat in the microwave or on the stove, stirring frequently until it’s completely warmed through.

Tips and Tricks for the Best Stovetop Chili

• Cut your cooking time in half.

Use precooked ground beef instead! I like to make a large amount at one time and freeze it in portions for easy meals. 

Then, replace 1 pound of uncooked beef with 12 ounces of cooked beef in your recipes.

• Make it heartier.

Use this five ingredient chili recipe as a starting point to make it your own! Cook some veggies in the pot until softened before combining all of the ingredients. 

Onions, bell pepper, celery, and mushrooms would all be tasty!

• Need to feed a crowd? 

Easily double or triple this recipe for a large gathering. You could even use it as a topping for a nacho or baked potato bar!

5 Ingredient Chili FAQ

Enjoy!

With love, from our simple kitchen to yours.

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5-Ingredient Chili (Easy One Pot Recipe) + Video

This 5 ingredient chili combines seasoned beef, tomatoes, beans, and chiles for a quick and easy meal. Make it tonight in just 15 minutes!

Course Soup

Cuisine American

Method Stovetop

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 Cups

Calories 253cal

Author Donna Elick

Ingredients

• 1 1/2 pounds lean ground beef
• 1 teaspoon kosher salt to taste, you can add more to taste at the end
• 29 ounce fire Roasted Diced Tomatoes with Garlic 2 (14.5-ounce) cans
• 31 ounce chili beans 2 (15.5-ounce) cans, I use S&W
• 7 ounce can diced green chiles or 1/2 can (4-ounce) diced jalapenos
• 1 teaspoon crushed red pepper to taste

Instructions

• In a large (4 quart) saucepan over medium-high heat, add ground beef and salt. Break the beef up with a wooden spoon or spatula. Cook until cooked through, stirring occasionally. Add tomatoes, beans, jalapenos and crushed red pepper flakes (to taste – use less for mild, more for hot). Stir. Simmer 5 minutes.
• Taste for flavor, if it tastes flat consider adding a little more salt (a pinch at a time).

Video

Notes

I love to whip this up with ground beef I have precooked and also it is great with leftover burgers. Just break them up and add them in.

Prepare ground beef ahead for easy lazy day dinners. Buy ground beef and precook it. Then portion it out and pop it in the freezer for easy pantry meals like this one. Replace the cooked beef 12 ounces cooked beef replaces 1 pound uncooked beef in a recipe.

SUBSTITUTIONS: You can use a diced bell pepper sauteed in place of the chiles.

If you like your chili with more liquid you can blend a can of the tomatoes and add it.

If you prefer your chili thicker, you can crush a can of the beans and then add then to the chili.

Nutrition

Serving: 1 | Calories: 253cal | Carbohydrates: 25g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 1113mg | Sugar: 8g | Fiber: 6g | Calcium: 82mg | Iron: 5mg

Originally published February 2015, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 5-Ingredient Chili (Easy One Pot Recipe) + Video appeared first on The Slow Roasted Italian.