The first time I made this five-ingredient chili, it was on a weeknight with nothing planned and a picky teenager at the table.
It came together in under 30 minutes and disappeared even faster than I expected.
This recipe is one of those pantry-saving, crowd-pleasing dinners that tastes like you spent more time on it than you actually did.
What makes it a winner is the balance of convenience and flavor.
You get a meaty, comforting bowl of chili without a long list of spices or hours of simmering.
It’s perfect for busy nights, last-minute guests, or when you want something satisfying with minimal fuss.
Why You’ll Love This Recipe
- Ready in about 30 minutes with only five core ingredients.
- Minimal chopping and cleanup—one skillet or Dutch oven.
- Kid-friendly while still pleasing adults who want hearty comfort food.
- Flexible: swap beef for sausage, add heat, or top however you like.
The texture is chunky and stewy with tender ground meat and soft, slightly sweet onion pieces suspended in a tomato-chili base.
The beans in the canned chili deliver a creamy bite while the diced tomatoes add little bursts of acidity.
Topped with sharp cheddar, you get a contrast of warm, savory meat and cool, melty cheese that rounds each spoonful into true comfort food.
"Made this for dinner on a busy Tuesday and my family asked for seconds. So easy and so good — five stars!" — Reader Review
Key Ingredients
Ground beef (or sausage):
Use 80/20 ground beef for the best balance of flavor and fat, which helps form the base of the sauce.
If you prefer a bolder, slightly spicier profile, swap in breakfast or Italian sausage; the fat and seasoning from sausage can stand in for extra spices.
White onion (or yellow onion), chopped:
White or yellow onions give sweetness and body when softened; they essentially become the aromatic backbone here.
Pick a firm onion and dice it evenly so it softens at the same rate as the garlic and meat finishes browning.
30 oz chili with beans:
Using a pre-seasoned chili-with-beans product drastically shortens prep time while keeping the flavor complex.
Choose a brand you like—or use two 15 oz cans if that’s easier—since this ingredient is the main seasoning and bean component.
15 oz diced tomatoes:
Diced tomatoes add acidity and texture; they keep the chili from tasting flat and give it a fresh edge.
Canned fire-roasted diced tomatoes are a simple upgrade if you want a smoky boost without extra effort.
Full ingredient list:
- 1 lb ground beef (or sausage)
- 1 white onion (or yellow onion, chopped)
- 2 cloves garlic (minced)
- 15 oz diced tomatoes
- 30 oz chili with beans
- Cheddar cheese (shredded, for topping)
Step-by-Step Instructions
Step 1: Brown the meat
In a large skillet or Dutch oven set over medium heat, add the ground beef or sausage.
Break it up with a spatula and cook until no longer pink and beginning to brown on the edges.
Stir occasionally so it cooks evenly and you get some flavorful browned bits on the pan bottom.
Pro Tip: You’ll know it’s ready when the meat has lost its pink color and you see small brown edges forming; those browned bits add real depth to the chili.
Step 2: Add onion and garlic
Push the meat to one side, add the chopped onion and minced garlic to the pan, and stir them into the meat.
Cook until the onions are soft and translucent and the garlic smells fragrant—about 3–5 minutes.
If the mixture looks dry because your meat was very lean, drizzle in 1–2 tablespoons of olive oil while the veggies are cooking.
Pro Tip: The onions should be soft but not browned; lightly translucent is the sweet spot for the best texture and flavor.
Step 3: Add the tomatoes and canned chili
Pour in the diced tomatoes and the chili with beans straight from the cans.
Stir everything together to combine the browned bits, meat, tomatoes, and beans into a uniform mixture.
Bring the pot up to a gentle boil so the flavors begin to marry.
Pro Tip: Stir from the bottom to lift any stuck-on browned bits—they dissolve into the sauce and boost flavor.
Step 4: Simmer and finish
Once boiling, reduce the heat to low and let the chili simmer uncovered for about 20 minutes.
Stir occasionally to prevent sticking and to allow the sauce to thicken slightly.
Ladle into bowls and top with shredded cheddar if you like; serve immediately.
Pro Tip: You’ll know it’s done when the chili has reduced to a saucy consistency—still spoonable but not watery—and it smells richly tomatoey and savory.
Expert Tips for Success
-
Control fat for flavor and texture.
Use 80/20 ground beef for a mix of flavor and moisture. If you choose leaner beef (90/10), add the 1–2 tablespoons of olive oil during the onion step to keep the chili from drying out. -
Mind your heat.
Medium heat gives you steady browning without burning the garlic. If the garlic browns too fast it turns bitter, so lower the heat if it starts to darken before the onion softens. -
Use the pan fond.
Don’t rinse the pan after browning meat; those tiny browned bits (fond) dissolve into the tomatoes and chili and provide umami. Deglaze with a splash of water if you need to loosen the pan before adding canned ingredients. -
Taste and tweak.
Since this recipe relies on canned chili for seasoning, taste after simmering and adjust. If it needs brightness, add a teaspoon of sugar or a splash of vinegar. If it needs heat, a pinch of cayenne or a drizzle of hot sauce does wonders. -
Choose your chili wisely.
Some brands of canned chili are sweeter, some spicier, and some more tomato-forward. Pick one you already enjoy and consider blending brands for nuance—one mild, one spicy. -
Equipment matters.
A heavy-bottomed skillet or Dutch oven distributes heat more evenly and prevents hot spots. Use a wooden spoon to stir so you don’t scrape the seasoning from nonstick pans. -
Make-ahead advantage.
This chili tastes even better the next day as the flavors continue to meld. If you have time, cool, refrigerate overnight, then reheat gently the next day to serve. -
Stretch it out.
To feed more people without buying more meat, add an extra can of beans or a cup of cooked lentils. They soak up flavor and bulk up the pot affordably.
Storage & Freezing
Fridge storage:
Cool the chili to room temperature no more than two hours after cooking.
Transfer to an airtight container and refrigerate for up to 4 days.
Freezer storage:
Portion the chili into freezer-safe containers or heavy-duty zip-top bags and remove excess air.
Label with the date and freeze for up to 3 months for best quality.
Reheating from fridge:
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.
Add a splash of water or broth if it seems too thick.
Reheating from frozen:
Thaw overnight in the refrigerator when possible.
If reheating from frozen, use low heat on the stove and break up frozen chunks as they thaw, or microwave in short bursts, stirring between intervals to keep the texture even.
Variations & Substitutions
Vegetarian swap:
Replace the meat with 1–2 cups cooked lentils or a package of crumbled firm tofu sautéed until golden.
Add an extra can of beans for heft and a tablespoon of soy sauce or miso for umami.
Spicier chili:
Stir in 1–2 teaspoons of chipotle in adobo, or add chopped jalapeños while sautéing the onion.
A dash of cayenne or hot sauce at the end brightens the heat without changing the base flavor.
Mexican-inspired twist:
Add a teaspoon of ground cumin and a half-teaspoon of smoked paprika when you add the tomatoes.
Top with cilantro, diced avocado, and a squeeze of lime for a fresher finish.
Cheeseburger chili:
Use finely diced pickles and a teaspoon of mustard stirred in at the end to mimic cheeseburger flavors.
Serve with extra shredded cheddar and crushed potato chips on top for texture.
Frequently Asked Questions
Q: Can I make this chili in a slow cooker?
A: Yes—brown the meat first, then add onions, garlic, canned tomatoes, and the canned chili to the slow cooker.
Cook on low for 4–6 hours or high for 2–3 hours. The texture will be slightly different but still delicious.
Q: Is the chili too salty from canned products?
A: It can be if you choose a very salty canned chili or tomatoes. Taste after simmering.
If salt is an issue, dilute with water, low-sodium broth, or a can of plain diced tomatoes to mellow it out.
Q: Can I use ground turkey or chicken?
A: Yes, but they are leaner and need a little oil while sautéing the onion.
Alternatively, add a tablespoon of tomato paste or a splash of olive oil to enrich the flavor.
Q: How can I thicken this chili if it’s too thin?
A: Simmer uncovered for an extra 10–15 minutes to reduce the liquid.
You can also mash some beans against the side of the pot to naturally thicken without losing flavor.
Q: What toppings work best?
A: Classic toppings are shredded cheddar, sour cream, sliced green onions, and chopped cilantro.
For crunch, add tortilla chips or crush some salted crackers on top.
Final Thoughts
This easy five-ingredient chili is proof that simple ingredients can deliver satisfying, real-food comfort.
If you make it tonight, leave a star rating in the recipe card below and pin the recipe to Pinterest so you can find it on a busy weeknight.
Conclusion
If you want another five-ingredient approach for a slightly different flavor profile, check out 5-Ingredient Chili Recipe (No Chopping Required!) for inspiration.
For a similar quick chili idea and user-tested variations, see this version at Easy 5-Ingredient Chili Recipe.
Five-Ingredient Chili
Ingredients
Main Ingredients
- 1 lb ground beef (or sausage) Use 80/20 ground beef for the best balance of flavor and fat.
- 1 medium white onion (or yellow onion, chopped) Pick a firm onion and dice it evenly.
- 2 cloves garlic (minced)
- 15 oz diced tomatoes Canned fire-roasted diced tomatoes are a good upgrade.
- 30 oz chili with beans Choose any pre-seasoned brand you like.
- 1 cup cheddar cheese (shredded, for topping) For a delicious finish.
Instructions
Cooking
- In a large skillet or Dutch oven set over medium heat, add the ground beef or sausage. Break it up with a spatula and cook until no longer pink and beginning to brown on the edges.
- Push the meat to one side, add the chopped onion and minced garlic to the pan, and stir them into the meat. Cook until the onions are soft and translucent, about 3–5 minutes.
- Pour in the diced tomatoes and the chili with beans straight from the cans. Stir everything together to combine.
- Bring the pot up to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes.
- Ladle into bowls and top with shredded cheddar. Serve immediately.
