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I’ve spent years perfecting the best thick chili recipe, and I couldn’t be happier with this! It’s an easy chili recipe, with just the right amount of heat. This homestyle chili recipe with beans is mostly dump & cook so it’s perfect for busy nights!
The best way, hands down, to make sure you end up with a nice, thick homestyle chili is to follow a tested recipe. I’ve been working on this thick chili recipe for years and years to get it right.
To me, this is the best balance between heat and flavor and is full of all the best, hearty ingredients to make a nice thick chili. This one turns out great every single time and is a pretty low-maintenance recipe. It’s mostly dump and cook, which I love for busy nights, and we can’t get enough of it!
How to Thicken Chili (BEST TIPS)
A lot of people want to know how to thicken chili, especially if they end up accidentally adding too many saucy ingredients! Too much liquid will obviously yield a thin, runny chili.
However, you can easily avoid that, or fix a thin chili, with these options!
- Add more hearty ingredients, like beans, meat, or vegetables to help reduce the amount of liquid-to-solid ratios.
- Add a slurry of water and flour to the chili to help thicken the liquid in the pot. Add just a little at a time to avoid a floury taste. I make a slurry with 2 tablespoons of flour and a cup of cool liquid (broth or water) and whisk. Then add a little at a time to the hot chili, waiting a few minutes after each addition, until it’s as thick as you want!
- Add a slurry of cornstarch and water to help thicken the liquid in the pot. The principle is the same as the flour slurry but with equal parts (1 tablespoon of cornstarch and 1 tablespoon of cool water) instead. Keep in mind this option can result in leftovers seeming a bit gelatinous.
Thick Chili Instructions
Step 1: Saute the hamburger and onions.
Dump the hamburger and onions together in a big pot and cook them on medium-high heat until the hamburger is fully browned.
Step 2: Add in the other ingredients.
Next, you will need to add in the tomato sauce, Rotel, and beans. Mix it well, and then add the seasonings (this is what will make or break the flavor of this thick chili!) to the pot and stir well.
Step 3: Let it simmer.
Set the heat to medium, cover the pot, and let it cook for 30 minutes. This step will infuse the sauce and beans with all the flavors from the seasonings you mixed in. Totally worth the wait!
Now you’re ready to eat your chili! I always serve mine with some cheese, and sour cream and some good old-fashioned sweet cornbread! Doesn’t get any better than that!
Can you freeze chili?
Heck yes you can! I love making this huge pot of chili so that I can freeze the leftovers for an easy re-heated dinner another time. I store mine in one-serving, freezer-safe containers so they can be eaten as an easy dinner or lunch. Works great!
Can I leave the beans out?
Yep. Your chili won’t be as thick, but I have made it this way before. I love the flavor and texture of the kidney beans, but my dad hates them. So I understand why you’d want to eliminate them!
Even More Delicious Recipes
- Mama’s Hearty Chili – if you want a spicier, bean-free chili, try my Mama’s recipe! This is the recipe I grew up eating, and it’s full of wonderful flavor.
- Grandma’s Hamburger Soup – this one has been passed through my family recipe box for generations. Best hamburger soup I’ve ever had!
- Mama’s Potato Soup – this is such a simple, no-frills recipe that I love. Nothing better on a cold night than some hot, thick, potato soup!
I can’t wait for you to try this thick chili recipe! I’m sure you’re going to love all the homestyle flavors from this easy chili recipe and will want to make it again and again like we do!
Best Thick Chili
Ingredients
- 2 lbs lean ground beef
- 1 medium onion chopped
- 2 cans red kidney beans
- 2 cans tomato sauce
- 2 cans Ro*tel Original
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/4 teaspoon cayenne
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
Instructions
- Saute the hamburger and the chopped onion on medium-high heat in a large pot until the hamburger is browned
- Dump in the kidney beans, Ro*tel, and tomato sauce and stir to combine.
- Add in the seasonings and stir well to combine.
- Reduce heat to medium and cover. Cook on medium heat for 30 minutes, stirring occasionally.
- Serve with cornbread (optional).
Notes
- You can eliminate the beans if you don’t like them, your chili may be just a bit thinner.
- This chili freezes well. Place in one-serving, freezer-safe containers to enjoy at a later date.
Best Tips for How to Thicken Chili
- Add more hearty ingredients, like beans, meat, or vegetables to help reduce the amount of liquid-to-solid ratios.
- Add a slurry of water and flour to the chili to help thicken the liquid in the pot. Add just a little at a time to avoid a floury taste. I make a slurry with 2 tablespoons of flour and a cup of cool liquid (broth or water) and whisk. Then add a little at a time to the hot chili, waiting a few minutes after each addition, until it’s as thick as you want!
- Add a slurry of cornstarch and water to help thicken the liquid in the pot. The principle is the same as the flour slurry but with equal parts (1 tablespoon of cornstarch and 1 tablespoon of cool water) instead. Keep in mind this option can result in leftovers seeming a bit gelatinous.
Nutrition
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Does it make a full 6qt crockpot?
Would the recipe fill a 6qt crockpot, or should I double it?
Hey Aliyah! While this isn’t a crockpot recipe, you could double it for a 6-qt crockpot. 6 quarts is 24 cups, and this recipe makes about 10 cups, so doubling it would be perfect!
Easy recipe and we love the taste!
I’m so glad to hear this Melissa, whoo hoo!
Is there a way to make this in the crock pot?
I just finished putting it all together and it is on the stove top simmering as we speak. The only thing I did different was use red pepper flakes instead of cayenne as I was out. I also used dehydrated onion just for fun so I added about 1/4 cup in place of the chopped onion. I’m so excited to try this recipe. It smells delicious!
Hope it turned out deliciously!
Do you pour off the fat from the ground beef or keep it in the recipe?
I always keep it in. If you’re using a really fatty blend, like 73/27, then I’d suggest draining it at least some.
Can you make this in a crock pot? If so how long would you suggest
I’ve never tried! If you try it let me know how it turns out!
Yes, I do 5-6 hours on low heat.
Do you drain the beans
Yes! Thanks for drawing my attention to that. Drain and rinse the beans.
I was wondering what sized cans to buy. How many ounces of tomato sauce, Rotel, kidney beans, etc.?
Hey! Just regular sized can.s I think regular Rotel is smaller, and then cans of beans etc are like 15 oz?
What size tomato sauce?
Whatever size your store sells. I’ve used 10oz cans and 16oz cans, so anything in that range will be perfect! Just don’t use like a giant can from costco or something 🙂 Enjoy!
I was going to try this recipe UNTIL you called jiffy cornbread still might try it but I prefer to make my own cornbread the old fashioned way.
Bill, do you have a recipe you’d like to share. I lost my grandmas recipe when qe moved, several years ago.
Thank you!
Toni