Idaho Chili is simple, hearty, thick and meaty. Make this your go-to made-from-scratch family chili—an ideal balance of meat, beans and a sauce seasoned with just the right amount of spice. Prepare it on the stovetop or in a slow cooker. Serve Idaho Chili with tortillas, cornbread or Four Ingredient Basic Biscuits.
Ingredients to Have on Hand
- ground beef
- onion
- canned diced tomatoes
- tomato paste
- canned Rotel diced tomatoes with green chilies
- four varieties of canned beans (use your favorites)
Spicy canned tomatoes like Rotel are a pantry staple and add a bright, zesty note to this chili.
Spices for the Best Idaho Chili
- chili powder
- cumin
- oregano
- cayenne pepper, just a dash
- salt
- black pepper
Recipe FAQs
Whole canned tomatoes work fine; just break them up in the pot to create the sauce. Diced tomatoes are convenient because they break down quickly and give a consistent texture.
You can use fresh tomatoes, but I recommend using at least half the amount called for in canned tomatoes to maintain the familiar chili “sauciness.” That said, chili is forgiving—feel free to experiment with what you have on hand.
The bean debate depends on where you live. Some regions insist chili should be bean-free, while many others include them. In Idaho, and in my family, beans are welcome—that’s why I call this Idaho Chili. No matter your preference, chili remains one of the heartiest, most crowd-pleasing meals you can serve.
How To Season the Meat for Chili
This is an easy chili to prepare on the stove. The spices listed are common pantry items you’ll use often.
Pro Tip: Add the spices after the meat is browned and before adding the tomatoes and beans to bloom the flavors fully.
Let the spices steam with the meat and onions for a few minutes before adding the beans and remaining ingredients.
Use a Variety of Beans
One of the best things about Idaho Chili is its flexibility—use whatever canned beans you have. According to regional bean guidance, most beans can be swapped interchangeably. Black beans will change the color and flavor slightly, but a mix of kidney beans, chili beans, Great Northern and pinto beans gives a balanced texture and flavor.
How to Serve Idaho Chili
Serve chili in large bowls to allow room for a generous portion and plenty of toppings. Big bowls make presentation feel special even with a simple meal.
These bowls are versatile for soup, stew or any one-dish dinner and are great for serving chili and its toppings.
Toppings for Chili
Family favorites for topping Idaho Chili include:
- shredded cheese
- diced onion
- saltine crackers
- diced jalapeño peppers
- fresh salsa
- diced fresh tomato
- sour cream
- non-fat Greek yogurt
More Hearty Meal Ideas
If Idaho Chili puts you in the mood for more comforting meals, try baked beef burritos or a quick cheeseburger pie with a pat-in-the-pan crust. For an easy weeknight pasta, a simple tomato-cream sauce is a great made-from-scratch option.
If you tried Idaho Chili or any recipe here, please leave a star rating and share how it went in the comments below.
Recipe
Idaho Chili
Ingredients
- 1 ½ lb ground beef, browned and drained
- 1 white onion, diced
- 1 heaping tablespoon chili powder (or 4 tsp)
- 2 tsp cumin
- 2 tsp oregano
- dash of cayenne pepper, to taste
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 (14 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 1/3 cup water
- 1 (10 oz) can original Rotel, drained
- 1 (14 oz) can chili beans
- 1 (14 oz) can kidney beans, drained and rinsed
- 1 (14 oz) can Great Northern beans, drained and rinsed
- 1 (14 oz) can pinto beans, drained and rinsed
Instructions
Stovetop Instructions
- Brown the beef in a skillet or stockpot and drain. Place the browned beef and diced onion in a large stockpot.
- Add the spices and stir, letting them steam with the meat and onions for a few minutes to release their aroma.
- Add the diced tomatoes, tomato paste, water, drained Rotel and all the beans. Stir to combine. This chili is thick at first; it will loosen as it simmers.
- Cover, bring to a low boil, then reduce heat and simmer about an hour, stirring occasionally.
Slow Cooker Instructions
- Brown beef and onion, drain, and place them in the slow cooker.
- Toss with the spices, add remaining ingredients, cover and cook on low for 4–6 hours.
Serve
- Serve with warm cornbread and honey or with tortillas. Top with grated cheese, chopped onions and sour cream as desired.
Notes
Can sizes vary by brand; plan to use 14–15 oz cans of beans. Small variations in bean amounts won’t affect the final result. Leftovers freeze well or keep refrigerated for several days.
Nutrition
Please note the nutrition details are estimates from a food database and should be used as a guideline.