Idaho Chili is simple, hearty, thick, and full of meat and beans. This scratch-made family chili is an easy go-to: perfectly balanced spices, a rich tomato base, and plenty of beans. Make it on the stovetop or in a slow cooker. Serve Idaho Chili with tortillas, cornbread, or warm 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)
Rotel or other spicy diced tomatoes are a pantry staple that add a bright heat to chili. They also work well in many other comfort food recipes.
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 so the sauce forms. Diced tomatoes break down faster and give a more consistent texture, which is why they’re convenient for this chili.
You can use fresh tomatoes, but I recommend using at least half the amount of canned tomatoes called for to maintain a familiar chili thickness and flavor. That said, chili is forgiving—feel free to experiment.
That long-standing debate often comes down to regional preference. In Texas many insist chili should be bean-free. In Idaho and many other places, beans are welcome. This recipe reflects the Idaho-style approach with beans included—feel free to omit them if you prefer.
How To Season the Meat for Chili
This is an easy chili to make on the stove. Keep the spices on hand—they’re versatile and useful for many dishes.
Pro Tip: Add the spices after the meat is browned and before adding the tomatoes and beans. Let them steam with the meat for a few minutes to deepen the flavor.
Allow a few minutes for the spices to steam with the meat and onions before adding beans and the rest of the ingredients. This helps the seasonings bloom and improves the final flavor.
Use a Variety of Beans
One of the best things about Idaho chili is flexibility—use whatever canned beans you have. Beans are interchangeable in most recipes, though varieties like black beans will change color and flavor slightly.
For a balanced flavor and texture I like a mix of kidney beans, chili beans, Great Northern, and pinto beans. Drain and rinse beans where noted to control salt and texture.
How to Serve Idaho Chili
Serve chili in large bowls to allow room for generous portions and plenty of toppings. Presentation matters—offer a variety of toppings so each person can customize their bowl.
These bowls work well for chili, soups, stews, or any one-dish meal where you want a wide rim and room for toppings.
Toppings for Chili
Common and delicious topping choices:
- 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 other comforting mains, try baked beef burritos, quick cheeseburger pie, or a simple tomato-cream pasta sauce. These meals are family-friendly and often yield leftovers for easy meals later in the week.
If you try Idaho Chili or another recipe from this collection, please leave a star rating and share your thoughts 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 teaspoons)
- 2 teaspoons cumin
- 2 teaspoons oregano
- dash of cayenne pepper – to taste
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 (14-ounce) cans diced tomatoes
- 1 (6-ounce) can tomato paste
- ⅓ cup water
- 1 (10-ounce) can Rotel (diced tomatoes and green chilies), drained
- 1 (14-ounce) can chili beans
- 1 (14-ounce) can kidney beans – drained and rinsed
- 1 (14-ounce) can Great Northern beans – drained and rinsed
- 1 (14-ounce) 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 for a few minutes. Add the diced tomatoes, tomato paste, water, Rotel, and all beans; stir to combine. Cover and bring to a low boil, then reduce heat and simmer about 1 hour, stirring occasionally. The chili may seem thick at first; the liquid will develop as it simmers.
Slow Cooker Instructions
- Brown the beef and onion, drain, then add to the slow cooker. Toss with the spices and add the remaining ingredients. Cover and cook on low for 4–6 hours. The chili will thicken as it cooks; stir before serving.
Serve
- Serve with warm cornbread and honey, or with tortillas. Top with grated cheese, chopped onions, sour cream, or your favorite toppings.
Notes
Nutrition
Carbohydrates: 65 g
Protein: 39 g
Fat: 25 g
Saturated Fat: 9 g
Cholesterol: 81 mg
Sodium: 2108 mg
Potassium: 1955 mg
Fiber: 18 g
Sugar: 15 g
Vitamin A: 756 IU
Vitamin C: 24 mg
Calcium: 209 mg
Iron: 10 mg
Nutrition details are estimates based on a food database and should be used as a general guide.
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