How Long to Cook Chili
Beef chili, turkey chili, or vegetarian chili.
The Short Answer
On the stove, chili takes 45–60 minutes. The USDA-recommended safe internal temperature is 165°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🍳 Stovetop
Time: 45–60 minutes
Brown the meat first, add aromatics, then liquid and beans. Simmer uncovered on low for at least 45 minutes. Longer is better; chili improves over time.
🥘 Slow Cooker
Time: 360–480 minutes
Brown meat on the stove first for best flavor, then transfer to slow cooker with all ingredients. Low for 6-8 hours.
⚡ Instant Pot / Pressure Cooker
Pressure: High
Time: 15–20 minutes
Release: Natural release 10 minutes
Brown meat using the saute function first. Add all ingredients, seal, and pressure cook 15-20 minutes. Flavors meld as well in 20 minutes under pressure as they do in hours of simmering.
Chili always tastes better the next day. The flavors need time to meld. If you can, make it a day ahead and reheat. Serious chili makers consider this non-negotiable.
Frequently Asked Questions
For beef chili, drain most of the grease, leaving about 1 tablespoon for flavor. For turkey chili, the fat content is lower and usually does not need draining.
The Bottom Line
Chili is straightforward to cook when you know the time and temperature. The most important number to remember is 165°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: USDA Safe Minimum Internal Temperatures | Last verified: March 19, 2026 | Our methodology