Homemade Chili is a hearty, comforting dish packed with bold flavors, tender meat, and a rich tomato base. This easy-to-make recipe is perfect for a cozy meal on a chilly day, and it tastes even better the next day!
Why You’ll Love This Recipe
- Packed with robust flavors and spices
- Easy to customize with your favorite ingredients
- Perfect for meal prep and leftovers
- Great for feeding a crowd
- Can be made on the stovetop, in a slow cooker, or in an Instant Pot
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef (or turkey for a leaner option)
- Onion (chopped)
- Garlic (minced)
- Diced tomatoes
- Tomato sauce
- Kidney beans (drained and rinsed)
- Black beans (drained and rinsed)
- Beef broth
- Chili powder
- Cumin
- Paprika
- Oregano
- Salt and pepper
- Olive oil
- Jalapeño (optional, for spice)
Directions
- Heat olive oil in a large pot over medium heat. Add chopped onions and cook until softened.
- Add garlic and cook for another minute until fragrant.
- Add ground beef and cook until browned. Drain excess grease if needed.
- Stir in diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth.
- Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir well to combine.
- Bring to a boil, then reduce heat and let simmer for at least 30 minutes, stirring occasionally.
- Adjust seasoning as needed and serve hot with your favorite toppings.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Vegetarian Chili: Swap the meat for extra beans or lentils.
- Spicy Chili: Add cayenne pepper or extra jalapeños.
- Smoky Flavor: Use smoked paprika or add a dash of liquid smoke.
- Slow Cooker Method: Brown the meat, then add all ingredients to a slow cooker and cook on low for 6-8 hours.
- Instant Pot Method: Brown the meat using the sauté function, then add remaining ingredients and cook on high pressure for 15 minutes.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in short intervals, stirring in between.
FAQs
Can I use ground turkey instead of beef?
Yes! Ground turkey is a leaner alternative that works well in this recipe.
How do I thicken chili?
Let it simmer longer to reduce liquid, or add a slurry of cornstarch and water.
What toppings go well with chili?
Shredded cheese, sour cream, green onions, avocado, and tortilla chips are all great options.
Can I make this chili ahead of time?
Absolutely! Chili tastes even better the next day as the flavors meld together.
Can I add corn to the chili?
Yes, corn adds a subtle sweetness and extra texture to the dish.
How can I make chili less spicy?
Reduce or omit jalapeños and chili powder, and add a bit of sugar to balance flavors.
What’s the best way to serve chili?
It’s great on its own or served over rice, baked potatoes, or pasta.
Can I make this in a Dutch oven?
Yes! A Dutch oven is perfect for making chili as it retains heat well for even cooking.
What beans can I use in chili?
Kidney beans, black beans, pinto beans, and even chickpeas work well.
Can I add beer to chili?
Yes! Adding a dark beer enhances the depth of flavor.
Conclusion
Homemade Chili is a versatile and flavorful dish that’s easy to make and perfect for any occasion. Whether you like it mild or spicy, meaty or vegetarian, this chili recipe is sure to be a hit. Try it today and enjoy a bowl of comforting goodness!
PrintHomemade Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
Description
A hearty, flavorful chili made with ground beef, beans, tomatoes, and bold spices. This easy one-pot meal is perfect for cold nights and game days!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
- Cook the Beef & Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in diced onion and garlic, cooking until softened (about 3 minutes).
- Add the Seasonings:
- Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Cook for 1 minute to toast the spices.
- Simmer the Chili:
- Add diced tomatoes, tomato sauce, tomato paste, beef broth, and beans.
- Stir well and bring to a simmer. Reduce heat to low and let cook uncovered for 25–30 minutes, stirring occasionally.
- Serve & Enjoy:
- Taste and adjust seasoning if needed.
- Serve hot with toppings like shredded cheese, sour cream, green onions, or tortilla chips.
Notes
- Make it Spicier: Add extra cayenne, jalapeños, or hot sauce.
- Thicker Chili: Simmer longer to reduce liquid or mash some beans.
- Slow Cooker Option: Brown beef and onions first, then add everything to the slow cooker and cook on low for 6–8 hours.
Nutrition
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 50mg
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