Homemade Chili

Why You’ll Love This Recipe

Homemade Chili is a hearty, comforting dish packed with bold flavors, tender meat, and rich spices. Whether served on a cold day or at a casual gathering, this classic recipe is customizable, satisfying, and perfect for feeding a crowd. With beans, ground beef, and a robust tomato base, it’s a filling one-pot meal that tastes even better the next day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefoniongarlicbell peppertomato pastecrushed tomatoeskidney beansblack beansbeef brothchili powderground cuminpaprikaoreganohotsauce (optional)saltpepperolive oil

directions

In a large pot or Dutch oven, heat olive oil over medium heat.

Add chopped onions and bell peppers, cooking until softened.

Stir in minced garlic and cook for 1 minute.

Add the ground beef, breaking it apart with a spoon, and cook until browned.

Drain excess fat if necessary.

Stir in tomato paste and cook for 2 minutes to deepen the flavor.

Add crushed tomatoes, drained beans, beef broth, and all seasonings (chili powder, cumin, paprika, oregano, salt, and pepper).

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30–45 minutes, stirring occasionally.

Taste and adjust seasoning; add hot sauce for extra heat if desired.

Serve hot, garnished with shredded cheese, sour cream, or chopped green onions if you like.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 45 minutesTotal time: 1 hour

Variations

Use ground turkey or chicken for a lighter version.

Add corn or diced zucchini for extra texture.

Try chipotle peppers in adobo for a smoky kick.

Serve over rice, pasta, or baked potatoes for a twist.

Make it vegetarian by omitting the meat and doubling the beans.

storage/reheating

Store leftover chili in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze in portioned containers for up to 3 months.Reheat on the stove or in the microwave until hot throughout.

FAQs

Can I make chili in a slow cooker?

Yes, brown the meat and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Is chili supposed to be thick?

Yes, simmering uncovered helps thicken it, but you can also mash some of the beans or add a bit of cornmeal to reach your preferred consistency.

Can I make it ahead of time?

Absolutely, chili often tastes better the next day as the flavors meld.

What kind of beans are best?

Kidney and black beans are most common, but pinto or cannellini beans also work well.

Can I make this chili spicy?

Yes, increase the chili powder or add jalapeños, cayenne pepper, or hot sauce.

Do I need to use beef broth?

No, you can substitute with chicken broth, vegetable broth, or water if needed.

Can I add beer instead of broth?

Yes, dark beer adds a rich, deep flavor—just reduce the broth accordingly.

Can I double this recipe?

Yes, it’s great for large gatherings or meal prepping.

Is chili gluten-free?

It can be, as long as all ingredients (especially broth and spices) are certified gluten-free.

What toppings go well with chili?

Shredded cheese, sour cream, green onions, jalapeños, avocado, or crushed tortilla chips.

Conclusion

Homemade Chili is a versatile, flavorful, and easy-to-make meal that brings warmth to your table with every spoonful. Ideal for busy weeknights, game days, or cozy weekends, it’s a reliable go-to dish that everyone will enjoy. Make it your own with different meats, beans, and spice levels, and watch it become a family favorite.

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