homemade chili
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Difficulty Level: Easy
Cooking Intensity: Medium
Cuisine: American
Course: Main Course
Ingredients
For the Chili
- 2 pounds ground beef (80/20 preferred)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 2 cups beef broth
Chili Seasoning Blend
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
- Diced avocado
- Crushed tortilla chips
- Jalapeño slices
Equipment Needed
- Large Dutch oven or stockpot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef’s knife
Instructions
Step 1: Prepare the Ingredients
Dice the onion, mince the garlic, drain and rinse the beans, and measure all seasonings before cooking.
Preparing ingredients ahead of time makes the cooking process smoother and more efficient.
Time: 10 minutes
Intensity: Low
Step 2: Sauté the Onion and Garlic
Heat olive oil in a large Dutch oven over medium heat.
Add the diced onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Time: 6 minutes
Intensity: Medium
Step 3: Brown the Ground Beef
Add the ground beef to the pot.
Break it apart using a wooden spoon and cook until browned and no pink remains.
Drain excess fat if necessary.
This step creates the rich, savory base that gives chili its signature flavor.
Time: 8 minutes
Intensity: Medium
Step 4: Add the Seasonings
Sprinkle the chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, black pepper, and cayenne pepper over the meat.
Stir thoroughly and cook for 1 to 2 minutes.
Heating the spices briefly enhances their flavor and aroma.
Time: 2 minutes
Intensity: Medium
Step 5: Add Tomatoes and Broth
Stir in:
- Diced tomatoes
- Tomato sauce
- Tomato paste
- Beef broth
Mix until fully combined.
The tomato paste helps thicken the chili while the broth creates a rich base.
Time: 3 minutes
Intensity: Low
Step 6: Add the Beans
Add the kidney beans and black beans.
Stir well to distribute the ingredients evenly throughout the pot.
The beans add texture, protein, and heartiness to the dish.
Time: 2 minutes
Intensity: Low
Step 7: Simmer the Chili
Bring the mixture to a gentle boil.
Reduce the heat to low and simmer uncovered for 40 minutes.
Stir occasionally to prevent sticking.
As the chili simmers, the flavors deepen and the texture thickens.
Time: 40 minutes
Intensity: Low
Step 8: Adjust Seasoning
Taste the chili and adjust seasoning as needed.
Add more salt, chili powder, or cayenne pepper according to your preference.
If the chili is too thick, add a splash of beef broth.
If it is too thin, simmer for an additional 10 minutes.
Time: 3 minutes
Intensity: Low
Step 9: Serve
Ladle the hot chili into serving bowls.
Top with shredded cheese, sour cream, green onions, avocado, or your favorite toppings.
Serve immediately.
Time: 2 minutes
Intensity: Low
Serving Suggestions
Homemade chili pairs wonderfully with:
- Cornbread
- Garlic bread
- Dinner rolls
- Tortilla chips
- Baked potatoes
- White rice
- Side salad
- Roasted vegetables
It also makes an excellent topping for:
- Hot dogs
- Nachos
- French fries
- Baked sweet potatoes
Tips for Perfect Chili
Use Fresh Spices
Fresh spices provide stronger flavor and better aroma.
Simmer Longer for Deeper Flavor
While 40 minutes is sufficient, simmering for 1½ to 2 hours creates even richer flavor.
Mix Bean Varieties
Combining different beans adds texture and visual appeal.
Make It Spicier
Increase cayenne pepper or add diced jalapeños for extra heat.
Thicken Naturally
Allow the chili to simmer uncovered to reduce excess liquid and concentrate flavor.
Recipe Variations
Turkey Chili
Replace ground beef with ground turkey for a leaner version.
Vegetarian Chili
Omit the meat and add:
- Extra beans
- Lentils
- Bell peppers
- Mushrooms
- Zucchini
Texas-Style Chili
Skip the beans entirely and focus on meat and spices.
Slow Cooker Chili
Brown the meat and onions first, then transfer everything to a slow cooker.
Cook on low for 6–8 hours.
Smoky Chili
Add a diced chipotle pepper in adobo sauce for a smoky kick.
Storage Instructions
Refrigerator
Store cooled chili in an airtight container for up to 4 days.
Freezer
Freeze portions in freezer-safe containers for up to 3 months.
Label containers with the date for easy organization.
Reheating
Reheat on the stovetop over medium heat until warmed through.
Alternatively, microwave individual servings for 2–3 minutes.
Add a splash of broth if needed.
Make-Ahead Tips
Chili is one of the best make-ahead meals because the flavors continue to develop overnight.
Prepare the chili a day ahead and refrigerate.
Reheat before serving for even better flavor.
This makes it perfect for meal prep, parties, and busy weekdays.
Why You’ll Love This Recipe
- Easy to prepare
- Budget-friendly
- High in protein
- Great for meal prep
- Family-friendly
- Freezer-friendly
- Rich and hearty flavor
- Customizable heat level
Whether you’re feeding a crowd or preparing meals for the week, homemade chili is a dependable recipe that always satisfies.
Nutritional Information
Per Serving (Based on 8 Servings)
- Calories: 420
- Protein: 31g
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Carbohydrates: 27g
- Dietary Fiber: 8g
- Sugars: 6g
- Sodium: 760mg
- Potassium: 890mg
- Calcium: 90mg
- Iron: 5mg
