Homemade Chili Recipe
Introduction
This homemade chili recipe is a hearty, flavorful classic perfect for cozy dinners or game day gatherings. Packed with ground beef, beans, and a rich blend of spices, it’s easy to make and sure to satisfy.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped (about 280g)
- 1 bell pepper (green or red), chopped (about 140g)
- 4 garlic cloves, minced
- 1 pound ground beef (450g)
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 1 (14.5-ounce/411g) can diced tomatoes
- 1 (8-ounce/226g) can tomato sauce
- 1 (16-ounce/454g) can red kidney beans, rinsed and drained
- 1 (16-ounce/454g) can pinto beans, rinsed and drained
- 2 cups beef broth (480mL)
- Shredded cheese, for serving
- Sour cream, for serving
- Tortilla or corn chips, for serving
- Sliced green onions, for serving
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for 5–7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned, about 8–10 minutes. Drain any excess fat.
- Step 3: Stir in the tomato paste, chili powder, ground cumin, dried oregano, salt, cayenne pepper, and black pepper. Cook for 2–3 minutes to toast the spices and deepen the flavor.
- Step 4: Add the diced tomatoes, tomato sauce, red kidney beans, pinto beans, and beef broth. Stir well to combine.
- Step 5: Bring the chili to a simmer over medium heat. Reduce the heat to low and let it simmer uncovered for 30–45 minutes, stirring occasionally. The chili will thicken as it cooks.
- Step 6: Ladle the chili into bowls and top with shredded cheese, sour cream, tortilla or corn chips, and sliced green onions. Serve hot and enjoy!
Tips & Variations
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños along with the bell pepper.
- Vegetarian option: Replace ground beef with extra beans or textured vegetable protein.
- Use ground turkey or chicken for a lighter version of this chili.
- Slow-cook the chili for 4–6 hours on low for deeper flavor and tender texture.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze chili for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili in a slow cooker?
Yes, you can brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours until flavors meld.
What can I use instead of kidney and pinto beans?
You can substitute black beans, navy beans, or cannellini beans depending on your preference or what you have available.
PrintHomemade Chili Recipe
This hearty homemade chili recipe combines ground beef, beans, and a blend of spices to create a flavorful, warming dish perfect for any occasion. Cooked on the stovetop, this chili is loaded with tender vegetables, rich tomato flavors, and customizable toppings like shredded cheese and sour cream, making it a family-friendly comfort food classic.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped (about 280g)
- 1 bell pepper (green or red), chopped (about 140g)
- 4 garlic cloves, minced
- 1 pound ground beef (450g)
Spices and Seasonings
- 1 tablespoon tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
Canned Goods
- 1 (14.5-ounce/411g) can diced tomatoes
- 1 (8-ounce/226g) can tomato sauce
- 1 (16-ounce/454g) can red kidney beans, rinsed and drained
- 1 (16-ounce/454g) can pinto beans, rinsed and drained
Liquids and Broth
- 2 cups beef broth (480mL)
Toppings (Optional)
- Shredded cheese
- Sour cream
- Tortilla or corn chips
- Sliced green onions
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper, sauté for 5–7 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
- Brown the Ground Beef: Add ground beef to the pot and cook, breaking it apart with a spoon, until browned, about 8–10 minutes. Drain any excess fat to reduce greasiness.
- Add Seasonings: Stir in tomato paste, chili powder, ground cumin, dried oregano, salt, cayenne pepper, and black pepper. Cook for 2–3 minutes to toast the spices, enhancing the chili’s flavor.
- Add Tomatoes and Beans: Pour in diced tomatoes, tomato sauce, red kidney beans, pinto beans, and beef broth. Stir thoroughly to combine all ingredients evenly.
- Simmer the Chili: Bring mixture to a simmer over medium heat. Reduce heat to low and let it simmer uncovered for 30–45 minutes, stirring occasionally. This allows the chili to thicken and flavors to meld beautifully.
- Serve: Ladle chili into bowls and garnish with shredded cheese, sour cream, tortilla or corn chips, and sliced green onions. Serve hot and enjoy!
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños along with the bell pepper.
- To make this recipe vegetarian, substitute the ground beef with plant-based crumbles or extra beans.
- Leftover chili tastes even better the next day as the flavors have more time to develop.
- Store leftover chili in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adjust the thickness by simmering longer for thicker chili or adding more broth for a soupier consistency.
Keywords: homemade chili, beef chili, easy chili recipe, stovetop chili, kidney beans chili, pinto beans chili, hearty chili, game day chili
