I’ve made this chili recipe more times than I can count, and every single time it disappears fast. The first time I tried it, I remember thinking how simple ingredients could turn into something so rich and comforting.
I love how the flavors deepen as it simmers, filling my kitchen with the most incredible aroma. It’s hearty, satisfying, and perfect for cozy nights or game days. If you’re looking for a classic homemade chili recipe that’s bold, flavorful, and easy to make, this one truly delivers.
Ingredients
Here’s everything you’ll need to make a rich and hearty chili. Each ingredient plays an important role in building layers of flavor.
- 2 tablespoons olive oil – Helps sauté the aromatics and develop a rich base flavor.
- 1 medium yellow onion, diced – Adds sweetness and depth; yellow onions work best for balanced flavor.
- 1 green bell pepper, diced – Brings mild bitterness and classic chili texture.
- 3 cloves garlic, minced – Fresh garlic gives stronger flavor than jarred varieties.
- 1½ pounds ground beef (80/20) – The fat ratio keeps the chili juicy and flavorful.
- 2 tablespoons tomato paste – Concentrated tomato flavor that thickens the chili beautifully.
- 1 (28-ounce) can crushed tomatoes – Forms the rich tomato base.
- 1 (15-ounce) can kidney beans, drained and rinsed – Classic chili bean with firm texture.
- 1 (15-ounce) can pinto beans, drained and rinsed – Adds creaminess and balance.
- 2 tablespoons chili powder – The key spice blend that gives chili its signature warmth.
- 2 teaspoons ground cumin – Adds earthy depth and warmth.
- 1 teaspoon smoked paprika – Provides subtle smokiness.
- ½ teaspoon dried oregano – Enhances the savory profile.
- ½ teaspoon salt (or to taste) – Balances flavors.
- ¼ teaspoon black pepper – Adds mild heat.
- 1 cup beef broth – Keeps the chili moist and enhances richness.
Note: This recipe yields about 6 generous servings. Adjust seasoning slightly if doubling the batch.
Variations
This chili recipe is incredibly versatile, so feel free to customize it to your taste or dietary needs.
- For a dairy-free version, simply skip cheese and sour cream toppings.
- If you prefer a leaner option, swap ground beef for ground turkey or chicken.
- Want more heat? Add diced jalapeños or a pinch of cayenne pepper.
- For a smoky twist, stir in a bit of chipotle in adobo sauce. You can also add corn for sweetness or black beans for a different texture.
- If you’re looking for a vegetarian chili, replace the meat with extra beans or lentils and use vegetable broth instead.
You can also enjoy similar comfort-style dishes like italian-grinder-sliders-recipe for a hearty meal idea. Another flavorful option is sun-dried-tomato-penne-pasta when you want something rich and satisfying.
Cooking Time
This recipe comes together easily and mostly requires simmering time for deeper flavor.
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Equipment You Need
- Large Dutch oven or heavy pot – For even cooking and simmering.
- Wooden spoon – To break up meat and stir ingredients evenly.
- Sharp knife – For chopping vegetables efficiently.
- Cutting board – Keeps prep organized and safe.
- Measuring spoons and cups – Ensures accurate seasoning.
How to Make Chili Recipe?
This homemade chili comes together in simple stages. The key is layering flavors and allowing enough simmer time for everything to meld perfectly.
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat, then add diced onion and bell pepper. Cook for about 5 minutes until softened and fragrant. Stir in minced garlic and cook briefly until aromatic, being careful not to burn it.
Step 2: Brown the Ground Beef
Add the ground beef to the pot and break it apart with a wooden spoon. Cook until browned and no longer pink, allowing it to develop flavor as it cooks. Drain excess grease if needed, but leave a little for richness.
Step 3: Add Tomato Paste and Spices
Stir in the tomato paste and cook it for about a minute to deepen its flavor. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mixing the spices directly with the meat helps bloom them for a richer taste.
Step 4: Add Tomatoes, Beans, and Broth
Pour in crushed tomatoes, beef broth, kidney beans, and pinto beans. Stir everything together thoroughly so the flavors distribute evenly. Bring the mixture to a gentle boil.
Step 5: Simmer Until Thickened
Reduce the heat to low and let the chili simmer uncovered for about 30–40 minutes. Stir occasionally to prevent sticking and allow the chili to thicken naturally. The longer it simmers, the deeper the flavor becomes.
Additional Tips for Making This Recipe Better
After making this chili multiple times, I’ve learned a few tricks that really elevate the flavor.
- I always let the chili simmer a little longer than required because I find the flavors intensify beautifully over time.
- I taste and adjust seasoning at the end; sometimes I add a pinch more salt or cumin to balance it perfectly.
- If I want thicker chili, I let it simmer uncovered longer instead of adding flour or cornstarch.
- I sometimes add a small splash of vinegar at the end to brighten the flavors.
- I make it a day ahead when possible because I’ve noticed it tastes even better the next day.
How to Serve Chili Recipe?
Chili is incredibly versatile when it comes to serving. I love serving it hot in deep bowls topped with freshly grated cheddar cheese, a dollop of sour cream, and chopped green onions. For extra texture, I sprinkle crushed tortilla chips on top.
You can pair it with warm cornbread, crusty bread, or even spoon it over baked potatoes for a hearty meal. For gatherings, serve it buffet-style with different toppings so everyone can customize their bowl. A little fresh cilantro on top also adds a pop of color and freshness.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: About 420 calories per serving
- Protein: Around 28g of protein
- Carbohydrates: Approximately 30g
- Fat: Roughly 22g
These values may vary depending on ingredient brands and portion sizes.
Make Ahead and Storage
Refrigerating
Allow the chili to cool completely before transferring it to an airtight container. It stays fresh in the refrigerator for up to 4 days. The flavors continue to develop as it rests.
Freezing
Chili freezes beautifully. Store it in freezer-safe containers or bags for up to 3 months. Leave a little space at the top for expansion when freezing.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it. You can also microwave individual portions for convenience.
Why You’ll Love This Recipe?
This chili recipe has quickly become one of my go-to comfort meals, and here’s why I think you’ll love it too:
- It’s incredibly easy to make. The steps are simple, and most of the time is hands-off simmering.
- The flavors are rich and customizable. You can easily adjust spice levels or ingredients to suit your taste.
- It’s perfect for meal prep. I love how well it stores and reheats for busy weekdays.
- It’s hearty and satisfying. The combination of beef, beans, and spices makes it filling and comforting.
- It works for many occasions. From weeknight dinners to game day gatherings, it’s always a crowd-pleaser.
This homemade chili recipe is truly a classic. Once you make it, I’m confident it’ll become one of your favorite comfort dishes too.
