Homemade Chili Recipe
Introduction
This homemade chili recipe is a hearty and flavorful dish perfect for cozy nights. Packed with tender ground beef, beans, and spices, it’s a satisfying meal that’s easy to prepare and sure to please a crowd.
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 the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking for 5 to 7 minutes until they soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 2: Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 8 to 10 minutes, then drain any excess fat.
- Step 3: Stir in the tomato paste, chili powder, ground cumin, oregano, salt, cayenne pepper, and black pepper. Cook for 2 to 3 minutes to toast the spices and enhance their flavor.
- Step 4: Add the diced tomatoes, tomato sauce, red kidney beans, pinto beans, and beef broth to the pot. Stir everything together well.
- Step 5: Bring the chili to a simmer over medium heat. Reduce the heat to low and let it simmer uncovered for 30 to 45 minutes, stirring occasionally, until the chili thickens.
- 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 when cooking the vegetables.
- Swap ground beef for ground turkey or chicken for a lighter option.
- Use smoked paprika along with chili powder for a deeper smoky flavor.
- If you prefer a thicker chili, mash some of the beans before adding them in.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium heat or microwave until hot. Chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili vegetarian?
Yes, simply omit the ground beef and increase the amount of beans or add vegetables like zucchini and mushrooms for added texture and flavor.
How can I thicken the chili if it’s too watery?
Let the chili simmer uncovered longer to reduce the liquid, or mash some beans and stir them back in. You can also add a small amount of cornstarch slurry (cornstarch mixed with water) to thicken it quickly.
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Homemade Chili Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This hearty homemade chili recipe is a comforting and flavorful one-pot dish featuring ground beef, beans, tomatoes, and aromatic spices. Perfect for a cozy dinner, it simmers on the stovetop to develop deep, rich flavors and can be topped with cheese, sour cream, and chips for a satisfying meal.
Ingredients
Main 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)
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 the chopped onion and bell pepper, sauté for 5–7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Browns the Ground Beef: 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 from the pot.
- Add Seasonings: 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 enhance the flavor.
- Add Tomatoes and Beans: Add diced tomatoes, tomato sauce, red kidney beans, pinto beans, and beef broth. Stir well to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer uncovered for 30–45 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Serve: Ladle the chili into bowls and top with shredded cheese, sour cream, tortilla or corn chips, and sliced green onions as desired. Serve hot and enjoy.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños when cooking vegetables.
- To make it milder, reduce the chili powder or omit the cayenne pepper.
- Drain and rinse canned beans to reduce sodium content.
- Simmering time can be adjusted to your preferred thickness; longer simmering produces thicker chili.
- Leftover chili tastes great the next day and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: homemade chili, beef chili recipe, easy chili, stovetop chili, hearty chili, classic chili recipe
