If you’re looking to warm your soul and tickle your taste buds with bold, hearty flavors, this Homemade Chili Recipe is an absolute champion. It’s packed with tender ground beef, vibrant bell peppers, and a dreamy blend of spices that come together in a luscious, comforting pot of chili. Each spoonful offers layers of smoky, savory, and slightly spicy notes that will have you reaching for seconds (and maybe thirds). Whether it’s a cozy night in or a gathering with friends, this is the kind of dish that brings everyone to the table and fills your kitchen with irresistible aromas.
Ingredients You’ll Need
The ingredients for this Homemade Chili Recipe are straightforward but powerful — each one plays a special part in crafting that hearty texture and rich, bold taste we crave in chili. From fresh vegetables to aromatic spices, these essentials are what turn simple components into an unforgettable bowl of goodness.
- Olive oil: The perfect base for sautéing your veggies, adding a subtle fruity richness.
- Large onion (about 280g): Provides a sweet, savory foundation when softened.
- Bell pepper (green or red, about 140g): Adds color and a mild sweetness that balances the spices.
- Garlic cloves (4, minced): Gives that wonderful aromatic punch that wakes up every bite.
- Ground beef (1 pound/450g): The protein hero, bringing heartiness and depth.
- Tomato paste (1 tablespoon): Concentrates the tomato flavor while thickening the chili beautifully.
- Chili powder (3 tablespoons): The signature spice that defines this dish with warmth and a hint of zest.
- Ground cumin (1 tablespoon): Adds an earthy undertone that rounds out the flavor profile.
- Dried oregano (1½ teaspoons): Infuses a subtle herbaceous note.
- Salt (1 teaspoon): Enhances and balances all the flavors.
- Cayenne pepper (¼ teaspoon): Offers a gentle heat without overwhelming the palate.
- Ground black pepper (½ teaspoon): Adds a touch of spicy complexity.
- Diced tomatoes (1 can, 14.5-ounce/411g): Brings juiciness and freshness to the chili.
- Tomato sauce (1 can, 8-ounce/226g): Creates a smooth, rich body for the sauce.
- Red kidney beans (1 can, 16-ounce/454g), rinsed and drained: Adds creamy texture and classic chili heartiness.
- Pinto beans (1 can, 16-ounce/454g), rinsed and drained: Brings softness and another layer of flavor.
- Beef broth (2 cups/480mL): Enhances the savory notes and keeps everything beautifully moist.
- Shredded cheese, sour cream, tortilla or corn chips, sliced green onions: Essential toppings that add texture and fresh finishing touches.
How to Make Homemade Chili Recipe
Step 1: Cook the Vegetables
Start by gently heating olive oil in a large pot over medium heat. Toss in the chopped onion and bell pepper, sautéing them for about 5 to 7 minutes until they reach that perfect softness and sweet aroma. Then, add the minced garlic and cook for another minute to release its fragrant, mouthwatering scent that sets the stage for everything to come.
Step 2: Brown the Ground Beef
Next, introduce the ground beef to the pot. Break it apart with your spoon as it cooks so it browns evenly, about 8 to 10 minutes. This step is key because those browned bits deepen the flavor — don’t rush! Once cooked, drain any excess fat to keep the chili hearty but not greasy.
Step 3: Add Seasonings
This is where the magic happens: stir in tomato paste, chili powder, ground cumin, oregano, salt, cayenne pepper, and black pepper. Let these spices toast for 2 to 3 minutes to really unlock their flavor potential. The aroma now will be absolutely irresistible, signaling the richness building in your pot.
Step 4: Add Tomatoes and Beans
Pour in the diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Stir everything together until well combined. This mix not only brings vibrant colors but layers of flavor and texture that make this Homemade Chili Recipe so memorable.
Step 5: Simmer the Chili
Bring your pot to a gentle simmer over medium heat, then lower the heat and keep it simmering uncovered for 30 to 45 minutes. Stir occasionally, and watch as the chili thickens and the ingredients meld into a luscious, hearty masterpiece. This slow simmer is what transforms it into that comforting bowl we all love.
Step 6: Serve
Finally, ladle out your steaming hot chili into bowls. Now it’s time for the fun part: top with shredded cheese, a dollop of sour cream, crunchy tortilla or corn chips, and a sprinkle of sliced green onions. Each bite bursting with warmth, creaminess, and just the right crunch will make you smile every time.
How to Serve Homemade Chili Recipe
Garnishes
Garnishes truly elevate your chili experience. Shredded cheese melts into the warm chili, adding gooey richness. A spoonful of sour cream cools and balances the spices, while crisp tortilla or corn chips provide satisfying crunch. Fresh sliced green onions brighten every bite with a pop of color and mild oniony crunch.
Side Dishes
Homemade chili pairs beautifully with simple sides that complement its hearty profile. Serve with warm cornbread to soak up every last drop, or a fresh tossed salad for a crisp contrast. You can’t go wrong with a bowl of steamed rice or even soft flour tortillas for chili burritos!
Creative Ways to Present
Want to impress your guests? Try serving your chili in small bread bowls for a rustic, hands-on approach. Or layer chili over baked potatoes topped with cheese and sour cream for a loaded potato feast. For casual gatherings, set out a chili bar with all the garnishes and let everyone customize their bowls to their liking.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Homemade Chili Recipe keep wonderfully in the refrigerator for up to 4 days. Store your chili in an airtight container to preserve its fresh flavors and hearty texture. Give it a gentle stir before reheating to redistribute the rich sauce and ingredients evenly.
Freezing
This chili freezes like a dream, making it perfect for meal prep or busy days. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will keep well for up to 3 months. When you’re ready, thaw it overnight in the fridge and warm it up for a comforting dinner in no time.
Reheating
To reheat, place the chili in a saucepan over medium heat, stirring occasionally until heated through. You can add a splash of beef broth or water if it’s too thick. Alternatively, microwave in short intervals, stirring between, to ensure even warmth. Top again with your favorite garnishes and enjoy that delicious flavor as if freshly made.
FAQs
Can I make this chili vegetarian?
Absolutely! Simply substitute the ground beef with a plant-based protein like textured vegetable protein, crumbled tofu, or extra beans. You can also add vegetables like mushrooms or zucchini to keep it hearty and satisfying while keeping all the wonderful flavors.
How spicy is this Homemade Chili Recipe?
This recipe features a mild to moderate heat level thanks to the chili powder and a small amount of cayenne pepper. If you prefer it milder, reduce the cayenne or skip it altogether. For those who love a serious kick, feel free to increase the cayenne or add chopped fresh jalapeños.
Can I use other beans besides kidney and pinto?
Yes, feel free to swap or add beans like black beans, navy beans, or chickpeas depending on your preference. Each will bring their own texture and flavor, giving you flexibility while maintaining that classic chili heartiness.
What can I use instead of beef broth?
If you don’t have beef broth, chicken broth or vegetable broth work perfectly well. For a richer flavor, you can even use water with a splash of soy sauce or Worcestershire sauce to mimic that depth beef broth provides.
Is it possible to make this chili in a slow cooker?
Definitely! Follow Step 1 and Step 2 on the stovetop to brown the vegetables and beef, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Slow cooking will deepen the flavors even more and make it ultra tender.
Final Thoughts
This Homemade Chili Recipe is a true crowd-pleaser that brings warmth and joy with every bite. It’s simple to prepare but packed with layers of flavor, perfect for weeknights or weekend gatherings alike. Don’t hesitate to make it your own, share it with the people you love, and savor the comfort that only a great chili can deliver.
Print
Homemade Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This homemade chili recipe is a hearty and flavorful dish perfect for a cozy meal. Made with ground beef, beans, tomatoes, and a blend of spices, it’s simmered to perfection to develop rich and deep flavors. Topped with shredded cheese, sour cream, and green onions, it’s a satisfying one-pot comfort food ideal for family dinners or casual gatherings.
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
- 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)
Spices and Seasonings
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1½ teaspoons dried oregano
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
Toppings
- 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, and sauté for 5–7 minutes until softened. Add the minced garlic and cook for another minute, until fragrant.
- Brown 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 to keep the chili rich but not greasy.
- Add Seasonings: Stir in the tomato paste, chili powder, ground cumin, dried oregano, salt, cayenne pepper, and ground black pepper. Cook for 2–3 minutes to toast the spices, which helps deepen their flavors.
- Add Tomatoes and Beans: Add diced tomatoes, tomato sauce, red kidney beans, pinto beans, and beef broth to the pot. Stir everything well to combine the ingredients evenly.
- Simmer the Chili: Bring the chili to a simmer over medium heat. Once simmering, reduce heat to low and let it cook uncovered for 30–45 minutes, stirring occasionally. This simmering allows the chili to thicken and develop rich flavors.
- Serve: Ladle the hot chili into bowls and garnish with shredded cheese, sour cream, tortilla or corn chips, and sliced green onions for extra texture and flavor. Enjoy it fresh and warm.
Notes
- For a spicier chili, increase the cayenne pepper or add chopped jalapeños.
- To make this chili in advance, let it cool completely and store in the refrigerator for up to 3 days or freeze for longer storage.
- For a vegetarian variation, omit the ground beef and add extra beans or vegetables like zucchini and corn.
- If you prefer thicker chili, simmer it longer or mash some of the beans before serving.
- Serve with warm tortilla chips or cornbread for a complete meal.
