When the frost hits the windows, nothing beats a warm bowl of chili. This best homemade chili is the ultimate comfort food for your family. It fills your home with a rich, savory aroma that everyone loves.
You do not need to be an expert to make this. It is simple, satisfying, and perfect for those chilly winter evenings. Your kitchen will feel like the coziest place on earth tonight.
Why This Recipe Is a Winner
This recipe delivers a deep, complex flavor without any complicated steps. It is a budget-friendly meal that feeds a whole crowd easily. You will love how the spices blend together perfectly over time.
It is the perfect choice for a hearty winter dinner after a long day. The leftovers taste even better the next morning for lunch. Your family will ask for seconds before the first bowl is finished.
Simple Cooking Steps
Making this chili is a very straightforward process for any beginner. You simply brown the meat, soften the vegetables, and let it simmer. The slow-simmered taste comes from just one hour on the stove.
Shortcuts like using canned beans and tomatoes save you so much time. You can relax while the pot does all the hard work. Even if you are busy, you can master this classic dish easily.
Ingredients You’ll Need
Most of these items are likely already sitting in your pantry right now.
- 2 lbs lean ground beef (90/10)
- 1 large yellow onion, finely diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 cups low-sodium beef broth
Step-by-Step Directions
- Heat a large Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it into small crumbles with a wooden spoon for approximately 8 minutes. Drain excess fat.
- Add the diced onion and bell pepper to the beef. Sauté for 5 minutes until the vegetables are translucent and softened.
- Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly until the tomato paste turns a deep brick red.
- Add the chili powder, cumin, paprika, oregano, brown sugar, salt, black pepper, and cayenne pepper. Toast the spices for 1 minute until highly aromatic.
- Pour in the crushed tomatoes, diced tomatoes with green chilies, and beef broth. Use a wooden spoon to scrape the bottom of the pot to release any browned bits (deglazing).
- Stir in the drained kidney beans and pinto beans until fully incorporated.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 45 minutes, stirring occasionally to prevent sticking.
- Remove the lid and simmer uncovered for an additional 15 minutes to allow the chili to thicken to the desired consistency.
- Adjust seasoning with salt and pepper to taste and serve hot with optional toppings like shredded cheddar, sour cream, and green onions.
Best Ways to Enjoy It
Serve this chili steaming hot in large, deep bowls for your family. Top each serving with creamy sour cream and a handful of sharp cheddar. A side of golden cornbread is perfect for dipping into the sauce.
Set out a small “topping bar” to make dinner feel extra special. Add some sliced jalapeños or fresh cilantro for a bright pop of flavor. This is a fun way to eat together on a Sunday evening.
Storage & Reheating
Store any leftovers in an airtight container in your fridge for four days. This chili also freezes beautifully for up to three months in freezer bags. Simply thaw it in the fridge overnight before you want to eat.
To reheat, place it in a pot over low heat on the stove. Add a splash of broth if it seems too thick after chilling. It makes for a stress-free meal prep option for busy work weeks.
Recipe Tips for Best Results
- Don’t skip browning the beef thoroughly to build deep savory flavor.
- Drain the excess fat after browning to keep the chili from being greasy.
- Toast your spices for one minute to wake up their natural oils.
- Scrape the bottom of the pot to get those tasty browned bits.
- Simmer uncovered at the end for the perfect thick consistency.
- Add a pinch more cayenne if you prefer a spicier kick.
- Rinse your beans well to control the saltiness of the dish.
Ways to Switch It Up
- Swap the ground beef for ground turkey for a lighter version.
- Use black beans instead of pinto beans for a different texture.
- Stir in a cup of frozen corn for a sweet summer twist.
- Add a diced chipotle pepper for a smoky, spicy flavor profile.
Common Questions
Can I make this in a slow cooker?
Yes, you can easily adapt this for your crockpot. Brown the beef and veggies first, then cook on low for six hours. This is great for busy days when you are out.
Is this chili very spicy?
This recipe is mild to medium, making it very kid-approved and family-friendly. You can omit the cayenne pepper if you want it even milder. Add hot sauce at the table for those who like heat.
What if my chili is too thin?
Let it simmer uncovered for a few extra minutes to reduce the liquid. You can also mash a few beans against the side of the pot. This releases starches that naturally thicken the sauce quickly.
I hope this hearty chili brings a little extra warmth to your winter. It is the perfect way to gather your family around the table. Happy cooking!
— Lidia
Best Homemade Chili
Ingredients
- 2 lbs lean ground beef (90/10)
- 1 large yellow onion, finely diced
- 1 green bell pepper, diced
- 4 cloves garlic , minced
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (15 oz) dark red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 cups low -sodium beef broth
Instructions
- Heat a large Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it into small crumbles with a wooden spoon for approximately 8 minutes. Drain excess fat.
- Add the diced onion and bell pepper to the beef. Sauté for 5 minutes until the vegetables are translucent and softened.
- Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly until the tomato paste turns a deep brick red.
- Add the chili powder, cumin, paprika, oregano, brown sugar, salt, black pepper, and cayenne pepper. Toast the spices for 1 minute until highly aromatic.
- Pour in the crushed tomatoes, diced tomatoes with green chilies, and beef broth. Use a wooden spoon to scrape the bottom of the pot to release any browned bits (deglazing).
- Stir in the drained kidney beans and pinto beans until fully incorporated.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 45 minutes, stirring occasionally to prevent sticking.
- Remove the lid and simmer uncovered for an additional 15 minutes to allow the chili to thicken to the desired consistency.
- Adjust seasoning with salt and pepper to taste and serve hot with optional toppings like shredded cheddar, sour cream, and green onions.
