Homemade Chili

Let Me Tell You Why Homemade Chili is a Winner

So the story goes, one rainy Tuesday, I was staring at my pantry, trying to conjure up something warm that’d make everyone forget their soggy socks—and there it was: chili. My mom used to make this when we were all grumpy after soccer practice, and I’ve been tinkering with it ever since. Sometimes I toss in random veggies just to see if my kids notice (spoiler: they usually do, and they’re not shy about it). But honestly, nothing beats a big pot of homemade chili bubbling away while you try and remember if you already put the laundry in the dryer. Oh, and fair warning: I once set off the smoke alarm with this, but that’s on me, not the chili.

Why I Keep Coming Back to This Recipe

I make this when I’ve got half an hour and zero patience for fancy food, but want something that tastes like I’ve tried (I mean, who doesn’t want to feel accomplished by dinnertime?). My family goes crazy for this, especially when I let them pile on cheese and chips at the end. Actually, it’s sort of my kitchen ace in the hole for grumpy days. The best part? It’s forgiving—run out of cumin and you won’t doom the whole batch. Plus, the leftovers (if you actually have any) taste even better the next day. I wish I knew why, but chili’s just sneaky like that.

What You’ll Need (and What You Can Totally Substitute)

• 1 to 1.25 lbs (about 500g) ground beef (sometimes I use turkey or even lentils if I’m feeling virtuous)
• 1 large onion, diced (red onions work in a pinch, or, if you hate chopping, frozen pre-chopped onions are a lifesaver)
• 3 cloves garlic, minced (my grandma always insisted on fresh, but honestly that jarred stuff is fine)
• 1 bell pepper, any color, diced (I’ve been known to toss in extra carrots or celery—no one seems to mind)
• 2 cans (15 oz each) beans, rinsed and drained (kidney, black, or pinto; I’ve even used chickpeas when desperate)
• 1 can (28 oz) diced tomatoes, with juice (crushed tomatoes work, and once I tried fresh—so much work, never again)
• 2 tbsp tomato paste (if I remember)
• 2 tbsp chili powder (more if you like it feisty)
• 1 tsp ground cumin
• 1 tsp smoked paprika (skip it if you don’t have it)
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1/2 tsp sugar (my secret weapon—don’t tell anyone)
• 1 cup beef or chicken broth, or just water if you’re out

How I Actually Cook It (and Where I Usually Sneak a Taste)

1. Heat a big ol’ pot (Dutch oven if you have one, but truly, any large saucepan will do) over medium heat. Toss in your ground beef and cook until it’s pretty brown. I sometimes drain the fat if it gets excessive, but, honestly, a little makes it richer.
2. Throw in the onions and garlic—listen for that sizzle. Let them soften, which takes about 3 minutes. If you wander off and they start to stick, just add a splash of broth and pretend it was intentional.
3. Add bell pepper (and any other sneaky veggies). Stir around for a couple minutes—this is where I start tasting, even though it’s mostly just vegetables at this stage. Don’t worry if it looks a bit weird now—it always does.
4. Stir in chili powder, cumin, paprika, and oregano. Let them toast for about a minute; it makes the whole kitchen smell like you’re a pro.
5. Pour in tomatoes, tomato paste, beans, broth, and sugar. Give it a good stir. Bring to a simmer, then drop the heat so it’s just barely bubbling.
6. Let it cook away for at least 20 minutes (longer if you have time, but honestly, I’ve served it after 10 when we’re hangry). Stir every so often so nothing sticks. Taste and add salt and pepper—sometimes I go overboard, so start slow.
7. Serve hot. Or, if you can’t wait, serve warm and call it intentional.

Notes from My (Occasionally Messy) Kitchen

• Chili gets spicier after it sits overnight. I think it tastes better the next day.
• Don’t stress if you forgot the tomato paste—it’s not a dealbreaker.
• If it gets too thick, a splash of water or even a bit of coffee (seriously) works wonders. Don’t ask how I discovered that.

Some Chili Twists I’ve Tried (and One Flop)

• Added a square of dark chocolate once—totally worked.
• Tried sweet corn; made the whole thing a bit too sweet for me, but my neighbor loved it.
• Once threw in leftover roast chicken. It was…odd. Let’s not do that again.
• Veggie version? Just skip the meat and double up on beans and veggies, easy peasy.

Equipment (or What to Do if You Don’t Have Fancy Stuff)

• Big heavy pot (Dutch oven is great but a deep saucepan works fine)
• Wooden spoon (or honestly, any sturdy spoon; I’ve used a spatula in a pinch)
• If you don’t have a can opener, I once used a screwdriver—would not recommend, but hey, it worked

How to Store (Though Honestly, It’s Usually Gone Fast!)

Keep leftovers in an airtight container in the fridge; they’ll last about 3 days (in theory—ours rarely makes it past day two). Freezes great, too—just defrost overnight in the fridge or zap it gently in the microwave. If you remember, portion it into single servings; otherwise you wind up chipping away at a chili glacier, which I’ve done more than once.

How We Serve It (And My Slightly Odd Habit)

I like mine with a mountain of shredded cheddar, a big dollop of sour cream, and tortilla chips for scooping. My kids go nuts for it over baked potatoes (which is surprisingly filling). Sometimes we throw on pickled jalapeños if we’re feeling bold. And—don’t judge—I’ve crumbled saltines on top since I was a kid. Old habits die hard, right?

Lessons Learned (Usually the Hard Way)

• Rushing the simmering step? Regretted it every single time. Let it bubble a bit—it really does get better.
• Adding all the salt at once—nope, don’t do it. Add a pinch, taste, repeat. I learned this the, uh, salty way.
• If you use lean turkey, add a splash more oil or broth; otherwise it goes a bit dry.

Frequently Asked Chili Questions (That I’ve Actually Been Asked)

• Can I make this in a slow cooker? Yep! Brown the meat and onion first, then dump everything in the slow cooker and cook on low for 6-8 hours. Easy as pie (which, side note, I never manage to get right).
• Is it spicy? Not really, unless you go heavy on the chili powder or add jalapeños. You can always add hot sauce at the table.
• Can I freeze it? Absolutely. Actually, I find it freezes better than most soups. Just leave off the toppings when you freeze.
• What if I forget an ingredient? Happens to me all the time. Unless it’s the tomatoes or beans, you’ll be just fine. Maybe not award-winning, but still tasty.
• Is there a good side dish? Cornbread, if you have the energy (I use this recipe sometimes). Otherwise, tortilla chips or even just a hunk of bread works. Oh! And if you want to geek out on chili styles, check out this deep-dive on chili con carne from Serious Eats.

So, that’s my homemade chili—the kitchen version of a big bear hug, and honestly, if you mess up a little, it’ll probably still be fine. Now, if only figuring out what’s for dessert was this easy.

★★★★★ 4.30 from 137 ratings

Homemade Chili

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A hearty and flavorful homemade chili made with ground beef, beans, tomatoes, and a blend of spices. Perfect for a comforting dinner or game day meal.

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Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 1 tbsp olive oil

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
2. 2
   Add minced garlic and ground beef. Cook, breaking up the beef with a spoon, until browned and cooked through.
3. 3
   Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. 4
   Add diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir to combine.
5. 5
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
6. 6
   Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 370 caloriescal

Protein: 27 gg

Fat: 14 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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