Description
Classic Homemade Chili Recipe
Ingredients
For the Chili:
1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 lb ground beef (or ground turkey)
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 cup beef broth (or chicken broth for turkey chili)
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can black beans or pinto beans, drained and rinsed
Optional Toppings:
Shredded cheddar cheese
Sour cream
Chopped green onions
Fresh cilantro
Instructions
Sauté the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and garlic, sautéing until fragrant (about 2 minutes).
Stir in the diced bell peppers and cook for 3-4 minutes, until softened.
Cook the Beef:
Add the ground beef to the pot and break it apart with a wooden spoon.
Cook until browned and fully cooked through. Drain any excess grease if necessary.
Add Seasonings:
Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
Add the Base:
Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
Add the kidney beans and black beans. Bring to a simmer.
Simmer the Chili:
Reduce heat to low, cover the pot, and let the chili simmer for 30 minutes. Stir occasionally to prevent sticking.
Remove the lid and simmer for an additional 10 minutes to thicken if desired.
Serve:
Ladle the chili into bowls and add your favorite toppings. Serve with cornbread or crusty bread for a complete meal.
Tips:
Add a splash of lime juice before serving for a bright, tangy flavor.
For extra richness, stir in 1 tablespoon of cocoa powder with the spices.
Adjust the spice level by adding more or less cayenne or chili powder.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6
This homemade chili is hearty, flavorful, and perfect for cold nights or game days!
#ChiliRecipe #ComfortFood #EasyDinner
Step-by-Step Guide
Follow this detailed guide for perfect chili every time. First, ensure all vegetables are uniformly diced for even cooking. When sautéing, don’t rush—allow the onions to become translucent before adding the garlic to prevent burning. While browning the meat, use your spoon to break it into small, consistent crumbles. The crucial step is toasting the spices with the meat for a full minute; this unlocks their oils and deepens the flavor. After adding all liquids and beans, bring the mixture to a true, bubbling simmer before reducing the heat. The final simmer with the lid off is key for achieving your desired thickness.
Serving Suggestions
This versatile chili pairs beautifully with various sides and toppings. For a classic presentation, serve it in deep bowls with a side of warm cornbread or crusty French bread. Top individual servings with shredded sharp cheddar, a dollop of sour cream, and fresh chopped chives. For a fun twist, use the chili as a topping for baked potatoes, hot dogs, or nachos. It also makes an excellent filling for burritos or a hearty layer in a seven-layer dip.
How-to Summary
In summary, create this chili by sautéing onions, garlic, and peppers. Brown the ground beef in the same pot, then toast the spices with it. Add canned tomatoes, sauce, broth, and beans. Simmer covered for 30 minutes, then uncovered for 10 to thicken. Finish with your favorite toppings.
Frequently Asked Questions
Can I make this chili in a slow cooker? Absolutely. Complete steps 1-4 in a skillet, then transfer everything to your slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
How can I make this recipe vegetarian? Omit the ground beef and use an additional can of beans (like lentils or chickpeas). Use vegetable broth instead of beef broth.
How long does leftover chili last? Stored in an airtight container in the refrigerator, it will keep for 3-4 days. The flavors often improve the next day.
Can I freeze this chili? Yes, it freezes exceptionally well. Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
My chili is too thin/too thick. How can I fix it? For thin chili, simmer uncovered longer to reduce. For a quick thickener, make a slurry with 1 tbsp cornstarch and 2 tbsp cold water, then stir it in. If it’s too thick, simply add more broth or water in small increments.
Common Mistakes to Avoid
- Not Toasting the Spices: Adding spices directly to the liquid mutes their flavor. Always cook them with the meat and fat for a minute first.
- Overcrowding the Pot: Adding the meat before the vegetables have softened can steam them instead of sautéing, leading to less flavor.
- Using Unrinsed Beans: Always drain and rinse canned beans to remove the starchy, salty canning liquid, which can affect the texture and saltiness of your chili.
- Stirring Too Frequently During Simmer: Let the chili simmer undisturbed to allow the flavors to meld and the sauce to thicken properly.
Conclusion
This classic homemade chili recipe is a reliable blueprint for a comforting, crowd-pleasing meal. Its flexibility allows for easy customization to suit different dietary needs and spice preferences. By following the detailed steps and avoiding common pitfalls, you can create a deeply flavorful dish that’s perfect for weeknight dinners, meal prep, or feeding a crowd. Remember, the secret to great chili is patience—allowing it to simmer slowly is what develops its rich, complex character. Enjoy the process and the delicious results.