Easy Homemade Chili Recipe

One-pot chili is a comforting and hearty dish that’s perfect year-round. Whether you're cooking for a family dinner or hosting a weekend gathering, this simple homemade chili recipe will always satisfy. Not only is it quick and easy to make, but it’s also a one-pot wonder, meaning less cleanup and more time to enjoy your meal.

Every home cook should have a basic chili recipe in their kitchen arsenal. It's one of those timeless meals that's simple to prepare yet full of rich, savory flavors.

The best chili starts with just a few key ingredients: ground beef, beans, tomatoes, beer, and a mix of spices. These basics combine to create a delicious dish that’s perfect for any occasion.

Once you’ve perfected this basic recipe, you can easily customize it to your liking—whether you prefer a spicier chili or a milder version. It's an easy-to-make, crowd-pleasing meal that’s sure to impress every time.

For more delicious ground beef recipes, check out these: ground beef and cabbage stir fry, hamburger hash brown casserole, Mexican beef and rice skillet, and cottage pie.

Jump to:

• Ingredients for Homemade Chili Recipe:
• How to Make Easy Homemade Chili
• Tips for the Best Homemade Chili:
• Chili Variations to Try:
• Storage and Reheating Tips for Chili:
• 📖 Recipe
• 💬 Comments

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Ingredients for Homemade Chili Recipe:

Below are the ingredients you'll need to make this easy chili recipe at home. Each ingredient in this recipe plays a specific role in building layers of flavor, creating a comforting and satisfying homemade chili.

• Lean Ground Beef (96% lean): This lean cut provides a hearty base for your chili while keeping it lower in fat. It offers great flavor and texture without being too greasy.
• Yellow Onion, Garlic, Jalapeños, and Green Bell Pepper: This mix of vegetables and aromatics forms the flavor base of the chili. The onion and garlic provide a savory, aromatic foundation, while the green bell pepper adds sweetness and crunch. Jalapeños bring a fresh, zesty heat that can be adjusted to your liking.
• Chopped Tomatoes: I chose a brand with minimal ingredients (just tomatoes) to avoid excess acidity. Tomatoes provide a tangy base and contribute to the chili’s rich, comforting texture.
• Cumin, Chili Powder, Ancho Chili Powder, and Oregano: These spices bring the signature flavor to your chili. Cumin adds warmth and earthiness, while chili powder and ancho chili powder provide mild heat and smoky depth. Oregano brings a slight bitterness that balances the richness of the beef and tomatoes, tying all the spices together for a perfectly seasoned dish.
• Beef Bouillon with Water: This adds a deep, savory beef flavor to the chili, making it even more rich and flavorful.
• Canned Red Kidney Beans: These hearty beans soak up the flavors of the chili and provide a creamy texture that balances the spiciness.
• Salt, Black Pepper, and Brown Sugar: A pinch of salt and black pepper enhances the natural flavors of all the ingredients, while a small amount of brown sugar helps balance the acidity of the tomatoes and adds a subtle sweetness that rounds out the flavors.

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How to Make Easy Homemade Chili

Follow these simple steps below to make a delicious homemade chili that’s full of flavor and perfect for any occasion:

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Tips for the Best Homemade Chili:

• Customize the Heat: Adjust the amount of jalapeño and chili powder to control the spiciness of your chili. For a milder version, remove the seeds from the jalapeño or use a bell pepper instead.
• Use Fresh Ground Beef: For a leaner chili, choose 96% lean ground beef or substitute with ground turkey or chicken for a lighter version.
• Let It Simmer Longer: The longer you let the chili simmer, the more the flavors meld. If you have time, allow it to cook for up to 1 hour on low heat for a deeper, richer taste.
• Top It Off: Garnish with shredded cheese, a dollop of sour cream, or fresh cilantro for added flavor. Tortilla chips or a side of cornbread also make great accompaniments.
• Make It Ahead: Chili tastes even better the next day! Make it in advance and store it in the fridge for up to 3 days, or freeze it for longer storage.
• Adjust the Thickness: If your chili is too thick, add a splash of water, stock, or beer to reach your desired consistency. If it's too thin, let it simmer a bit longer to reduce.

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Chili Variations to Try:

This homemade chili recipe is versatile, and you can easily switch things up to suit your tastes. Here are some delicious variations to try:

• Swap the Ground Beef: For a richer flavor, substitute ground chuck or ground chorizo. If you prefer a more flavorful sausage base, Italian sausage (mild or spicy) works great, adding a nice herbal note to the chili.
• Experiment with Different Chilies: Try using roasted poblanos for a smoky, mild heat or chili in adobo sauce for a tangy, spicy kick. If you're feeling adventurous, experiment with dried chilis like Pasilla, Guajillo, or a mix of these. Rehydrate them and blend into the chili for a deep, rich flavor.
• Add Cocoa Powder or Coffee: For a touch of richness and depth, add a small amount of unsweetened cocoa powder or a shot of strong coffee. This enhances the chili’s flavor, giving it a slightly earthy, bittersweet undertone.
• Switch Up the Alcohol: Use light or dark beer for a more complex, malty flavor. Alternatively, for a unique twist, try adding a splash of bourbon to give the chili a warm, smoky depth.
• Try Different Beans: While red kidney beans are classic, consider mixing it up with pinto beans, black beans, or a combination of all three for added texture and variety. You could even try chickpeas for a fun twist on the traditional recipe.
• Go Vegetarian: For a meat-free version, use a blend of beans like pinto, black beans, and kidney beans, and add some extra vegetables like mushrooms or sweet potatoes to make the chili hearty and filling.
• Add Sweetness: If you like a sweet and savory combo, try adding a touch more brown sugar or even maple syrup to the chili. This can balance out the spice and bring out a unique flavor profile.

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Storage and Reheating Tips for Chili:

Store leftover chili in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.

To reheat, thaw frozen chili in the fridge overnight and warm it on the stove or in the microwave. For best results, avoid adding toppings until after reheating.

For additional food safety guidance, please visit this website.

📖 Recipe