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.
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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.
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:
- Cook the Aromatics. Heat oil in a large pot over medium-high heat. Add onion green bell pepper, and jalapeños, cooking for about 5 minutes, or until softened and start to caramelize. Add garlic and stir for 1 minute, allowing the flavors to meld.
- Cook the Ground Beef: Add ground beef, breaking it apart into small chunks.
- Season the Ground Beef. Stir in chili powder, ancho chili powder, oregano, and cumin. Cook until the beef is fully browned.
- Add Tomato Paste. Add tomato paste and stir for 1-2 minutes, letting it thicken slightly.
- Add beer and deglaze. Pour in beer, stirring to combine and deglaze the pot.
- Step 6: Add beef stock and canned red kidney beans. Bring the mixture to a boil. Then lower the heat to a simmer and let it cook for about 45 minutes or longer, allowing the flavors to blend and the chili to thicken.
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.
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.
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
Easy Homemade Chili Recipe
261kcal
Equipment
Ingredients
- 2 pounds lean ground beef
- 12 oz diced yellow onion
- 1 cup diced green bell pepper
- ½ cup diced jalapeño peppers
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1½ teaspoons ancho chili powder
- 1 teaspoon dried oregano
- 1 tablespoon ground cumin
- 12 oz beer ( I used larger)
- 1 teaspoon/cube beef bouillon dissolved in 1 cup of hot water ( I used better than bouillon)
- 26.46 oz (750 grams) chopped tomatoes ( I used Pomi 100% chopped tomatoes)
- 2 cans (15.5 oz each) red kidney beans, rinsed and drained (or use bean trio: red kidney beans, pinto beans, and black beans)
- 2-3 teaspoons brown sugar
- 1½ teaspoons coarse kosher salt (or more to taste)
- ½ teaspoon black pepper
Method
- Heat oil in a large pot over medium-high heat. Add onion, bell pepper, and jalapeños; cook for 5 minutes until softened. Stir in garlic for 1 minute.
- Add the ground beef and cook undisturbed for a few minutes, then break it up into small pieces. Stir in the chili powder, ancho chili powder, oregano, and cumin, and cook until the beef is fully browned and the spices are fragrant.
- Add tomato paste and stir for 1-2 minutes. Pour in the beer, stirring to combine, and scrape the bottom of the pot to loosen any browned bits.
- Add broth, chopped tomatoes, and beans and bring to a boil. Lower heat to simmer and cook for 30-45 minutes or longer, allowing the flavors to blend and the chili to thicken. Stirring occasionally.
- Taste and adjust the seasoning with salt, pepper, and sugar to your preference. Serve with your favorite toppings, such as cilantro, avocado, tortilla chips, and cheese.
Nutrition
Calories261kcalCarbohydrates14gProtein27gFat10gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.4gCholesterol70mgSodium736mgPotassium780mgFiber3gSugar6gVitamin A989IUVitamin C34mgCalcium76mgIron5mg
Notes
Chopped Tomatoes:I used Pomi brand chopped tomatoes, which have minimal ingredients (just tomatoes), to reduce excess acidity and limit the need for added sugar. If you prefer fresh tomatoes, feel free to use them-just peel and chop them before adding to the chili.
Alcohol-Free Chili. If you're avoiding alcohol, simply omit the beer and substitute with extra broth, adding a splash of apple cider vinegar for an extra layer of flavor.
Cooking time. Simmer the chili over low heat for at least 30 minutes to allow the flavors to meld together. For a richer flavor, you can cook it for 1 to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will develop.
Cooking chili in a slow cooker. To make chili in a slow cooker, start by browning the ground beef in a skillet over medium heat, breaking it up into small pieces as it cooks. Once browned, drain any excess fat and transfer the beef to the slow cooker. Add the remaining ingredients. Stir everything together, cover, and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. Taste and adjust seasonings before serving with your favorite toppings.
Storage. Store leftover chili in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Rika says
This chili is perfect for game day or a cozy night in—packed with flavor and incredibly filling!