How to Make Homemade Chili

Table of Contents

1. Homemade Chili Ingredients
2. Substitutions and Additions
3. HOW TO MAKE HOMEMADE CHILI
4. Homemade Chili Recipe Tips
5. Serving the Best Homemade Chili
6. How to Store
7. Homemade Chili Recipe FAQs
8. Why This Is The Best Chili Recipe
9. MORE FAVORITES YOU’LL LOVE
10. JUMP TO RECIPE
11. Even More Recipes You’ll Love

This is the best chili recipe for a reason. Over the last 10 years, more than a million people have made it their go-to. That’s because our recipe is easy to make, delicious, and always reliable. Plus, it’s ready in just 30 minutes. Give this chili a try, and see why so many others keep coming back to it.

Homemade Chili Ingredients

Our simple, homemade chili has a robust and hearty flavor, combining savory ground beef with the sweetness of caramelized onions and bell peppers. The rich tomato base, made from diced tomatoes, tomato sauce, and tomato paste, adds a slightly tangy flavor, while the blend of chili powder, cumin, paprika, and chipotle gives it a warm, smoky heat.

You’ll need:

• 2 pounds ground beef or turkey
• 2 small green bell peppers, about 2 cups diced
• 1 small yellow onion, about 1½ cups diced
• 2 (15-ounce) cans diced tomatoes
• 15-ounce can tomato sauce
• 6-ounce can tomato paste
• 15 ounces of water
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 3 tablespoons cumin
• 1 tablespoon paprika
• 1 teaspoon chipotle powder
• ½ teaspoon cayenne pepper
• ½ tablespoon salt
• 1 teaspoon white pepper
• ½ teaspoon baking soda, optional to cut acidity

Substitutions and Additions

BEANS: Traditionally you would use kidney beans in this chili. But you could also try another kind of beans such as black beans or pinto beans.

You can also increase the beans and reduce the amount of meat — or eliminate the meat altogether to make it a vegetarian option.

SPICES:

• If you like spicy chili, you can adjust the heat level in this recipe with more cayenne pepper, or add hot sauce or red pepper flakes.
• Adding ¼ to ½ teaspoon of ground cinnamon is another popular option in chili.
• No chili powder? Mix paprika with a pinch of cumin, oregano, and garlic powder for a similar flavor profile of homemade chili seasoning. Adjust the proportions to suit your taste.

TOMATO SAUCE: If tomato sauce isn’t available, you can use crushed tomatoes or even tomato paste diluted with water. The latter will give a richer tomato flavor, so adjust according to your taste preference.

BROWN SUGAR: Try adding one tablespoon of brown sugar to this chili recipe for added depth of flavor.

COCOA POWDER: One to two teaspoons can add a delicious depth of taste to your finished meal.

MEAT: You can substitute ground turkey, ground pork, ground sausage, or ground chicken for ground beef. Another option is to use a pound of ground beef and a pound of another ground meat.

VEGETABLES: You can add any other vegetables you’d like to this ultimate chili recipe. Red pepper and mushrooms are two great options. You can also substitute the green pepper with red, yellow, or orange pepper.

WATER: For a richer flavor, substitute beef, chicken, or vegetable broth for water. This enhances the overall taste without changing the texture.

HOW TO MAKE HOMEMADE CHILI

With straightforward, step-by-step instructions, this recipe is easy to follow, making it great for both novice cooks and seasoned chefs.

STEP ONE: In a large dutch oven or large pot, saute the diced bell pepper and onions in olive oil until they’re translucent and start to caramelize.

STEP TWO: Add in your seasoning, minus the baking soda. Cook for one to two minutes while stirring continuously.

STEP THREE: Add your ground meat and brown until it’s just done. It’s okay if it still has some pink in it before you add the rest of your ingredients because you’re going to continue cooking it.

STEP FOUR: Pour in your tomato sauce, diced tomatoes, tomato paste, and water.

STEP FIVE: Bring to a simmer over medium-low heat and cook for about 15 minutes. Add the drained beans.

STEP SIX: Stir in the baking soda, if desired. This will cause the sauce to start to bubble up. Keep stirring over medium-high heat until the bubbles have gone away, then reduce the heat.

STEP SEVEN: Remove from heat and you’re ready to serve. You can use salt and black pepper to taste if you’d like.

Homemade Chili Recipe Tips

My chili is too thin.

Solution: If your chili is more soup-like than you’d prefer, you can thicken it. One way is to simmer it uncovered for longer, allowing excess liquid to evaporate.

Alternatively, you can mix in a small amount of cornstarch or flour dissolved in water. Add this mixture gradually until you reach the desired consistency.

How to thicken chili.

Solution: If the chili is too thick, simply stir in a bit more water or broth until it reaches your preferred texture. Do this gradually to avoid making it too thin.

My chili isn’t spicy enough for my taste.

Solution: If the chili lacks the heat you’re looking for, add more chili powder, cayenne pepper, or diced fresh jalapenos.

Be cautious and add in small increments, as it’s easier to increase the heat than to reduce it.

My chili is too spicy!

Solution: If you’ve gone overboard on the spice, you can balance it by adding more of the base ingredients like tomato sauce or broth.

Dairy products like sour cream or shredded cheese served on top can also help to tame the heat.

The flavors are too flat in my chili.

Solution: Enhance a bland chili by adjusting the salt or adding a bit more of the spices like cumin or garlic powder.

A splash of vinegar or a squeeze of lime can also brighten the flavors.

The chili has too much acidity.

Solution: If your chili has too much of a tomato-based acidity, try balancing it with a little brown sugar or honey. This can round out the flavors without making the chili sweet.

My chili is too crunchy.

Solution: If the meat is not as tender as you’d like, let the chili simmer longer. Low and slow cooking helps break down tough meat fibers.

Similar to the meat, if the vegetables aren’t cooked through, continue to simmer the chili until they reach the desired softness.

Serving the Best Homemade Chili

There’s nothing quite like a bowl of old-fashioned chili to satisfy comfort food cravings. But the beauty of this dish goes beyond its standalone deliciousness.

Chili is incredibly versatile, making it a fantastic centerpiece for a variety of meals. Let’s explore how to serve this cozy classic, enhancing its flavors and transforming it into different meal types.

Whether you’re hosting a casual dinner or just spicing up your weekly meal routine, these serving suggestions are sure to inspire:

Classic Bowl: Start simple. Serve your chili in a deep bowl, topped with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions.

This traditional way lets the rich flavors of the chili shine, complemented by the creaminess of the sour cream and the sharpness of the cheese.

Chili and Cornbread: For a heartier meal, pair your chili with a side of warm, buttery homemade cornbread. The sweetness and soft texture of the cornbread provide a lovely contrast to the savory, spiced chili. It’s a classic combination that never fails to please.

You could also serve with mouthwatering beer bread, cheese biscuits, zucchini bread, tortilla chips, or crackers.

Loaded Baked Potato: Scoop your chili over a baked potato for a filling meal. Top it with cheese, sour cream, and chives for an extra flavor kick.

Baked Chili Dogs: Elevate your hot dogs by smothering them in this chili. Add some shredded cheese and diced onions for a classic chili dog experience. It’s a fun, casual way to enjoy the chili, especially at gatherings or for a quick dinner.

Taco Salad Base: Use the chili as a base for a taco salad. Layer it with lettuce, tomatoes, cheese, and tortilla chips. The chili adds a robust flavor to the fresh salad components, creating a wholesome, flavorful meal.

Chili and Rice: One of my favorite ways to enjoy this chili is over a bed of steamed brown rice. The rice soaks up the chili flavors beautifully, making for a comforting and satisfying meal. Serve with a side of avocado slices and a squeeze of lime for a fresh twist.

Still can’t get enough comforting, hearty chili? Try these mouth-watering recipes:

• Turkey Chili Recipe
• Chili Cheese Dip
• Keto Chili
• White Chicken Chili
• Vegetarian Chili
• Chili Cornbread Bake
• Crack Chicken Chili
• Instant Pot Chili
• Chili Cheese Dog Bake
• Sweet Potato Chili

How to Store

Chili is a fantastic meal to have on hand, whether you’re prepping for a busy week or looking for comfort food at a moment’s notice.

Best of all, it’s a dish that often tastes even better the next day, as the flavors have time to meld and deepen.

Here’s how you can store and reheat it:

MAKE AHEAD: This old-fashioned chili recipe is perfect for making ahead. You can prepare it up to two days before you plan to serve it. The flavors will develop and intensify, making it even more delicious.

Just prepare the chili as instructed, allow it to cool slightly, then transfer it to a container, cover it, and refrigerate.

IN THE FRIDGE: To store the chili in the fridge, first let it cool to room temperature. Then, place it in an airtight container.

It will last in the refrigerator for up to three to four days. Remember, chili’s flavors often improve with a bit of time, so this method works wonderfully.

IN THE FREEZER: Freezing chili is a great way to extend its shelf life. Once cooled, transfer the chili to freezer-safe bags or containers.

Be sure to leave a little space at the top for expansion. Properly stored, it can last in the freezer for up to four to six months.

When you’re ready to enjoy it, thaw it overnight in the refrigerator and then reheat.

REHEATING: Reheating chili is straightforward.

• For stovetop reheating, transfer the chili to a pot and warm it over medium heat, stirring occasionally, until heated through.
• In the microwave, place the chili in a microwave-safe dish, cover loosely, and heat on high, stirring every couple of minutes until it’s hot.

Why This Is The Best Chili Recipe

Versatility: This chili is incredibly versatile. It can be served on its own, over rice, as a topping for nachos or baked potatoes, or even used to make chili dogs.

Customizable Heat Level: Whether you like your chili mild or spicy, this recipe can be easily adjusted to suit your taste. You can control the heat by adjusting the amount of chili powder or adding fresh chili peppers.

Great for Meal Prep: Chili is an excellent option for meal prep as it stores and reheats well. You can make a big batch and have it on hand for quick and easy meals throughout the week.

Crowd-Pleaser: Chili is a popular dish that is generally well-received by many. It’s a great dish to serve at gatherings, potlucks, or family dinners, as it’s easy to make in large quantities and is liked by adults and children alike.

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