This chili is all about big flavors from simple ingredients. Juicy ground beef, tender beans, and smoky spices come together in a one-pot wonder that’s rich, hearty, and pure comfort food. The secret? Letting it simmer to perfection so all those bold flavors meld together.
Homemade Chili Ingredients
Meat: The Heart of Great Chili
✅ Go for 80/20 ground beef—it’s the perfect balance of flavor and juiciness.
❌ Skip lean meat—it dries out during simmering. If using turkey or extra-lean beef, add a splash of oil to keep it rich.
Beans: Underrated Chili Essential
✅ We recommend kidney beans—they hold their shape and absorb flavor well. You can mix it up by subbing black or pinto beans.
✅ Use canned beans, but drain and rinse to remove excess sodium.
❌ Skip navy or cannellini beans—they break down and turn mushy.
Simplified Steps for Making Homemade Chili
1. Build the Flavor Base
Start by sautéing the diced green bell peppers and onions in a large Dutch oven until softened, translucent, and just beginning to caramelize. Whisk together all of the seasonings, then add them to the Dutch oven (excluding the baking soda). Cook for 1 to 2 minutes, stirring constantly so the spices bloom without burning.
❌ Don’t rush this step — letting the vegetables soften and the spices cook briefly creates a stronger, more balanced chili base.
2. Brown the Meat
Add the ground beef to the Dutch oven and break it up as it cooks. Brown the meat until mostly cooked through; it’s fine if there’s still a little pink at this stage since it will continue cooking in the sauce.
✅ If there’s excess grease, you can drain a small amount, but leaving some behind adds richness and flavor.
3. Create the Rich, Saucy Base
In a separate bowl, combine the diced tomatoes, tomato sauce, water, and tomato paste. Pour the mixture into the Dutch oven and stir until everything is well combined.
Bring the chili to a gentle simmer over medium-low heat and cook for about 15 minutes. Stir in the drained beans, then add the baking soda. The chili will begin to bubble—keep stirring until the bubbling subsides. This helps mellow the acidity of the tomatoes and creates a smoother sauce.
Once the bubbling stops, remove from heat and serve.
Troubleshooting Tips
🤔 Issue: My chili is too thin.
💡 Simmer it uncovered for longer, allowing excess liquid to evaporate.
🤔 Issue: My chili is too thick.
💡 Stir in water or broth gradually until it reaches your preferred texture.
🤔 Issue: My chili is too spicy.
💡 Add more tomato sauce or broth OR top with sour cream or cheese to mellow the heat.
Serving Homemade Chili
A classic bowl of chili is served hot and steaming, thick enough to hold its shape but rich with saucy goodness—perfect for scooping up with a hunk of crusty bread.
Top it with shredded cheese, diced onions, and a dollop of sour cream. But why stop there? Try it with cornbread, cheese biscuits, tortilla chips, or even over steamed rice.
🤔💭 Did you know? A Midwestern tradition is enjoying chili with mini cinnamon rolls!
Other Classic Ways To Enjoy Chili
Chili isn’t just for bowls—try these tasty twists:
🥔 Baked Potato – Fluff a hot potato and load it with chili + toppings.
🌭 Chili Dog – Smother a grilled hot dog with chili, cheese, and onions.
🍟 Chili Fries – Pour chili over crispy fries, then add melted cheddar.
🧀 Chili Mac – Mix with elbow macaroni for the ultimate comfort meal.
Storing & Reheating
One of the best things about chili is that it only gets better the next day. Store leftovers in the fridge for up to four days or freeze for up to six months. When reheating, just add a splash of broth if it’s thickened up too much.
More Chili Recipes
Still can’t get enough chili? Try these mouth-watering recipes:
Best Homemade Chili
Ingredients
- 2 pounds ground beef or turkey
- 2 small green peppers about 2 cups diced
- 1 small yellow onion about 1 ½ cups diced
- 2 cans tomatoes diced (15-ounce cans)
- 15 ounce can tomato sauce
- 6 ounce can tomato paste
- 15 ounces water
- 2 cans kidney beans drained and rinsed (15-ounce cans)
- 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
Instructions
- In a large Dutch oven, sauté the diced peppers and onions until softened, translucent, and just starting to caramelize.
- Whisk together all of the seasonings, then add them to the Dutch oven (excluding the baking soda). Cook for 1 to 2 minutes, stirring constantly so the spices bloom without burning.
- Add the ground meat and cook, breaking it up, until mostly browned. It’s fine if there’s still a little pink at this stage.
- In a separate bowl, stir together the tomato sauce, diced tomatoes, water, and tomato paste. Pour the mixture into the Dutch oven.
- Bring the mixture to a gentle simmer over medium-low heat and cook for about 15 minutes. Add the drained beans and stir to combine.
- Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
- Remove from the heat and serve.
Video
Notes
- You don’t want anything to burn, so make sure you keep stirring!
- Ground beef can be made ahead of time in large batches and frozen. You can use pre-cooked ground beef in this recipe.
- Adding baking soda helps cut the acidity in the tomatoes.
Comments
Jennifer says
Came out great! I used beef stock instead of water and added cholulas hot sauce, 1 jalapeno and a tsp of pepper flakes. It was delicious!!! 😋
Wendy says
It was really good, but I only used about a third of the spices and added about a tsp of sugar. I also put a little olive oil in to cook the onions & peppers and browned the hamburger in the microwave so I could drain the grease.
Janet says
Made this tonight went a little heavy on beef, but omg loved it thanks for sharing this is my fav recipe so far
Lisa says
Very good recipe! I should’ve cook my ground beef separate so I can drain the grease. But overall it’s good.
Tanya L. Walker says
I have not made chili in a while, but this was worth the wait. Delicious. Definitely will keep this in rotation.
Alexis says
How big our individual servings, like in cups? How many calories are in each serving?
I love this recipe and have made it 5 times since finding it, but I would like to know how many calories per serving!
Lexus Monroe, Editorial Assistant says
About 1½ to 2 cups per serving. The calories in the nutrition spot of the recipe card will tell you how many calories per serving.
Alexis says
How many calories are in the servings? I see that it serves 8 people but how big are those servings?
Lexus Monroe, Editorial Assistant says
About 1½ to 2 cups per serving.