January 30, 2025
Review RecipeHow to Make Homemade Chili
Table of Contents
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 diced green bell peppers and onions until softened. Stir in your spices and cook for about two minutes to bloom them—this helps bring out their full potential.
❌ Don’t rush this step – letting the vegetables soften properly builds a strong flavor base for the chili.
2. Brown the Meat
Add the ground beef, breaking it up as it cooks. You want it fully browned but still juicy.
✅ If there’s excess grease, drain a little, but leave some behind—it carries flavor.
3. Create the Rich, Saucy Base
Now it’s time for tomatoes in all forms—diced tomatoes, tomato sauce, and tomato paste. Stir everything together, making sure the tomato paste is evenly mixed in.
Let it all come to a simmer over medium-low heat for about 15 minutes. Then, stir in your drained beans and simmer another 10-15 minutes so they can absorb all that flavor.
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 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 optional
Instructions
- In a large dutch oven, saute diced peppers and onions until translucent and they start to caramelize.
- Add seasonings (minus the baking soda) and cook for 1 to 2 minutes, stirring continuously. Make sure they don’t burn.
- Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredients.
- Pour in the tomato sauce, diced tomatoes, water, and tomato paste.
- Bring to a simmer over medium low heat and cook for about 15 minutes. Then add the drained beans.
- Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
- Remove from heat and serve.
Comments
Mark says
Good to try the cornbread and the old fashioned chili sounds good
Annette Egenlauf says
I’m excited to give your old fashioned chili sounds so yummy good, I know my husband will love it!
As for your corn bread recipe, ooh Lala, I’ll add some of the hotter spice, maybe a tiny pinch okay!!
Thanks for the recipes <3
Hannah Griffin says
THIS CHILI WAS SO GOOD! I WILL MAKE THIS AGAIN!!
Faye says
homemade recipe + how-to video = great recipe!
Patricia Denson says
I used creamed corn in place of the milk and it takes it up a notch. It is like the outside of a tamale, so good. I use bell pepper if it is the only pepper I have available.
Agnes says
I donโt see milk in the recipe?
Agnes says
Nm. I thought you were talking about the chili ๐คฃ๐คฃ
gordon buzzell says
Corn Bread !
Pam says
What does the baking soda add to the recipe?
Layne Henderson says
Hi, Pam – it helps cuts the acid in the tomatoes! ๐ Thanks for stopping by, we hope you enjoy it!
Julie says
The sugar also does this
Carrie says
But the sugar can change the taste. I know someone who puts brown sugar in spaghetti sauce and it tasted like canned Chef Boyardee spaghetti, it was so gross. I am leery about putting sugar in tomato based dishes because of that.
Patti L. says
Hi ! Why the baking soda ?? Thanks !
Layne Henderson says
It helps cut the acid from the tomatoes. Thanks for stopping by and enjoy ๐
Amanda C says
If you make this in the crockpot do you still use the baking powder?
Layne Kangas says
Here is our crockpot chili recipe, enjoy!
Sharon says
In addition to cutting the acid in tge tomatoes, it reduces the amount of gas produced by the beans. My mom and grandmother always added baking soda when cooking beans.
gordon buzzell says
Baking soda to reduce the acid and less gas, great idea !
Petra says
Hi this recipe looks amazing!!! Just wondering if you know what I would substitute the corn muffin mix for in Australia?
Cheryl Bane says
Can you at least buy corn meal and make your own homemade corn bread?
Laural says
Where was the cornbread recipe? Did I miss it? Love corn bread and always looking for a good recipe!
Layne Henderson says
We don’t have the cornbread included, hopefully we’ll add it soon ๐
LaShundra Woods says
Green peppers as in bell peppers?
Layne Henderson says
Hi, LaShundra — yes, bell peppers! ๐ Hope you enjoy!
LaShundra Woods says
Hi do you mean bell peppers when you say green peppers?
Terri says
For muffins it takes 3 boxes of jiffy?