Name: Best Homemade Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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)

close up overhead shot of a bowl of Chili Recipe topped with sour cream, shredded cheese, and diced green onions

This old-fashioned chili recipe will make you think of meals at grandma’s when you were little. It’s hearty and filling. The flavors are perfect!

Jump to Recipe

Prep Time15

Cook Time20

Total Time35

Servings

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.

diced onion and peppers being cooked in a pot

❌ 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.

tomatoes, tomato sauce, and paste added to the pot

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.

a bowl of chili topped with sour cream, shredded cheese, and green onion with a spoon

More Chili Recipes

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

Best Homemade Chili

5 from 251 votes

This old-fashioned chili recipe will make you think of meals at grandma’s when you were little. It’s hearty and filling. The flavors are perfect!

Prep Time 15

Cook Time 20

Total Time 35

Servings

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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.

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.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant

How to Make Homemade Chili