Homemade Chili is a thick ground beef and kidney bean chili in a tomato base with the perfect balance of spices from chili powder, ground cumin, smoked paprika, black pepper, and ground cayenne pepper. Enjoy this tasty Chili in a bowl with cheese, sour cream, green onions, and cheddar.
Thick and Hearty Homemade Chili
This is one of our favorite chili recipes. It is quick and easy to make. It is very flavorful, bold, and thick enough for my chili cheese dip, chili cheese fries, and chili cheese dogs. Winter is in full force here, and nothing is better than a hot pot of homemade Chili. If you like this Chili, try my white chicken chili, Cincinnati chili, turkey chili, and crock pot chili.
How to Make Homemade Chili
First, brown the ground beef in a Dutch Oven or large pot over medium heat. When the ground beef is about halfway browned, add the onion and continue cooking over medium heat until the beef is browned and the onion is soft. Reduce the heat to low and add the minced garlic, chili powder, ground cumin, smoked paprika, freshly ground black pepper, and cayenne pepper. Cook for 1 minute while stirring constantly.
Stir in the fire-roasted diced tomatoes, beef broth, tomato paste, brown sugar, and Worcestershire Sauce. Simmer for 30-40 minutes over low heat. Add the drained kidney beans and simmer for another 15 minutes. Garnish with cheddar cheese, sour cream, and green onions.
Beth’s Recipe Tips
- For the best flavor, use ground beef with a bit of fat in it. The fat is what gives it flavor and prevents it from tasting dry. I like to use ground chuck.
- If desired, substitute ground turkey or ground pork for the ground beef.
- Pro-tip – Instead of trying to tilt the large pot over and drain the fat out, lean it a little bit until the fat drains to one side, and use a paper towel to absorb the excess grease. It is so much easier, and you won’t lose any of the meat while trying to get rid of the fat.
- To add more veggies, try bell peppers, sweet potatoes, celery, or carrots.
- To make it in a crock pot, follow the recipe up to and including the step where you add the garlic and other spices. Once that step is complete, transfer everything over to a crock pot. Add the remaining ingredients (except for the beans) and cook on low for about 5 hours, then add the beans and cook for 1 hour.
Kick Homemade Chili Up a Notch
If you like your Chili in the moderately spicy to the hot range, add some crushed red pepper, more cayenne pepper, chipotle peppers in adobo sauce, sriracha, or sambal oelek. Just add a little as you go, and be sure to taste it so you don’t go over your heat threshold.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
To freeze, first let it cool for about 1 hour, then freeze in a covered airtight container or in sturdy freezer bags for up to 3 months. Thaw in the refrigerator overnight and then heat on the stovetop over low heat or at reduced power in the microwave. I always use a reduced power so the beans do not explode.
Best Chili Toppings
Dress up that Chili with some awesome toppings like shredded Monterey Jack cheese or shredded cheddar cheese, pickled jalapenos, crispy cooked bacon, sour cream, tortilla chips, Fritos, oyster crackers, avocado, salsa, chopped cilantro, or green onions.
What to Serve with it
Homemade Chili
Ingredients
- 1 lb. ground beef
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 2 teapoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 1/8 teapsoon ground cayenne
- 1 (15-ounce) can fire roasted tomatoes
- 1 1/4 cups low-sodium beef broth
- 3-4 tablespoons tomato paste depending on how thick you want it
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire Sauce
- 1 (15-ounce) can dark red kidney beans drained and rinsed
Instructions
- Brown the ground beef in a Dutch Oven or large pot over medium heat. When the ground beef is about halfway browned, add the onion and continue cooking over medium heat until the beef is browned and the onion is soft.
- Reduce the heat to low and add the minced garlic, chili powder, ground cumin, smoked paprika, freshly ground black pepper, and cayenne pepper. Cook for 1 minute while stirring constantly.
- Stir in the fire-roasted diced tomatoes, beef broth, tomato paste, brown sugar, and Worcestershire Sauce. Simmer for 30-40 minutes over low heat.
- Add the drained kidney beans and simmer for another 15 minutes. Top with cheddar cheese, sour cream, and green onions or your favorite toppings.
Notes
- For the best flavor, use ground beef with a little fat in it. The fat is what gives it flavor and prevents it from tasting dry. I like to use ground chuck.
- Substitute ground turkey or ground pork for the ground beef.
- Pro-tip – Instead of trying to tilt the large pot over and drain the fat out, lean it a little bit until the fat drains to one side, and use a paper towel to absorb the excess grease. It is so much easier, and you won’t lose any of the meat while trying to get rid of the fat.
- To add more veggies, try bell peppers, sweet potatoes, celery, or carrots.
- To make it in a crock pot, follow the recipe up to and including the step where you add the garlic and other spices. Once that step is complete, transfer everything over to a crock pot. Add the remaining ingredients (except for the beans) and cook on low for about 5 hours, then add the beans and cook for 1 hour.
Nutrition
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Shelley
The blend of spices was spot on, and I loved the tip on draining the fat with a paper towel. I never even thought of that. It is so cold so I will be making this again real soon. Chili is ideal for these cold winter nights.
Beth Pierce
I could not agree more, Shelley!
Hari
I am not usually a fan of chilly flavor but this is some darn good chili. The spices are very well balanced and consistency is thick enough to use in other recipes like chili cheese dogs. Thanks for the recipe.
Beth Pierce
Thank you, Hari!