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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Janey
Wonderful chili recipe. It was tasty with just the right balance of spices. Thank you for this easy to follow recipe. Do you have a vegetarian chili?
Beth Pierce
Thank you, Janey! Yes I have one right here
Celeste
Chilis are such a wonderful dish to offer to family and friends during cold winter time. This recipe is so versatile and delicious! It is now on regular rotation at our house. Next time I am going to double the batch and make your chili cheese dip.
Beth Pierce
Thanks, Celeste! Enjoy!
Lori
It is the perfect time of the year for making a nice bowl of chili! This recipe was delicious and easy to make. I used ground turkley instead of ground beef. I think I am going to make it again this week as it is supposed to snow.
Beth Pierce
Thanks, Lori! I hope you enjoy it as much as you did the first time.
Ally
This recipe was so comforting and perfect for this cold weather! We loved it!
Toni
There is nothing more comforting than homemade chili on a winter’s night! Great for game day weekends too! This is so delicious!
Susan
The combination of spices was just the way I like my chili. It reminded me of a tasty chili my grandmother used to make. Boy she was a great cook. Thanks for the recipe. Beth.
Beth Pierce
You are most welcome, Susan!
Karen S
As much as I love Chili I had never made it. I’ve always felt it would be very difficult to cook. But it was really easy to make and quite tasty.
Lisa
This is a great recipe for homemade chilli. The whole family gave it five stars. Thanks for sharing the recipe, Beth!
Beth Pierce
You are most welcome, Lisa! So glad that everyone liked it!
ReAnn
We loved this tasty chili. It was just the right balance of spices without being overly hot. Next time I am going to adapt it to my slow cooker. Thanks for sharin the recipe.
Beth Pierce
You are most welcome, ReAnn!
Ivan
I love experimenting with chili from different recipes. I added some more veggies like carrots, chick peas, and zucchini. So tasty and I got my family to eat their veggies!
Beth Pierce
Ivan, that is a great idea!
Catherine
The combination of flavors, the hearty texture, and the warmth—it’s everything you want in a chili. My husand loved it! Can’t wait to make a double batch for cozy evenings!
Beth Pierce
Thanks, Catherine! I am so glad that he liked it!
Tamara
Homemade chili is one of my favorite things to make in the winter. I love your recipe and I will make it again. So cold here so a hot pot of chili may become a weekly thing.
Erik
Absolutely fantastic! Can’t wait to make this again. It is a new family favorite.
Beth Pierce
Thanks, Erik! I am so glad that you and your family love it!
Sandy
Best homemade chili I have had in some time! Thanks for the recipe, Beth! Its a keeper!
Beth Pierce
You are most welcome, Sandy!
April
Is there really anything better than a delicious bowl of homemade chili? This was absolutely delicious and the whole family gobbled it right up!
Beth Pierce
Thanks, April! I am so glad that the family loved it and I agree with you about chili.
Gina
So perfect on these chilly winter days. YUM! Thanks for the recipe!