Thick, hearty, and full of deep, savory warmth—this Homemade Chili is the kind of one-pot comfort that makes a house smell like fall and keeps everyone coming back for seconds. It’s built on browned beef, toasty spices, and a tomato-chile base that simmers into a rich, spoon-coating sauce. Whether you ladle it over rice, scoop it with corn chips, or crown it with cheese and sour cream, this bowl delivers the nostalgic chili-parlor vibe you crave.
Made with pantry staples, this chili is weeknight-friendly yet tastes like it simmered all afternoon. Bloomed spices, a touch of tomato paste, and a balanced hit of acid and sweetness are the quiet secrets behind its depth. Customize the heat level, use your favorite beans (or skip them), and make it exactly the way your family loves. It’s meal-prep gold and even better the next day.
Key Ingredients & Substitutions
A few smart choices make a chili that’s robust and layered without fuss. Here’s how to adapt to your pantry.
Ground beef: 85–90% lean gives rich flavor without excess grease. Swap half with ground pork for extra savoriness, or use ground turkey for a lighter pot (add 1 tablespoon oil when browning).
Aromatics: Onion and garlic are the backbone. Add a diced jalapeño for gentle heat or a bell pepper for sweetness and color.
Tomato paste: Concentrated umami; toasting it briefly deepens flavor. If you’re out, cook down 1/2 cup of the crushed tomatoes to reduce.
Tomatoes: A mix of crushed tomatoes and fire-roasted diced tomatoes yields body and brightness. Plain diced work fine; add a pinch of sugar to balance acidity if needed.
Chiles & spice blend: Chili powder, cumin, smoked paprika, oregano, and a pinch of cinnamon create warmth and complexity. Chipotle powder or minced chipotle in adobo adds smoky heat.
Broth: Beef broth rounds the sauce without diluting it; low-sodium lets you season to taste. Chicken or vegetable broth also works.
Beans: Kidney and pinto are classic; black beans add creaminess. Want Texas-style? Skip the beans and add more beef or diced chuck.
Balancers: A splash of apple cider vinegar or lime juice brightens; a touch of brown sugar or maple rounds sharp edges. Cocoa powder (unsweetened) adds subtle depth—totally optional but delightful.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven (5–6 quarts)
- Wooden spoon or sturdy spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Flavor Variations & Add-Ins
- Smoky chipotle: Add 1–2 teaspoons minced chipotle in adobo and an extra 1/2 teaspoon smoked paprika.
- Steakhouse chili: Swap half the ground beef for 1 pound diced chuck; simmer 20–30 minutes longer until tender.
- Three-bean: Use kidney, pinto, and black beans (about 1/2 can each, drained) for a hearty, fiber-rich bowl.
- Spicy verde swirl: Stir in 1/2 cup salsa verde at the end for tangy heat.
- Cocoa-mole vibe: Add 1–2 teaspoons unsweetened cocoa powder and a pinch of cinnamon for subtle complexity.
- Veggie boost: Grate a carrot or zucchini into the pot—it melts into the sauce for body without changing flavor.
How to Make Homemade Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil (use if meat is very lean)
- 1 1/2 pounds ground beef (85–90% lean)
- 1 medium yellow onion, finely diced
- 1 green or red bell pepper, diced (optional)
- 3–4 garlic cloves, minced
- 2 tablespoons chili powder (mild; adjust to taste)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/8 teaspoon ground cinnamon (optional)
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can fire-roasted diced tomatoes (or regular)
- 1 cup low-sodium beef broth (plus more as needed)
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto or black beans, rinsed and drained
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1–2 teaspoons brown sugar or maple syrup (optional, to balance)
- 1–2 teaspoons apple cider vinegar or fresh lime juice, to finish
- For serving: Shredded cheddar, sour cream or Greek yogurt, sliced green onions, chopped cilantro, jalapeños, hot sauce, tortilla chips or cornbread
How Much Time Will You Need?
Hands-on prep: about 15 minutes. Simmer: 30–45 minutes for weeknight chili (or up to 1 1/2 hours for deeper flavor). Total: roughly 1 hour.
Step-by-Step Instructions:
1. Brown the beef
Set a large pot over medium-high heat. Add oil if needed, then ground beef. Cook, breaking into small crumbles, until browned and no longer pink, 6–8 minutes. Spoon off excess fat, leaving about 1 tablespoon for flavor.
2. Sauté aromatics
Add onion (and bell pepper if using) with a pinch of salt. Cook, stirring, until softened, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
3. Bloom spices & tomato paste
Stir in chili powder, cumin, smoked paprika, oregano, and cinnamon. Toast 30–60 seconds to bloom. Add tomato paste and cook another minute, stirring, until brick red and slightly caramelized.
4. Build the base
Pour in crushed tomatoes, diced tomatoes, and broth. Scrape up any browned bits from the pot bottom—flavor gold. Bring to a lively simmer.
5. Add beans & simmer
Stir in kidney and pinto (or black) beans, 3/4 teaspoon salt, and black pepper. Reduce heat to medium-low and simmer 30–45 minutes, partially covered, stirring occasionally, until thickened and glossy. Add splashes of broth if it gets too thick.
6. Balance & finish
Taste. If it’s a bit sharp, stir in 1–2 teaspoons brown sugar or maple. If it tastes flat, add 1–2 teaspoons cider vinegar or lime juice for lift. Adjust salt and heat to preference.
7. Serve
Ladle into warm bowls and load up with toppings—cheddar, sour cream, green onions, cilantro, and jalapeños. Offer hot sauce and chips on the side.
Pro Tips for Best Texture & Taste
A few simple moves turn a good chili into a standout.
- Toast your spices: Brief blooming unlocks deeper, rounder flavor.
- Simmer gently: A steady, gentle bubble thickens and melds flavors without drying.
- Balance at the end: A tiny hit of acid and/or sweetness makes the spices pop.
- Rest if you can: Like stew, chili improves after 30 minutes off heat (or overnight in the fridge).
- Control thickness: Loosen with broth for a soupier bowl or simmer uncovered to reduce for a thicker, scoopable chili.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Brown the beef with onion, garlic, and spices on the stovetop (key for flavor). Transfer to a slow cooker with remaining ingredients (hold vinegar/lime until the end). Cook on LOW 6–8 hours or HIGH 3–4 hours, then finish with acid and adjust seasoning.
How do I make it spicier—or milder?
Spicier: add cayenne, minced jalapeño, or chipotle in adobo to taste. Milder: use a mild chili powder, skip hot chiles, and rely on smoked paprika for depth.
Bean-free option?
Sure. Omit beans and add another 1/2–1 pound beef (or diced chuck). Increase broth by 1/2 cup and simmer until the meat is tender and the sauce thick.
How should I store and reheat?
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water as needed. Chili thickens as it chills.
What sides pair well?
Cornbread (classic!), warm tortillas, rice, baked potatoes, or a crisp green salad. A toppings bar—cheese, onions, jalapeños, cilantro, sour cream—makes dinner interactive and fun.