Easy Homemade Chili

Why You’ll Love This Recipe

This homemade chili is easy to make with pantry staples and can be adapted to suit your tastes. It’s a one-pot wonder that’s hearty, packed with protein, and loaded with flavor. The ground meat and beans give it a satisfying texture, while the combination of chili powder, cumin, and paprika creates a rich, savory base. It’s a perfect weeknight dinner that can be made in just under an hour, and it’s even better the next day if you have leftovers!

Ingredients

• 1 lb ground beef (or turkey)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (14.5 oz) diced tomatoes (with juices)

• 1 can (6 oz) tomato paste

• 1 cup beef broth (or water)

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

• 1 tablespoon olive oil (for cooking)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the ground meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat.

2. Sauté the onions and garlic: Add the chopped onion to the pot and cook for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

3. Add the tomatoes and beans: Stir in the diced tomatoes (with their juices), tomato paste, kidney beans, and black beans. Add the beef broth (or water) and stir to combine.

4. Season the chili: Stir in the chili powder, cumin, paprika, salt, pepper, and crushed red pepper flakes (if using). Mix well to coat the ingredients in the spices.

5. Simmer the chili: Bring the chili to a simmer over medium heat. Once it starts to bubble, reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally. The chili will thicken as it simmers.

6. Adjust the seasoning: Taste the chili and adjust the seasoning with more salt, pepper, or chili powder if desired.

7. Serve: Ladle the chili into bowls and serve with your favorite toppings such as shredded cheese, sour cream, green onions, or chopped cilantro. Enjoy with cornbread or tortilla chips for added texture.

Servings and Timing

• Servings: This recipe makes about 4-6 servings.

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Vegetarian Version: Omit the ground meat and add extra beans, such as pinto beans or garbanzo beans, and vegetables like bell peppers or zucchini. For a meat-like texture, you can use plant-based crumbles or tofu.

• Spicy Chili: Add more crushed red pepper flakes, diced jalapeños, or a splash of hot sauce to increase the heat level.

• Add Veggies: Dice up some bell peppers, carrots, or celery and sauté them with the onions and garlic for added flavor and nutrition.

• Sweet and Savory: Add a small amount of brown sugar or honey for a touch of sweetness to balance the spices.

• Tomato-Free: If you prefer a tomato-free chili, you can replace the tomatoes and paste with extra broth or use a beef or vegetable base with a touch of Worcestershire sauce for flavor.

Storage/Reheating

• Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: This chili freezes well. Store it in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator and heat on the stove or microwave until warmed through.

• Reheating: Reheat on the stove over low heat, adding more broth or water if it has thickened too much. You can also microwave individual portions in a microwave-safe bowl.

FAQs

1. Can I use ground chicken or pork instead of beef?

Yes, you can use ground chicken, turkey, or pork as a substitute for ground beef. The chili will still be delicious with these alternatives.

2. Can I add cheese to the chili while it cooks?

It’s best to add cheese as a topping after the chili has cooked, as it can change the texture and make it greasy if mixed in while cooking.

3. Can I make this chili in a slow cooker?

Yes, you can make this chili in a slow cooker. Brown the meat and sauté the onion and garlic in a pan first, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.

4. How do I make this chili less spicy?

If you prefer a milder chili, simply omit the crushed red pepper flakes or reduce the amount of chili powder. You can also add a dollop of sour cream or a sprinkle of shredded cheese to help mellow the heat when serving.

5. Can I add pasta to this chili?

Yes, you can add cooked pasta like elbow macaroni or small shells during the last 10 minutes of simmering for a heartier, chili-mac-style dish.

6. Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used, but you’ll need to cook them down and blend them into a sauce-like consistency. About 6-8 medium tomatoes will replace the canned diced tomatoes. If you don’t want a chunky chili, blend the fresh tomatoes before adding them.

7. Can I add beer to the chili?

Yes, adding a cup of beer (preferably a light lager or amber ale) can add depth of flavor. Add it when you stir in the tomatoes and beans, allowing it to simmer and cook off the alcohol.

8. How do I thicken the chili?

To thicken the chili, you can let it simmer uncovered for longer to reduce the liquid. Alternatively, mash some of the beans with a potato masher or blend part of the chili and stir it back in.

9. How can I make chili with no beans?

Simply omit the beans and add extra vegetables like corn, zucchini, or bell peppers for a veggie-packed, meat-only chili.

10. Can I use tomato sauce instead of tomato paste?

Yes, you can use tomato sauce, but you may need to reduce the amount of liquid in the chili, as tomato paste is much thicker and concentrated. Use about 1/4 cup of tomato sauce as a substitute for the tomato paste.

Conclusion

This Easy Homemade Chili is a classic, comforting meal that’s quick to make and full of flavor. Whether you’re serving it for a family dinner or bringing it to a potluck, it’s sure to be a hit. The best part? You can customize it to your tastes, add extra veggies or spice, and even make it ahead of time. Enjoy it with your favorite toppings and sides for a complete meal that everyone will love!