Homemade Chili Recipe

Introduction

This homemade chili recipe is a hearty, flavorful dish perfect for cozy dinners. Packed with tender ground beef, beans, and a blend of spices, it’s easy to make and sure to satisfy. Top it off with your favorite garnishes for a personal touch.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped (about 280g)
• 1 bell pepper (green or red), chopped (about 140g)
• 4 garlic cloves, minced
• 1 pound ground beef (450g)
• 1 tablespoon tomato paste
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1½ teaspoons dried oregano
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 (14.5-ounce/411g) can diced tomatoes
• 1 (8-ounce/226g) can tomato sauce
• 1 (16-ounce/454g) can red kidney beans, rinsed and drained
• 1 (16-ounce/454g) can pinto beans, rinsed and drained
• 2 cups beef broth (480mL)
• Shredded cheese, for serving
• Sour cream, for serving
• Tortilla or corn chips, for serving
• Sliced green onions, for serving

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking for 5 to 7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Step 2: Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned, about 8 to 10 minutes. Drain any excess fat from the pot.
3. Step 3: Stir in the tomato paste, chili powder, ground cumin, dried oregano, salt, cayenne pepper, and ground black pepper. Cook for 2 to 3 minutes to toast the spices and enhance the flavor.
4. Step 4: Add the diced tomatoes, tomato sauce, red kidney beans, pinto beans, and beef broth. Stir well to combine all ingredients evenly.
5. Step 5: Bring the chili to a simmer over medium heat. Then reduce the heat to low and let it simmer uncovered for 30 to 45 minutes, stirring occasionally. The chili will thicken as it cooks.
6. Step 6: Ladle the chili into bowls and top with shredded cheese, sour cream, tortilla or corn chips, and sliced green onions. Serve hot and enjoy!

Tips & Variations

• For a spicier chili, add more cayenne pepper or a diced jalapeño pepper when cooking the vegetables.
• Try substituting ground turkey or chicken for a leaner version.
• Use smoked paprika for a smoky depth of flavor.
• To make it vegetarian, omit the meat and add extra beans and vegetables like zucchini or mushrooms.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze chili for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

What can I use instead of beef broth?

If you don’t have beef broth, you can substitute with chicken broth, vegetable broth, or even water with a bit of beef bouillon for added flavor.