What You’ll Love About This Recipe
This homemade chili recipe is perfect for cozy nights or feeding a crowd, and it’s surprisingly simple to make. You’ll love how the flavors come together, creating a dish that’s hearty, comforting, and just the right amount of spicy. It’s packed with wholesome ingredients, so you can feel good about serving it to your family or friends. Plus, it’s customizable, letting you tweak it to suit your taste or pantry supplies. And the best part? It tastes even better the next day, making it a great make-ahead meal!
Recipe
There’s nothing quite as comforting as a bowl of homemade chili. This classic recipe is packed with flavor, combining ground beef, beans, tomatoes, and spices for a hearty dish that’s perfect for any occasion. Whether you’re serving it on a chilly evening or at a game-day gathering, this chili is sure to be a hit.
INGREDIENTS
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 can (4 oz) diced green chilies
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
- 1 cup water
INSTRUCTIONS
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the chopped onion and minced garlic to the pot. Cook for 2-3 minutes until the onion is softened.
- Stir in the kidney beans, pinto beans, diced tomatoes, tomato sauce, and diced green chilies.
- Add the chili powder, cumin, paprika, black pepper, salt, and cayenne pepper (if using). Mix well.
- Pour in the water and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
NOTES
- For a spicier chili, increase the amount of cayenne pepper or add a diced jalapeño.
- This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
EQUIPMENT
- Large pot or Dutch oven
- Wooden spoon or spatula
TIME
Prep time: 15 minutes
Cook time: 30 minutes
CUISINE
American
SERVING
Serves 6
Nutrition
Nutritional values can vary based on ingredients and portion sizes. Below is an approximate breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 20 g |
| Carbohydrates | 25 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 800 mg |
What To Serve With It
I love serving my homemade chili with warm, buttery cornbread—it’s the perfect match for soaking up all that rich flavor. Don’t forget the toppings, like shredded cheese, sour cream, or diced onions, to add extra texture and taste. Trust me, these simple sides take chili from good to unforgettable!
Cornbread Pairing
While chili’s bold flavors shine on their own, pairing it with cornbread takes the meal to a whole new level. I love how the slightly sweet, crumbly texture of cornbread complements the hearty, spicy chili. It’s like they’re made for each other! Whether you bake it in a skillet or make muffin-sized portions, cornbread adds a comforting touch that balances the chili’s richness. I often drizzle a bit of honey on my cornbread for extra sweetness, but even plain, it’s a perfect match. Together, they create a satisfying, complete meal that feels cozy and indulgent every time.
Topping Ideas
Although chili is delicious on its own, adding toppings can take it to the next level. I love piling on shredded cheddar for a creamy melt, or a dollop of sour cream to cool the heat. Crumbled tortilla chips add crunch, while diced avocado brings a buttery smoothness. Fresh cilantro brightens the dish, and a squeeze of lime adds zing. For extra kick, pickled jalapeños or hot sauce do the trick. Don’t forget green onions for a mild bite! Mix and match—it’s all about what you crave. Trust me, the right toppings turn a great bowl into something unforgettable.
