Description
This Homemade Chili is a comforting, hearty dish made with tender ground beef, beans, and a rich blend of spices. It’s perfect for chilly nights or gatherings and is easily customizable to fit your taste. Whether you like it mild or spicy, this classic chili will warm you up from the inside out!
Ingredients
-
1 lb ground beef (or ground turkey for a leaner option)
-
1 medium onion, diced
-
1 bell pepper, diced (optional)
-
2 cloves garlic, minced
-
1 (14.5 oz) can diced tomatoes
-
1 (8 oz) can tomato sauce
-
1 (15 oz) can kidney beans (drained and rinsed)
-
1 (15 oz) can black beans (drained and rinsed)
-
1 (4 oz) can green chilies (optional for extra heat)
-
1 tablespoon chili powder
-
1 teaspoon ground cumin
-
1 teaspoon paprika
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
-
1 cup beef broth (or vegetable broth)
-
1 tablespoon olive oil
-
Toppings: shredded cheese, sour cream, chopped green onions (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper (if using), and garlic. Sauté until the vegetables are softened, about 5 minutes.
Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned and cooked through (about 6-7 minutes).
Stir in the chili powder, cumin, paprika, salt, and pepper. Let the spices cook for 1 minute to bring out their flavors.
Add the diced tomatoes, tomato sauce, kidney beans, black beans, and green chilies (if using). Stir to combine.
Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for 30–45 minutes, stirring occasionally. The chili should thicken and the flavors will meld together.
Taste and adjust the seasoning, adding more salt, pepper, or chili powder if needed.
Notes
-
For a spicier chili, add more chili powder, cayenne pepper, or hot sauce.
-
You can also add other ingredients like corn, jalapeños, or other types of beans (pinto beans, black-eyed peas).
-
This chili is great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.