Classic Homemade Chili – A Hearty Family Favorite

There’s nothing quite as comforting as a big pot of classic homemade chili simmering on the stove. This all-American favorite has roots that stretch deep into Texan and Southwestern cuisine, known for its bold flavors, rich aroma, and satisfying heartiness.

Made with ground beef, beans, tomatoes, and a medley of spices, chili is the kind of dish that brings people together — whether it’s for a chilly weeknight dinner, a casual game day gathering, or a cozy Sunday meal. Each bite is a balance of smoky heat, savory meat, and tender beans wrapped in a thick, flavorful sauce.

This recipe brings you the traditional, down-home version of homemade chili that’s simple to prepare but packed with flavor. With a few pantry staples and about an hour of cooking time, you’ll have a bubbling pot ready to warm up the whole house.

Ingredients Overview

Ground Beef (80/20):
The base of any classic chili is quality ground beef. Choose 80/20 for the best balance of fat and flavor. A little fat adds richness, but draining excess grease after browning keeps it from being greasy.

Yellow Onion:
Sautéed with the beef, onions create a sweet and aromatic foundation. White or red onions can work too, but yellow offers the best flavor for chili.

Garlic:
Fresh minced garlic infuses the pot with a deep, savory note. You’ll need about 3–4 cloves, or 1 ½ teaspoons if using pre-minced.

Tomato Paste:
A couple tablespoons of tomato paste help deepen the tomato flavor and give the chili a thicker texture.

Crushed Tomatoes & Diced Tomatoes (canned):
This combo provides body and acidity. Crushed tomatoes make the base smooth, while diced tomatoes add chunky texture.

Kidney Beans & Pinto Beans:
Traditional chili uses red kidney beans, but pinto beans add creaminess and earthiness. Use canned for convenience, rinsed and drained. Black beans are a popular alternative.

Beef Broth or Stock:
This adds moisture and intensifies the savory flavor. Use low-sodium to better control seasoning.

Chili Powder:
The signature spice blend. Choose a high-quality chili powder for depth. You’ll use about 2–3 tablespoons depending on your heat preference.

Ground Cumin:
Adds a warm, smoky undertone — absolutely essential in chili.

Paprika (Smoked or Sweet):
Gives color and subtle heat. Smoked paprika enhances the chili’s depth.

Oregano & Salt:
Dried oregano brings in that herbaceous, slightly bitter balance. Salt ties everything together.

Optional Add-Ins:

• Cayenne pepper for heat

• Brown sugar for slight sweetness

• Corn for texture and color

• Bell peppers for crunch

For a leaner version, ground turkey or chicken can substitute beef. For vegetarian, swap meat for lentils or crumbled tempeh and use vegetable broth.

Step-by-Step Instructions

1. Brown the Ground Beef:
   In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of oil over medium heat. Add the ground beef and cook until browned, about 8–10 minutes, breaking it apart with a wooden spoon. Drain off any excess fat.

2. Sauté the Aromatics:
   Add diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant — don’t let it burn.

3. Add Tomato Paste & Spices:
   Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Sprinkle in chili powder, cumin, paprika, oregano, salt, and (optional) cayenne. Stir well to coat the beef and onion mixture.

4. Add Tomatoes & Broth:
   Pour in the crushed tomatoes, diced tomatoes (with juices), and beef broth. Stir everything to combine and bring to a low boil.

5. Simmer & Build Flavor:
   Reduce heat to low and let the chili simmer uncovered for 30–40 minutes. Stir occasionally to prevent sticking. The sauce will thicken and the flavors meld beautifully.

6. Add Beans:
   Stir in the drained kidney and pinto beans during the last 15 minutes of cooking. Simmer until heated through and tender. Taste and adjust seasoning as needed.

7. Rest & Serve:
   Let the chili sit off the heat for 5–10 minutes before serving. This short rest allows it to thicken further and develop deeper flavor.

Tips, Variations & Substitutions

• For Extra Flavor: Brown the beef in batches to get a deeper crust. Use a splash of beer or red wine during deglazing for complexity.

• Slow Cooker Version: Brown beef and aromatics, then transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

• Vegetarian Option: Use two types of beans and sautéed mushrooms or crumbled tofu for meaty texture. Swap beef broth for veggie stock.

• Spice Variations: Add chipotle in adobo for smoky heat, or fresh jalapeños for a sharper spice.

• Thick or Thin: Prefer thicker chili? Let it simmer longer uncovered. For thinner chili, add extra broth.

• Freezer Friendly: This chili freezes exceptionally well. Store in airtight containers for up to 3 months.

Serving Ideas & Occasions

Serve your classic homemade chili with:

• Cornbread or buttery dinner rolls

• A scoop of sour cream or a sprinkle of cheddar cheese

• Sliced green onions, jalapeños, or cilantro on top

• Tortilla chips for dipping

Ideal for cozy weeknight dinners, football parties, or cold weather meal prep, chili also makes an excellent topping for hot dogs, baked potatoes, or even mac and cheese. Its rich, hearty nature makes it feel festive and satisfying.

Nutritional & Health Notes

A bowl of homemade chili is both filling and nutritionally balanced. Packed with protein from beef and beans, plus fiber, iron, and lycopene from tomatoes, it provides lasting energy and keeps you full.

To lighten the dish:

• Use lean ground turkey or chicken

• Add extra vegetables like zucchini, carrots, or spinach

• Choose low-sodium beans and broth

Chili also works well for portion control — one ladle per bowl paired with a small salad can make a complete meal.

FAQs

Q1: Can I make chili ahead of time?
A1: Yes! In fact, chili tastes even better the next day after the flavors have had time to develop. Store it in the fridge for up to 4 days and reheat on the stovetop or in the microwave.

Q2: Should chili have beans?
A2: That depends on the region. Texas-style chili often skips beans, but traditional homemade versions include them. This recipe uses kidney and pinto beans for heartiness and texture.

Q3: How do I thicken chili without cornstarch?
A3: Simmering uncovered allows liquid to evaporate naturally. You can also mash a small portion of the beans and stir them back into the pot for a thicker consistency.

Q4: Can I freeze leftover chili?
A4: Absolutely. Let the chili cool completely, then transfer to freezer-safe containers. Label and date them — it’ll keep for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Q5: What toppings go best with chili?
A5: Classic toppings include shredded cheese, sour cream, diced onions, cilantro, avocado, and tortilla strips. For a spicy twist, try pickled jalapeños or hot sauce.

Q6: How spicy is this chili?
A6: It’s mildly spiced with chili powder and paprika, but you can dial it up by adding cayenne pepper or hot sauce. Adjust to your family’s heat tolerance.

Q7: Is it better to cook chili low and slow?
A7: Yes — simmering allows flavors to meld and deepen. If you have the time, a slow cook will bring out the best in the ingredients. But even a 45-minute simmer yields a delicious result.

Print