Homemade Chili Recipe
This post may contain affiliate links, see my disclosure policy for details.
Watery chili and a greasy top layer are the two things that ruin a pot of homemade chili. This ground beef chili fixes both, simmers in 30 minutes, and gets thicker and better the longer you leave it on the stove.
Once the leaves start turning here in Maine, Sundays mean football. Half the people I know are parked in front of the Patriots game by early afternoon, and there’s gotta be a pot of chili on the stove nearby. I’ve been making chili for years, and for most of them I leaned on a seasoning packet like everybody else. This is my homemade version. I built the spice blend from what I had in the cupboard and tweaked it until it beat the packet. I haven’t gone back.
The best part of this chili is how easy it comes together. Ten minutes of prep, a quick browning, and a 30 minute simmer, and you’ve got a chili that tastes like it took all day. It’s rich, thick, and full of flavor without being heavy or greasy. If you like easy fall dinners like my roasted butternut squash soup, this chili belongs in the same rotation.
Why You’ll Love This Homemade Chili
- Better than the packet. A homemade chili seasoning you mix in two minutes, with smoke and depth a packet can’t give you.
- Thick, not watery. A 30 minute simmer gives you a chili that clings to the spoon, and you can keep simmering if you want it thicker.
- Flavorful and not greasy. Using 85/15 ground beef gives you enough fat for flavor without a slick of oil on top.
- Easy to adjust. Too thick? Add a splash of beef broth. Want more heat? Add more adobo sauce. You’re in control.
- Works with beef, turkey, or plant based crumbles. Same method, same results.
- Ready in under an hour. Ten minutes of prep, 15 minutes of cooking, 30 minutes of simmering.
- Made for game day. Make it ahead and reheat it in the slow cooker so it stays warm through all four quarters. If you’re feeding a crowd, my slow cooker white chicken chili next to this one gives people a red and a white option.
Ground Beef Chili Ingredients
Full amounts and instructions are listed on the recipe card.
- 85/15 ground beef – This is the sweet spot for chili. It has enough fat to bloom the spices and keep the meat tender, but not so much that the chili turns greasy. Ground turkey or plant based crumbles work too.
- Olive oil – Gets the browning started. It’s most important if you’re using turkey or crumbles, which don’t have much fat of their own.
- Sweet onion – Cooks right in the pan with the beef, so it softens and picks up all that flavor. One large onion is plenty.
- Garlic – Two fresh cloves. Goes in at the end of browning so it doesn’t burn.
- Crushed tomatoes – One 28-ounce can. Crushed tomatoes give you body and texture without big chunks.
- Tomato paste – A whole 6-ounce can. This is what makes the chili rich and deep instead of thin and tomato-y.
- Low sodium beef broth – Two cups. Low sodium lets you control the salt, since the soy sauce and tomatoes add plenty on their own.
- Soy sauce – Two tablespoons. You won’t taste soy sauce, but you’ll notice the chili tastes meatier, more savory, and well rounded. You can swap in low sodium soy sauce or coconut aminos instead.
- Red kidney beans – Two cans, drained. They hold their shape through the simmer and soak up the sauce.
Homemade Chili Seasoning
This is the blend that got me off seasoning packets for good. It’s balanced, smoky, and not too hot, so everyone at the table can eat it. Mix it up before you start cooking so it’s ready to go.
- Chili powder – The base of the blend. Two tablespoons.
- Ground cumin – Earthy and warm. This is what makes chili taste like chili.
- Smoked paprika – Adds a smoky, almost grilled flavor without any extra heat.
- Garlic powder and onion powder – Backs up the fresh garlic and onion so the flavor runs all the way through.
- Coarse kosher salt and black pepper – I use coarse kosher salt. Start with a teaspoon and adjust at the end of the simmer.
- Adobo sauce from a can of chipotle peppers (optional) – Two teaspoons of just the sauce, not the peppers. It adds a smoky heat that rounds everything out. Leave it out for a milder chili.
If you keep a jar of my all-purpose Mexican spice blend on hand, you’ll be happy to know this chili seasoning is just as easy to make ahead.
The Best Ground Beef for Chili
The fat percentage on the package matters more than most people think. Here’s the quick breakdown:
- 85/15 (my pick) – Enough fat to carry the spices and keep the beef juicy, but it won’t leave a layer of grease on top. This is what I use every time.
- 80/20 – More flavor, but noticeably greasier. If this is what you have, spoon off some of the fat after browning, before you add the onions.
- 90/10 or 93/7 – Very lean. It works, but the texture is drier, and you’ll need the olive oil to help the spices bloom.
- Ground chuck – Usually 80/20 and richer tasting. Treat it like 80/20 and drain a little fat.
Ground turkey (85/15) is a great swap if you want a lighter chili.
How to Make Homemade Chili
Step 1:
Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the ground beef and break it up with a spoon. Cook for about 5 minutes until it’s browned but not cooked through.
Step 2:
Stir in the diced onion and keep cooking for another 4 to 5 minutes. The beef should be cooked through and the onions soft. This takes about 10 minutes total.
Step 3:
Stir in the minced garlic and all of the chili seasoning. Cook for one minute, stirring the whole time. The spices will toast in the fat and the kitchen will smell incredible.
Step 4:
Pour in the crushed tomatoes, tomato paste, beef broth, soy sauce, and drained kidney beans. Stir until the tomato paste is fully mixed in.
Step 5:
Bring the chili to a simmer, then lower the heat and let it go for 30 minutes, stirring now and then. It’s done when it has thickened and the flavors have come together. Taste and add more salt if you need it.
Why the Spices Go in With the Meat
Most chili recipes have you dump the spices in with the liquid. I don’t, and this is the step that makes the biggest difference.
When the seasoning hits the hot fat from the browned beef, the spices bloom. That means the flavor opens up and spreads through the whole pot instead of sitting on top or making the chili gritty. The onions cook right in that same fat, so they pick up the flavor too. One minute in the pan is all it takes.
Tips for the Best Ground Beef Chili
- Don’t skip the simmer. Simmering makes the chili thicker and richer. Make sure to stir every so often so the bottom doesn’t scorch.
- Fix a thick chili with broth. If the chili gets thicker than you like, add beef broth a splash at a time until it loosens up.
- Fix a thin chili with time. Keep simmering with the lid off. The liquid cooks down, and the chili thickens on its own.
- Spoon off extra fat. If you used 80/20 or ground chuck and see a lot of grease after browning, spoon some off before the onions go in.
- Taste at the end, not the beginning. The chili concentrates as it simmers, so wait until it’s done to adjust the salt.
- Chili is better the next day. If you’re cooking for game day, make it Saturday and reheat it Sunday. The flavors keep developing overnight.
- Set up a topping bar. Shredded cheddar, sour cream, sliced jalapeños, chopped onion, and guacamole let everyone build their own bowl.
Variations and Substitutions
- Ground turkey – Use 85/15 and keep the olive oil. The chili will be lighter and just as flavorful.
- Plant based crumbles – Swap them in one for one. They don’t release fat, so the olive oil does the work of blooming the spices.
- Different beans – Black beans, pinto beans, or a mix all work. Keep the total around two cans.
- No beans – Leave them out for a meatier, Texas style chili. It will be a little thinner, so simmer it a bit longer, or add in an extra 16 ounces of meat.
- More heat – Add a minced chipotle pepper along with the 2 teaspoons of adobo sauce, or stir in a diced jalapeño with the onions.
- Add vegetables – A diced bell pepper or a can of corn stirred in with the tomatoes adds color and stretches the pot.
What to Serve With Chili
Cornbread is the classic, and I rotate between my homemade cornbread recipe and corn muffins for my chili night. Growing up, we spooned chili over white or brown rice and topped it with cheese. You can also scoop up chili with tortilla chips, Tostitos Scoops, or top with tortilla strips for a game day spread.
Storage Instructions
Let the chili cool, then store it in the fridge in an airtight container for up to 5 days. It thickens as it sits, so you may want a splash of beef broth when you reheat it.
Freezing Chili
This chili freezes well for up to 2 months. Portion it into freezer safe containers or bags, leaving a little room at the top for it to expand. Thaw it overnight in the fridge before reheating.
Reheating Chili
Reheat on low on the stovetop, stirring now and then, until warmed through.
For game day, reheat it on LOW in the slow cooker and leave it there to keep warm. If you’re using frozen chili, always thaw it first so it heats evenly.
More Chili Recipes You’ll Love
Save This Recipe
Just enter your email below and we will send this recipe right to your inbox, plus we will send more yummy recipes and ideas.
Homemade Chili Recipe
Ingredients
Chili
- 2 tablespoons olive oil
- 2 lbs (85% lean) ground beef, or ground turkey or plant based crumbles
- 1 large sweet onion diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 cups low sodium beef broth
- 2 tablespoons soy sauce
- 2 cans (14.5 oz each) red kidney beans, drained
Homemade Chili Seasoning
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon coarse kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 teaspoons adobo sauce from a can of chipotle peppers (optional)
Instructions
- In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the ground beef and break it up with a spoon. Cook for about 5 minutes, until browned but not fully cooked through.
- Add the diced onion and cook for 4 to 5 minutes more, until the beef is cooked through and the onions are soft.
- Add the minced garlic and the chili seasoning. Cook for 1 minute, stirring constantly.
- Add the crushed tomatoes, tomato paste, beef broth, soy sauce, and drained kidney beans. Stir until the tomato paste is fully blended in.
- Bring to a simmer, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until thickened and the flavors have blended. Taste and add more salt if needed, and add 1-2 teaspoons of the chipotle adobo sauce (if using).
- Serve with cornbread, corn muffins, rice, or tortilla chips and your favorite toppings.
Notes
- Ground beef: 85/15 gives the best balance of flavor and texture without excess grease. If using 80/20 or ground chuck, spoon off some of the fat after browning. You can also use ground turkey or plant based crumbles, instead of ground beef.
- Thickness: Simmer longer for a thicker chili. If it gets too thick, stir in beef broth a splash at a time.
- Storage: Refrigerate in an airtight container up to 5 days or freeze up to 2 months. Thaw before reheating. Reheat on low on the stovetop or on LOW in the slow cooker until warmed through.
