Homemade Chili Recipe

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A bowl of chili topped with sour cream and chopped cilantro sits on a cloth napkin, with a piece of cornbread on a plate nearby.

Thick, smoky homemade chili made with ground beef, kidney beans, and a simple chili seasoning that blooms in the pan. Simmers in 30 minutes and never turns out watery or greasy.

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: Servings

Author: Michelle

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.

Adding the spices to the ground beef fat will make the spices more flavorful and will keep the chili from getting gritty.

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.

Cuisine Comfort Food, Tex-Mex

Course Dinner, Lunch

Nutrition