Nothing says cozy comfort quite like a big bowl of smoky, richly spiced, Homemade Chili. This isn’t just a basic weeknight meal; this is the classic, award-winning style chili that wins cook-offs and becomes a treasured family tradition. It’s thick, loaded with tender beef, beans, and peppers, and seasoned with a deep, complex blend of chiles that goes far beyond simple chili powder.
Our recipe focuses on building layers of flavor from the ground up, starting with a powerful chili paste made from simple pantry spices and liquid, which coats the meat perfectly. We also share the secret to achieving that rich, long-simmered flavor in a fraction of the time, guaranteeing a thick, deeply satisfying texture every single time. Forget the thin, watery chili—this is the hearty, beef-forward bowl you’ve been looking for.
Whether you’re hosting a game day crowd, warming up on a cold night, or looking for the perfect meal prep option, this Homemade Chili is guaranteed to be a hit. Get your favorite toppings ready!
Why This Chili Recipe Is a Must-Try
The best Homemade Chili is simple in concept but complex in flavor. Here’s what makes this particular recipe stand out from the rest:
- The Chili Paste Secret: Instead of simply adding dry chili powder, we mix our spices with a little liquid (water or broth) and tomato paste before adding them to the pot. This blooming process, known as blooming the spices, deepens the flavor and prevents the spices from burning, locking in a robust, earthy taste.
- The Beef Blend: We recommend using a mix of ground beef (for flavor) and, ideally, some diced chuck roast (for texture). Dicing a small amount of chuck roast and slow-cooking it until tender adds texture and depth that solely ground beef can’t achieve.
- Thick, Not Watery: This recipe uses a minimal amount of liquid relative to the solids, resulting in a naturally thick, hearty chili without needing a flour or cornstarch slurry. We rely on the tomato paste and a slow simmer to achieve the perfect texture.
- Freezer Superstar: Chili is one of the best meals for batch cooking. The flavors intensify after freezing and thawing, making it ideal for meal prep.
Ingredients
Success in Homemade Chili comes down to using the right blend of spices and a high-quality broth.
For the Homemade Chili
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef (85/15 recommended)
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 teaspoon granulated sugar (to cut the tomato acidity)
- 1 tablespoon apple cider vinegar (added at the end)
- 1 1/2 teaspoons Kosher salt (plus more to taste)
For the Chili Paste Spice Blend
- 3 tablespoons chili powder (high quality is worth it!)
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano (Mexican oregano, if available)
- 1/2 teaspoon cayenne pepper (adjust to desired heat)
- 1/4 teaspoon ground cloves
- 1/2 cup water or beef broth (for the paste)
Step-by-Step Instructions: Building Layers of Flavor
Follow these steps to ensure every component of your Homemade Chili contributes to a rich, complex final flavor.
Part 1: Searing and Sautéing (15 Minutes)
- Brown the Beef: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off most of the excess fat, leaving behind about 1 tablespoon for flavor.
- Sauté Aromatics: Reduce the heat to medium. Add the diced onion and red bell pepper to the pot. Sauté for 5–7 minutes until they are softened.
- Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1–2 minutes, stirring constantly. This step is crucial, as cooking the tomato paste deepens its flavor and color.
Part 2: Blooming the Spices and Simmering (1.5 – 2 Hours)
- Make the Chili Paste: In a small bowl, combine all the ingredients for the Chili Paste Spice Blend (chili powder, cumin, smoked paprika, oregano, cayenne, and cloves) with 1/2 cup of water or beef broth. Stir until a thick slurry or paste forms.
- Bloom the Spices: Add the spice paste to the pot with the beef and vegetables. Cook for 1–2 minutes, stirring constantly. This step blooms the spices, intensifying their aroma and flavor.
- Add Liquid and Simmer: Stir in the diced tomatoes, tomato sauce, beef broth, granulated sugar, and salt. Bring the chili to a boil, then immediately reduce the heat to low. Cover and let the chili simmer gently for at least 1 1/2 hours (up to 3 hours is even better). Stir occasionally to prevent sticking.
Part 3: Finishing and Adjusting (20 Minutes)
- Add Beans: After the chili has simmered for at least 90 minutes, stir in the rinsed and drained kidney and pinto beans. Simmer for an additional 15 minutes to allow the beans to heat through and absorb the chili flavor.
- The Secret Splash: Stir in the apple cider vinegar. Don’t skip this step! The acid doesn’t make the chili taste sour; it brightens the flavor, cuts through the richness, and balances the spices, giving the chili that final “pop.”
- Final Adjustments: Taste the chili. Add more salt if needed. If you want more heat, stir in a pinch more cayenne. If you want a thicker chili, simmer uncovered for an extra 10–15 minutes.
- Serve: Ladle the Homemade Chili into bowls, set out your favorite toppings, and enjoy!
Pro Tips for the Ultimate Homemade Chili
To take your Homemade Chili from great to outstanding, pay attention to these key details.
- Don’t Skimp on Simmer Time: The absolute key to deep-flavored chili is time. While 90 minutes works, letting it gently simmer for 2.5 to 3 hours allows the fat, liquid, and spices to fully integrate, making the chili thick and the flavor complex.
- Customize the Heat: The heat level is fully adjustable through the cayenne pepper. For mild chili, omit it entirely. For spicy chili, increase the cayenne and add 1/2 teaspoon of hot sauce during the final simmering stage.
- The Grinding Process: If you have time, buy chuck steak or boneless short ribs and grind them yourself using a meat grinder attachment. The fresh grind yields superior flavor. If not, ask your butcher for a coarse grind of your ground beef.
- The Magic of Cocoa Powder: For a richer, darker, and more complex chili flavor (without tasting like chocolate!), stir in 1 teaspoon of unsweetened cocoa powder along with your chili paste. It deepens the color and adds an earthy richness.
- Toasting the Dried Chiles: For the most authentic flavor, consider buying dried chiles (like Ancho, Guajillo, or Pasilla). Toast them in a dry pan, soak them in hot water, then puree them to replace the chili powder. This provides a truly complex chili flavor.
Topping and Serving Suggestions
Chili isn’t complete without the perfect set of toppings and sides.
Essential Toppings
- Cheese: Shredded Sharp Cheddar or Monterey Jack
- Creaminess: A dollop of sour cream or Greek yogurt
- Freshness: Chopped green onions or fresh cilantro
- Crunch: Crushed tortilla chips, corn chips (Fritos), or oyster crackers
- Heat: Sliced jalapeños or a dash of your favorite hot sauce
Perfect Sides
- Cornbread: A slice of sweet or savory cornbread is the ultimate pairing for dipping.
- Baked Potatoes: Serve the chili over a hot, fluffy baked potato, transforming it into a hearty main dish.
- Cinnamon Rolls: In many Midwestern states, serving chili with a sweet side like a cinnamon roll or peanut butter sandwich is a common and surprisingly delicious tradition!
Frequently Asked Questions
- Can I make this chili in the Slow Cooker? Yes! Follow Part 1 (browning the beef and sautéing the aromatics) on the stovetop. Transfer the browned mixture and all remaining ingredients (except the vinegar and beans) to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in the beans and vinegar during the last 30 minutes of cooking.
- Can I use different types of beans? Absolutely. While kidney and pinto beans are classic, you can substitute black beans, Great Northern beans, or even chickpeas. Make sure to rinse and drain all canned beans thoroughly before adding them.
- Is this chili freezer-friendly? Yes, this is an excellent recipe for freezing. Allow the chili to cool completely, then transfer it to airtight, freezer-safe containers (leaving 1 inch of headspace). It can be frozen for up to 6 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- My chili is too runny. How can I thicken it? If your chili is too thin after simmering, simply remove the lid and continue to simmer on low for an extra 20–30 minutes. This allows the excess liquid to evaporate. Alternatively, you can use a potato masher to mash some of the beans against the side of the pot, which releases starch and quickly thickens the chili.
- Can I make this vegetarian/vegan? Yes. Substitute the ground beef and beef broth with plant-based ground meat or mushrooms, and vegetable broth. Increase the amount of beans (use three varieties) and add 1 tablespoon of soy sauce or Marmite for an added boost of savory umami flavor.
This Homemade Chili is more than just a recipe; it’s a blueprint for a classic, deeply satisfying comfort meal. Enjoy the warmth!
Don’t forget to Pin this recipe for later and share your favorite chili topping in the comments below!
Homemade Chili
This homemade chili is hearty, flavorful, and packed with ground beef, beans, tomatoes, and warm spices. It’s a cozy and comforting dish perfect for weeknights or game day.
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.
- Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
- Stir in diced tomatoes, tomato sauce, kidney beans, and beef broth.
- Add chili powder, cumin, paprika, cayenne (if using), salt, and black pepper. Stir well to combine.
- Bring to a boil, then reduce heat and simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until thickened.
- Taste and adjust seasoning as needed. Serve hot with desired toppings.
Notes
Adjust the spice level with more or less chili powder and cayenne. Serve with cornbread, sour cream, shredded cheese, or chopped green onions for a classic pairing.