If you want a from scratch chili recipe, look no further. This homemade chili is the perfect comfort food or to feed a crowd on game day. Top with favorites like shredded cheddar cheese, sour cream, cilantro, avocado, or buttery cornbread.
This cozy homemade chili recipe offers a wonderfully hearty texture using just basic ingredients. It delivers the comforting, rich flavor or classic chili that everyone loves-taste testers of all ages give it their seal of approval! Serve it with a fresh salad, pair it with my best-ever cornbread or easy buttermilk biscuits, or even use it on sheet pan nachos instead of chicken.
Here's Why You'll Love it
- It's a BIG bowl of comfort food
- Minimal clean up thanks to being a one pot recipe
- Wholesome main dish that taste testers of all ages approved!
- Keeps for days in the refrigerator and reheats well
- Can easily be made with beef or turkey
Grab These Ingredients
- Beef: This recipe works with either ground beef or ground turkey. I recommend using 85-93% lean. If using less than 85% omit the olive oil that's included and drain excess fat as needed.
- Bell Pepper: Any type of bell peppers work, I usually use red and/or green since that what I normally have on hand.
- Onion: A little diced sweet onion makes for a great flavor base.
- Tomatoes: The recipe calls for a combination of crushed tomatoes and diced tomatoes.
- Beans: You need two 15-ounce cans of light and/or dark kidney beans. Make sure you drain and rinse the beans before adding them to the pot.
- Worcestershire Sauce: This adds unparalleled flavor. It's the secret ingredient in this sloppy joes recipe, homemade baked beans, bacon stuffed cheeseburgers, and baked chicken meatballs.
- Tomato Paste: Not pictured, but the tomato paste adds flavor and helps thicken the chili.
- Spices: Along with salt, pepper, and garlic, we're using all the classic chili spices like chili powder, cumin, paprika, and dried oregano.
The Secret For The Best Chili
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- Let the Spices Cook: Once you brown the meat with the peppers and onions, add the spices and let them cook to become fragrant. This helps the flavor develop.
- Add Worcestershire Sauce: Most don't use Worcestershire, but it's a power ingredient and adds incredible flavor to most dishes. It's why I use it in many recipes like jalapeño turkey burgers, chicken caprese burgers, homemade turkey burgers, and chicken pesto meatballs.
- Let it Simmer: The longer you let chili simmer, the more flavor that develops. For this chili recipe you only need 20 minutes but you can do more, just make sure you reduce the heat to low.
Step-by-Step Photos: How To Make Homemade Chili
Step 1: Begin browning the ground beef with the peppers and onions.
Step 2: Add the spices and cook until it becomes fragrant. Then, add the tomato paste.
Step 3: Add the tomatoes (diced and crushed), beans and Worcestershire sauce. Stir together until combined.
Step 4: Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.
FAQ
Absolutely, I do it all the time! Let the chili cool completely, then place it in a freezer-safe container and freeze for up to 3 months. To thaw, set it in the refrigerator overnight or place in a slow cooker on low.
Worcestershire Sauce is a secret ingredient that adds unparalleled flavor. It's always must for any chili recipe!
Yes, you always want to drain and rinse canned beans before adding to them to the chili.
It's the biggest debate but the main difference between Texas chili and other chili recipes is there is no beans, some even don't include diced tomatoes. It's mainly ground beef with spices and onions.
Best Homemade Chili Recipe
Description
Ingredients
- 1 Tablespoon olive oil
- 1 ½ pounds 85-93% ground beef, or ground turkey
- 1 cup diced bell pepper, red or green
- ½ cup diced sweet onion
- 3 teaspoons minced garlic
- 1 teaspoon paprika
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- ¾ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 4 Tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans kidney beans, light or dark
- for garnish: sour cream, shredded cheese, avocado, cilantro, etc.
Instructions
- Add the olive oil over medium-high heat to a 5-quart or larger pot. Add the ground beef, bell pepper and onion. Cook, breaking apart with a spatula or spoon, until the beef is cooked through-about 7-8 minutes.
- Stir in the spices-garlic, paprika, chili powder, cumin, dried oregano, salt, and pepper-cooking for 2-3 minutes until fragrant. Then, add the tomato paste and cook for 1 minute. Add the tomatoes (diced and crushed), beans and Worcestershire sauce. Stir together until combined.
- Reduce the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally. Give it a taste and add a additional spices as needed (sometimes I add a pinch more chili powder).
- Serve with desired toppings such as sour cream, shredded cheese, avocado, cilantro, etc. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The chili stays fresh in the refrigerator for up to 5 days. Reheat on the stove over medium-low heat.
- Freezing Instructions: The chili can be frozen for up to 3 months. Allow it to cool completely before placing in an air-tight container. Thaw overnight in the refrigerator. Reheat on the stove over medium-low heat or in a slow cooker on low.
- Beef: This recipe works with either ground beef or ground turkey. I recommend using 85-93% lean. If using less than 85% omit the olive oil that's included and drain excess fat as needed.
- Beans: You need two 15-ounce cans of light and/or dark kidney beans. Make sure you drain and rinse the beans before adding them to the pot.
- Slow Cooker: Follow the recipe through step 1, then add the remaining ingredients into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Sue says
This chili recipe was great. But if course as a cajun, I tweaked it. Rotel Tomatoes instead of those called for, 1 heaping tablespoon of brown sugar to cut the acid & brown gravy mix (can use cornstarch & water) to thicken. Made a double double batch & was able to can 12 pints. I will be making this again & again. Enjoy !!