Best Homemade Chili Recipe
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.
Servings: 6 servings
Calories: 250kcal
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.
Nutrition
Calories: 250kcal | Carbohydrates: 6g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 801mg | Potassium: 587mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1137IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 4mg
