Introduction

This homemade chili recipe delivers a rich and hearty flavor that’s perfect for cozy dinners. Packed with ground beef, beans, and a blend of spices, it’s a satisfying one-pot meal that’s easy to make and sure to please the whole family.

A white bowl filled with three main layers: a thick reddish-brown chili soup base with visible kidney beans, chunks of tomatoes, green pepper pieces, and ground meat; on top, a dollop of white sour cream in the center; sprinkled over the sour cream, shredded orange cheddar cheese and small sliced bright green onion rings. A silver spoon is partially submerged on the left side of the bowl. Nearby, a small white bowl holds chopped bright green onions, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef (or turkey)
2 small green peppers (about 2 cups diced)
1 small yellow onion (about 1 ½ cups diced)
2 cans diced tomatoes (15-ounce cans)
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
15 ounces water
2 cans kidney beans (drained and rinsed, 15-ounce cans)
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons cumin
1 tablespoon paprika
1 teaspoon chipotle powder
½ teaspoon cayenne pepper
½ tablespoon salt
1 teaspoon white pepper
½ teaspoon baking soda (optional)

Instructions

Step 1: In a large dutch oven, sauté the diced green peppers and yellow onions over medium heat until they become translucent and begin to caramelize.
Step 2: Add all the seasonings except the baking soda and cook for 1 to 2 minutes, stirring continuously to prevent burning.
Step 3: Add the ground beef (or turkey) and brown it until it is just cooked through. It’s okay if some pink remains at this stage.
Step 4: Pour in the tomato sauce, diced tomatoes, water, and tomato paste, stirring to combine.
Step 5: Bring the mixture to a simmer over medium-low heat and cook for about 15 minutes, allowing the flavors to meld together. Then add the drained and rinsed kidney beans.
Step 6: Stir in the baking soda if using. The sauce will bubble up; continue stirring over medium heat until the bubbling subsides.
Step 7: Remove from heat and serve your chili hot with your favorite toppings.

Tips & Variations

For a milder chili, reduce or omit the cayenne and chipotle powders. For extra heat, add additional cayenne pepper or a splash of hot sauce.
Try using ground turkey or chicken for a leaner option without sacrificing flavor.
Substitute kidney beans with black beans or pinto beans based on preference.
Adding a splash of beer or coffee during the simmering stage can deepen the chili’s flavor.
Omitting the baking soda is fine if you prefer a thicker sauce; it reduces acidity and softens the beans when used.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and keep for up to 3 months. Reheat gently on the stove over low heat, stirring occasionally until warmed through.

How to Serve

A white bowl filled with thick chili showing rich red-brown sauce, chunky pieces of browned ground meat, dark red kidney beans, green bell pepper chunks, and diced tomatoes. In the center, there is a large dollop of white sour cream topped with shredded bright orange cheddar cheese and thin slices of green onion, adding pops of color. The bowl sits on a white marbled surface with scattered green onion slices and shredded cheese around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground meat and increase the beans or add vegetables like zucchini and mushrooms for a delicious vegetarian version.

What can I serve with this chili?

This chili pairs well with cornbread, rice, tortilla chips, or topped with shredded cheese, sour cream, and sliced green onions for a complete meal.

Best Homemade Chili Recipe

Print Recipe

★★★★★

4.5 from 521 reviews

A hearty and flavorful homemade chili recipe featuring ground beef, kidney beans, and a rich blend of spices simmered to perfection. This chili is perfect for a comforting meal and can be easily customized with your choice of ground meat and spice level.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Meat

2 pounds ground beef (or turkey)

Vegetables

2 small green peppers (about 2 cups diced)
1 small yellow onion (about 1 ½ cups diced)

Canned Goods

2 cans diced tomatoes (15-ounce cans)
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
2 cans kidney beans (drained and rinsed, 15-ounce cans)

Liquids

15 ounces water

Spices & Seasonings

3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons cumin
1 tablespoon paprika
1 teaspoon chipotle powder
½ teaspoon cayenne pepper
½ tablespoon salt
1 teaspoon white pepper
½ teaspoon baking soda (optional)

Instructions

Sauté Vegetables: In a large dutch oven, sauté the diced green peppers and yellow onions over medium heat until they become translucent and start to caramelize, which brings out their natural sweetness and depth of flavor.
Add Spices: Add all the seasonings except for the baking soda (chili powder, garlic powder, onion powder, cumin, paprika, chipotle powder, cayenne pepper, salt, and white pepper) to the sautéed vegetables. Cook for 1 to 2 minutes, stirring continuously to release the spices’ aroma without burning them.
Cook Ground Meat: Add the ground beef (or turkey) to the pot, breaking it up as it cooks. Brown the meat until it is just done, allowing some pink to remain before adding other ingredients to keep it moist and tender.
Add Tomato and Liquid Ingredients: Pour in the tomato sauce, diced tomatoes, water, and tomato paste. Stir everything together to combine.
Simmer: Bring the mixture to a gentle simmer over medium-low heat. Let it cook uncovered for about 15 minutes, allowing the flavors to meld together.
Add Beans: Stir in the drained and rinsed kidney beans into the chili mixture.
Add Baking Soda: Stir in the optional baking soda carefully; this will cause the sauce to bubble up. Continue stirring over medium heat until the bubbling subsides. This step helps reduce acidity and improves texture.
Serve: Remove the pot from heat and serve the chili hot. Enjoy with your choice of toppings or sides.

Notes

You can substitute ground beef with ground turkey or chicken for a leaner option.
Adjust the cayenne and chipotle powder to control the heat level to your preference.
Baking soda is optional but recommended if you want a smoother, less acidic chili.
Cook the chili longer for a thicker consistency and more developed flavors.
Serve with toppings such as shredded cheese, sour cream, chopped onions, or tortilla chips.

Keywords: chili, homemade chili, ground beef chili, kidney beans, spicy chili, comfort food