This homemade chili is so incredibly delicious and loaded with flavor that you will want to get rid of every other chili recipe you have! It is packed with beef, beans, vegetables, and a made-from-scratch seasoning blend that makes this dish truly special. Trust me, everyone who tastes this will be begging you for the recipe!
Easy Homemade Chili Recipe
There are so many different varieties of chili and tons of recipes out there. However, if you are looking for the best chili recipe, this is it!
It is incredibly flavorful, has the right amount of heat, and is easy to make! Whether you want to just curl up with a warm bowl of chili, or are competing in a chili cook-off, you won't be disappointed!
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? Homemade Chili Ingredients
This homemade chili is packed with flavorful veggies! If you want to omit the alcohol, simply swap it out for an equivalent amount of beef broth!
- Oil - 4 tablespoons of extra virgin olive oil for sauteeing the vegetables.
- Onion - 1 large white or yellow onion, diced.
- Bell Pepper - 1 large red bell pepper with the seeds removed and diced.
- Anaheim Pepper - 1 large Anaheim pepper that has the seeds removed and diced.
- Jalapeno Pepper - 2 large jalapeno peppers with the seeds removed and diced.
- Garlic - 1 tablespoon of minced garlic.
- Ground Beef - 2? pounds of lean ground beef.
- Worcestershire Sauce - ? cup of Worcestershire sauce.
- Beef Bouillon - 2 beef bouillon cubes.
- Light Beer - 12 ounces of light beer such as Coors. If you want to omit the beer, you can use beef broth.
- Crushed Tomatoes - 28 ounces of crushed tomatoes. I recommend using San Marzano.
- Diced Tomatoes - One 14.5-ounce can of fire-roasted diced tomatoes.
- Tomato Paste - 1 tablespoon of tomato paste.
- White Wine - ? cup of white wine or beef broth.
- Homemade Chili Seasoning - 4 tablespoons of chili seasoning. Check out my recipe or use your own.
- Brown Sugar - 1 tablespoon of brown sugar.
- Chipotle Pepper Sauce - 1 tablespoon of chipotle pepper sauce.
- Salt & Pepper - ? teaspoon of both salt and pepper, to taste.
- Dark Red Kidney Beans - 32 ounces of dark red kidney beans that have been drained and rinsed.
- Chili Beans - 16 ounces of chili beans that have been drained and rinsed.
- Cilantro (optional) - 3 tablespoons of chopped cilantro for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
? How To Make Homemade Chili
This chili recipe is super simple to throw together, it just takes a while to simmer for all the flavors to come together. All you are going to need is a large pot, a skillet, and a knife to chop your veggies!
This recipe will make 12 generous servings, so you can have some yummy leftovers!
Saute Vegetables & Brown Beef
- Saute the veggies. Place a large pot or Dutch oven over medium heat and add in the 4 tablespoons of extra virgin olive oil. Once hot, add the diced onion, bell pepper, Anaheim pepper, 2 jalapenos, and 1 tablespoon of minced garlic. Cook and stir the veggies until they are tender.
- Brown the beef. Meanwhile, in a separate skillet over medium-high heat, brown the 2? pounds of ground beef for 5-7 minutes until no pink remains. Drain any excess fat.
- Add ingredients. Into the browned meat, add the ? cup of Worcestershire sauce, 2 beef bouillon cubes, and 12 ounces of beer. Continue to cook the meat mixture, using a wooden spoon to scrape the bottom of the pan as you stir for about 3 minutes (or until hot).
Make The Chili
- Combine. Pour the beef mixture into the pot with the vegetables. Then, add the 28 ounces of crushed tomatoes, 14.5 ounces of diced tomatoes, 1 tablespoon of tomato paste, ? cup of wine, 1 tablespoon of brown sugar, 1 tablespoon of chipotle pepper sauce, ? teaspoon of salt and pepper, and 4 tablespoons of chili seasoning mix. Stir to combine.
- Simmer. Bring the mixture to a boil and then reduce the heat to medium-low. Cover the pot and allow it to simmer for about 90 minutes, stirring occasionally.
- Add beans. Add in the 32 ounces of kidney beans and 16 ounces of chili beans, then continue to simmer for an additional 30 minutes.
- Serve. Garnish with 3 tablespoons of chopped cilantro, if desired, as well as any of your other favorite toppings. Serve immediately.
Add any of your favorite toppings, like cilantro, shredded cheese, or sour cream! Serve your chili with a side of some creamed corn cornbread, Bisquick biscuits, or my amazing jalapeno cheddar scones! Enjoy!
? Angela's Tips & Recipe Notes
- For a chili recipe without any of the beer or wine, replace the alcohol with the same amount of additional beef broth. Instead, use 2 cups of beef broth and omit both the beer and wine.
- You can easily thicken your chili by leaving the lid off while simmering. The steam will escape allowing your chili to thicken without added cornstarch, flour, or other thickeners. *Tomatoes, especially tomato base, are natural thickening agents.
- Use any ground meat in this chili recipe. Lean meats like chicken or ground turkey are wonderfully tasty. If using a fattier meat like ground pork, I recommend draining the excess grease once browned.
? Storing & Reheating
Allow your chili to cool completely before transferring it to a sealed airtight container and keeping it in the fridge for a maximum of 4 days.
Freeze your chili in individual portions in a freezer-safe plastic storage bag with the excess air squeezed out. It can be frozen for up to 3 months. *Place bags on a baking sheet to freeze flat for easy stacking in the freezer!
Thaw frozen chili overnight in the refrigerator before reheating.
Reheating Leftover Chili
Reheat your leftovers either in microwave-safe dishes in the microwave. Heat with a paper towel over your dish to reduce splatter.
Alternatively, you can reheat your chili in a sauce pot on the stove over medium heat. Stir frequently until warmed to your satisfaction. *You may need a drizzle of beef broth to thin your reheated chili.
? FAQ
There's a reason this chili simmers for a while! The longer the pot gets to simmer, to more the flavors really get to meld together. It gets more flavorful over time!
I love having beans in my chili! However, if you prefer yours without beans, simply omit them! Your chili will still be just as flavorful and delicious. I would recommend adding in an extra ?-pound of beef though.
For a bean-free chili option, check out my recipe for Texas chili!
Cilantro is a classic garnish for chili. However, I also love to add a dollop of sour cream! Other great ideas are shredded cheese, crackers, green onions, or chopped avocado.
? Hearty Beef Recipes
- Beef Enchilada Casserole - This tasty casserole is just like enchiladas, but without having to roll them up!
- Ground Beef Stew - This hearty and comforting stew is perfect for chilly nights!
- Ground Beef Stroganoff - Buttered egg noodles are topped with a tangy sauce, mushrooms, and ground beef!
- Goulash - This classic dish is loaded with macaroni noodles, ground beef, and a savory tomato sauce!
- Ground Beef Casserole - Cheese, pasta, and ground beef make up this simple and filling casserole!
- Mexican Cornbread Casserole - This delicious casserole features yummy cornbread that is loaded with seasoned ground beef!
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? Recipe
Homemade Chili
Ingredients
- 4 tablespoon olive oil (extra virgin)
- 1 large white onion (diced, or use yellow onion)
- 1 large red bell pepper (diced, seeds removed)
- 1 large Anaheim pepper (seeds removed, diced)
- 2 large jalapeno peppers (finely diced, seeds removed)
- 1 tablespoon garlic (minced)
- 2 ? lbs ground beef
- ? cup Worcestershire sauce
- 2 beef bouillon cubes
- 12 oz light beer (such as Coors, or use beef broth)
- 28 oz crushed tomatoes (San Marzano are recommended)
- 14.5 oz diced tomatoes (fire-roasted)
- 1 tablespoon tomato paste
- ? cup white wine (or use more beef broth)
- 4 tablespoon chili seasoning (try my recipe or use your own)
- 1 tablespoon brown sugar
- 1 tablespoon chipotle pepper sauce
- ? teaspoon each, salt & pepper (to taste)
- 32 oz dark red kidney beans (2 16-ounce cans, drained and rinsed)
- 16 oz chili beans (1 16-ounce can, drained and rinsed)
- 3 tablespoon cilantro (optional, chopped for garnish)
Instructions
- Place a large pot or Dutch oven over medium heat and add in the extra virgin olive oil. Once hot, add the onion, bell pepper, Anaheim pepper, jalapenos, and garlic. Cook and stir the veggies until they are tender.4 tablespoon olive oil, 1 large white onion, 1 large red bell pepper, 1 large Anaheim pepper, 2 large jalapeno peppers, 1 tablespoon garlic
- Meanwhile, in a separate skillet over medium-high heat, brown the ground beef for 5-7 minutes until no pink remains. Drain any excess fat.2 ? lbs ground beef
- Into the browned meat, add the Worcestershire sauce, beef bouillon cubes, and beer. Continue to cook the meat mixture, using a wooden spoon to scrape the bottom of the pan as you stir for about 3 minutes (or until hot).? cup Worcestershire sauce, 2 beef bouillon cubes, 12 oz light beer
- Pour the beef mixture into the pot with the vegetables. Then, add the crushed tomatoes, diced tomatoes, tomato paste, wine, brown sugar, chipotle pepper sauce, salt, pepper, and chili seasoning mix. Stir to combine.28 oz crushed tomatoes, 14.5 oz diced tomatoes, 1 tablespoon tomato paste, ? cup white wine, 4 tablespoon chili seasoning, 1 tablespoon brown sugar, 1 tablespoon chipotle pepper sauce, ? teaspoon each, salt & pepper
- Bring the mixture to a boil and then reduce the heat to medium-low. Cover the pot and allow it to simmer for about 90 minutes, stirring occasionally.
- Add in the kidney beans and chili beans, then continue to simmer for an additional 30 minutes.32 oz dark red kidney beans, 16 oz chili beans
- Garnish with cilantro, if desired, as well as any of your other favorite toppings. Serve immediately.3 tablespoon cilantro
Equipment You May Need
Notes
- For a chili recipe without any of the beer or wine, replace the alcohol with the same amount of additional beef broth. Instead, use 2 cups of beef broth and omit both the beer and wine.
- To store: Allow your chili to cool completely before transferring it to an airtight container and keeping it in the fridge for up to 4 days.
- To freeze: Freeze your chili in individual portions in a freezer-safe bag with the excess air squeezed out. It can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- To reheat: Reheat your leftovers either in the microwave or in a pot on the stove.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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