Easy Homemade Chili
On October 01, 2024
This post may contain affiliate links. Please read our disclosure policy.
Whether you’re looking for a rich and hearty winter meal, or a little spice for those summertime hotdogs, you can’’t go wrong with my Easy Homemade Chili recipe. Add some of my favorite chili toppings and you’re in for a cheesy, meaty, delicious treat that can’t be beat.
Homemade Chili
Chili is the ultimate comfort food, and it’s somehow even better when you make it yourself at home. It may seem challenging, but it’s actually super simple. With just a few ingredients and the right spices, you’ll master my simple recipe for chili in no time.
One of my favorite things about making my own chili is it gives me total control over what I’ll be eating. I use red bell peppers and a jalapeño in this recipe, but you can change things up to suit your own taste once you have the basics down. You can adjust the heat levels, the spices add, and even beans you use.
Does chili have beans?
Speaking of beans… chili beans might be one of the hottest debated topics in the history of food. It really depends on who you ask, and where you ask them. In Texas, for example, it’s borderline sacrilegious to put beans in chili. Some competition chili cooks avoid beans as well. That’s because beans can have a strong flavor and affect judging. However, you can find plenty of longstanding traditional chili recipes throughout the country featuring beans.
You also want to consider the rest of your menu. If you’re doing a larger BBQ, there’s a good chance you might have beans as a separate side. In that case, maybe Texas style is the way to go. Bottom line, making and eating food should be an enjoyable experience, so do what you like.
Tips for Making Chili at Home
- Brown. Make sure you brown your ground beef before adding the rest of your ingredients. Yes, it’s going to cook for quite a while, but you’re going to get a chunkier texture by browning it first.
- Beans. Be sure to drain and wash your beans before adding them to your chili mix.
- Thicken. Nobody likes a runny chili. I find that 25-30 minutes of simmering is usually plenty. But if you want it thicker, give it 2-3 extra minutes at a time until you get to your desired thickness. Remember you’re going to be adding things like cheese, so it will thicken up on its own when toppings come into play.
- Customize. I use sour cream, green onions, and shredded cheddar to top this chili off, but feel free to get creative with it. You can adjust heat level, thickness, and toppings. This chili is going to go great with whatever you add, so have fun with it.
How to Make Homemade Chili
If you’re read for the best chili you’ve ever had, just follow this simple steps:
- Brown your beef. Preheat olive oil in a large, heavy bottomed pan over medium heat. This step will give your chili some serious texture.
- Add onion and peppers. This is where you want to let your onions and peppers start cooking. Give them 4-5 minutes, and be sure to stir often. When you can smell them, it’s time for the next step.
- Add garlic. Mince the garlic. I like to use a microplane, but you can use a garlic press or whatever you have available. Add the minced garlic and cook for 1-2 more minutes.
- Add wet ingredients. Pour the beef stock into the pan, using the flat edge of your wooden spatula to scrape and lift the browned bits from the bottom of the pan into the stock. Stir in the kidney beans, tomato paste, tomato sauce, and diced tomatoes.
- Add dry ingredients. Add in brown sugar and my Fiesta Rub. You can purchase it here or follow my recipe. The Fiesta Rub is going to be very fragrant when you first add it. Don’t panic though, you didn’t add too much. It’s going to blend in as you cook and give your chili a nice, hearty finish in the end.
- Let it simmer. Place a lid on the pot, reduce the heat to low, and let it simmer. Cooking low and slow for 25-30 minutes will thicken up your chili for a nice, hearty bite. Just make sure to stir once in a while to prevent burning.
- Serve. Top chili with your favorite mix-ins and serve.
What to Serve with Chili
One great thing about chili is its versatility. You can add toppings to your chili, and get totally creative. For this round of chili, I went with some traditional toppings:
- shredded cheddar cheese
- sour cream
- diced red onions
- jalapeño slices
Your chili can also be a topping on things like hotdogs or baked potatoes. You could eat this chili with a shoe and it would probably still taste amazing, but I wouldn’t recommend it. If you’re looking for side to accompany your chili, my Skillet Cornbread or Honey Corn Muffins makes for a knockout combo.
Storing Leftover Homemade Chili
This hearty homemade chili stores great in the fridge to enjoy again later, which is nice because it’s super filling. Allow any leftover chili to come to room temperature, then place in an airtight container and store in your refrigerator. You can enjoy your chili up to 4 days this way. To reheat, simply place in a pot over low-medium heat, stirring occasionally until warmed. Add some fresh toppings, and your chili is ready to enjoy all over again.
More Chili Recipes
Now that you know how easy chili can be to make, check out some more of my favorites:
Easy Homemade Chili Recipe
Follow the video in the recipe card below, and I’ll show you step-by-step how to make this awesome chili right at home. You can find recipes like this one and hundred more on the Hey Grill Hey app. And don’t forget to follow me on YouTube, Instagram, and Facebook for the latest recipes, helpful products, and more.
Easy Homemade Chili
Video
Ingredients
- 2 pounds 85/15 ground beef
- 1 Tablespoon olive oil
- 1 yellow onion diced
- 1 red bell pepper seeded and diced
- 1 jalapeño pepper seeded and diced
- 4 cloves garlic minced
- 4 cups beef stock
- 2 15.5 ounce cans red kidney beans drained and rinsed
- 1 6 ounce can tomato paste
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 1/4 cup Fiesta Rub
- 2 Tablespoons brown sugar
Optional Toppings
- sour cream
- shredded cheddar
- green onions diced
Instructions
- Brown your beef. Preheat olive oil in a large, heavy bottomed pan over medium heat. Add the ground beef and cook, breaking up into smaller pieces. Cook 4-5 minutes until all ground beef is browned.2 pounds 85/15 ground beef, 1 Tablespoon olive oil
- Add onion peppers. Stir in the onion, bell pepper, and jalapeño pepper. Cook, stirring often, for 4-5 minutes until softened and fragrant.1 yellow onion, 1 red bell pepper, 1 jalapeño pepper
- Add garlic. Add the minced garlic and cook for 1-2 more minutes.4 cloves garlic
- Add wet ingredients. Pour the beef stock into the pan. Be sure to scrape the bottom of pan with the flat edge of your wooden spatula to catch any beef that might be stuck. Stir in the kidney beans, tomato paste, tomato sauce, and diced tomatoes.4 cups beef stock, 2 15.5 ounce cans red kidney beans, 1 6 ounce can tomato paste, 1 15 ounce can diced tomatoes
- Add dry ingredients. Add in the Fiesta Rub and brown sugar.1/4 cup Fiesta Rub, 2 Tablespoons brown sugar
- Let it simmer. Place a lid on the pot, reduce the heat to low, and simmer for 25-30 minutes, stirring every 4-5 minutes to prevent burning.
- Serve. Top chili with your favorite mix-ins, serve and enjoy.sour cream, shredded cheddar, green onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**I originally published this post in October 2023, but recently updated it with more information and helpful tips. However, the recipe remains the same.
