Best Homemade Chili Recipe (Hearty, Flavor-Packed & Easy)
If you’re searching for the best chili recipe to feature on your website—rich, hearty, and layered with bold flavor—this is the one. This chili brings together tender ground beef, aromatic spices, slow-simmered tomatoes, and just the right amount of heat. It’s perfect for weeknight dinners, potlucks, game day, or anytime you want a comforting bowl of warmth. With its deep flavor and customizable toppings, it’s one of those reliable dishes people return to again and again.
Why This Is the Best Chili Recipe
This chili stands out because it balances spice, savoriness, and a hint of sweetness. It’s thick without being pasty, spicy without overpowering the palate, and full of texture thanks to a combination of beans, vegetables, and gently simmered beef. It’s also easy to tweak—add more heat, make it smokier, or turn it vegetarian. The base is rock-solid, so any adjustments you make will still result in an incredible pot of chili.
Ingredients
Meat & Vegetables
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2 lbs ground beef (80/20 works best for richness)
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1 large yellow onion, diced
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1 green bell pepper, diced
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4 cloves garlic, minced
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1 jalapeño, finely chopped (optional for heat)
Tomatoes & Liquids
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1 can (28 oz) crushed tomatoes
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1 can (15 oz) diced tomatoes
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1 cup beef broth
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2 tbsp tomato paste
Beans
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) black beans, drained and rinsed
Spices
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3 tbsp chili powder
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1 tbsp ground cumin
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1 tbsp smoked paprika
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1 tsp dried oregano
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½ tsp cayenne pepper (adjust to taste)
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1 tsp salt
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½ tsp black pepper
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1 tbsp brown sugar (balances acidity—optional but recommended)
Toppings (Optional)
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Shredded cheddar cheese
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Sour cream
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Chopped green onions
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Fresh cilantro
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Sliced jalapeños
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Tortilla chips or cornbread
Instructions
1. Brown the Beef
Start by heating a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it is fully browned, breaking it apart as it cooks. If there’s excess grease, drain most of it, leaving a small amount for flavor.
2. Sauté the Vegetables
Add the diced onion, bell pepper, and jalapeño (if using). Cook for 5–7 minutes, or until the vegetables soften and the onion becomes translucent. Add the minced garlic and sauté for another 30 seconds, stirring constantly to prevent burning.
3. Add the Spices
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Stir well to coat the meat and vegetables. Let the spices bloom for about 1 minute—this deepens their flavor and helps them meld into the chili.
4. Add Tomatoes and Liquids
Pour in the crushed tomatoes, diced tomatoes, beef broth, and tomato paste. Stir until evenly combined. The mixture will look thick and vibrant—exactly what you want for a hearty chili.
5. Add the Beans
Stir in the kidney beans and black beans. Beans add texture and bulk, making the chili satisfying without overpowering the dish.
6. Simmer for Maximum Flavor
Bring the pot to a gentle boil, then reduce the heat to low. Let the chili simmer uncovered for at least 45 minutes, stirring occasionally. The longer it simmers, the richer it becomes. For best results, simmer for 1–2 hours.
If the chili becomes thicker than you prefer, simply add a splash of broth or water to adjust the consistency.
7. Taste and Adjust
Before serving, taste the chili and adjust the seasoning. You may want more salt, a pinch of sugar, or an extra dash of cayenne for heat.
Serving Suggestions
Serve the chili hot, ladled into bowls and topped with your favorite garnishes. Sharp cheddar, creamy sour cream, and fresh green onions add contrast and richness. Pair it with warm cornbread, rice, or tortilla chips for a complete meal.
Storage Tips
This chili tastes even better the next day as the flavors continue to develop.
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Refrigerate: Up to 4 days in an airtight container.
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Freeze: Up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.