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Homemade Chili

Homemade Chili: A Flavorful & Easy Recipe

This hearty chili recipe is packed with flavor and easy to customize. Perfect for a weeknight dinner or game day!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1 Green bell pepper chopped
  • 1 Red bell pepper chopped
  • 1 pound Ground beef (or a mix of beef and turkey)
  • 1 28 ounce can Crushed tomatoes
  • 1 15 ounce can Tomato sauce
  • 1 15 ounce can Kidney beans rinsed and drained
  • 1 15 ounce can Pinto beans rinsed and drained
  • 1 15 ounce can Black beans rinsed and drained
  • 1 cup Beef broth
  • 2 tablespoons Chili powder
  • 1 tablespoon Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cayenne pepper optional
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and bell peppers; cook for another 3-5 minutes, until slightly tender.
  3. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, beef broth, chili powder, cumin, oregano, paprika, cayenne pepper (if using), salt, and pepper.
  5. Bring chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or longer for a richer flavor. Stir occasionally.
  6. Taste and adjust seasonings as needed. Add more chili powder, cumin, salt, or pepper to your preference.
  7. Serve hot, topped with shredded cheese, sour cream, chopped onions, or avocado.

Notes

For a thicker chili, simmer uncovered for the last 15-20 minutes. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.