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Homemade Chili Recipe

Homemade Chili

This soul-warming chili blends seasoned beef, bold spices, and simmered tomatoes for a deep, rich flavor that only gets better overnight. It’s easy to customize, freezer-friendly, and guaranteed to become your new signature dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 bowls
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 2 lbs lean ground beef
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and diced
  • 2.5 tbsp chili powder divided
  • 1 tsp ground cumin
  • 1 green bell pepper diced
  • 14.5 oz crushed tomatoes 1 can
  • 14.5 oz diced tomatoes with juices
  • 19 oz red kidney beans drained and rinsed
  • 1.5 cups beef broth
  • 1 cup beer or more broth
  • 1 tbsp tomato paste
  • 1 tbsp brown sugar optional
  • salt & black pepper to taste
Optional Elevators
  • 1 tsp smoked paprika
  • hot sauce dash
  • 1 tbsp masa harina for thickening
  • espresso powder or unsweetened cocoa pinch

Equipment

  • Dutch oven or large pot
  • Wooden spoon
  • Chef’s knife
  • Cutting board

Method
 

  1. Season raw beef with half the chili powder. In a large pot, brown beef with onion, garlic, and jalapeño until caramelized and aromatic.
  2. Add remaining chili powder, cumin, and bell pepper. Sauté for 1 minute until spices are fragrant.
  3. Pour in beer to deglaze the pot, scraping up any browned bits. Stir in tomato paste.
  4. Add crushed tomatoes, diced tomatoes, beans, beef broth, and brown sugar. Stir well.
  5. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.
  6. Taste and adjust seasoning. Add more salt, sweetness, or spice to your liking.

Notes

For deeper flavor, let chili rest overnight in the fridge and reheat the next day. Can be frozen in single or batch portions for up to 3 months.