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Homemade Chili: A Flavorful & Easy Recipe

This hearty chili recipe is perfect for a cozy night in. Packed with beans, vegetables, and your choice of meat (or a vegetarian substitute), it's easy to make and endlessly customizable.
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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 pound Ground Beef (or ground turkey, or 1 cup vegetarian crumbles)
  • 1 Large Onion chopped
  • 2 cloves Garlic minced
  • 1 Green Bell Pepper chopped
  • 1 Red Bell Pepper chopped
  • 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 tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 1/2 teaspoon Cayenne Pepper optional
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 cups Beef Broth (or vegetable broth for vegetarian chili)

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

Instructions
  1. Brown the meat: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Sauté vegetables: Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5-7 minutes.
  3. Add spices: Stir in the chili powder, cumin, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more, stirring constantly, to toast the spices.
  4. Combine ingredients: Add the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, and beef broth to the pot. Stir well to combine.
  5. Simmer: Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the better the flavor.
  6. Serve: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped onions, and cilantro. Enjoy!

Notes

For a thicker chili, simmer uncovered for the last 30 minutes of cooking. Feel free to add other vegetables like corn or diced tomatoes. Leftovers can be stored in the refrigerator for up to 3 days.