There’s something undeniably comforting about a steaming bowl of chili on a cool evening. For me, chili isn’t just a meal; it’s an experience. It’s the aroma that fills the kitchen, the warmth that spreads from the inside out, and the satisfying depth of flavor that makes you want to savor every spoonful. I’ve tried countless chili recipes over the years, from quick stovetop versions to elaborate slow-cooked masterpieces. But this particular homemade chili recipe? It’s a game-changer. The first time I made it, my family declared it the “best chili ever,” and requests for it have been non-stop since. What makes it so special? It’s the perfect balance of rich tomato flavor, hearty beans, savory spices, and just the right amount of warmth – customizable to your spice preference, of course! Whether you’re looking for a crowd-pleasing dish for game day, a comforting family dinner, or a soul-warming meal on a chilly night, this homemade chili recipe is guaranteed to become a new favorite in your household. Get ready to experience chili perfection in a bowl!

Ingredients

This recipe uses readily available ingredients, focusing on building layers of flavor that culminate in a truly delicious chili. Let’s break down each component and explore why they are essential to creating the best homemade chili:

2 tablespoons Olive Oil: Olive oil is the foundation for sautéing our aromatics. It provides a healthy fat base and a subtle fruity flavor that enhances the vegetables. Extra virgin olive oil is a great choice for its richer flavor and higher nutritional value. If you don’t have olive oil, other neutral cooking oils like avocado oil or vegetable oil can be substituted, but olive oil truly adds a depth that complements the chili spices.
1 Onion, Diced: Onion forms the aromatic base of our chili. As it cooks, it softens and sweetens, releasing its pungent flavor that underpins the entire dish. Yellow or white onions are excellent choices for chili due to their balanced flavor profile. Dicing the onion ensures it cooks evenly and blends seamlessly into the chili, adding texture and flavor without being overpowering. For a slightly milder onion flavor, you could use a sweet onion, but for classic chili depth, stick with yellow or white.
2 Cloves Garlic, Minced: Garlic is another crucial aromatic, adding a pungent and savory depth that is essential to chili’s characteristic flavor. Minced garlic releases its flavor readily and distributes it throughout the chili. Fresh garlic is always preferred for its brighter, more intense flavor compared to pre-minced garlic in jars. If you’re a garlic lover, feel free to add an extra clove or two – garlic is a cornerstone of delicious chili!
1 Bell Pepper, Diced: Bell pepper contributes sweetness, a slight vegetal note, and a pleasant textural element to the chili. Green bell peppers are classic in chili, offering a slightly bitter and earthy flavor that balances the richness of the other ingredients. However, you can use any color bell pepper you prefer – red or orange bell peppers will add more sweetness, while yellow peppers are milder. Dicing the bell pepper ensures it cooks evenly and becomes tender as the chili simmers.
1 Jalapeño Pepper, Seeded and Minced (Optional for Heat): For those who like a bit of a kick, jalapeño pepper is the perfect addition. It adds a vibrant heat and a fruity, slightly smoky flavor that elevates the chili. Seeding the jalapeño removes the majority of the heat, allowing you to control the spice level. If you prefer a milder chili, you can omit the jalapeño altogether. For a hotter chili, leave some seeds in or use a hotter pepper like serrano or habanero, but be cautious! Remember to wear gloves when handling hot peppers and avoid touching your eyes.
1 Pound Ground Beef or Turkey: The protein component is the heart of a hearty chili. Ground beef provides a rich, savory, and classic chili flavor. Using ground beef with a higher fat content (like 80/20) will result in a more flavorful and juicy chili, but you’ll need to drain off excess grease after browning. Lean ground beef (90/10 or leaner) is a healthier option, but it might require a bit more olive oil in the initial sautéing step to prevent sticking. Ground turkey is a leaner alternative to beef, offering a lighter flavor while still providing a substantial protein base. For ground turkey, opt for a blend that includes dark meat for more flavor and moisture. You can also experiment with ground chicken or even plant-based ground meat alternatives for a vegetarian or vegan chili.
2 (15-ounce) Cans Diced Tomatoes: Diced tomatoes form the base of the chili sauce, providing acidity, sweetness, and that classic tomato flavor. Canned diced tomatoes are convenient and consistent in quality. You can choose regular diced tomatoes or fire-roasted diced tomatoes for a slightly smoky depth. Some people prefer crushed tomatoes for a smoother chili, or tomato puree for a thicker base. Experiment to find your preferred tomato texture. Using good quality canned tomatoes can significantly impact the overall flavor of your chili.
1 (15-ounce) Can Tomato Sauce: Tomato sauce further enhances the tomato flavor and adds body and richness to the chili. It contributes to the overall sauce consistency and helps bind all the ingredients together. Tomato sauce is smoother than diced tomatoes, creating a more cohesive chili base. Like diced tomatoes, opt for good quality tomato sauce for the best flavor.
1 (15-ounce) Can Kidney Beans, Drained and Rinsed: Kidney beans are a classic chili bean, known for their kidney shape, mild flavor, and creamy texture. They add heartiness, protein, and fiber to the chili. Draining and rinsing the kidney beans removes excess sodium and the starchy liquid from the can, which can sometimes cloud the chili. You can use light or dark red kidney beans, depending on your preference.
1 (15-ounce) Can Black Beans, Drained and Rinsed: Black beans offer a slightly sweeter and earthier flavor compared to kidney beans, along with a firmer texture. They add another layer of complexity and visual appeal to the chili. Similar to kidney beans, draining and rinsing black beans is recommended. The combination of kidney and black beans creates a balanced and flavorful bean profile in the chili.
1 Cup Corn Kernels (Fresh, Frozen, or Canned): Corn kernels add a touch of sweetness, a pop of color, and a pleasant textural contrast to the chili. Fresh corn kernels, cut straight from the cob, are fantastic when in season, offering the sweetest and freshest flavor. Frozen corn kernels are a convenient alternative and work perfectly well. Canned corn kernels, drained, are also an option but may be slightly less flavorful than fresh or frozen. Adding corn is optional, but it enhances the overall flavor and texture of the chili, especially for those who enjoy a slightly sweeter chili.
2 tablespoons Chili Powder: Chili powder is the star spice blend that defines chili’s signature flavor. It’s typically a blend of dried chilies, cumin, oregano, garlic powder, and other spices. The quality of your chili powder significantly impacts the chili’s flavor. Look for a good quality chili powder with a rich aroma and vibrant color. You can also experiment with different types of chili powder, such as ancho chili powder for a smoky sweetness or chipotle chili powder for a smoky heat. Adjust the amount of chili powder to your spice preference.
1 teaspoon Ground Cumin: Ground cumin adds a warm, earthy, and slightly smoky flavor that complements the chili powder and deepens the overall spice profile. Cumin is a key spice in chili, contributing to its characteristic Southwestern flavor. Freshly ground cumin offers a more intense flavor, but pre-ground cumin is convenient and readily available.
1 teaspoon Smoked Paprika: Smoked paprika adds a wonderful smoky depth and complexity to the chili. It enhances the savory flavors and creates a more robust and interesting chili. Smoked paprika is made from paprika peppers that have been smoked over oak wood, resulting in a distinctive smoky flavor. Regular paprika can be used as a substitute if you don’t have smoked paprika, but smoked paprika truly elevates the chili’s flavor.
1/2 teaspoon Dried Oregano: Dried oregano adds a slightly pungent, herbaceous, and earthy note that complements the other spices and balances the richness of the chili. Oregano is a common herb in Southwestern and Mexican cuisine and is a classic addition to chili. Use dried oregano for its concentrated flavor.
Salt and Pepper to Taste: Salt and pepper are essential seasoning agents that enhance all the other flavors in the chili. Salt balances the sweetness and acidity and brings out the savory notes. Pepper adds a subtle warmth and complexity. Season generously with salt and pepper throughout the cooking process, tasting and adjusting as needed. It’s always best to start with less salt and pepper and add more gradually to avoid over-seasoning.
Optional Toppings: Toppings are where you can truly customize your chili and add layers of flavor and texture. The options are endless, but some classic and popular choices include:
- Shredded Cheese: Cheddar, Monterey Jack, Colby, pepper jack, or a blend of cheeses add richness, creaminess, and a melty texture.
- Diced Avocado: Avocado adds a creamy, cooling, and healthy fat element that contrasts beautifully with the warm chili.
- Sour Cream or Greek Yogurt: Sour cream or Greek yogurt provides a tangy coolness and creaminess that balances the spice and richness of the chili.
- Chopped Green Onions: Green onions add a fresh, mild oniony flavor and a pop of color.
- Cilantro: Fresh cilantro adds a bright, herbaceous, and slightly citrusy note that complements the chili spices.
- Lime Wedges: A squeeze of fresh lime juice adds a zesty brightness and acidity that cuts through the richness of the chili and enhances all the flavors.

Instructions

Follow these step-by-step instructions to create a pot of incredibly flavorful homemade chili. Each step is designed to build layers of flavor and ensure a perfectly cooked and satisfying chili:

Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Using a large pot or Dutch oven provides ample space for all the ingredients and ensures even cooking. Heating the olive oil first allows it to properly coat the vegetables and start the cooking process. Medium heat is ideal for sautéing aromatics without burning them, allowing them to soften and release their flavors gently.
Add diced onion, minced garlic, diced bell pepper, and minced jalapeño pepper (if using). Cook until vegetables are softened, about 5-7 minutes. This step is crucial for building the flavor base of the chili. Sautéing the aromatics softens their texture and mellows their raw flavors, creating a fragrant and flavorful foundation. Stir the vegetables occasionally to ensure even cooking and prevent sticking. You’ll know they are ready when the onion becomes translucent and the bell pepper softens slightly. The aroma in your kitchen at this stage will be incredibly enticing!
Brown Meat: Add the ground beef or turkey to the pot, breaking it up with a wooden spoon or spatula. Cook until meat is browned and cooked through, about 5-7 minutes. Browning the meat is essential for developing rich, savory flavors in the chili. As the ground beef or turkey browns, a process called the Maillard reaction occurs, creating complex flavors and aromas. Break up the meat into smaller pieces as it cooks to ensure even browning and prevent large clumps. Cook until the meat is no longer pink and is fully cooked through. If using ground beef with a higher fat content, drain off any excess grease after browning to prevent the chili from becoming greasy. Draining excess fat also helps to concentrate the flavors.
Add Tomatoes and Beans: Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, and corn kernels. Mix well to combine. This step brings together the core ingredients of the chili. Stir in the diced tomatoes and tomato sauce, ensuring they coat the browned meat and vegetables. Add the drained and rinsed kidney beans and black beans, and the corn kernels. Mix everything together well to combine all the ingredients and distribute them evenly throughout the pot.
Season: Add chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper to the pot. Stir to evenly distribute the spices. Now it’s time to layer in the spices that give chili its signature flavor. Add the chili powder, ground cumin, smoked paprika, and dried oregano. Season generously with salt and pepper, starting with about 1 teaspoon of salt and ½ teaspoon of black pepper, and adjusting to taste later. Stir the spices thoroughly to ensure they are evenly distributed throughout the chili and coat all the ingredients. This step “blooms” the spices, releasing their aromatic oils and maximizing their flavor impact.
Simmer: Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes to allow the flavors to meld together. Stir occasionally. Simmering is the key to developing deep, complex flavors in chili. Bring the chili to a gentle simmer, where you see small bubbles rising to the surface. Then, reduce the heat to low to maintain a gentle simmer. Cover the pot to trap heat and moisture and allow the flavors to meld and deepen as the chili cooks. Simmering for at least 30 minutes is recommended, but longer simmering times (1-2 hours or even longer) will result in even richer and more flavorful chili. Stir occasionally to prevent sticking to the bottom of the pot and to ensure even cooking.
Adjust Seasoning: Taste the chili and adjust the seasoning if needed, adding more salt, pepper, or spices to suit your preference. Taste the chili after it has simmered for at least 30 minutes. This is the crucial step to personalize your chili to your taste. Adjust the seasoning as needed. If it tastes bland, add more salt. If it needs more spice, add more chili powder or a pinch of cayenne pepper. If you want more depth, add a bit more cumin or smoked paprika. Taste and adjust incrementally until you achieve the perfect flavor balance that suits your palate.
Serve: Ladle the chili into bowls and serve hot. Garnish with your favorite toppings such as shredded cheese, diced avocado, sour cream, chopped green onions, cilantro, or a squeeze of lime juice. Your homemade chili is ready to be enjoyed! Ladle generous portions into bowls while it’s hot. Set out a variety of toppings so everyone can customize their chili to their liking. The toppings add texture, flavor, and visual appeal, making each bowl of chili a delightful experience.

Nutrition Facts (Estimated)

(Per serving, based on 6 servings. Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Servings: Approximately 6-8 servings
Calories per serving: Approximately 400-500 calories (depending on ground meat choice and toppings)

Please note: These are estimated values. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients used. Adding toppings will increase the calorie count and nutritional profile.

Preparation Time

Prep Time: 20 minutes (chopping vegetables, measuring spices, etc.)
Cook Time: 45 minutes (including browning meat and simmering)
Total Time: Approximately 1 hour and 5 minutes

Simmering time can be extended for richer flavor. The longer it simmers, the more the flavors will meld together.

How to Serve

This versatile chili can be enjoyed in so many ways! Here are some delicious serving suggestions:

Classic Bowl of Chili: Simply ladle the chili into bowls and top with your favorite garnishes for a comforting and satisfying meal.
Chili with Cornbread or Biscuits: Serve alongside warm cornbread, biscuits, or dinner rolls for dipping and soaking up the delicious chili.
Chili Dogs: Spoon chili over hot dogs in buns for a crowd-pleasing game day favorite or a fun family dinner.
Chili Cheese Fries or Nachos: Pour chili over crispy French fries or tortilla chips, top with cheese, and bake or broil until melted for a decadent and shareable appetizer or snack.
Chili Baked Potatoes: Top baked potatoes with a generous serving of chili and your favorite toppings for a hearty and satisfying meal.
Chili Mac and Cheese: Stir chili into your favorite mac and cheese recipe for a comforting and flavorful twist.
Chili Stuffed Peppers: Use chili as a filling for bell peppers and bake for a complete and nutritious meal.
Chili Salad: Serve chili over a bed of lettuce with your favorite salad toppings like shredded cheese, avocado, tomatoes, and a dollop of sour cream for a lighter option.

Topping Bar Ideas:

Shredded cheddar cheese
Monterey Jack cheese
Sour cream or Greek yogurt
Diced avocado
Chopped green onions
Fresh cilantro
Lime wedges
Crushed tortilla chips
Pickled jalapeños
Hot sauce

Additional Tips for the Best Homemade Chili

Bloom Your Spices: Before adding the tomatoes and beans, add the chili powder, cumin, smoked paprika, and oregano to the pot with the browned meat and vegetables. Cook for about a minute, stirring constantly, until fragrant. This process, called “blooming” the spices, releases their aromatic oils and intensifies their flavor, resulting in a more flavorful chili. Be careful not to burn the spices; cook them briefly over medium-low heat.
Don’t Skimp on Simmering Time: While 30 minutes of simmering is good, simmering for longer (1-2 hours or even more) will dramatically improve the flavor of your chili. Low and slow simmering allows the flavors to meld together beautifully, creating a richer, deeper, and more complex chili. If you have the time, let it simmer for as long as possible, stirring occasionally.
Adjust the Spice Level to Your Preference: This recipe is designed to be moderately spiced. If you prefer a milder chili, reduce the amount of chili powder and omit the jalapeño pepper. For a spicier chili, add more chili powder, include the jalapeño seeds, or add a pinch of cayenne pepper or a dash of hot sauce. You can also use hotter peppers like serrano or habanero, but be cautious and add them gradually, tasting as you go.
Thicken Your Chili (If Needed): If your chili is too thin for your liking, there are several ways to thicken it. You can simmer it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can mash some of the beans against the side of the pot to release their starch and thicken the chili naturally. For a quicker thickening method, you can mix a tablespoon of cornstarch or masa harina (corn flour) with a couple of tablespoons of cold water to create a slurry, and then stir it into the chili during the last 15-20 minutes of simmering.
Make it Ahead and Freeze it: Chili is a fantastic make-ahead meal that actually tastes even better the next day as the flavors continue to meld. You can make a big batch of chili on the weekend and enjoy it throughout the week. Chili also freezes exceptionally well. Allow the chili to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3-4 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or in the microwave.

Frequently Asked Questions (FAQ)

Q1: Can I make this chili vegetarian or vegan?

A: Absolutely! To make this chili vegetarian, simply omit the ground beef or turkey and increase the amount of beans or add other vegetables like diced sweet potatoes, butternut squash, or mushrooms. For a vegan chili, ensure you are using plant-based olive oil and omit any dairy-based toppings like cheese or sour cream. Vegan toppings like avocado, vegan cheese shreds, salsa, and plant-based sour cream alternatives are excellent options. You can also use vegetable broth instead of water for simmering to enhance the flavor if desired.

Q2: How can I make this chili spicier?

A: There are several ways to increase the spice level of this chili. You can:

Include the seeds of the jalapeño pepper or use a hotter pepper like serrano or habanero (use caution!).
Add a pinch of cayenne pepper or red pepper flakes to the chili.
Use a spicier chili powder blend or add chipotle chili powder for smoky heat.
Serve with hot sauce on the side for those who want to customize their spice level.
Add pickled jalapeños as a topping.

Start with small increments of heat and taste as you go until you reach your desired spice level.

Q3: What if I don’t have kidney beans or black beans? Can I use other types of beans?

A: Yes, you can definitely substitute other types of beans in this chili. Great Northern beans, pinto beans, cannellini beans, or even chickpeas would work well. Each type of bean will impart a slightly different flavor and texture to the chili, but they will all contribute to the heartiness and protein content. Feel free to experiment with different bean combinations to find your favorite blend. If you only have one type of bean on hand, you can simply double the amount of that bean to maintain the overall bean quantity in the recipe.

Q4: Can I make this chili in a slow cooker or Instant Pot?

A: Yes, this chili recipe can easily be adapted for both slow cookers and Instant Pots.

Slow Cooker: Brown the ground beef or turkey and sauté the onions, garlic, and bell pepper in a skillet on the stovetop as directed in the recipe. Then, transfer all the ingredients (browned meat, sautéed vegetables, tomatoes, beans, corn, spices) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the flavors have melded together.
Instant Pot: Use the sauté function of the Instant Pot to brown the ground beef or turkey and sauté the onions, garlic, and bell pepper. Drain any excess grease. Then, add the remaining ingredients (tomatoes, beans, corn, spices) to the Instant Pot. Secure the lid and cook on high pressure for 20 minutes, followed by a natural pressure release for 10-15 minutes before manually releasing any remaining pressure.

Both methods are convenient and result in delicious chili with minimal effort.

Q5: How long does leftover chili last in the refrigerator?

A: Leftover chili can be stored in an airtight container in the refrigerator for 3-4 days. Ensure the chili has cooled down completely before refrigerating it. Reheat the chili thoroughly on the stovetop or in the microwave until it is heated through to an internal temperature of 165°F (74°C) before serving. Chili often tastes even better the next day as the flavors deepen and meld together further in the refrigerator.