Name: The Best Homemade Chili Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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

Serving Size: One Normal Portion
Calories: 400-500