Homemade Chili Recipe

Simple to make and so delicious, this homemade chili recipe hits the spot on a cold day. It combines lots of ground beef, two varieties of beans, and veggies, making it thick and hearty. Top your bowl with your favourite chili toppings or enjoy as is. Either way, this beef chili is such a satisfying comfort food meal.

Though I can eat chili all year round, you can’t beat it on a cold fall or winter day. There is not much better than curling up with a big bowl of chili piled with colourful, tasty toppings when it’s raining, snowing, or simply chilly outside, is there?

I’m so looking forward to fall. By far, it’s my favourite season. The cooler weather, the crisp, fresh air, the comfort food, it’s just the best (if you ask me). Are you a fan of fall too?

With two pounds of ground beef, this is quite a meaty chili recipe. Plus, of course, there’s classic chili ingredients, such as beans and veggies. Like most homemade chili recipes, this one is super easy to make and makes your kitchen smell so good. Who needs those scented candles anyway?!

Fan of chili recipes? Check out this turkey quinoa chili! It’s such a fun and delicious twist on chili.

Ingredients

• Vegetable oil: Used for sautéing the veggies.
• Vegetables: In this beef chili recipe you’ll find onion, garlic, bell peppers and celery. I like to use to different colours of bell pepper just to mix things up, but you could use whatever colour you have on hand.
• Ground beef: I prefer to use lean or extra lean ground beef, but you can use a fattier variety. Just drain the excess grease after cooking.
• Tomato paste: Adds richness to the chili and helps to thicken it.
• Canned beans: Black beans and pinto beans add lots of heft to the chili.
• Seasoning: Includes lots of pantry staples, such as chili powder, cumin, oregano, smoked paprika, salt and black pepper.
• Brown sugar: Helps to balance some of the acidity in the tomatoes.
• Cocoa powder: Adds depth and flavour to the chili and, don’t worry, it’s not going to make the chili taste chocolatey.
• Canned Tomatoes: I used whole peeled tomatoes and crushed them with my hands before adding to the pot. You can substitute with crushed or diced tomatoes if you prefer.
• Beef broth: Adds another element of beefy flavour to the chili and helps to thin it out.
• Vinegar: Apple cider vinegar adds a lovely subtle tang to the chili after it has cooked. It really brightens the dish, if you ask me!

How To Make This Homemade Chili Recipe

Here is an overview of how to make this homemade chili (full details are in the recipe card below):

1. In a pot, sauté some onion in a little vegetable oil until it’s softened.
2. Stir in garlic until it’s nice and fragrant. Things are already starting to smell wonderful!
3. Cook the ground beef.
4. Stir in the tomato paste, coating the ground beef with it.
5. Add both types of beans, remaining veggies, seasoning, cocoa powder, brown sugar, canned tomatoes and broth. Rinse out your can of tomatoes with a little water and add that water to the pot.
6. Bring to a boil, then reduce the heat so the chili is simmering. Cover ajar and cook until thickened. Once done, stir in apple cider vinegar.

Chili Too Thick?

If your chili is too thick or overly reduced, stir in some water or beef broth until you reach the consistency you like best. Remember, it’s best to add a little at a time. You can always add more if needed.

Chili Too Thin?

If your chili is to thin, simply continue simmering it for a little bit until it reduces/thickens to your liking.

Ways To Serve Chili

Aside from serving this homemade chili as is (which is delicious, by the way), there are so many ways to serve it. The possibilities are pretty much endless, but here are some of my favourite ways to serve this beef chili:

• Over French fries or crispy potato wedges
• In chili cream cheese dip
• On top of a hot dog
• Over nachos
• In an omelette
• On a burger with cheese (chili cheese burger, anyone?)
• With some queso or warmed processed cheese (like Velveeta or Cheez Whiz) for a fun and easy dip

Sides to Serve With It

Lately, my favourite thing to serve with chili has been tortilla chips. I love dunking them into the chili and sometimes I even crush some over top for texture. Other delicious sides are garlic bread, buttery toast, cornbread, or a simple green salad.

Chili Topping Ideas

It’s so fun to customize your bowl of chili with chili toppings. There are so many yummy options, but here are some of my go-to chili topping ideas:

• Crushed up tortilla chips or corn chips
• Thinly sliced red onion or pickled red onion
• Sliced green onion
• Sour cream or plain Greek yogurt
• Shredded cheddar cheese or crumbled queso cotija
• Sliced or diced avocado
• Diced tomato
• Sliced jalapeno
• Chopped cilantro

Leftovers and Storing

Properly store any leftover chili in an airtight container in the refrigerator and use within 3 to 4 days. Reheat before serving.

Alternatively, you can freeze the chili. To freeze, allow the chili to cool, then freeze in resealable freezer bags or freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight when you are ready to reheat and enjoy.

This simple chili recipe is such a convenient meal to have on hand and makes those busy weekdays that much easier. Gotta love that!

Reheating

Reheat chili in a saucepan over medium heat, stirring occasionally, until heated through. As you are reheating, if the chili is too thick, add a splash of water or beef broth to thin out the chili to your desired consistency.

Tips for Making the Best Chili

• Use fresh spices: Chili benefits greatly from lots of flavourful spices. It goes without saying, but make sure you are using the freshest spices possible for the best chili results.
• Brown the meat: Browning the ground beef creates a Maillard reaction, ultimately giving the chili a more complex and delicious flavour. Plus, by browning, you can drain any excess grease from your pot before adding the other chili ingredients.
• Drain excess grease: If your ground beef is extra fatty (something besides lean or extra lean, for example), don’t forget to drain that excess grease so it doesn’t end up in your chili.
• Regularly stir: When simmering the chili, make sure to give it a good stir every once in a while to make sure there is nothing sticking to the bottom of the pot.
• Season to taste: Depending on the brand/variety, canned tomatoes and broth can vary in sodium. Also, everyone has a different preference for salt. If you feel you need to add more salt to the chili once it has cooked, go for it.
• Acidity: Just like these homemade meatballs with tomato sauce, chili really benefits from a little splash of something acidic once cooked. I love to add vinegar, such as apple cider. With all the rich and savoury flavours going on, the acidity from the vinegar really brightens the chili and adds something special. Instead of apple cider vinegar, you could use white vinegar, balsamic vinegar, or the brine from a jar of pepperoncini peppers, pickled jalapeno peppers or banana peppers. A little vinegar or brine goes a long way, so if you’re unsure about how much to add, start with a little and add more to taste if you feel it’s necessary. Or, you could pour yourself a bowl and add some, rather than adding the vinegar to the full pot. Not a fan of vinegar or pepper brine? Serve the chili with lime wedges for squeezing over top.

Variations

• Try a different variety of bean: I used canned black beans and pinto beans in this chili recipe. You could use one or the other or substitute one of the varieties for canned red kidney beans. Also, oftentimes, you can purchase tins of beans that have a variety in them, perfect for chili.
• Adjust the spice: If you want a less spicy chili, consider adding less smoked paprika and cayenne pepper, for instance. Or, if you want a spicy chili, add some more! You could also add a splash or two of your favourite hot sauce, crushed red pepper flakes or adobo sauce for some smoky heat.
• Add a different flavour: Instead of cocoa powder, try adding espresso powder or instant coffee.
• Switch out the protein: For a change, try making this homemade chili recipe with ground bison or ground moose.
• Try using beer instead of broth: For a twist, swap out the beef broth for beer, such as a pale ale, red ale or lager.

More Easy Ground Beef Recipes

• Cheesy Ground Beef Quesadillas
• Ground Beef Stir Fry
• One-Pan Ground Beef and Rice
• Spicy Ground Beef Rice Bowls

If you try this homemade chili recipe, be sure to leave a comment below!