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Homemade Chili

Hearty Homemade Chili

A flavorful and satisfying chili recipe, perfect for a cozy night in. Easy to customize with your favorite toppings!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 Large onion chopped
  • 2 Garlic cloves minced
  • 1 Green bell pepper chopped
  • 1 Red bell pepper chopped
  • 28 ounces Crushed tomatoes can
  • 15 ounces Tomato sauce can
  • 15 ounces Kidney beans can, rinsed and drained
  • 15 ounces Pinto beans can, rinsed and drained
  • 1 pound Ground beef
  • 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

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Method
 

Instructions
  1. 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. Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5-7 minutes.
  3. 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. Add the crushed tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth to the pot. Stir well to combine.
  5. 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. Taste and adjust seasonings as needed. Before serving, you can optionally use an immersion blender to partially puree some of the chili for a thicker, smoother consistency (optional).
  7. 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 vegetarian chili, substitute the ground beef with 1 (15-ounce) can of vegetarian chili beans, or 1 cup of crumbled firm tofu. Use vegetable broth instead of beef broth. You can also add other vegetables like corn, diced tomatoes, or zucchini.