Homemade Chili

There’s something deeply comforting about a pot of homemade chili simmering on the stove. It’s hearty, bold, and packed with flavor that builds as it cooks. This classic Homemade Chili recipe uses simple pantry ingredients like canned kidney beans, fire-roasted tomatoes, and a flavorful mix of spices to create a dish that’s both satisfying and deeply warming. The use of ground beef provides a rich, meaty base, while a touch of cocoa powder and apple cider vinegar adds subtle depth and balance. Whether you’re looking for a crowd-pleasing game-day meal, a cozy weeknight dinner, or a make-ahead freezer staple, this chili is as flexible as it is delicious.

The beauty of this recipe lies in its layers of flavor and ease of preparation. It doesn’t rely on any fancy ingredients or techniques—just solid, tried-and-true cooking methods that anyone can follow. It’s highly customizable, too. You can adjust the spice level, swap out proteins, or add extra veggies. And thanks to a long simmer time, all the components meld together beautifully, creating a thick, rich, and hearty bowl of chili that tastes even better the next day. Serve it up with all your favorite toppings and sides for a complete and comforting meal.

Why You’ll Love This Recipe

Bold, Deep Flavor

With chili powder, cumin, cocoa, and oregano, this chili offers complex, smoky, and savory notes in every bite.

Great for Meal Prep

It stores and reheats beautifully, making it perfect for batch cooking, freezing, or enjoying as leftovers throughout the week.

One-Pot Convenience

Everything cooks in a single pot, minimizing cleanup and making it a go-to for busy nights.

Customizable Spice Level

Control the heat to your liking by adjusting the cayenne or adding fresh chiles for an extra kick.

Perfect for Gatherings

Feeds a crowd and pairs easily with fun toppings, making it ideal for game days, parties, or casual dinners.

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Ingredients

• Yellow onion
• Garlic
• Kidney beans
• Olive oil
• Tomato paste
• Ground beef
• Kosher salt
• Black pepper
• Chili powder
• Ground cumin
• Unsweetened cocoa powder
• Dried oregano
• Paprika
• Cayenne pepper (optional)
• Fire-roasted crushed tomatoes
• Beef or chicken broth
• Apple cider vinegar

Serving Options

• Sour cream or plain Greek yogurt
• Shredded cheddar cheese
• Thinly sliced scallions
• Diced avocado
• Fresh cilantro
• Tortilla chips

Variations

• Swap the Protein: Use ground turkey, chicken, or a plant-based meat substitute for a lighter or vegetarian version.
• Add More Veggies: Bell peppers, corn, or zucchini can be added for extra texture and nutrition.
• Make it Spicier: Include chipotle peppers in adobo or fresh jalapeños for added heat and smokiness.
• Change the Beans: Use black beans, pinto beans, or a combination for variety.
• Slow Cooker Friendly: Brown the meat and aromatics first, then transfer everything to a slow cooker to simmer on low for 6–8 hours.

How to Make the Recipe

Step 1

Dice the onion and mince the garlic. Rinse and drain the kidney beans.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.

Step 3

Add the tomato paste and stir to coat the onions and garlic, cooking for 2–3 minutes to deepen the flavor.

Step 4

Add the ground beef, salt, and black pepper. Cook until the beef is fully browned, breaking it up with a spoon as it cooks.

Step 5

Add the chili powder, cumin, cocoa powder, oregano, paprika, and cayenne (if using). Stir well to coat the beef in the spices.

Step 6

Pour in the crushed tomatoes, broth, and drained kidney beans. Stir to combine and bring to a simmer.

Step 7

Reduce the heat to low and simmer uncovered for 30–45 minutes, stirring occasionally, until the chili has thickened and the flavors are well combined.

Step 8

Stir in the apple cider vinegar, taste, and adjust seasoning as needed before serving.

Tips for Making the Recipe

• Use fire-roasted tomatoes for a subtle smokiness and deeper flavor.
• Simmer the chili uncovered to allow it to thicken naturally.
• Brown the tomato paste and spices before adding liquids for a richer, more developed taste.
• Don’t skip the vinegar—it balances the richness with a touch of acidity.
• Let the chili rest for 10–15 minutes off the heat before serving to allow the flavors to meld.

How to Serve

Serve hot in bowls with your favorite toppings like shredded cheese, sour cream, avocado, or scallions. Pair with tortilla chips, cornbread, or a crusty loaf of bread for a full meal. This chili is also great ladled over rice, baked potatoes, or nachos for added variety.

Make Ahead and Storage

Storing Leftovers

Cool the chili completely and store in an airtight container in the refrigerator for up to 5 days.

Freezing

Freeze in individual portions or as a whole batch in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a splash of broth or water if needed to loosen the consistency.

FAQs

1. Can I make this chili vegetarian?

Yes, use plant-based crumbles or increase the beans and veggies to keep it hearty and meat-free.

2. Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook them beforehand. Adjust the liquid accordingly.

3. What does cocoa powder do in chili?

It enhances the depth of flavor without making it sweet, adding richness and complexity.

4. Can I make this in a slow cooker?

Yes, brown the meat and aromatics first, then transfer to a slow cooker and cook on low for 6–8 hours.

5. Is it spicy?

It has mild heat. For more spice, increase the cayenne or add hot peppers.

6. How do I thicken the chili?

Simmer it uncovered longer or mash some of the beans with a spoon to release starch.

7. Can I double the recipe?

Absolutely. Use a larger pot and extend the simmering time slightly if needed.

8. Should I drain the beef fat?

Yes, if there’s excess fat after browning, drain most of it off to avoid greasy chili.

9. What toppings go well with chili?

Sour cream, shredded cheese, scallions, avocado, cilantro, and tortilla chips are great options.

10. How long can I leave it out before refrigerating?

No more than 2 hours at room temperature. Promptly cool and refrigerate leftovers.

Conclusion

Homemade Chili is a comforting, satisfying, and adaptable dish that belongs in every home cook’s rotation. With layers of spice, richness from ground beef, and hearty beans, it checks all the boxes for a perfect one-pot meal. Whether you’re making a batch for family dinner, meal prepping for the week, or feeding a crowd, this chili delivers bold flavor and satisfying comfort every time.

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