Name: Homemade Chili
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 (15-ounce) cans kidney beans, drained and rinsed; 2 tablespoons olive oil; 3 tablespoons tomato paste; 2 pounds ground beef (80 to 85% lean); 2 teaspoons kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 tablespoon unsweetened cocoa powder; 2 teaspoons dried oregano; 1 teaspoon paprika; ¼ teaspoon cayenne pepper (optional, adjust to taste); 1 (28-ounce) can fire-roasted crushed tomatoes; 1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups); 1 teaspoon apple cider vinegar; Sour cream or plain Greek yogurt; Shredded cheddar cheese; Thinly sliced scallions; Diced avocado; Fresh cilantro; Tortilla chips

Description

This hearty homemade chili combines rich ground beef, fire-roasted tomatoes, and bold spices for a comforting and flavorful meal. With layers of smoky, savory, and slightly spicy notes, it’s perfect for cozy dinners or game day gatherings. Customize your serving with classic toppings like sour cream, cheddar, and avocado for a satisfying experience.

Ingredients

Scale

1 medium yellow onion, diced
3 cloves garlic, minced
2 (15-ounce) cans kidney beans, drained and rinsed
2 tablespoons olive oil
3 tablespoons tomato paste
2 pounds ground beef (80 to 85% lean)
2 teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa powder
2 teaspoons dried oregano
1 teaspoon paprika
¼ teaspoon cayenne pepper (optional, adjust to taste)
1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups)
1 teaspoon apple cider vinegar

Serving Options

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

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat if needed.
Stir in tomato paste, chili powder, cumin, cocoa powder, oregano, paprika, cayenne (if using), salt, and pepper. Cook for 2 minutes to toast the spices.
Add fire-roasted crushed tomatoes, kidney beans, and broth. Stir to combine.
Bring the chili to a simmer, then reduce heat to low. Cover partially and simmer gently for 45 minutes to 1 hour, stirring occasionally.
Stir in apple cider vinegar, taste, and adjust seasoning with salt and pepper if needed.
Serve hot with your choice of toppings.

Notes

For a thicker chili, simmer uncovered for the last 15 minutes.
Use ground turkey or plant-based crumbles for a leaner or vegetarian option.
Leftovers taste even better the next day.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Stovetop
Cuisine: American