Description

This Homemade Chili is the perfect combination of savory, hearty, and just the right amount of spice. Made with ground beef (or turkey for a leaner version), kidney beans, black beans, and a blend of delicious spices, this chili is perfect for cozy nights, meal prep, or feeding a crowd. Top with your favorite garnishes for a comforting bowl of goodness.

Ingredients

Scale

For the Chili:

1 lb ground beef (or ground turkey for a leaner option)
1 tablespoon olive oil (if using lean meat)
1/2 cup onion, diced
3 cloves garlic, minced
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans or pinto beans, drained and rinsed
1 cup beef broth or water (for desired consistency)
2 tablespoons tomato paste (for richness)
1 tablespoon Worcestershire sauce (adds depth of flavor)
1 tablespoon apple cider vinegar or lime juice (for a touch of acidity)

For the Spice Blend:

1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon cayenne pepper (optional, for heat)

For Topping (Optional):

Shredded cheddar cheese
Sour cream or Greek yogurt
Diced avocado
Fresh cilantro or green onions
Crushed tortilla chips or cornbread

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Instructions

Cook the Ground Meat: In a large pot, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.
Add Vegetables and Aromatics: Add the diced onion and minced garlic to the pot. Cook for 3–4 minutes, until softened and fragrant.
Combine Chili Ingredients: Stir in the diced tomatoes, tomato sauce, kidney beans, black beans (or pinto beans), beef broth (or water), and tomato paste.
Add Spice Blend: In a small bowl, mix together the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne pepper (if using). Add this spice blend to the chili, stirring well.
Simmer: Bring the chili to a simmer, then reduce heat to low. Let it cook for 30–45 minutes, stirring occasionally, to allow the flavors to meld together and the chili to thicken. If needed, add more broth or water for desired consistency.
Finish with Acidity: Stir in the Worcestershire sauce and apple cider vinegar (or lime juice) for a touch of acidity. Taste and adjust seasoning if necessary.
Serve: Ladle the chili into bowls and top with your choice of toppings, such as shredded cheese, sour cream or Greek yogurt, avocado, fresh cilantro, and crushed tortilla chips or cornbread.

Notes

This chili is great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
For a spicier chili, increase the cayenne pepper or add a few fresh chili peppers.
You can substitute the beef broth with vegetable broth for a lighter, vegetarian option (if using vegetarian beans).

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: American