Homemade Chili Recipe

⏱ Prep: 15 minutes
⏱ Cook: 45 minutes
🍽 Serves: 4–6

🛒 Ingredients

Protein & Beans

• 1 lb (450 g) ground beef, turkey, or chicken

• 1 can (15 oz / 425 g) kidney beans, drained and rinsed

• 1 can (15 oz / 425 g) black beans, drained and rinsed

• 1 can (15 oz / 425 g) pinto beans, drained and rinsed (optional)

Vegetables

• 1 medium onion, diced

• 1 bell pepper, diced (red or green)

• 2 cloves garlic, minced

• 1–2 fresh chili peppers, diced (optional, for heat)

• 1 can (14 oz / 400 g) diced tomatoes

• 1 small can (6 oz / 170 g) tomato paste

Spices & Seasonings

• 2 tsp chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• ½ tsp cayenne pepper (optional for extra heat)

• 1 tsp dried oregano

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp sugar (optional, balances acidity)

• 1 cup beef or chicken broth (or water)

Optional Toppings

• Shredded cheese (cheddar or Monterey Jack)

• Sour cream or Greek yogurt

• Chopped fresh cilantro

• Sliced green onions

• Avocado slices

👩‍🍳 Instructions

1️⃣ Sauté Vegetables & Meat

1. Heat a large pot or Dutch oven over medium heat.

2. Add ground meat and cook until browned, breaking it apart with a spoon (about 5–7 minutes). Drain excess fat if necessary.

3. Add diced onion, bell pepper, and chili peppers. Sauté 3–4 minutes until softened.

4. Add garlic and cook 30 seconds until fragrant.

2️⃣ Add Tomatoes & Seasonings

1. Stir in diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper, and sugar.

2. Mix well to combine.

3️⃣ Add Beans & Broth

1. Add drained beans and 1 cup of broth.

2. Stir well, bring to a gentle boil, then reduce heat to low.

4️⃣ Simmer

• Cover partially and simmer for 30–35 minutes, stirring occasionally, until chili thickens and flavors meld.

• Taste and adjust seasoning if needed.

5️⃣ Serve

• Serve hot in bowls.

• Top with cheese, sour cream, cilantro, avocado, or green onions.

• Optional: serve with cornbread, rice, or tortilla chips.

🔥 Tips

• For extra depth of flavor, simmer chili longer on low heat (1–2 hours).

• For spicier chili, add extra fresh or dried chili, chipotle, or hot sauce.

• Vegetarian version: omit meat and add more beans, lentils, or diced vegetables.

• Chili can be stored in the fridge for up to 4 days or frozen for 2–3 months.

🥗 Optional Variations

• Smoky Chili: Add 1–2 smoked chipotle peppers or smoked paprika.

• Chunky Chili: Use diced zucchini, corn, or mushrooms for extra texture.

• Creamy Chili: Stir in ¼ cup sour cream, Greek yogurt, or cream cheese before serving.

• White Chili: Use chicken, white beans, and green chilies instead of red chili base.