The Best Homemade Chili Recipe captures the cozy spirit of home cooking, wrapping you in a comforting embrace with each spoonful. With tender ground beef and hearty beans simmered in a rich, spiced tomato sauce, this dish is a classic that has delighted families for generations. Imagine the warm aroma wafting through your kitchen, inviting everyone to gather around the table. Whether it’s a chilly evening or a fun game day, homemade chili is the ultimate crowd-pleaser, perfect for satisfying hunger and creating lasting memories.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Homemade Chili Recipe (Ground Beef and Beans)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
How to Make Homemade Chili Recipe (Ground Beef and Beans)

How to Make Homemade Chili Recipe (Ground Beef and Beans)

I first made this chili recipe during a blustery autumn weekend, and it instantly became a staple in our household. The combination of flavors—from the smoky bacon to the kick of jalapeño—dancing together in this surprising blend truly elevates it. Unlike the canned versions that you might find on grocery store shelves, this homemade chili recipe allows you to control the ingredients, the spice level, and the heartiness of the dish. With its straightforward process and delicious results, you’ll be eager to try it and share it with your loved ones.

Why You’ll Love This Recipe

Simple & Quick: This chili comes together in about 15 minutes of prep and simmers beautifully for 2 hours—perfect for a weekend feast or a casual weeknight!
Irresistible Flavor: A depth of flavors, with smoky bacon and spices that hit just the right notes—a delightful blend that keeps you coming back for seconds.
Eye-Catching Appeal: The brilliant red and vibrant colors make this chili visually inviting on the table, garnished with your favorite toppings.
Flexible Serving: Enjoy it solo, in a hearty bowl, or with cornbread, over rice, or in tacos—it’s versatile for any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free or even vegetarian diets by swapping ground beef for plant-based alternatives or additional vegetables.

Ingredients You’ll Need

8 ounces bacon, chopped: Adds a smoky flavor and richness to the chili, enhancing its overall depth. Feel free to replace with turkey bacon for a lighter version.
1 large yellow onion, diced: The aromatic base that builds the flavor profile. You could use sweet onions for a milder taste.
1 red bell pepper, diced: Sweetness and color are key here; substitute with any color bell pepper if desired.
1 jalapeño pepper, diced: Brings a welcome heat. For milder chili, remove the seeds or use a green bell pepper instead.
2 carrots, minced: Sweetness and added texture, but you can replace them with celery for a different crunch.
5 cloves garlic, minced: Infuses the dish with fragrant, savory flavor. Fresh garlic is essential for the best flavor.
2 pounds lean ground beef: This is the heart of the dish. You can also use ground turkey or a plant-based ground meat alternative for a different twist.
2 teaspoons light brown sugar: This balances the acidity of tomatoes with a hint of sweetness, contrasting beautifully with the spices.
2 and 1/2 teaspoons salt: Essential for enhancing all the flavors in the pot—adjust as needed based on your taste.
1/2 teaspoon black pepper: Adds warmth but doesn’t overpower the other spices.
3 teaspoons chili powder: This is where the magic happens, giving the dish its signature chili flavor.
2 teaspoons ground cumin: Adds an earthy spice that is quintessential in chili recipes.
1 teaspoon garlic powder: Amplifies the garlic flavor, rounding out the overall taste.
1/2 teaspoon cayenne pepper: For those who crave more heat; it can be adjusted based on your preference.
1 (6 ounce) can tomato paste: Provides a rich base; be sure to stir well to incorporate it into the mixture.
1 (28 ounce) can crushed tomatoes with basil: The perfect acidity and flavor that forms the backbone of the chili.
3 (15 ounce) cans of beans (1 red kidney beans, 1 black beans, 1 pinto beans recommended): They add protein and heartiness. Feel free to mix and match based on availability.
3 cups beef broth (or 2 cups beef broth and 1 cup pilsner beer): For added depth, and the beer brings a unique flavor that complements the meat.

How to Make Homemade Chili Recipe (Ground Beef and Beans)

Cook the Bacon: In a large Dutch oven over medium-high heat, fry the 8 ounces of chopped bacon until crispy, stirring frequently. Drain on a paper towel-lined plate and set aside for later.
Sauté the Vegetables: With the bacon grease still in the pan, add the 1 diced yellow onion, 1 diced red bell pepper, 1 diced jalapeño, and 2 minced carrots. Sauté until soft and almost caramelized, around 8 minutes, stirring occasionally. Add in 5 minced garlic cloves and cook for another minute until fragrant.
Brown the Beef: Next, add 2 pounds of lean ground beef and break it up gently, trying to keep larger chunks. Cook until the meat is deeply browned and no longer pink, about 8–10 minutes.
Season It Up: Sprinkle in 2 teaspoons light brown sugar, 2 and 1/2 teaspoons salt, 1/2 teaspoon black pepper, 3 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, and 1/2 teaspoon cayenne pepper. Cook until fragrant, about 1 minute.
Incorporate the Tomato Paste: Stir in 1 can of tomato paste until it breaks down in the meat. Cook for a couple of minutes, then mix in 1 can of crushed tomatoes. Let this cook together for another 2 minutes.
Combine Ingredients: Add back the crispy bacon, along with 3 cans of drained and rinsed beans and 3 cups of beef broth (plus the beer if you’re using it). Stir well until everything is combined.
Simmer: Bring the chili to a boil, then reduce the heat and let it simmer gently for 2 hours. Stir occasionally, adding more broth if it becomes too thick.
Serve: Once done, scoop the chili into bowls and garnish with your all-time favorite toppings, such as shredded cheese, sour cream, or green onions.

Storing & Reheating

Storing homemade chili is easy! Allow it to cool at room temperature, then transfer it to an airtight container to store in the refrigerator for up to a week. For longer storage, freeze the chili in a freezer-safe container for up to three months. When reheating, simply place it in a pot over low heat, stirring occasionally, until warmed through (about 10-15 minutes). You might notice the flavors intensify after a day or two, making your next meal even more enjoyable!

Chef’s Helpful Tips

Avoid sticking: Make sure to brown the beef thoroughly to develop a deeper flavor. Don’t rush this step!
Ingredient temperatures matter: Make sure your beef is at room temperature before cooking for an even sear.
For thick chili: If your chili is too thin, let it simmer uncovered to allow some of the liquid to evaporate.
Spice it up: If you like it spicier, consider adding diced green chiles or more cayenne pepper gradually.
Make-ahead magic: This chili tastes even better the next day, making it perfect for meal prep!

With this Best Homemade Chili Recipe in your back pocket, you’re equipped to create a comforting, heartwarming meal that’s perfect for any occasion. It’s a dish that brings people together, sparks conversation, and warm feelings—what more could you want in a meal? The blend of spices, meats, and beans in each bite delivers a satisfying experience, encouraging you to enjoy the simple pleasure of home cooking. So roll up your sleeves, gather your ingredients, and let the simmering magic unfold!

Recipe FAQs

Can I make this chili in a slow cooker?

Absolutely! To make chili in a slow cooker, sauté the bacon and vegetables as instructed in the recipe, then transfer them, along with all the other ingredients, to a slow cooker. Allow it to cook on low for about 6-8 hours or high for 3-4 hours.

What types of beans can I use?

You can use a variety of beans based on your preference! While we recommend red kidney, black, and pinto beans, feel free to substitute with chickpeas, cannellini beans, or any other beans you enjoy.

Can I freeze leftover chili?

Yes! Homemade chili freezes wonderfully. Make sure to let it cool completely before transferring it to freezer-safe containers. It can be stored for up to three months. To reheat, simply thaw it in the fridge overnight and heat on the stove or in the microwave.

How can I adjust the heat level?

To adjust the heat of your chili, simply modify the amount of jalapeño or cayenne pepper you use. If you want it milder, remove the seeds from the jalapeño and start with less cayenne, tasting as you go!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

How to Make Homemade Chili Recipe (Ground Beef and Beans)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: American

Print Recipe

Description

This homemade chili is packed with flavor, featuring ground beef, beans, bacon, and a mix of spices for a comforting bowl. Perfect for a quick dinner or a cozy night in!

Ingredients

Scale

8 ounces bacon chopped
1 large yellow onion diced
1 red bell pepper seeds and core removed, diced
1 jalapeno pepper diced
2 carrots minced
5 cloves garlic minced
2 pounds lean ground beef
2 teaspoons light brown sugar
2 and 1/2 teaspoons salt
1/2 teaspoon black pepper
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 6 ounce can tomato paste
1 28 ounce can crushed tomatoes with basil
3 15 ounce cans of beans 1 red kidney beans, 1 black beans, 1 pinto beans recommended, drained and rinsed
3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer

Cook Mode Prevent your screen from going dark

Instructions

In a large Dutch oven over medium-high heat, fry the bacon until crispy. Drain on a paper towel lined plate and set aside.
Leave the bacon grease in the pan. Add the yellow onion, bell peppers, jalapeño peppers, and carrots. Sauté until soft, about 8 minutes. Stir in the garlic and cook for 1 more minute.
Add the ground beef and brown it, stirring gently. Cook until deeply browned and cooked through, about 8 to 10 minutes.
Mix in the brown sugar, salt, pepper, and spices. Cook until fragrant, about 1 minute.
Add the tomato paste and stir well. Cook for about 2 minutes, then incorporate the crushed tomatoes and cook for another 2 minutes.
Stir in the cooked bacon, beans, and broth (and beer, if using). Bring to a boil, then lower the heat and simmer for 2 hours, stirring occasionally. Add more broth if needed.
Serve scooped into bowls, with optional garnishes.

Notes

Feel free to adjust the spices according to your heat preference.
You can substitute the beef broth with vegetable broth for a lighter version.
Top with cheese, sour cream, or green onions for extra flavor.