Now that it’s officially fall, it’s time to make my favorite fall comfort food, a pot of delicious homemade chili. While I have several chili recipes on the website already, this classic beef chili recipe is my absolute favorite. Like, it’s so good that I can’t stop going back for spoonfuls. Not only is this classic chili recipe super flavorful and easy, but it can be customized in a number of ways to make it your very own’s extremely customizable. Scroll down for ideas for customizing the proteins, spices, liquids, vegetables, and toppings!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
I like to add fresh jalapeños, cheese, green onion, and crushed tortilla chips to my chili!
Ingredients for Homemade Chili
There are so many ways to make homemade chili, but here’s what you’ll need to make our classic beef chili:
- Aromatics: Onion and garlic create the base layer of flavor for this pot of classic chili. Feel free to add double or even triple the garlic if you’re a garlic lover!!
- Ground Beef: I love a slightly higher fat content beef for chili because it makes the pot extra rich and it’s more affordable than lean ground beef, but feel free to use the type of ground beef that you like the best.
- Beans: We use a combination of kidney beans and black beans in our chili for a little extra color and texture in the pot, but you can also experiment with adding pinto beans!
- Diced Tomatoes: Diced canned tomatoes (with their juices) add more flavor and texture to the chili. If you don’t like chunks of tomato, you can substitute with crushed tomatoes, which have a much finer texture.
- Tomato Paste: Tomato paste really helps thicken the chili and gives it a super rich tomato flavor, which is the perfect backdrop for all of the chili spices.
- Chili Seasoning: We use our homemade blend of chili seasoning, which includes chili powder, cumin, cayenne pepper, garlic powder, onion powder, salt, and pepper.
- Brown Sugar: This is the secret ingredient that helps balance the adicity of the tomatoes and heat from the chili seasoning. A little goes a long way to help balance the flavors without making the chili taste sweet.
How Long Should You Cook Chili?
Chili is one of those dishes that tastes better the longer it cooks (to a point). You’ll want to let this chili simmer for a minimum of 30 minutes, but it’s something that you can leave simmering gently for up to a couple of hours. If you do plan to let your chili simmer for a longer period of time, make sure to put a lid on it so it doesn’t dry out. Check it occasionally to see if it is becoming dry, and if so, add a little water.
5 Ways to Customize Homemade Chili
- Use a different protein: Feel free to substitute ground turkey, chicken, pork, or even lentils or more beans in place of the ground beef.
- Add Other Liquids: Instead of using water to make the gravy, try using vegetable juice (like V8), dark beer, or beef broth for even more flavor.
- Customize the spices: Try using chipotle powder or smoked paprika for a smokier flavor. Add a little cocoa for a richer, earthier flavor, or a dash of cinnamon for warmth.
- Add Extra Vegetables: If you’re looking to add more flavor, color, and nutrients, try adding zucchini, bell pepper, poblano peppers, jalapeños, corn, sweet potato, or butternut squash.
- Get creative with toppings: This is where chili gets really fun! Browse your pantry, fridge, or freezer for any fun toppings you might have. Anything that goes well on a taco will probably also go great on a bowl of chili! This also allows each family member to customize their own bowl, which is super helpful with picky eaters!
Ideas for Chili Toppings
Customizing my bowl of chili with fun toppings is my favorite part. I can eat the chili all week and no two bowls will be the same! Here are some ideas for what to put on top of a bowl of chili:
- Cheddar or Monterey Jack Cheese
- Sour Cream
- Green Onions
- Diced Avocado
- Cilantro
- Crushed Tortilla Chips
- Crushed Saltine Crackers
- Pickled Jalapeños
- Diced Red Onion
What is your favorite chili secret ingredient, add-in, or topping? Share in the comments below!
How to Store and Reheat Chili
Chili is the ultimate meal prep food because the recipe makes a big batch, the leftovers taste better the next day, and it’s extremely freezer-friendly!
Chili can be stored in the refrigerator for up to five days, or, after chilling overnight, you can transfer it to the freezer for longer storage (about three months). I recommend dividing the chili into single-serving portions before refrigerating or freezing to make easy grab-and-go reheatable meals for the rest of the week.
Chili can be reheated in the microwave by heating in one minute intervals, stirring between each, until heated through. You can also reheat chili on the stove top over medium-low heat, stirring often. You may need to add a little water when reheating on the stovetop if it gets too thick.
Homemade Chili Recipe
Servings 6 1 cup eachIngredients
- 2 Tbsp olive oil ($0.32)
- 1 yellow onion ($0.49)
- 2 cloves garlic ($0.32)
- 1 lb. ground beef ($4.79)
- 1 15oz. can kidney beans ($1.09)
- 1 15oz. can black beans ($0.89)
- 1 15oz. can diced tomatoes ($0.50)
- 1 6oz. can tomato paste ($0.55)
- 1 cup water ($0.00)
Chili Seasoning
- 1 Tbsp chili powder** ($0.30)
- 1 tsp ground cumin ($0.10)
- 1/4 tsp cayenne powder ($0.02)
- 1/4 tsp garlic powder ($0.02)
- 1/2 tsp onion powder ($0.03)
- 1/2 Tbsp brown sugar ($0.02)
- 1 tsp salt ($0.05)
- 1/2 tsp Freshly cracked black pepper ($0.03)
Instructions
- Dice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until they are soft and translucent.
- Add the ground beef to the pot and continue to sauté until the beef is fully browned.
- Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup water, and all of the ingredients for the chili seasoning. Stir until well combined.
- Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally (the flavor gets better the longer it simmers).
- Give the chili one final taste, adjust the salt or seasonings if needed, then serve hot with your favorite toppings.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Serve with a side of Jalapeño Cheddar Cornbread!
How to Make Homemade Chili – Step by Step Photos
Start by dicing one onion and mincing two cloves of garlic. Cook the onions and garlic with 2 Tbsp of olive oil in a large pot over medium heat until they are soft and transparent.
Add one pound of ground beef and continue to cook until it is fully browned.
Drain a 15oz. can each of black beans and kidney beans and add them to the pot along with a 15oz. can diced tomatoes, a 6oz. can of tomato paste, and one cup of water.
Stir that all together until the tomato paste is well incorporated. Doesn’t look like much yet, but just wait…
Add the chili spices to the pot of chili. I used my recipe for Homemade Chili Seasoning, plus a little brown sugar. 1 Tbsp chili powder, 1 tsp cumin, 1/4 tsp cayenne, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp pepper, and 1/2 Tbsp brown sugar. If you don’t have all the ingredients to make your own chili seasoning, you can add a store bought packet of chili seasoning at this point.
Let the pot simmer for at least 30 minutes over low heat with a lid on top to allow the flavors to blend and for the natural sugars in the tomatoes to caramelize, which reduces the acidity. If you have time, let it simmer longer. Now your “basic” chili is done!
How easy was that? Now go crazy with the toppings. Look in your fridge for leftovers and see what fun things you can use to top your basic chili to make it not so basic anymore.
I made this with ground turkey because it’s what I had on hand and turned up the spices a notch. This a very easy chili that tastes good after just half an hour of simmering. It’s pretty tomato forward. The only thing I will add next time is a splash of soy sauce. I learned this trick for all sorts of meaty stews to amplify the umami.
What can you use if you don’t have tomatoes,tomato sauce, or tomato paste?
Those are all pretty essential to this recipe, Marian! You could possibly try doing 1 cup of beef broth and 1 cup of frozen corn to replace the diced tomatoes, and you’d need a little bit of acid from maybe vinegar or lime juice. If you can though, I’d recommend waiting until you can get tomatoes!
My chili seemed to be missing something in taste. I added a little tarragon and it made it 10x better. It could be because I can’t eat beef. I used soy crumbles.
Can garlic powder be used instead of garlic cloves because I have none?
Thank you, and have a Blessed day 😉
That’s fine!
Why do we add water?
You’re welcome to add broth if you like! But with all the spices, beans, and canned tomatoes, there’s already enough salt/seasoning, so water is fine to thin out the consistency a bit.
I’ve tried a lot of chili recipes, but I always return to this one! The flavors are so good and meld so well. 10/10 recipe for me!
Just read that Beth retired earlier this year (2024) from running Budget Bytes.
Thank you for versatile, easy and filling recipes, especially this chili recipe. Usually double chili seasonings, use whatever canned beans on hand and delicious toppings.
You are missed Beth, sorry but new bloggers and recipes sorely miss the mark of Budget Bytes original vision.
Wow, really? I hope she’s doing well. She helped me out in a big way over the years. What a legacy. Thank you, Beth!
A household staple!
I made this tonight and it was absolutely perfect! Just the right amount of kick, and it was thick and flavorful. I didn’t have fresh garlic so I used garlic paste and I added some bell pepper. I also made it without the meat because I didn’t feel like meat today. This is my new, easy, go-to chili recipe.
Even thinking about putting the seasonings together in baggies so when I’m ready to make it again, I can just dump and cook!
I love this chili recipe and have made it many times. In fact, I am making it right now and decided to leave a comment.
I follow the recipe for the most part. I increase my ground beef by 1/4 pound and add pork chorizo. I add 1 tbsp of cocoa powder, 1/8 tsp cinnamon, and 1/2 tsp smoked paprika. I also add a green bell pepper and jalapeño for flavor and color. I use beef broth. I just love it.
I have also made with tomatoe sauce rather than paste. Veggie broth. It is always good.
I needed something new for our church fellowship luncheon. It was your chili recipe, with my spin on it. Smile 😁 I served it with a fresh garden salad, and cornbread. It was loved and I thank you for the idea. I’ve been cooking for 50+ years, and now I have a great recipe for chili…
Yummy chili! Perfect blend of spices. Made without onions and it’s still good.
I have never made chili that I actually like until tonight and I’ve been cooking for 40 years. Thank you so much!
I like to add curry powder
I made this and it was amazing. I only changed a few things however. I used avocado oil instead of olive oil. Since I’m allergic to jalapenos I used pineapple instead. I used peppermint candy instead of Cilantro since Cilantro tastes like soap. Instead of sour cream I used marshmallow fluff. I also added milk chocolate chips in the mix and used graham crackers instead of saltine crackers. yum. my whole family loved it and ate it all. no left overs. I think Smosh would approve.
They found your comment!! XD Congrats!
Delicious and a great chili consistency!
I’ve made this about four times now and it’s always been great! I didn’t know how to make chili until this. I started adding bell peppers to the mix and then topping everything with cheese and some cut up green onions.
This is my go-to recipe for a chili base. I usually customize it by using chicken stock instead of water and I add ~2 Tbsp of dark cocoa powder as well to bring in some rich, earthy flavor. Absolutely love to gobble up a bowl with some yellow mustard and cheddar cheese. Leftovers are excellent to use for chili dogs.
Awesome chili,just perfect. I added Rotella oit gave it some heat.yum yum thank you
I followed this recipe except for using a bit more ground beef. It was delicious! I am so happy to have found this. Luckily I had all of the spices on hand. I added some shredded cheddar and a dollop of sour cream. It was perfect and the family loved it! Thank you! This one is a keeper!
I was searching for a good, thick chili recipe. This is it! It’s so full of flavor and even looks delicious. I stopped following you after going vegan, even though I did absolutely love your recipes. I’m still vegan, but I’m better at adapting recipes now. Yours never disappoint.
Hi from eastern PA. I’m looking forward to trying your recipes! Now the older I got and I only cook for self, I find myself wanting to budget and make meals I can freeze or get a few days out of! I figure cooking for one, I’d like to freeze and make a batch!
Thank you for posting here, for myself to come across your site! I definitely will LYK when I try a recipe of yours! Chili I like making homemade cornbread with mine😜
I made your chili seasoning! Awesome thank you!
I like
Served this Christmas Eve – Chili Build-up! Only 1 cup left at the end of the night! I added a little more cumin and brown sugar. Yummm!
I’ve had memory issues lately. Couldn’t remember how I used to make chili in a crockpot. Pulled your recipe up and it was almost like what I used to make. I took your suggestion about adding beef broth and subtracted brown sugar. (Making it for a Diabetic)… it turned out wonderful…so much flavor…. thank you for sharing your recipe.. You really got me out of a bind.
Can’t remember if I’ve posted a glowing comment about this recipe but I love it. A great way to enhance this recipe is make giant corn muffins with a deep cup silicone muffin tray and put the top half of the muffin on top of your bowl of chilli. Its a lazy, delicious pot-pie like chili bowl.
My favorite simple chili recipe! I vary the beans based on what’s in my pantry. It comes together quickly, and sometimes I double it. It reheats and also freezes beautifully.
THANKS FOR RECIPE. IT SOUNDS DELICIOUS.
This recipe is the best chili recipe and so versatile! Read the entire recipe and you’ll see what I mean. I’ve made this many ways for many years and my family loves it whether I use ground beef, chicken, or even meat substitute (Yves Veggie “veggie ground round”). I’ve even done it without any meat and just put in more vegetables and beans and was still a hit. Thanks Budget Bites!
Could I cook this in my slow cooker?
Yes, but you’d want to cook the ground beef first and you could probably skip the 1 cup of additional water.
Hi. I, curious when you got your food prices? This is Oct 2023 in GA and prices are sky high now. 😳
Unfortunately, grocery prices change on a day to day basis, from region to region, and even from store to store, so there will never be one price that is accurate for everyone. The prices displayed are the prices we paid at the time of making thee recipe, often from either ALDI or Kroger. You can read more about how we calculate prices and why we do it this way in our blog post about how to calculate recipe costs.
I love this recipe! I only made a few changes, none of them drastic: I used pinto beans instead of black beans, and added a couple teaspoons of cocoa powder to the seasoning mix. Also I added the seasoning right after the meat finished browning, to bloom the spices a bit, then added the tomato paste to fry it a little and deepen the flavor, then added the rest of the ingredients after that.
I want to use the starchy water from the bean cans, but it would have made the chili way too salty. Next time I’ll try to go low-sodium or no-salt-added on the canned ingredients so I can use that nice bean water and still keep the salt level under control.
All that said, I’m sure following this recipe exactly as written would make an excellent chili. I’m just trying to make it my own!
Just made this and it was amazing!! The only change I made was to use canned stewed tomatoes instead of diced tomatoes since that’s all I had. Was going to omit the brown sugar but glad I didn’t!!
This was delicious. I don’t love black beans, so used pintos instead. Also added a bit of worcestershire and let it cook for about an hour or so. My parents (in their 70s) who typically eat like birds even had seconds! A big hit!
I make your Weeknight Black Bean Chili from memory and I love it. I’m looking to make a ground beef chili, too. However, in the Weeknight recipe, you don’t advise draining the cans of beans, but here you do. Any input about not draining the beans and using the canned liquid in this recipe, too?
It’s really just up to your personal preference. :) If you use the liquid from the can instead of water it will be super thick, especially with the amount of tomato paste used in this recipe. Draining and using water kind of gives the flavor a more crisp profile, if that makes sense.
Update- just made for supper and this recipe is fantastic! Thank you again for another great recipe. I probably simmer for about 1 and half hours and the flavours really popped- this will be my go to from now on- did the veg chopping the night before and mixed the spices last night too and put in little container/ it came together so quickly!
Thanks for this- thawing a pound of ground beef now and will make for supper tomorrow! Appreciate all the little tips you give in the description :)
I had to leave out the tomato paste since I ran out, but I added some cocoa powder for richness and I used chicken broth instead of water. I also used about a half tablespoon of corn starch for thickening. Very good, I used it for chili dogs.
This was perfect. I opted for using only a half-pound of beef and an extra can of beans and it was still really hearty. I also added some bell pepper. My boyfriend had two bowls and said it was really good and he usually doesn’t like chili. I think using the garlic and onion powder in addition to fresh garlic and onion is what added to the full flavor.
Really just so perfect as is and so easy to customize. I made it with Impossible meat and simmered for about an hour.
I have made this for friends several times now, and the pot is clean by the end of the night! I did make a couple of changes to the seasonings and liquids. I doubled the garlic and onion powder, doubled the brown sugar, and added about a tablespoon of cocoa powder. I also omitted the water and used a cup of beef broth, and a fourth of a cup of red wine instead. I also like to sprinkle some Worcestershire sauce along the way as well. So so good, and such a great base recipe!!
Red wine sounds like a lovely addition! Thanks for the tip!
This was a great meal to try. I added half a can of corn for a little extra crunch and color. It was just the right amount of spicy!
I made this tonight and it came out fantastic! I didn’t have ground beef thawed, but I had some leftover steak, so I threw that in instead. It was a big hit with the family, thank you!
I use this base recipe for the seasoning profile, and make a double batch. So yes, seasoning with 4 tbsp chili power etc. I do like to cook out the tomato paste and the seasonings before adding the beans and liquids. Like someone else said, it builds a more complex flavour profile that I love. Additions range from sweet potatoes, butternut squash, zucchini, or using Mexican chorizo (fabulous) instead of ground beef. TYSM for this, it’s been my go to starting point for years. Even as is, it’s tasty, easy and good food.
This was delicious! I used gardein vegan meat crumbles, beer instead of water and an extra half a can of the rotel tomatoes slowly cooking for 3 hours. I will definitely make this again. Thanks for the recipe!
Made this again today. I used to experiment with different chile recipes but I like this one so much I seldom stray from it. Simple ingredients with just the right amount of heat that bring all the right flavors into a balance of deliciousness.
Comes together easily and it’s so delicious! I added hot sauce to up the heat a bit. I used half a pound of ground beef leftover from another recipe and added an extra can of beans to make up for it. This is a keeper!
Simple chili recipe with good flavor! I keep the spices the same as the recipe because I am not the adventurous type. I add either sweet potatoes or carrots for a little extra texture and substance. I just made it for a fourth time and added frozen corn. I like the balance of spices which is what I keep the same every time
Love this recipe and all of the provided modifications/additions! I make this vegetarian, and used just 3 cans of beans. I love the basic version of this recipe, but this time experimented using some suggestions from the post and comments, and used better than bouillon vegetable stock, fire roasted tomatoes, instant coffee crystals, cocoa powder, worstershire sauce, apple cider vinegar, and smoked paprika. Went a bit overboard, haha, but it was complex and delicious! It was fun to go all out with the additions. I also was out of sour cream, so instead garnished mine with cottage cheese…(don’t knock it til you’ve tried it). I’m already planning to make more in a few days. Also a tip if you find yours to be too acidic, you can add in a bit of baking soda to neutralize it; I did that after I was a bit heavy handed with the apple cider vinegar and it really helped without changing the flavor.
I loved the chili, and I have made chili for the last 45 years! The only thing I changed is that I used half chipotle chile powder half regular chile powder, did not add the sugar, and used half the beans. I doubled the recipe and gave half to my housekeeper. She loved it too!
This is my go-to chili recipe! I love it. Started with the base recipe, but over time have adjusted a few things to my liking:
•Dice 1 bell pepper and sauté with onions and garlic
•Add in the tomato paste before you add the meat (instead of toward the end before you stir and simmer). Let it char/caramelize a little before adding the meat.
•Use one 15 oz can of Fire Roasted Diced Tomatoes (instead of regular diced tomatoes). It gives the final product another little kick of flavor.
Great basic chili recipe. We added poblano for some extra veggies. The brown sugar didn’t hit right with me, as a personally prefer more savory chili, but my husband liked it. Freezes well!
I love Budget Bytes recipes. This one would have been great except for the brown sugar. I don’t like the sweetness in the recipe.
I added one small diced zucchini 8oz of ground chorizo 1tbsp of chipotle in adobo 1/2 tsp cinnamon 1 red bell pepper crumbled some tortilla chips on top with melted cheddar and it was totally delicious .
Wow! I am 4 bites into this chili, and it is damned good! I did change a couple of things – no onions, so I used dehydrated onions, I only had a 1.5 lb package of hamburger in the freeze and used that, and I grabbed the wrong can of diced tomatoes – fire roasted with medium green chilies. Everything else was according to the recipe. I do believe I can say this is the best chili I have ever had! Definitely my go to chili recipe from now on!
Chili is not made with beans. Good lord.
It is in some parts of the world. Be nice or don’t comment.
Texas is the only state that doesn’t do beans in chili. No need to bring down the entire recipe rating over a preference.
You do not have the right to force your anal-retentive views on the rest of us. Please go away.
This is SO good. I made it with 1/2 pound of ground beef and three cans of beans. It made six perfectly sized servings. It’s just me, so I kept out two servings to eat and froze four individually packaged servings to eat later. This will definitely go into my meal rotation, along with your pumpkin chili, which I also love.
We loved this chili recipe!!
I make this and highly recommend starting out with bacon grease (which I save in a jar in the fridge). Cocoa powder is a must. I also cook it for 3-4 hours. It amps up the flavor! And a double batch ensures I can freeze leftovers in individually-portioned bags.
My family loved this recipe! I followed your suggestion and added cocoa powder and it came out great!!!
If I wanted to add sweet potato to up the veggies, do you think I would need to add more liquid?
A great easy chili. My 8 year old helped me make it this evening!
This is one of those delightful recipes you can memorize and make repeatedly.
I hate when people say “I substituted everything and it was great” LOL
But due to not having things on hand and being too lazy to go to the store, plus some things that needed using…
I subbed a handful of green onions for yellow, threw in a green pepper and two jalapenos cuz why not. Realized halfway through I didn’t have tomato paste so used half a can of pumpkin.
It’s earthy and delicious (:
What I love about this recipe is that it’s so versatile, turns out great every time no matter what!
Love to make this chili during fall! The only change I make is I leave out the brown sugar and instead of jalapenos I like to use 5 or 6 whole pepperoncini peppers (with a little pepperoncini juice from the jar to add extra flavor). And swap out the black beans for either cannellini beans or chili beans. My child will not touch black beans, haha!
Best chili recipe! Always turns out perfectly.
Made this for 24 servings.
Excellent chili.
Excellent for a fast and easy dinner!
I used beef broth instead of the water, only the 1 can of black beans and added a teaspoon of cinnamon.
I also had a cup of chopped yellow and red bell peppers that I sautéed with the onions and garlic. It was sooo yummy 🤤
I love this chili so much, as well as the lentil version! I do add some tweaks via Serious Eats: a little coffee, cocoa powder, Worcestershire sauce and apple cider vinegar. It really brings out the flavors!
I’ve made so many budget bytes recipes and they are always delicious, this one impressed me just like the rest have. I used dried garlic flakes because the store was out of fresh garlic, I added just a little more water due to my preferences of chili thickness, and I was out of cayenne pepper so I used hot chicken seasoning (😂 it’s honestly delicious in beef or chicken chili). Thank you for this recipe, I will absolutely make it again.
Just made this for dinner tonight and was delicious! Served with warm cornbread. So easy to make, too! Definitely will be my go-to chili recipe from now on!!
I made this tonight. I’ve made it in the past but tonight was the best. I think because I used regular ground beef instead of lean and I put extra garlic powder, onion powder and sugar in it. I never had any garlic or onions. it was so good! Quick and easy too. Looking forward to leftovers tomorrow.
This is our go-to chili recipe. My extremely picky 15 year old loves it, and it’s one of the few healthy things I can get them to eat. Glad that they like at least one meal with a good dose of protein and fiber. Thank you!
Really liked. I made for first time, using some of Beth’s suggestions for changes to main recipe. I made with 1/2 lb beef and extra pinto beans, beef broth and cocoa powder. I forgot about lowering salt when using beef broth, so it was a bit salty and a little spicy – for me. Will make the same wa next time, except with less salt and less chili powder.
Hi, is there a version of this recipe for a slow cooker and instant pot? Thank you!
Unfortunately, I haven’t made a slow cooker or IP version of this one yet.
Made this tonight, and I love it! it’s quick, easy and delicious
I have made this recipe more times than I can count! It is incredibly simple and tastes delicious as written, but it is wonderfully customizable. I like to add a little bit of bacon and add the onions and garlic so that they can cook in the fat. I add chicken stock instead of water and I like to add about 1/2 tsp of chipotle powder, 1/2 tsp of ancho chile powder, and 1/4 tsp of cocoa powder for a deep, rich taste. All the smoky flavor from the peppers balances with a little bit of sour cream and I always have to make Beth’s Easy Homemade Cornbread as a side :) Big ups to Budget Bytes for another great recipe; I can’t recommend this site enough.
I love your recipes, and this one is one of my favorites. Thank you!
This one was an absolute winner for our family! A couple customizations I made: 1. Subbed chorizo for ground beef. 2. Used 1.5 cups beef broth and 0.5 cups water for base, as we like it more soupy. 3. Added diced green pepper in with onion and garlic. 4. Added 1 tsp Smoked Paprika, but I think 0.5 tsp would have been better. Delicious and hearty!
I tried a lot of chili recipes to find the right one and this one is it! I always makes a double batch for my little family of 3 and we sometimes finish it in a day! The only things I do different are use beef broth instead of water and omit the sugar since we love extra spice! It’s the only chili recipe we use so thank you!
Excellent! I substituted ground turkey and let it simmer in the crock pot. The spices are just right. My picky husband went back for seconds.
I like chili, but I’ve never made chili that I really liked. This one is a keeper! I went to the trouble of making the chili seasoning as per your recipe and I’m thinking that could have been the answer. I didn’t have the recommended McCormick’s chili powder, but used McCormick’s Texas-Style as the base. Don’t know if that would have made a big difference, but it worked and I’m happy.
I’ve reached the point where, if I’m looking for a way to make something old or new, I start here.
This turned out great- I made a triple batch the other night! I added a red bell pepper, used all kidney beans, and crushed tomatoes instead of the paste. I also subbed bone stock for the water. The flavor and seasonings were delicious! I will be making it again for sure!
This has become my go-to chili recipe. There are two tips I will pass along. I substitute the chili beans sold at Aldi for the kidney beans in the recipe because the chili beans are infused with deep chili flavor and cost the same as kidney beans. I also use an Instant Pot for the cooking (18 minute soup setting).
Sucha good chili!
OUTSTANDING! Perfectly balanced spice blend. You can dress up or down as you wish, according to taste, but the recipe as written, will go into my master file. Everything you want a good bowl of chili to be!
I made this chili twice the first time I follow the recipe and it was fabulous. This time I didn’t have any pinto beans so I used refried beans and black beans didn’t have tomato paste use my tomato sauce. The The refried beans thickened it up and gave it a different taste and it was very good.
So so simple and so so delicious!! Even my bf who hates beans loves this recipe! Haha
Made this again today. Such a genius and versatile recipe. Fixes my chili craving.
Great repice. I have been cooking what Canadians call chilli for years but this recipe teaches a good base. I have one change to the steps. I cook the beef first and remove to to a large pot. I then fry my onion and celery next in the left over greese and add the garlic for the last minute because it cooks faster than the others. Then everything goes in the other pot. Add add peppers etc after that. I love the flexibly that basic chilli recipes allow someone to clean out the fridge. Corn, carrots, mushrooms you name it can end up in the chilli. I even cook macaroni sometimes to stretch it out. My husband and son love it everytime it’s served.
This is a really great recipe as-is or as a base. Also works great in a slow cooker if you brown the meat first and then throw it in with the other ingredients for 4-6 hours.
Most recently I made it with ground turkey instead of beef, chicken broth instead of water, and I added celery, carrots, and corn in an effort to sneak extra vegetables in. My husband can’t do spicy food so I left out the cayenne and used smoked paprika instead. I let it simmer for about an hour and served it with Mexican cheese and crumbled tortilla chips. Easy, delicious, and fairly healthy too!
My son loves this chili. My boyfriend does not like chili, but he said this is the best chili he has ever had and he says that every time I make this recipe. I generally follow the recipe, but have had to replace things from time to time if I didn’t have an ingredient. One thing that My son prefers is crushed tomatoes instead of diced.
Hey this website sucks a lot to navigare, way too much nonsense at the start, and too much scrolling to get the the recepie. just list ingredients and the step by step proccess. Come on.
There’s a button right at the top for you to click and skip straight to the recipe. Come on.
Alternatively, I’ve given out this website frequently, often after coworkers smell the leftovers I bring from the night before! Your website is much easier to navigate than most recipe blogs in my opinion and I love the ability to change the ratios on the fly. The price per serving seals the deal; sometimes I build a whole week’s menu based on the per serving cost alone. Thanks for what you do!
I find this website incredibly easy use and I really appreciate that. The write-ups before the recipes are informative and engaging, often with dash of humour, yet they are also to-the-point and don’t include a bunch of pointless blather. The recipes are laid out in such a way that it’s always easy to find what I’m looking for.
One thing I’m especially grateful for is that you repeat the measurements of each ingredient in the step-by-step photo instructions, so I don’t have to scroll all the way back up to the ingredient list at the top to check. I really appreciate your attention to detail with things like that:)
I agree with Nick and Anna. I love the layout of this website. Budget Bytes/Beth taught me how to cook. I was really intimidated when I first started cooking, but the step by step photos made me feel comfortable. That was probably close to 10 years ago in college that I started using Budget Bytes and now I’m a confident cook and love to be in the kitchen! Thanks, Beth – your website definitely doesn’t suck!
This by far is my go-to website for delicious, easy-to-make recipes. I have yet to find one recipe that does not fit this bill. I stopped buying pre-made chili kits because of this website. And I have shared this website with so many people.
I’ve been craving this all weekend since coming across the recipe. It also rained over the weekend, adding to my already strong craving! I finally made this tonight after getting everything I needed from the grocery store. As Beth suggested, I added zucchini, corn, and cocoa powder. The result: it hit the spot! The chili was rich, dense, flavorful, and fulfilling. I made Beth’s cheddar drop biscuits (https://www.budgetbytes.com/cheddar-drop-biscuits/) to go with the chili. Such a good combo. I can’t wait to eat leftovers for lunch tomorrow. #amazing #sooogoood
This tastes really good, especially since it’s my first time making it, my family really enjoyed it. Thank you!!!
Thus chili is really thick!
I’m sorry but no pinto beans and plus sugar makes it a no in my books.
…Okay? You don’t have to make it if it’s not to your preferences, you know. No need to be rude.
Sugar is to calm the tomato acid. Some people like it a bit more mild. And most of us like beans in it. I’m from AZ, so beans it is! Beans is also a staple in most people’s diet. It’s a good filler, and good protein. There is no one way of making a good pot of chili.
Ha ha.
You’re such a joy!
(I hope life gets better for you).
Oh. My. God. BEST CHILI I’VE EVER HADDD
I’ve even switched up the ingredients a few times and…IT’S STILL GOOD!
I’m a vegetarian so I switch the beef with, Morning star crumblers!!
I didn’t have black beans one time so I used a can of pre-made lentils and oh my god that was sooo good.
I’m not kidding, I’ve tried explaining the greatness of this recipe to my friends and they’re like “Jeez Amy, It’s just chili, I’ve had chili before” BUT YOU HAVEN’T HAD THIS CHILI YET! Try it. And then you can tell me if you like it or not (Pewdiepie Refrence) Okay anyway, its the best, Try it! I’ts my favorite thing ever to make! Super simple too! I add in some red hot chili flakes and let it simmer for as long as I want! (Last time I did an hour and oh boy, that baby was scrumptious af) Okay bye! Thank you for making this recipe!
This is not only a delicious recipe as written, but very easy to adjust too. I’ve made it before exactly, but since then, we’ve gone vegetarian, so I made it using impossible burger this week.
Swapped 1 lb ground meat for 1 lb impossible burger
Added 2 diced bell peppers
Added 1 cup frozen corn
Increased to 2 cups liquid, using vegetable broth
Swapped 1 15 oz black beans for kidney beans
I cooked the onions alone in the dutch oven while I cooked the impossible burger halfway in another pan. Since I was increasing the veggies so much, I wanted to make sure the burger had enough contact with the pan to crisp. Then I added the rest of the veggies, the burger, and cooked until the burger was brown. I continued as the recipe steps indicate except for the final 30 minutes. I left the lid off to reduce more. I may not have needed a full 2 cups liquid, but I wanted to make sure it wasn’t too dry!
That looks good, whatever it is! :D
Sincerely,
Chris from Texas
This is absolutely the best chili recipe we have tried and we make it all the time. I’m making it now! We are vegan so we skip the meat and add extra beans instead. Also, the cacao powder and cinnamon give some nice flavor and extra health benefits.
I’ve been using this recipe for over a year-year and a half. It always comes out great and it’s highly modifiable! Usually I add dark beer instead of water and sometimes add bell peppers too (as suggested in the tips). The cocoa powder tip was also great, tried it a couple of times and it didn’t disappoint. If you want great chili, try this recipe!
I found this recipe by accident and boy am I glad did. have been making chili a very long time , but this recipe is different from what i have always made. we like to try different things and when I read this recipe to my husband, he said sounds great so we tried it. the only thing i do that maybe no one else does is I cook thin spaghetti and have it on the side because we like it in our chili. thanks for the recipe we love it only chili i make.
Hands down the only chili recipe I use. A great base on its own or to mess around and get fancy with. Highly recommend this one and all of Beth’s recipes for that matter. Yes, I call her Beth because my husband and I use her recipes so often that we say we are making “Beth’s chili” and he knows what recipe. Stop searching, just make what Beth tells you to do.
It’s so simple, so I don’t know why it’s the best chili ever (1 cup of water helps the texture, maybe..?). But it is the best chili ever.
I’ve made this many times with additions/subtractions, and it’s always a hit. Today I made it with ground bison and lean ground pork, added about 1/4 chopped jalepeno to the garlic and onion, and added cocoa powder, smoked paprika and cinnamon to the spices. Used a dark chocolate stout instead of water, and it turned out fantastic as always. Later today, I’m going to do a vegetarian friendly version with soy chorizo and cubed sweet potato. My favorite way to make it is with a dark beer, but I’ve made it before with broth, instant coffee and water and it’s always great.
By far the best chili recipe I have tried. My husband loves chili and this was awesome, he licked the bowl. Thank you
My go-to chili recipe! I made the recipe as follows aside from a few swaps/additions:
-Beef broth in lieu of water
-Fire-roasted diced tomatoes
-Smoked paprika
-Northern beans in lieu of kidney beans (My Aldi was out of kidney beans which are normally what I use but I enjoyed switching it up this go!)
Toppings:
Colby jack shredded cheese
Sour cream
Green onion
Simple, customizable, and easy on the wallet!
This is the best Chili ever! I used a few substitutions…
1.) Crock Pot – Works great! I cook on high for 45 minutes…and then simmer all day….then I turn off at bedtime…back on in the morning You have to watch it so that it does not dry out.
2.) A nice Bock beer instead of water. I don’t drink…so I buy just two bottles and this is usually enough.
3.) I use dry beans. 2/3 kidney beans, 1/3 black beans. I begin soaking 24 hours before I cook.
4.) I roast some corn – toss in fire roasted mild green chilies. This is for both the chili and the corn bread. The corn bread is just Jiffy (but trying your recipe next time)….corn bread I cook in cast iron dutch oven.
5.) For color I cut up red, green, yellow and orange bell peppers)
6.) About 1 tsp cocoa (i use the bar and grind it up to a powder.
7.) I user your Chili Seasoning.
8.) Finally, I use impossible burger. It tastes amazing…and believe me, no one will ever guess it is plant based! :) However, it may raise your food costs slightly.
Thank you Beth for this a.
It’s not flavorful enough. It needs something.
Made this with ground chicken because I forgot to buy beef. Added diced red pepper, zucchini, corn, and a dash of Worcestershire sauce. Delicious!
Has anyone tried using red wine to replace the water?
Deeeeeeelicious! Added the poblano pepper suggested and it was a hit!
A couple of questions.
Could you do this in a slow cooker? What can I sub in instead of the chilli powder? (as I am not in America and do not think it is something stocked at my local super market) and finally could I sub the cayenne powder for actual chilli’s?
Thanks
Hi Shaun, Yes, you could probably do this in a slow cooker, although I haven’t tested that so I can’t offer any specific advice. American chili powder is mild red chiles with other spices (many of which I have listed already in the recipe, I just increased their amount). But again, I’d need to test quantities before offering any specific substitution recommendations there. :) And yes, you can add dried chiles in place of the cayenne, just add to your liking.
Well I made it with a few additions/subs. Chopped anaheim chillis instead of cayane pepper, a habanaro seasoning instead of chilli seasoning, some bell peppers, mushroom and chopped spinach. Tastes amazing! Will make again, now to resist the urge to eat more before I freeze it.
This was very good, my 4 star is because it was really, really spicy. Well let me put it this way, for those of us that don’t like spicy and always go mild to no spice, this is burn your ears and lips spicy. Very tasty, will make again, but have to cut down on some of the spice.
Made this using some of the suggested additions – beef broth instead of water, a poblano pepper, some cocoa powder and some smoked paprika. I also added extra cayenne pepper and a little can of hot green chiles because we like things spicy and the recipe said it wasnt spicy as written, and I added some lime juice because the end result was little on the sweet side for me. After letting it simmer for over an hour, it was delicious! I love chili for the fact that it is endlessly customizable and somehow always turns out great. This is a great base recipe to play with!
As a young guy just getting in to cooking, this site has been so useful. Your recipes are very easy to follow and produce great tasting results. This was basically exactly the kind of resource I was looking for. Really appreciate your help! Chili was delicious – topped with sour cream, jalapenos, and cheese
Used ground bison, the cinnamon and cocoa, and added in a bit of leftover coffee. AWESOME! We like to stir in some frozen fire-roasted corn (Traded Joe’s) when serving. My husband was impressed.
I’ve made this recipe a million times because it’s so easy and delicious. Today I made it in the Instant Pot instead and decided to sub the water for beef broth (only because I already had some extra sitting in the fridge that I needed to get rid of) and it’s still perfection! Browned the meat, tossed everything in, then put the lid on and set to 20 mins on the beans/chilli setting. Definitely going to make it in my Instant Pot again in the future.
I made this recipe for the first time today, and It’s really delicious. Thanks for all the great recipes and easy to follow instructions! I really enjoy your site.
Sooooo GOOD! My husband likes chili when I ladle it over some corkscrew or elbow cooked macaroni. Its like chili mac. This also is a good idea for the second day as it switches it up a bit. Of course grated cheese, raw onions and a blop of sour creme. I have never thought of the jalapenos but will try that tonight! Thank You!
I made this recipe for the first time tonight, and it was a big hit with my family. It’s really delicious and so versatile! Thanks for all the great recipes and easy to follow instructions! I really enjoy your site.
Chili was perfect and easy to make. I made a couple of substitutions due to materials on hand and one addition.
First substitution was to use Kirtland brand shredded beef instead of ground beef. I have more of that on hand than ground beef and used 1 can = 1 lb ground beef. Worked great.
Second substitution was to use tomato sauce instead of paste and water. 1 can tomato sauce = 1 can tomato paste + 1 cup water. Not a perfect substitution as the flavor is slightly different but I didn’t have any tomato paste left.
My addition was to add in a 1/4 cup of corn meal at the end. It added a bit of thickness and a hint of corn flavor but not overpowering at all.
I doubled the batch, let it simmer for 3 hours, stirring it every 30 minutes or so. Thanks!
Tried it today!!! Great recipe. Added cheese, sour cream, and oyster crackers! Yummy 😋
Best chili I have ever made. I added a cup of beef broth because it was thick. It was delicious.
I’m sure this is a great recipe. The only differences in mine are pure cane sugar and I substitute the water for Chicken broth. I’m burned out on beans though, and am tired of the canned tomatoes as well.
If the price of fresh tomatoes return to Earth this year, I’m going to formulate the recipe that way.
I made this and followed the recipe exactly. My family and I absolutely loved it except it was SPICY HOT!! I’d love to make it again but not so spicy – wondering what to eliminate or cut back on?
Hi Hillary! You could omit the Cayenne pepper. And then as the post reads above, you can customize the spices, but not the heat, even further by:
A little smoked paprika (1 tsp) will add smokiness without extra heat
Cocoa powder (1/2-1 Tbsp) makes the chili extra rich
Cinnamon (1 tsp) plays nicely with the chili peppers
Good job Beth. I ran out of chili packets so did a search. When I saw your website in the results I knew I was on the right track. I used chili beans instead of red and did not use the black. Seasoning was spot on. Between this and those oven fajitas I am becoming a fan!
The chili was Excellent an very flavorful. But, for the liquid portion I will ad tomato soup instead with extra water.
I have also used about a cup of LOW Sodium Beef broth instead of water ( or tomato soup) IF you were going for the thickness, of the soup, I sometimes whisk in a teaspoon ir so corn starch ( shaking it up in a jar helps blend it in nicely).
Very good! I made a few changes to suit my personal taste (crushed tomatoes instead of diced, halved the beans and cayenne, and vegetable stock instead of water) and ended up simmering for 60 minutes, with the last 10 uncovered so the chili could reduce a bit. Topped with Fritos and shredded extra sharp white cheddar. This will definitely be entering my regular rotation.
I made this with a few of the suggested additions (added a bell pepper, subbed some chorizo for some of the ground beef, used pinto beans) and my husband immediately requested I make it again. His exact words were “You should make like… a quadruple batch of that.” I’m currently making a double batch and throwing I. some Jalapeños!
Chorizo…YUM! Great work Katie!
Drooling over this, thanks for this recipe! A few heaping spoonfuls of sour cream is an amazing addition in before you enjoy a bowl of chili.
Can’t go wrong with sour cream!
I love this Chili! I started making it about two years ago. Still one of my staples for winter meal prep. It freezes wonderfully. So easy to make and is perfect for a cold day. I use beef broth and green chilies and love the spicy and savory flavors.
I love that it’s a long staple Ashlee. Thanks for sharing.
Excellent chili. I added a can of tomato soup to it and two teaspoons of cumin instead of one and it was absolutely wonderful!! Thank you.
Great idea! Thanks for sharing.
Love love a great basic chili recipe! Used all black beans, added tbsp cocoa powder, ground chipotle powder, crushed red pepper flakes. Yum
Thanks Mandi!
Could this be made in a crock pot?
You definitely want to brown the meat first, but once that’s done you can toss everything into the slow cooker. I’m not sure how long to let it cook without doing some tests, though.
I sauteed the onion and then browned the meat, threw it in the crock pot for four hours on low and it turned out very well!
Hooray! Thanks for letting me know Corrine.
I LOVE this recipe. I was never into chili until I tried this, and now every other chili I make just takes wrong.
I’m planning to make this for a family dinner, but I need to omit the onions for a family member. Will this drastically alter the recipe? Any suggestions on how I can make up for it?
Thanks Devin!
I’m planning to make this for a family dinner, but I need to omit the onions for a family member. Will this drastically alter the recipe? Any suggestions on how I can make up for it?
No you should be just fine!
My favourite add in is peanut butter! I use a tablespoon or so to add a richness and slight creaminess that makes it a bit more Mexican Mole flavoured. Crunchy or smooth is fine
YUM!!
Secret ingredient: a half a can of adobo chipotle peppers
Oooh yessss!!!
When you add the dark beer. ?
Hi Zaira! You’d swap it for the water in step 2 Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup water, and all of the ingredients for the chili seasoning.
When would you add the extra veggies, ie the diced bell pepper?
Toss them in during the sauté!
Is this the same for the butternut squash?
Yes :)
Excellent chili. I added a can of tomato soup to it and two teaspoons of cumin instead of one and it was absolutely wonderful!! Thank you.
Happy to hear it Jeri!
Recently found this recipe. The people I have prepared it for have really enjoyed it. Thanks for the easy step by step process and the alternate suggestions for proteins, liquids and other tips to adjust to peoples tastes or moods. Thank you.
Happy to hear it Mary!
Thanks for this recipe! A few heaping spoonfuls of sour cream is an amazing add in before you enjoy a bowl of chili. 👌🏻
You’re welcome!
My dad and brother ate chili all the time growing up, but I never found myself to be a lover of beans. Decided to try this recipe one winter because Budget Bytes never lets me down and WOW. The flavor was amazing! I recommended it to my brother who is a recent college grad and still becoming familiar with the kitchen and he had this recipe on repeat in his apartment. SO GOOD and so adjustable to whatever you have on hand!
Just made this tonight and it is a really great no fuss chili. Will definitely be making again!
I love this recipe! I make a few alterations with it just to mix it. Every time I make it, it is definitely a home run in our house. I would use this chili recipe for Frito Pie but this next round we will use chili and cornbread. Thank you so much for the recipe!
I figured I should finally rate this since it is my go-to “I’m broke and need something delicious to eat for dinner this week” recipe. I’ve made it dozens of times, changing ingredients based on what I have on hand, and it has never come out bad. I think the best version I make uses two cans of Chipotle Ro-Tel in place of the canned tomatoes, an extra can of beans (I use all black beans as I don’t like kidney beans), a pound of ground turkey instead of ground beef, and a teaspoon of good Spanish smoked paprika. I pretty much always keep the staple ingredients for it in the cupboard and freezer so that I can make chili in a time of need. It is fantastic as a freezer meal, frozen in individual serving containers, easy to grab and go on those days I’ve forgotten that I need to bring a lunch. Thank you so much for teaching me how to make a bomb-ass pot of chili.
Never made chili from scratch before, and this is really good, though I find it is better when you add salt to the meat while browning. I had to add salt at the end, which mostly flavored the sauce and left the meat a little bland. When the meat itself has been salted, it creates a much deeper flavor.
I have only made chili using those kits (spices in little plastic bags) so I was hesitant to try one from scratch. All I can say is wow! This recipe was delicious!! I opted to add smoked paprika and the cocoa powder and they were fantastic add-ins. My husband and son loved it as well. Good-bye kits!
I add a 1/2 tablet of Mexican chocolate….My chile is totally devoured at pot lucks in very short order and I use ground turkey to live within my heart healthy diet….A tbsp of Schracha sauce kicks up the flavor.as does entire garlic pod. I make some homemade cornbread with jalapenos. When using turkey or chicken you lose the rich flavor of beef so you have to compensate with spices.
Hi, is there anything you would recommend substituting for the brown sugar? Would honey or maple syrup work? Or would cinnamon or cocoa powder work instead?
You could definitely do a little maple syrup. :) While cinnamon and cocoa will be excellent in this, they won’t provide real sweetness, which helps balance the acidity of the tomatoes. They only sometimes elude to sweetness, which doesn’t have the same effect here.
Hi Beth – love your site. You inspired me to start cooking instead of eating out all the time. I was wondering if this recipe would work in a crockpot? If so, how long and at a High or Low setting?
I’ve seen a lot of crock pot chili recipes, so I’m assuming it would work, but I’ve never tried it my self, so unfortunately I can’t give any guidance about settings or cooking times. :(
As is, this recipe is wonderful!
I add lentils to mine, sometimes I pulse them in the food processor to give them the texture or ground beef. I add a little cinnamon and cocoa powder.
I made this chili for Super Bowl and it was a huge hit!!! I added a couple of chopped carrots for a little sweetness, corn, a bit of cinnamon and a bottle of amber ale. I also used kidney, black & pinto beans.as well as the hamburger. I used the liquid from the cans of beans and corn for a little extra flavor. I served it over your cornbread recipe with cheddar cheese, a dollop of sour cream, a few slices of avocado and crumbled chicharrones (fried pork rinds) for some crunch.. Incredibly easy and super delicious!!
I know it’s tough to mess up chili, but this was totally amazing. I made the basic recipe and added the cinnamon (seriously – try it.) Avocado on chili? Brilliant! This was a total winner and I love that it’s somewhat light on the meat compared to others, substituting with beans.
I have used this recipe twice now and love it! I swap the ground beef for ground turkey, add a can of corn, traded the kidney beans for garbanzo beans because I had them on hand, and doubled the spices, and both times I have been really impressed with how delicious it is. You always have the best and easiest recipes and the best cooking tips. Thank you!
Instead of Cyane pepper, I used a TBLSP. of “Texas Pete” Instead of salt, pepper, onion, & garlic powder. I used a TBSP. of BADIA Sazon, Tropical. I used 2 cups of water, 1 cup V8 juice, 1 cup beef broth.
I did this chili for 24 servings in a 3 galleon stock pot. Taste good! It will b e a hit at the Moose Lodge Christmas party!
This looks great! If I were to use dried beans instead of canned, how many should I use? Thank you!
Unfortunately you won’t be able to just swap dry beans for canned or cooked beans in this recipe. Dry beans require different cooking conditions, so would require a lot of alterations to this recipe to make it work. It’s best to either cook them separately first, then add them to the chili after cooking. Three 15oz. cans of beans is roughly equivalent to one pound of dry beans.
Thank you so much! I cooked .66 lb of beans beforehand, and added them like you suggested. It worked great, and the chilli was really delicious! I think it’s my new fave chilli recipe! I also used passata instead of tomato paste plus water and it worked well, in case anyone else is like me and never has tomato paste :)
This recipe is so easy and delicious! Definitely one of my go-to chili recipes.
To make it even easier though, my mother tried just using an envelope of taco seasoning, a jar of salsa, a jar of pasta sauce, and 2 jars of kidney beans with a pound of ground beef. It was great! Such a cheap way to make a yummy slow-cooked chili.
I have always used a teaspoon of vinegar and this time I also used a package of onion soup mix. I sometimes like sliced black olives!
I just polished off a bowl of this a second ago and I’m already looking forward to the bowl I’m going to have tomorrow. Also made your sweet potato cornbread to go with. Thank you Beth for the easiest recipes that still taste restaurant-worthy!
Changes: ground turkey, fire-roasted diced tomatoes with garlic, added a can of corn, a few shakes of crushed red pepper, simmered for an hour
Mine came out great. I stuck to the basic recipe but used two cans of Kidney Beans, and a can of tomato sauce instead of tomato paste/water because I had none. The seasoning was great. Luckily I can buy seasoning in bulk at the co-op for cheap. I added extra cayenne, which keeps me satiated and warm on a cold November day here in Chicago. Thanks for the recipe!
AHA…using Aldi products I see. They are some of the best, along with all their other products.
This turned out so GOOD! Made this tonight with a few tweaks – ground turkey instead of the beef, canned fire roasted diced tomatoes w/ chipotle for a lil’ extra oomph, and did the teaspoon of cinnamon. Simmered it for a few hours and it was just fantastic – can’t wait to try more variations as the weather gets even colder!
This is amazing :D I like to use cubed chuck instead of ground beef, it makes the chili feel more hearty to me. I also make a slurry with masa and beef stock to thicken the stew. And i always add corn, either fresh and roasted, or from a can. Frozen always seems flavorless to me. Thank you for your recipes, I rely heavily on your site.
how well would this do in a crock pot instead of on the stove??
You definitely want to brown the meat first, but once that’s done you can toss everything into the slow cooker. I’m not sure how long to let it cook without doing some tests, though.
I almost always do my chili in a slow cooker. Cook the beef and drain off the grease then add it to the slow cooker with the rest of the ingredients. Mix well. Then set on low for 4-6hrs. My slow cooker kicks down to warm after the 4-6 hours(which ever I set it for.) So I can throw it in the slow cooker in the morning and have for dinner when I get home. Comes out great everytime. If theres leftovers, its always better the next day.
Should the diced tomatoes come with juice? It’s really hard to reproduce these recipes in Europe because of the tiny little differences.
Yes, the diced tomatoes have juices included.
So so so good. This is the chili recipe I have been looking for. I’ll definitely make it again. Interested to see how it’ll freeze, too.
Chili is just the best anytime of the year! This looks fabulous Beth! Great suggestions too! If I have ground venison in my freezer, that is my go to instead of ground beef, it gives the chili such a richer delicious flavor! Have you ever tried chili with ground venison? Soo good! Now I’m totally in the mood for chili!
I second the comment about ground venison! I use jalapenos and smoked paprika too and it gets better the longer it sits.
Beth!!! I have MANY of your recipes in heavy rotation in my household. All of them in-doctored because I guess we have similar taste buds HA! Thank you for sharing this…I made it two days ago and I have to say that it was even that more magnificent on day 2. You rock!!!!! PS I added the cinnamon and can’t wait to try it with a dark beer :)
So glad you liked it!! :)
good recipie… looks yummy
Not a variation idea but sharing our personal easy, cheap side for chili- mix equal parts mass harina (follow package directions for how much water to add) and shredded cheese + 1 tbsp oil. Roll into golf ball size balls then flatten into a cake- then pan fry in a bit of oil on medium for 4-5 min per side. So easy and less involved than corn muffins or corn bread. Got the idea from “Slow Cook Modern” and now we can’t have chili without these little buds on the side!
That sounds amazing!!
Hi, Beth: Your website is one of my very favourites for trusted, delicious recipes. Do you happen to post the nutritional values (fat, sugar, fibre) etc.?
Thank you, Carrie! Unfortunately I do not have the nutritional value for the recipes.
I think the nutritional facts would range on how you made it and exactly what ingredients you used. The way I made it came out to about 480 calories/serving.
Thank you Beth! This was exactly what I needed. For the past monthI’ve been unable to motivate myself to cook…not good for me or my wallet. I’ve been stressed and exhausted, and everything seemed “too much effort.” But this basic chili is so easy that excuse wouldn’t fly. And once the delicious aroma filled the house, I was happy to chop some green onions and grate some cheese to go along with the sour cream for toppings. The final result was delicious, and I have leftovers. Maybe I’m finally back in the kitchen. :-)
Kahlua is my go-to add in! :)
Ooooh, interesting! I love it!
Love this! Chili is my absolute favorite customizable recipe.
My variations:
For depth when you don’t have a beer on hand, a splash of coffee works too! Similar approach to the cocoa powder, I think. For tomatoes/liquids, I also like to use canned Rotel or fire-roasted tomatoes if I have some, or a even a jar of chunky salsa if I’m feeling really lazy and don’t want to cut up peppers and onions. Frozen soy crumbles are good in place of meat as well (sometimes a bean chili is what I’m after, but sometimes I want a “meaty” chili, even as a vegetarian.) I also sometimes add a splash of liquid smoke or Worcestershire sauce.
We usually make rice along with a pot of chili to stretch it a bit or cut up a loaf of baguette and dip that into the chili. I love both option, tasty and budget-friendly!
Wonderful post! I am a huge fan of your weeknight black bean chili recipe, and I’ve been making it as written as well as trying different variations for quite a while. My favorite alternatives are: (1) mediterranean version with ground lamb instead of turkey, garbanzo instead of black beans, Greek seasonings instead of traditional chili spices, and top it with crumbled feta; (2) chicken chili verde version with ground chicken instead of turkey, pinto instead of black beans, a jar of tomatillo salsa instead of diced tomatoes, and I think we topped it with cotija or queso fresco. So fun to try different combinations!
Love it! Thank you for sharing all those wonderful variations!
These variations are amazing! For the Greek seasonings, what do you use – oregano?
I love a splash of balsamic vinegar in my chili. Apple cider vinegar works as well.
I like to toss in a brick of frozen squash/pumpkin puree instead of adding it chopped/chunky.
I love how cinnamon, as you say, ‘plays nicely with the chili peppers’. t always seems to add a depth to my chili.
So many good ideas. Let’s see, one pot of chili a month in fall and winter gives plenty of chances to try out those ideas.
I’m wondering about the timing…5 minutes prep, 45 minutes cooking, but 35 minutes total?
(Also, for starters I wouldn’t be able to open all those cans and measure all those spices in 5 minutes.)
Oops, that that total time is a typo. Thanks for pointing that out! :)
(5 minutes is the time needed for prep outside of the cooking time. Opening cans etc. can be done while the pot is already cooking, and therefore counted in the cooking time.)
mm yum.. sounds perfect for fall.
http://www.henatayeb.blogspot.com
Try any chili with crumbled bacon on top! A few years ago we were invited to a Super Bowl party where the host included bacon with other standard toppers like sour cream, cheese, etc. It’s SO good (bacon, duh) – now I never have chili without it. :)
I love to add a splash of whiskey or chipotle in adobe sauce for that extra kick.
Beer! One can or bottle. Not the good stuff; save that to drink with your chili (and cornbread!)
Thank you for this awesome post, this looks delicous! When would you add the veggies or the diced sweet potato? Before, after or while the whole chili is simmering?
Greetings, Anne
I would add the diced vegetables (or sweet potato) in the beginning, after the meat is browned (or after the onion and garlic have softened if doing vegetarian), sauté them just until they begin to soften, then add the rest of the ingredients. The vegetables will finish cooking as the chili simmers. :)
Not a huge fan of whole tomatoes – do you think this would work just replacing the diced tomatoes with some tomatoe sauce instead (maybe 6 oz instead of 15)?
Yes, I think that would work well. :) Or you can try “crushed” tomatoes, which is closer in flavor to diced tomatoes, but they are puréed a bit more so there are no pieces. It’s not as saucy as tomato sauce, but much closer to a plain canned tomato.
Favourite secret chili ingredients: mushrooms, dried or fresh depending on what is or isn’t in my fridge, a little bit of oregano and a small splash of maple syrup.
Yum! I feel like mushrooms are an item forgotten substitute for meat (and delicious in their own right of course).
I like to add Fritos to my chili, but I grew up eating chili with peanut butter sandwiches. Surprisingly very good to dip into chili.
Very interesting!! :D I love hearing the unusual food combos that people discover!
Are you from the Midwest? I believe the peanut butter sandwich with chili is a regional combo. My husband is from Indiana and grew up with the combo and even had chili and peanut butter sandwiches served in school.
I’ve made this loads of times and it has always been delicious! I want to try something different- would dark beer, coco powder, and chipotle peppers in adobe go well together? Or should I just do one of them?
I think I would try dark beer and chipotle together first. I feel like there might be *too* much going on with all three. :)
I love adding smoked paprika and Frank’s Buffalo Hot Sauce to chili. Other brands of hot sauce work well, too. I’ve also made a really yummy taco chili with chili powder, cumin, cayenne pepper, salsa and low sodium taco seasoning.
This has always been one of my favorite recipes on here. I love to make a big batch and then freeze the leftovers.
(Although I always leave the brown sugar out).
Is the “smoked paprika” different from regular paprika?
Yes, it has a deliciously smoky flavor. It’s almost like adding liquid smoke to your recipe. :)
Thanks for the recipe. The only change I made was I used Hunts products – since there is no MSG in them and the beans were also organic – no MSG there either. Other than that I stuck to the recipe which was great. I also dumped everything (after I cooked the ground beef) into my crock pot and let it simmer for 6 hours. Had to add a bit of water as it got a bit thick – but OMG!!! Was it every tasty with my home made corn bread!!!!
I feel like it’s necessary to point out: the brand used by Beth (Aldi’s store brand, Happy Harvest) does not contain any added MSG (i.e., monosodium glutamate), and neither do most store-bought canned tomatoes or beans. However, glutamate is a naturally-occurring substance, and is found in both organic and conventional produce such as tomatoes, broccoli, peas, and mushrooms. MSG’s bad reputation has very little scientific backing; even when added as a separate ingredient, the FDA has classified it to be “generally recognized as safe.”
Okay, stepping off my soapbox now.
Beth have you ever made this in the crock pot? Thank you!!!
I haven’t, unfortunately!
So I made this tonight I let it simmer a few hours and even without letting it simmer it was really good. I had to taste it right away lol! Only changes I made were because of what I had on hand. I didn’t use black beans only because I didn’t have any and the meat I used was smoked chipotle ground beef because of that I didn’t add the cayenne. This is really a great recipe. I stopped it with green onion, a few crushed vegetable triscuts and vegetable cream cheese. Soooo good! Thanks for sharing!
Thanks for the recipe even though I haven’t tried it yet I am going to bring it to the chili cook off in school. 😁
My favourite recipe and perfect for this weekend’s snowstorm.
We always keep these ingredients on hand and it’s so easy to put together. I top my chili with green onions (I toss the white parts in with the onion), cheese, sour cream, jalapenos, avocado and hot sauce. My favourite add ins are lentils, chipotle in adobo sauce, vinegar, and cocoa powder. Instead of ground beef we add in a can of pinto beans (sometimes we get the ones with onions in it).
I put the chili together well in advance of us eating it and just leave it simmering. On a work day I’ll assemble everything in the crockpot – set it and forget it.
dear beth, here in egypt we have only dry white kidney beans and dry black eyed beans
can i use them instead of red kidney and black beans for your recipe of budget chili recipe
I use white kidney beans in mine. You would need to cook the dry beans first and then add them to the pot.
So can I use all the extra spice add ins together? I’m using Guinness instead of water and adding green bell pepper. I’m super excited.
Making basically a half-batch of this today using just 1 can of black beans, no beef, and no tomato puree. I’m thinking about throwing in the sweet potato fiber leftovers from my fresh sweet potato juice I made earlier to add some more bulk (and nutrition!) instead of throwing it away. Ought to be interesting.
Great, easy recipe!! thanks so much! thanks for giving the options to add on more things. affordable and yummy!
I love this site for making chili. It’s my only go to recipe. Not only do they walk you through what you need ingredients wise and cooking directions, they also give you suggestions to add to the chili to make it your own. My boyfriend loves it and we can’t stop eating it lol.
I made a double batch with ground turkey. Played with smoked paprika and cinnamon. Also added 6 drops of the bomb and my wife and I think this is the best chili I have made. So very easy and so many flavors!
I used 2 tsp. Of smoked paprika and left out the tomato paste. I also let it simmer for a few hours and it was great. I will never eat any other chili again.
The pot is simmering I am getting hungry just by the smell haha. I’ve done a taste test after simmering 10 mins and I can’t wait until it’s finished! I love noodles in my chili, but when I first try a new recipe I prefer to only use what it calls for. Next time I will add cocoa, I’ve never made chili with it before so I was a bit paranoid lol.. Thank you for such a simple, quick and budget friendly recipe. I am definitely going to check out other recipes on this site, thanks to Google for leading me to it!!
This is a great recipe! I didn’t have cumin…I added paprika and a little extra brown sugar. I also used V8 juice instead of water, and topped with sour cream and shredded Mexican cheese. I don’t like chili that’s too spicy and this recipe has a perfect blend of sweet with a little spice.. This will be my go-to chili recipe!
This chili tasted way too tomato-ey. If I made it again I’d probably use half as much tomato paste / diced tomatoes. I used beef broth instead of water which unfortunately didn’t help dilute the tomato taste enough.
That’s what it was which made it a little too tangy.
Love this. Sometimes I make it with lentils instead of meat and it’s great. Thank you for the recipe.
Great recipe. I used Beef broth instead of water. I also, added Mexican chorizo and dice a serano. Love it!
very very good
It is still simmering on the stove. I added a can of chipotles in adobo, used my own fresh canned diced tomatoes and molasses instead of brown sugar. It smells amazing! Making a skillet cornbread to go with it on this snowy fall day.
This is mine and my partner”s favorite chili recipe. We love it, it’s so dang delicious! We like to add beef broth and chipotle adobo peppers to add a little extra flavor and spice.
Hey! Thanks! We did this, except we didn’t have diced tomatoes so we swapped 1 diced fresh tomato and a can of “Hearty Tomato” Progresso and it’s amazing! Spicy and delicious! <3
Dang, girl!
I love this recipe! I have made this several times and not only is it quick, but so tastey as well! Budget Bytes never fails me.
Avocado is also a great topping for chili! It adds a creaminess and cooling factor to the chili. It plays off the spices really well! And it’s a healthy fat! :)
Delicious! The seasoning is perfect!
Finally made my best chili yet! Thank you for these tips – I added cocoa, oregano and chipotle, and subbed seiten for the meat. Roasted a poblano and diced red bell. I’ve always been afraid to try cocoa in my chili, but you were right that it adds richness. Topped with cheddar and cilantro. I wish I made more!
This will be my new go to chili recipe. Yum!! I made it with ground turkey and it was still delicious.
Excellent! It’s hard to find a recipe for chili that will give you that all day flavor in under 30 mins. I followed the recipe exactly except that I slightly increased the amount of chili powder, cayenne, garlic powder, brown sugar, and cumin, but only to match the extra tomatoes I added to increase the serving amounts. I also subbed the water for the recommended beef broth. It came out honestly incredible! Highly impressed and will keep this recipe on hand for sure.
This turned out very tasty. I only used kidney beans, and skipped the black beans, to save a buck. Also just used a cheap packet of chili seasoning. Great for low income families (like myself). Very filling, warm, and comforting. Added some hot sauce in mine after scooping into my bowl. I liked that the recipe wasn’t spicy though, because its kid-friendly. My son loved it.
I broke my hand and needed easy but filling recipes that will keep me fed over the week. Thanks for this!!! Saved my life and tastes amazing. Loved the suggestions and added Schwarzbier, carrots and a bell pepper.
hot DAMN that’s so good!! Mine is a bit on the four stars of hottness side – I added a small can of cooked jalepenos. Used ground turkey in place of beef and pinto beans instead of black. Your chili spices are PERFECT for any protein. I love your recipes. Thanks so much!!
Fabulous! This was a hit the first time I made it, pot #2 is on the stove now. This time I’m adding green bell pepper, a dash of smoked paprika, chicken broth in place of water and an extra can of beans. Smells great! I even made up a few batches of your seasoning to give as gifts to family for Christmas this year. Thank you!
Now that we are vegetarian, I make this with a ground meat alternative and it is delicious!! I’m glad we did not have to give up this wonderful chili recipe!
Blooming the spices with before adding the tomatoes and beans made a huge difference.
Just did the taste test….Damn….that’s really really good
Hi,
I just made this, with the addition of some lemon juice, smoked paprika and dark soysauce, minus the meat since I’m vegan.
I basically had nothing in the fridge and no clue what to cook, but when I stumbled upon this recipe, I realized I had some potatoes and some carrots in the freezer, so I just threw everything together.
It is turning out really tasty, the addition of soysauce helps the colour as well as the flavor. Really happy that I’ll be having some tasty, healthy lunch for me and my BF tomorrow, when I was totally clueless what to serve just one hour ago.
Thank you Beth :)
Thank you for this! I was looking for a very basic chili recipe that I could adapt to my husband’s and my tastes, and this was it! My intent was to double the recipe (I love leftovers for the freezer) so I used 2 lbs ground beef and while I kept it at one onion, I added a bell pepper and two minced habaneros. Instead of diced tomatoes (I can’t stand tomato chunks) I used a 28 oz can of tomato sauce and 1/2 cup beef broth. Doubled the spice mixture and added 1 tsp smoked paprika. After letting it simmer close to an hour I added a can of pinto beans and a can of kidney beans. Topped it with shredded Mexican cheese blend and wow was it good! Yes, I gave it a good amount of tweaks, but without this recipe as a base I wouldn’t even have known where to start.
What a great recipe, thanks so much! I made this again recently, for the first time using the homemade spices instead of a store bought packet, a little more “kick” than what they give you in the store but not in a bad way at all! Cheapest meat this week was ground pork so I used that and a chocolate stout for the liquid, very tasty. I love my black beans too so I used one can of kidney beans and two cans of black beans, plenty of protein and very tasty!
Just made this in slow cooker with dry beans, so so good! Thank you. I’ve made 5 or 6 your recipes now and each one of them is a winner. Appreciate you!
This was delicious and so easy.
I put it all in a crock pot, set it on low for 8 hours and didn’t have to do a thing!
I just used a can of mixed beans because I had it. And I added green pepper.
I know it sounds strange but take a ladle of chili and put it into a bag of fritos. It’s delish! Will be trying with this recipe.
We loooooove this recipe!!! I make 2-3 batches at a time sometimes and we live off it for a week haha (my husband and me.. my 3yr old wont try it)
I add smoked paprika its sooo good.. ive started using less garlic and onions just bc i have issues with them sometimes but i dont cut them out completely
Never made chili before. Followed the recipe, was craving green peppers. Had it over pasta. Pics of chili-mac on Facebook. I’m doing this again, thank you so much!
Made this with the beer, smoked paprika, and cocoa powder variations. Incredible. Next time, a whole scotch bonnet. Added to The List. Thanks!
Thank you Beth for this chili recipe, I add a poblano pepper and beer instead of water per your variations, as well as Worcestershire. It’s a hit! Everyone who tries it, loves it. I share your site with everyone I know.
I have made this before, and it’s so good, but tonight I added some smoked papricka (like a pinch) and a black lager. And oh. my. goodness. So good, smokey, sweet and perfect. I may eat the whole pot tonight.
I have used the spices and done many riffs on the rest of the ingredients. Tonight is the spices, onions, garlic, tomatoes, tomato paste and then the frozen veggie mix of carrots, peas, corn and green beans and red lentils. Absolutely delicious! Thanks Beth! This site has provided many delicious meals for my family.
Hey Beth! Just curious: how would you go about making the chili in a slow cooker (what temperature/how long)? It looks awesome, but my slow cooker and I are MUCH better friends than my stovetop.
Thanks!
If you brown the beef first, you could probably do four hours on low. All you really need to do is heat it through at that point. :) (I have never put raw ground beef in the slow cooker because it isn’t recommended for food safety reasons)
I love adding quinoa if I want a vegetarian chilli, as well as bell peppers, carrots and broccoli.
I use bison stew meat and cut it into little 1/4-inch chunks, because I’m not a fan of ground meat. It’s delicious! I also add as many types of peppers as I can find when they’re in season, including cayenne!
I made the basic chili and it’s definitely a good base. It was very lacking in flavor, but that makes it perfect for adding your own embellishments. This is a recipe to not make exactly as written the first time – go wild even if you’ve never made it before!
If you want a less watery soup simply not draining the beans can give you a thicker chili. The natural starches in the beans liquid thickens the chili. I love a little cinnamon in my chili if i am going Cincinnati style. The chipotle or chili morita is always a good add in as well.
Secret ingredient I learned from my boyfriend is adding flavoring like liquid smoke or Worcestershire sauce. :)
I really like my chilli with fresh carrot bits which get stewed with the onions in the beginning and I add fresh ginger as well as corriander.
Other spices are only cumin, salt, pepper, sweet paprika powder and as well as fresh garlic, fresh chillis and a dried oder fresh bay leaf.
I hope you like the idea of I make my chilli.
Yours is gread as well. :)
I usually add small bits of carrots, celery, zucchini, and bell peppers. I also throw in a few handfuls of frozen lima beans, green beans, and corn. If I have any chopped spinach or other leftover greens such as kale, I toss that in. I also add a few splashes of vinegar.
I’m a vegetarian so I don’t put any meat in my chili. I add quinoa for protein and I think it’s delicious and has a great texture. I also like to add carrots, peppers, and corn. Then we top it with plain yogurt and cheddar cheese.
Oh, and I also use a combination of whatever beans I have on hand (garbanzo beans, black eyed peas, kidney, navy, great northern white beans) and its always delicious!
Huge thanks for this! I moved to South Korea about a year ago and hadn’t had chili since then. I have a super tiny kitchen so it’s really difficult to cook anything but this was super easy and delicious. I even managed to find all the ingredients for a reasonable price (beef substituted for pork though, beef is crazy expensive here). I added corn to my pot and bulked up a one cup serving with half a sweet potato and froze the rest for a few more meals. Thanks again!
This chili was absolutely AMAZING!! I loved how it was easy enough to make, while I had my baby on my hip.
Another way to make this a vegetarian dish is to add some bulgur instead of the ground beef. It is very tasty!
I usually do a vegetarian chili with black beans, kidney beans, and pinto beans, tomato sauce, diced tomatoes, onions, peppers (bell and habanero), and all the typical seasoning. And finally add a splash (or more) of apple cider vinegar. I’ve added potatoes (just regular Idaho) when I needed to use them up. It was delicious.
I literally just finished a batch for a friend who broke his leg last night. It’s sweet potatoes, kale, and black beans, with a hint of cinnamon in the spice mixture. I’m going to bring it to him and his wife, with some goat cheese to crumble over the top instead of sour cream. It’s amazing!
I love making chili for company in the winter because it is so easy to customize. Football watching boys, just add Italian sausages (hot and mild) or veggie loving girl friends (more beans and veggies plus chile adobe).
a friend of mine objected that using canned beans is a waste of money because fresh beans aren’t that much extra work. any thoughts?
I think making beans from dry every time I make a recipe is kind of a hassle, but whenever I get the chance I make a batch in my slow cooker, divide them up into “can” sized portions and pop them in the freezer. That way they’re just as handy as canned beans and about half the cost (they thaw super fast under running water). Sometimes I run out of frozen beans and don’t have time to make more, so I just go for the can. I do what I can when I can and don’t worry about it too much. :)
I tried this recipe last night. Something I really love about your website is everything is so open to customization. If you don’t have something, you can switch it with something else. I used this base last night and added corn, red beans, peppers, and some beef bouillon-broth. It turned out amazing. Next time I make it, I’ll probably use a half pound of beef and an extra can of beans or some extra veggies. I also followed your suggestion and added a couple shakes of paprika. It was probably some of the best chili I’ve ever had and it made more than enough to justify spending a little extra for hamburger meat.
Thanks very much for this website. I’m pretty sure I’ll be a regular from now on.
I do chili with bite-size pork loin chunks sometimes. I buy the whole loins (at around $2/lb.) and butcher and freeze the portions myself, so the pork-bits end up a lot cheaper than ground beef. I usually cook it in the crock pot for several hours as well, so the meat is nice and tender and the flavors have had plenty of time to seep in.
You can replace some of that tomato paste with pumpkin puree. It’s not cheaper, but if you have an extra can or half a can from holiday baking, it’s a decent way to use it up. It tones down the acid a little and adds a few extra nutrients.
Loving the other suggestions. I have to try the avocado instead of sour cream! Yum!
Great idea!
A professor of mine gave me his signature recipe for beer chili a little while back, and I’m actually planning to make it in a few days. He adds small quantities of Tabasco sauce, liquid smoke, honey (as the primary sweetener), and barbeque sauce to his chili. This time around, I’m going to substitute ground turkey for the meat in order to make it a bit leaner, which has worked FABULOUSLY in your Sloppy Joes Plus recipe. And I’m totally going to add a poblano pepper; I hadn’t even thought of that until I saw you mention it.
One of my all-time favorite toppings for chili is a spoonful of freshly grated white onion. Aw, man, I’m salivating just thinking about it. I usually just hold back a small chunk of onion to grate when I’m dicing the rest. I’m also a sucker for sticking Fritos on my chili. It’s not the more gourmet-looking addition, but I like the shape more than flat chips. -:)
Happy holidays, Beth! -:D
Did you forget onions and garlic in the ingredient list?
Ha! I did, thanks! I think my brain is over worked. :)
Also: topping it with an avocado is amazing to get creaminess without sour cream.
I do a vegan version and break up a can of refried beans in there to get some extra thickness and body. I also love throwing in barbecue sauce and salsa. Hello!
Note on the vegetarian versions: needs to be combined with rice or other grain so you get complete protein. Rice and chili is great, but it doesn’t have to be the same meal.
Slow down, damnit. You keep doing cool recipes for exactly the kind of food I eat much faster than I can try them!
We put diced avocado (a must!), sour cream, crushed tortilla chips or corn chips, cheddar cheese and onions on top our chili. I always add chipotle chili powder with the chili powder. I’ve never added brown sugar, but will try that next time.
OJ and lime juice
I use a can or bottle of beer, a diced red pepper, if using ground beef: rinse the browned beef, and I always use one can of low sodium white beans in the bean mix with the liquid to eliminate the tomato paste (I rinse the rest or they are made at home from dried beforehand). You have to simmer longer, but the spices (I use my own, no packets) seem to be more evident. A great way to use up what ever is in the fridge. I’ve added zucchini, mushrooms, carrots (shred them), etc. You just need to dice the veggie to mix in and soak up all the chili gppdness. Have fun!
I add some good dark beer, chorizo sausage (spanish style, it’s the only kind I can get where I live :( but it works if you dice it fine) use all black beans, throw in some green pepper and add some corn, and let mine simmer for at least several hours.
Really there’s just something about the dark beer and chorizo combination that makes it soooo good.
My youngest son makes chili from a recipe he found in a sonic the hedgehog comic. The secret ingredient? Barbecue sauce! I tend to put ketchup in mine, because I like it sweet.
I often food process mushrooms and cook them with ground beef in recipes like this. Since the little containers of mushrooms are ~$2 and I like to split half and half the amount of mushrooms and beef it doesn’t really save money, but it sure tastes good and ups the nutritional content.
I can’t believe you didn’t list mushrooms!
Mushrooms, red and green peppers, onions and garlic are essential in chili!
I have never once seen mushrooms in chili–I’ve eaten it all around the US–although it sounds like a pretty good idea. I have had it with corn and even diced zucchini. I like lots of peppers in mine, 1 diced bell pepper and 1 poblano in a recipe this size, but that is a personal preference and will up the cost. I never use the slow cooker for mid western style chili made with ground beef because the whole thing only takes about half an hour to cook anyway. I do use it for Texas chili made with cubed beef–no tomatoes, no beans in that version, dried chilies soaked and pureed for seasoning, + beer and a few additional touches–because that stuff needs to simmer for hours. But the easy stuff, a fave with my family, is quick and delicious–this basic recipe looks great, and do try Beth’s very economical chili seasoning. If you are using all of those high salt canned products, you can easily eliminate the salt. Current nutritional guidelines recommend no more than 1500 mg of salt per adult person, and less for those of us over 50. The 4 cans of beans and tomato products used in this recipe will add up to about 4000 mg, depending on brands, or about 650 mg per serving. I additional tsp is another 2500 miligrams upping the ante per serving to a bit over 1000 mg.
Crockpot! Same deal, only throw it in the crockpot, cook on low for 8-10 hours, and serve.
Pumpkin puree (~1 cup) with a pinch of cinnamon and cloves to regular vegetarian chili is amazing!
Were you using lean ground beef? Chili with 80/20 beef probably wouldn’t turn out well, but I’ve never actually tried it.
People should try ground turkey as well! My store sells 93/7 ground turkey for $3.99/lb and 90/10 ground beef for $4.99/lb. I tried it one day to save a buck and actually wound up preferring the flavor of the turkey.
Canned pinto beans at my store are more expensive than black/kidney, but the dried beans all cost the same. Plus dried beans are less expensive overall (about half the price in my experience)
I live off of sweet potato chili all winter long. It’s healthy and, at 88 cents a pound, it’s a bargain.
I love corn in my chili! I also use Rotel tomatoes instead of regular diced tomatoes.
Mustard!!!
Mustard!!!
Cream cheese is also DELICIOUS on chili!!
I have yet to make chili, but this looks great! I like a little green onion and shredded cheese with my chili, and maybe corn chips to scoop it.