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!
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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.
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Notes
Nutrition
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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 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.