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!
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
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.
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!