Easy Homemade Chili is the perfect meal for those chilly days when you crave something warm and comforting. This hearty dish combines savory spices, tender beef, and a variety of beans, creating a flavorful experience that warms your soul. Moreover, its simplicity makes it a fantastic option for families or anyone looking for a quick recipe that delivers hearty satisfaction. In just a few steps, you can create a chili that is not only delicious but also a delightful addition to your dinner table.

Ingredients

To make this Easy Homemade Chili, you’ll need:

2 tablespoons olive oil
1 large yellow onion, diced (about 2-2.5 cups)
4 large cloves garlic, minced
Kosher salt to taste
1 pound lean ground beef (94% lean)
¼ cup chili powder
1½ tablespoons dried oregano
1 tablespoon sugar
2 (14.5-ounce) cans fire-roasted tomatoes with their juices
2 cups low-sodium beef broth (or Better than Bouillon beef)
1 (12-ounce) jar roasted red bell pepper, drained and chopped (1 cup)
1–2 (4-ounce) cans diced green chiles
2 (15-ounce) cans kidney beans, drained and rinsed
Optional toppings: sour cream, shredded cheese, fresh cilantro, and tortilla chips

These ingredients come together to create a dish that’s not only satisfying but also packed with flavor. The aromatic olive oil, yellow onion, and minced garlic form a beautiful base, while the combination of lean ground beef, flavorful spices, and hearty beans makes each bite a delight.

Step-by-Step Directions

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the diced onion and ¾ teaspoon of kosher salt, stirring occasionally until the onion begins to soften, about 3 minutes.
Next, add the minced garlic and the lean ground beef to the pot. Season with an additional ¾ teaspoon of kosher salt. Use a wooden spoon to break apart the beef as it cooks, about 4 minutes, until it’s nearly cooked through.
Incorporate the ¼ cup of chili powder, 1½ tablespoons of dried oregano, and 1 tablespoon of sugar. Continue to cook for 2 minutes, allowing the spices to meld beautifully with the meat.
Then, add in the fire-roasted tomatoes with their juices, beef broth, chopped roasted red bell peppers, and 1 to 2 cans of diced green chiles. Stir everything together and increase the heat until the mixture comes to a boil. Once boiling, reduce the heat and let it simmer for about 5 minutes.
Finally, stir in the drained kidney beans and bring the chili back to a simmer. Cook for an additional 5 minutes. Taste and adjust salt as necessary before serving.
Serve hot with optional toppings like sour cream, shredded cheese, fresh cilantro, or crushed tortilla chips for added flavor and texture.

Tips & Tricks

For an extra kick, consider adding some cayenne pepper or jalapeños to the mixture. If you want to enhance the flavor even more, allow the chili to sit for a few hours, or even overnight, as it allows the spices to develop deeper.

To make the chili a bit thicker, you can mash some of the beans before stirring them in. This will help create a richer texture while keeping the dish wholesome.

Serving Suggestions & Pairings

Easy Homemade Chili is versatile and can be served in numerous ways. Pair it with warm, crusty bread or cornbread to soak up every delicious bite. It’s also wonderful served atop a bed of rice or quinoa for a more filling meal.

For a party, consider hosting a chili bar where guests can customize their bowls with various toppings including avocado, hot sauce, or diced onions.

Nutritional Information

Each serving of this Easy Homemade Chili approximately contains:

Calories: 350
Protein: 25g
Carbohydrates: 40g
Dietary Fiber: 10g
Fat: 10g

This balance of protein, fiber, and healthy fats makes it a great option for anyone seeking a fulfilling meal.

Storing Tips & Variations

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion the chili into freezer-safe bags and it will keep well for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of beef broth to bring back its texture if needed.

Variations can include swapping the ground beef for ground turkey or making a vegetarian version by using a combination of beans, lentils, or even quinoa for additional protein while keeping it plant-based.

Conclusion

Make this Easy Homemade Chili a staple in your cooking repertoire. It’s simple, straightforward, and the flavors are absolutely irresistible. Whether you’re making a cozy weeknight dinner or prepping for a gathering, this recipe is sure to impress. Try it out and share your experience or your favorite variations with friends!

FAQs

1. Can I make this chili in a slow cooker?
Yes! Brown the beef and onions in a skillet first, then transfer to a slow cooker. Combine all ingredients and cook on low for 6-8 hours.

2. Is it possible to make this chili vegetarian?
Absolutely! Simply replace the ground beef with lentils, mushrooms, or a mix of beans for a hearty and delicious vegetarian chili.

3. How can I make my chili spicier?
Add more chili powder, diced jalapeños, or a few dashes of hot sauce to the pot.

4. Can I use canned beans instead of dried beans?
Yes! Canned beans save time. Just be sure to rinse and drain them before adding to the chili to reduce sodium.

5. What toppings pair well with chili?
Some popular toppings include sour cream, shredded cheese, diced onions, avocado, fresh cilantro, and tortilla chips for crunch!

Easy Homemade Chili

A comforting and hearty chili that combines savory spices, tender beef, and a variety of beans, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Base ingredients

2 tablespoons olive oil For cooking the base
1 large yellow onion, diced About 2-2.5 cups
4 cloves garlic, minced
1 pound lean ground beef (94% lean)

Spices and liquids

¼ cup chili powder
1½ tablespoons dried oregano
1 tablespoon sugar
2 cans fire-roasted tomatoes (14.5-ounce each) With juices
2 cups low-sodium beef broth Or Better than Bouillon beef
1 jar roasted red bell pepper Drained and chopped (12-ounce jar or 1 cup)
1–2 cans diced green chiles (4-ounce each)

Beans

2 cans kidney beans Drained and rinsed (15-ounce each)

Optional toppings

to taste sour cream
to taste shredded cheese
to taste fresh cilantro
to taste tortilla chips

Method

Cooking the base

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Add the diced onion and ¾ teaspoon of kosher salt, stirring occasionally until the onion begins to soften, about 3 minutes.

Adding beef and spices

Add the minced garlic and the lean ground beef to the pot. Season with an additional ¾ teaspoon of kosher salt.
Use a wooden spoon to break apart the beef as it cooks, about 4 minutes, until it’s nearly cooked through.
Incorporate the ¼ cup of chili powder, 1½ tablespoons of dried oregano, and 1 tablespoon of sugar.
Continue to cook for 2 minutes, allowing the spices to meld beautifully with the meat.

Simmering the chili

Add in the fire-roasted tomatoes with their juices, beef broth, chopped roasted red bell peppers, and 1 to 2 cans of diced green chiles.
Stir everything together and increase the heat until the mixture comes to a boil.
Once boiling, reduce the heat and let it simmer for about 5 minutes.

Final touches

Stir in the drained kidney beans and bring the chili back to a simmer.
Cook for an additional 5 minutes. Taste and adjust salt as necessary before serving.
Serve hot with optional toppings like sour cream, shredded cheese, fresh cilantro, or crushed tortilla chips for added flavor and texture.

Notes

For an extra kick, consider adding some cayenne pepper or jalapeños. Allow the chili to sit for a few hours or overnight to deepen the flavors. To thicken the chili, mash some of the beans before stirring them in.