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Hearty Homemade Chili – A Bold and Flavorful Classic

This thick and hearty homemade chili is packed with rich flavors, tender ground beef, and a robust tomato base. With a blend of warming spices and two types of beans, this dish is the perfect comfort food for a cozy night, game day, or easy meal prep. Simmered low and slow, every bite delivers a deep, satisfying taste that only improves as it sits.

Whether served on its own or with a side of cornbread, this chili is guaranteed to be a hit. It’s easy to make, freezer-friendly, and can be customized to suit your preferred spice level.

Why This Recipe Works

Rich and hearty texture – A perfect balance of ground beef, beans, and tomatoes creates a thick, satisfying chili.

Layered flavors – Slow simmering enhances the depth of spices and aromatics.

Versatile and customizable – Easily adjust the spice level or swap ingredients to fit your taste.

Great for leftovers – Chili tastes even better the next day and freezes well for meal prep.

Ingredients

For the Chili:

1 tablespoon olive oil
1 medium yellow onion, chopped
1 pound lean ground beef
4 cloves garlic, minced
1 to 2 tablespoons chili powder (adjust for spice level)
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons tomato paste
1 ¾ cups low-sodium beef broth (or one 14.5-ounce can)
28-ounce can fire-roasted crushed or diced tomatoes
15-ounce can red kidney beans, rinsed and drained
15-ounce can pinto or black beans, rinsed and drained

For Serving:

Shredded cheddar cheese
Sour cream
Avocado
Chopped onions
Cilantro

Step-by-Step Instructions

Step 1: Sauté the Onion

Heat olive oil in a large pot over medium-high heat. Add the chopped onion and cook for about 2 minutes until softened and fragrant.

Step 2: Brown the Beef

Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue cooking until browned, about 5 minutes. Drain any excess grease, then stir in the minced garlic and cook for another 30 seconds until aromatic.

Step 3: Season the Chili

Stir in chili powder, cumin, brown sugar, oregano, salt, black pepper, and tomato paste. Mix well to coat the beef and allow the spices to bloom, enhancing their flavor.

Step 4: Simmer

Pour in the beef broth, scraping up any browned bits from the bottom of the pot to incorporate extra flavor. Stir in the fire-roasted tomatoes and drained beans. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 1 to 2 hours.

Step 5: Thicken and Serve

Cover the pot for the first part of cooking, then uncover in the last 30 minutes to let the chili thicken naturally. Stir occasionally to prevent sticking.

Ladle the hot chili into bowls and serve with your favorite toppings such as shredded cheese, sour cream, avocado, chopped onions, or cilantro.

Storage & Freezing Tips

Refrigerate

Store cooled chili in an airtight container in the refrigerator for up to 3 to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.

Freeze

Divide the chili into portion-sized airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe Variations

Make it spicy – Add diced jalapeños, cayenne pepper, or extra chili powder for more heat.

Swap the meat – Try ground turkey, chicken, or even sausage for a different flavor profile.

Add vegetables – Bell peppers, corn, or zucchini can add texture and extra nutrients.

Thicker consistency – Stir in masa harina or crushed tortilla chips for a thicker chili.

Final Thoughts

This homemade chili is rich, hearty, and packed with bold flavors. The slow-simmered combination of beef, beans, and tomatoes makes it a comforting dish that’s perfect for any occasion. Whether you serve it with cornbread, over rice, or topped with cheese and sour cream, this chili is sure to become a go-to recipe in your kitchen.

Try it for your next meal and enjoy a bowl of warm, flavorful comfort!

Short Version