Easy Homemade Chili (One Pot, Family Favorite)

If there is one recipe I could make with my eyes closed, it is this pot of chili. It has shown up at football Sundays, school fundraisers, snowed in weekends and more than a few nights when I opened the pantry and wondered what on earth I was going to feed everyone. It never lets me down.

This easy homemade chili starts with ground beef browned with onion, bell pepper and garlic. Then I toast a generous blend of chili powder, cumin, smoked paprika and oregano right in the pot before adding crushed tomatoes, a little broth and two kinds of beans. After about 45 minutes of simmering, it turns thick, rich and deeply savory with just a hint of sweetness and warmth.

The best part is how flexible it is. You can make it mild for little ones, spicy for the grown ups, swap the beef for turkey or stretch it with extra beans when the budget is tight. It is also a dream for meal prep, since chili tastes even better the next day. I have tried plenty of fancy chili recipes over the years, some with dried whole chiles, some with three kinds of meat and some that simmered all day long. They were good, but this is the one I keep coming back to because it fits real life. You can start it after work, help with homework while it bubbles and still sit down to dinner at a reasonable hour.

Why this recipe works

• Blooming the spices. Stirring the spices into the hot beef and oil for a minute before adding liquid wakes up their flavor and gives the chili real depth.
• Two kinds of beans. Kidney beans and pinto beans bring different textures, so every spoonful is hearty and interesting.
• Tomato paste plus crushed tomatoes. The paste adds concentrated richness while the crushed tomatoes create a thick, spoonable base.
• A short but steady simmer. Forty five minutes is enough for the flavors to meld and the chili to thicken without needing to cook all day.
• A little brown sugar and vinegar at the end. A small touch of each balances the acidity of the tomatoes and brightens all the spices.

Ingredients you’ll need

Most of this comes straight from the pantry and spice rack. See the recipe card for exact amounts.

• Lean ground beef
• Yellow onion, green bell pepper and garlic
• Chili powder, ground cumin, smoked paprika and dried oregano
• Tomato paste
• Canned crushed tomatoes and diced tomatoes
• Beef broth
• Canned kidney beans and pinto beans
• Brown sugar and apple cider vinegar
• Salt, pepper and optional cayenne

Ingredient notes and smart substitutions

Ground beef

I like 85 percent lean ground beef because it has enough fat for flavor without leaving a greasy layer on top. If you use a fattier blend, drain some of the fat after browning. Ground turkey, ground chicken or a mix of beef and ground pork all work well. For turkey, add an extra teaspoon of olive oil and a pinch more salt since it is leaner and milder.

Chili powder

Regular grocery store chili powder is a blend of ground chiles and other spices, and it is the backbone of this recipe. Make sure yours is fresh, since old spices lose their punch. If you like smoky flavor, replace a tablespoon of it with ancho chili powder.

Beans

Kidney and pinto beans are my go to pair, but black beans are a great swap. Always drain and rinse canned beans to remove the starchy liquid and extra sodium. If you prefer a no bean chili, add an extra half pound of beef and a little more broth.

Tomatoes

Crushed tomatoes give the chili its thick body, while diced tomatoes add little bites of texture. Fire roasted diced tomatoes are a delicious upgrade if you can find them. Tomato sauce can stand in for crushed tomatoes in a pinch.

Heat level

As written, this chili is mild to medium and family friendly. For more heat, add a diced jalapeno with the onion, a pinch or two of cayenne or a few dashes of hot sauce at the end. Spice lovers can stir in a minced chipotle pepper in adobo for smoky heat.

How to make it

You will need about an hour from start to finish and one large heavy pot or Dutch oven.

Step 1. Brown the beef

Heat a large pot over medium high heat. Add the ground beef and break it up with a wooden spoon. Cook for 6 to 8 minutes until browned and no longer pink, reaching 160F. Drain off all but about a tablespoon of fat if there is a lot in the pot.

Step 2. Cook the vegetables

Add the onion and bell pepper to the beef and cook for 5 minutes, stirring often, until they soften. Stir in the garlic and cook for 30 seconds until fragrant.

Step 3. Bloom the spices and tomato paste

Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt and pepper, then add the tomato paste. Stir constantly for 1 to 2 minutes so the spices toast and the paste darkens slightly. Your kitchen will smell amazing at this point.

Step 4. Add the tomatoes, broth and beans

Pour in the crushed tomatoes, diced tomatoes with their juices and the beef broth. Scrape the bottom of the pot to release any browned bits. Stir in the drained and rinsed kidney and pinto beans.

Step 5. Simmer until thick

Bring the chili to a boil, then reduce the heat to low. Partially cover and simmer for 40 to 45 minutes, stirring every 10 minutes or so to keep the bottom from sticking. The chili is ready when it is thick and the flavors taste well blended.

Step 6. Season and serve

Stir in the brown sugar and apple cider vinegar. Taste and adjust with more salt, pepper or a pinch of cayenne. Ladle into bowls and pile on your favorite toppings.

A quick tip on tasting. Take a spoonful, let it cool for a moment and really pay attention. If it tastes flat, it usually needs salt. If it tastes sharp or tinny, a little more brown sugar will round it out. If it tastes heavy, another splash of vinegar will brighten it right up. Small adjustments at the end are what take a pot of chili from good to great.

Common mistakes to avoid

• Not browning the beef well. Pale, gray beef means less flavor. Let it sit in the pot long enough to pick up some brown color before stirring.
• Dumping spices into liquid. Spices added straight to the tomatoes taste flat and dusty. Toasting them in the pot first makes a huge difference.
• Skipping the rinse on canned beans. The canning liquid can make chili taste tinny and overly salty.
• Serving it too soon. Chili needs at least 30 to 40 minutes of simmering to thicken and come together. Rushing it leaves you with tomato soup with beans.
• Over salting early. Broth, canned tomatoes and beans all add salt, so season lightly at the start and adjust at the end.

Make ahead and storage

Chili is one of the best meals to cook ahead. The spices keep melding overnight, and it reheats perfectly without losing any texture. I often make a double batch on the weekend and portion it out for lunches.

Fridge

Cool the chili, then store it in airtight containers in the refrigerator for up to 4 days. It will thicken as it chills, which is completely normal.

Freezer

Freeze chili in freezer safe containers or flat in zip top bags for up to 4 months. Leave a little space at the top of containers because it expands as it freezes. Thaw overnight in the fridge or set the sealed bag in a bowl of cold water for faster thawing.

Reheating

Warm the chili in a pot over medium low heat, stirring often, until steaming hot. Add a splash of broth or water if it seems too thick. Individual portions reheat well in the microwave in 1 minute intervals with a stir in between.

Variations

• Slow cooker chili. Brown the beef and vegetables and bloom the spices on the stove, then transfer everything to a slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• Turkey chili. Use ground turkey and chicken broth for a lighter version that is still hearty.
• White bean chili twist. Swap the kidney and pinto beans for cannellini and great northern beans.
• Extra veggie chili. Add a diced zucchini, a cup of corn or a chopped sweet potato to stretch the pot and sneak in more vegetables.
• Cincinnati style touch. Add a pinch of cinnamon and a little unsweetened cocoa powder, then serve the chili over spaghetti.

Once you have the basic method down, it is easy to make this chili your own with whatever you have on hand.

What to serve with it

Half the fun of chili night is the toppings bar. I set out little bowls of everything and let everyone build their own. Here are our favorite toppings and sides.

When we have friends over for the big game, I keep the chili warm on the stove or in a slow cooker set to WARM, stack up bowls and spoons and let people help themselves all afternoon. It is the easiest way I know to feed a crowd without being stuck in the kitchen.

• Classic toppings like shredded cheddar, sour cream, sliced green onions, diced red onion and pickled jalapenos.
• Skillet cornbread or corn muffins for dunking and crumbling on top.
• Tortilla chips or saltine crackers for crunch.
• Baked potatoes to turn chili into a stuffed potato dinner.
• A simple green salad or coleslaw for something cool and crisp.
• Fluffy white rice to stretch the pot a little further.

Pull up a chair, grab a big spoon and enjoy. This easy homemade chili is proof that a cozy, crowd pleasing dinner does not have to be complicated.