The weather outside is cold, and nothing sounds more comforting than a big bowl of homemade chili. Piping hot and full of flavor, this dish wraps you in warmth and homespun goodness. My favorite rendition is the best homemade chili recipe which doesn’t just rely on the usual suspects; it combines savory ground beef and a medley of beans that create a delightful texture and hearty bite. Plus, the aroma that fills your kitchen while it simmers is pure magic, making it tough to wait for the first taste.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Homemade Chili Recipe (Ground Beef and Beans)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
How to Make Homemade Chili Recipe (Ground Beef and Beans)

How to Make Homemade Chili Recipe (Ground Beef and Beans)

I’ve made this chili countless times, perfecting the balance of spices and ingredients to ensure it’s always a crowd-pleaser. Whether it’s game day or a chilly winter evening, this recipe is not just another meal; it’s a gathering swaddled in warmth and shared laughter. Let’s embark on an adventure of flavor as we whip up this delicious chili together! You won’t regret diving into this charm-filled pot of goodness.

Why You’ll Love This Recipe

Simple & Quick: In under 3 hours, you can create a meal that tastes like it simmered all day.
Irresistible Flavor: The combination of spices, smoky bacon, and tender beef creates a taste that’s hard to resist.
Eye-Catching Appeal: A vibrant mix of colors from the peppers and beans makes each bowl visually appealing.
Flexible Serving: Perfect for game nights, family gatherings, or lazy weekends.
Diet-Friendly Options: Easily adaptable to be gluten-free or vegetarian—just switch out the meat and beans!

Ingredients You’ll Need

8 ounces bacon: Adds a smoky flavor and crispy texture. Feel free to use turkey bacon as a lighter alternative.
1 large yellow onion: For sweetness and depth. Dice finely for even cooking; substitute with red onion if you prefer.
1 red bell pepper: Brings sweetness and a pop of color. You can swap it with a green bell pepper for a sharper taste.
1 jalapeno pepper: A hint of heat. Adjust the amount if you prefer your chili mild or add extra for a kick.
2 carrots: Minced for subtle sweetness and added nutrition. You can leave them out if you want a more traditional chili.
5 cloves garlic: Adds fragrant layers. Fresh garlic is recommended, although powdered garlic can be used in a pinch.
2 pounds lean ground beef: For heartiness. Ground turkey or chicken can work as lighter substitutes.
2 teaspoons light brown sugar: Balances acidity and enhances flavors. White sugar can be used if you don’t have brown sugar.
2 and 1/2 teaspoons salt: Essential for flavoring. Adjust based on your salt preferences.
1/2 teaspoon black pepper: For a bit of heat. Feel free to use fresh cracked pepper for more flavor.
3 teaspoons chili powder: This signature spice blend gives chili its classic flavor. You can experiment with different types of chili powder or make your own.
2 teaspoons ground cumin: Adds a warm, earthy note that enhances the dish. Ground coriander can be used as an alternative.
1 teaspoon garlic powder: Extra garlic flavor without the fuss of chopping. This can be optional if you prefer using fresh garlic.
1/2 teaspoon cayenne pepper: Adds heat; adjust based on how spicy you like your chili.
1 6-ounce can tomato paste: Provides body and richness to the sauce. Canned pureed tomatoes can work as a substitute.
1 28-ounce can crushed tomatoes with basil: Creamy and flavorful base; diced tomatoes can be used if preferred.
3 cans of beans (15-ounce each): I recommend 1 red kidney bean, 1 black bean, and 1 pinto bean. Rinse and drain them to remove excess sodium.
3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer: For depth of flavor. Use vegetable broth for a vegetarian version, and skip the beer if you prefer a cleaner taste.

How to Make Homemade Chili Recipe (Ground Beef and Beans)

Cook the Bacon: In a large Dutch oven over medium-high heat, fry the 8 ounces of chopped bacon until crispy, stirring frequently. Once done, drain it on a paper towel-lined plate and set aside.
Sauté Vegetables: Keeping the bacon grease in the pan, add 1 large diced yellow onion, 1 diced red bell pepper, 1 diced jalapeno, and 2 minced carrots. Sauté until they are soft and almost caramelized, about 8 minutes. Stir occasionally. Add in 5 minced garlic cloves and let it cook for another minute until fragrant.
Brown the Beef: Add 2 pounds of lean ground beef to the vegetables and gently brown it, ensuring to keep larger chunks for texture. Cook until the beef is thoroughly browned, about 8 to 10 minutes.
Add Seasonings: Sprinkle in 2 teaspoons of light brown sugar, 2 and 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, and all of your spices (3 teaspoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of garlic powder, and 1/2 teaspoon of cayenne pepper). Stir well, cooking until fragrant for about 1 minute.
Incorporate Tomato Products: Next, add in 1 6-ounce can of tomato paste and stir until it’s broken up into the meat mixture. Cook for about 2 minutes, then pour in 1 28-ounce can of crushed tomatoes with basil, cooking for another 2 minutes.
Final Mix and Simmer: Stir in the reserved bacon, your 3 cans of drained and rinsed beans, and 3 cups of beef broth (or a mix of 2 cups beef broth and 1 cup pilsner beer). Combine everything well, and bring to a boil. Lower the heat and let it simmer for 2 hours, stirring occasionally. Should the chili become too thick, add a bit more broth as needed.
Serve and Garnish: Scoop the hearty mixture into bowls and serve up with your choice of garnishes (for ideas, check out the tips below).

Storing & Reheating

Store your homemade chili at room temperature for up to 2 hours before refrigerating to ensure safety. It can be refrigerated in an airtight container for up to 4 days. For longer storage, freeze the chili in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, reheat on the stove over medium heat for about 10-15 minutes, or until bubbling. Keep in mind, the texture may change slightly, but a splash of broth or a sprinkle of cheese can refresh it beautifully.

Chef’s Helpful Tips

When cooking the bacon, be careful not to burn it; you want it crispy, not blackened for that delectable flavor.
Make sure your beef is well-browned without breaking it too much; larger chunks provide a satisfying texture.
If your chili ends up too spicy, a dollop of sour cream or a sprinkle of cheese can cool it down.
Consider making this chili a day in advance; the flavors deepen and meld beautifully overnight.
Add a couple of bay leaves during simmering for an extra layer of flavor—just remember to remove them before serving!

Chili warms not only the belly but also the soul. If you’ve never tried making homemade chili, now is your time to shine! This version is a great base for experimentation; feel free to swap ingredients based on your pantry or preferences.

Recipe FAQs

Can I make this chili vegetarian?

Absolutely! Simply swap out the ground beef for a mix of your favorite beans, lentils, or meat substitutes, and use vegetable broth instead of beef broth. You’ll still get that hearty texture and rich flavor!

How can I adjust the spice level?

If you prefer a milder chili, you can omit the jalapeno or reduce the cayenne pepper. Conversely, if you like it spicy, add more jalapeno or even a splash of hot sauce based on your preference.

Can I freeze the leftovers?

Yes! Homemade chili freezes beautifully. Cool it completely, then store in a freezer-safe container for up to 3 months. Just thaw it in the refrigerator overnight before reheating.

How do I know when the chili is done?

The chili is ready when it’s thickened and bubbling willingly. The longer you let it simmer (within reason!), the more the flavors will develop, making everything taste even better. Just give it a taste before serving!

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How to Make Homemade Chili Recipe (Ground Beef and Beans)

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Author: Peter
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: American

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Description

This homemade chili combines ground beef, beans, and a medley of spices for a flavorful and satisfying meal. Perfect for weeknight dinners or gatherings!

Ingredients

Scale

8 ounces bacon chopped
1 large yellow onion diced
1 red bell pepper seeds and core removed, diced
1 jalapeno pepper diced
2 carrots minced
5 cloves garlic minced
2 pounds lean ground beef
2 teaspoons light brown sugar
2 and 1/2 teaspoons salt
1/2 teaspoon black pepper
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 6 ounce can tomato paste
1 28 ounce can crushed tomatoes with basil
3 15 ounce cans of beans (1 red kidney beans, 1 black beans, 1 pinto beans recommended, drained and rinsed)
3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer

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Instructions

In a large Dutch oven, cook the bacon over medium-high heat until crispy. Drain and set aside.
Retain the bacon grease and sauté the yellow onion, red bell pepper, jalapeño, and carrots until soft, about 8 minutes. Add minced garlic and cook for another minute.
Add the ground beef to the pot and brown until deeply colored, about 8 to 10 minutes, keeping larger chunks of meat.
Stir in brown sugar, salt, black pepper, and spices; cook for 1 more minute until fragrant.
Incorporate the tomato paste, cook for 2 minutes, then add crushed tomatoes and cook for an additional 2 minutes.
Mix in cooked bacon, beans, and broth (and beer if using). Bring to a boil, reduce heat, and simmer for 2 hours, stirring occasionally, adding more broth if necessary.
Serve chili into bowls with desired garnishes.

Notes

You can use any combination of beans according to your preference.
Adjust the spiciness by adding more or less jalapeño and cayenne pepper.
Refrigerate leftovers and enjoy them the next day; the flavors deepen over time.