Soups · No. 31
Homemade Chili
This is the BEST homemade chili recipe. Chili is the ultimate comfort food and is made with simple ingredients like ground beef, beans, and tomatoes.
Serves 6Total time 50 min398 calories per servingAmericanDinner
Ingredients
- 2 Tbsp olive oil
- 1 (290 g) yellow onion (small dice, (about 2 cups))
- 2 (1 Tbsp) garlic cloves (minced)
- 1 lb. (450 g) ground beef *
- 15.5 oz. can (439 g) kidney beans (one can, (drained & rinsed))
- 15.25 oz. can (432 g) black beans (one can, (drained & rinsed))
- 14.5 oz. can (411 g) diced tomatoes (with juices, (one can)**)
- 6 oz. can (170 g) tomato paste
- 1 cup (250 ml) water
Chili Seasoning
- 1 Tbsp chili powder ***
- 1 tsp ground cumin
- ¼ tsp cayenne powder
- ¼ tsp garlic powder
- ½ tsp onion powder
- ½ Tbsp brown sugar ****
- 1 tsp salt
- ½ tsp black pepper (freshly cracked)
Method
- Gather and prepare all ingredients.
- 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 and rinse the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup/250ml 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.
Notes
- From the family list: about 50 min, ~398 cal. Classic beef and bean chili, makes leftovers.
- Recipe notes from the site:
- * I love a slightly higher-fat beef for chili because it makes the pot extra rich and it’s more affordable than lean ground beef. I always use an 80:20 beef blend. Feel free to use the type of ground beef that you like the best.
- **If you don’t like chunks of tomato, you can substitute crushed tomatoes, which have a much finer texture.
- ***The chili powder I use is a mild American-style blend of dried chiles and other spices. It isn’t the same as pure ground chile pepper, so check your label if you’re unsure. Click here for an example. You can also use my homemade chili seasoning.
- ****The ½ Tbsp brown sugar isn’t here to make the pot taste sweet. It helps balance the tomatoes and all those bold spices. You can leave it out for a slightly sharper, more spice-forward flavor, or substitute the same amount of granulated sugar, honey, maple syrup, or agave. Adjust the heat to your taste: The ¼ teaspoon cayenne adds warmth without making it overwhelmingly spicy. For a milder pot, reduce it or leave it out. For more heat, add extra cayenne, crushed red pepper, hot sauce, or fresh or canned jalapeños. If a bowl ends up too spicy, sour cream, shredded cheese, or Greek yogurt can help cool it down. If the whole pot is too hot, I’d add extra unseasoned beans or tomatoes to spread the heat across more food! Sodium note: I always drain and rinse both cans of beans before adding them to the pot. This removes the canning liquid and gives me a little more control over the final salt level. Because canned beans and tomatoes vary by brand, taste after simmering before adding any extra salt. You can also use no-salt-added or lower-sodium canned tomatoes and beans if needed.
- Times from the recipe page: prep 5 min, cook 45 min, total 50 min.
- 398 calories per serving, from the recipe page (yield as listed: 6 servings (1 cup each)).
- Recipe and photo from Budget Bytes (budgetbytes.com), by Beth Moncel. Saved for personal use.