Learn how to make the BEST homemade chili recipe with ground beef, beans, simple pantry ingredients, and homemade chili seasoning. It's packed with flavor, protein, & fiber for a cozy, comforting, satisfying meal!
Finely dice the onion and tomatoes. Slice the chili. Mince the garlic. Drain and rinse the beans (if using canned). If you don't have pre-made chili seasoning, gather the spices.
Heat the oil in a large skillet over medium-high heat. Once hot, add the onions, garlic, and chili, and sauté for 2 minutes.
Add the beef and cook it for 4-5 minutes, using a spatula or wooden spoon to break it into crumbles as it cooks and browns.If you're using fattier meat, drain any excess fat before moving on to the next step.
Add the chili seasoning and dried oregano to the pot and stir well.For better flavor, sauté everything for a minute to give the spices a chance to "bloom" before moving on.
Stir in the tomatoes (canned tomatoes, freshly diced tomatoes, and tomato paste), stir well, cover, and allow the mixture to simmer for about 20 minutes.
Stir in the beans and simmer, uncovered, for a further 30 minutes or until the chili reaches your desired thickness and flavor profile.If it becomes too thick, add a little water or beef broth/ vegetable broth
Leave the chili to rest for just 5-10 minutes, then serve it with all your favorite toppings and enjoy!
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Notes
Use high-quality ingredients: This easy chili recipe relies on simple ingredients, making it important to use quality for the best overall texture/flavor.
Brown the meat: It’s important to brown it before adding the "wet" ingredients to add rich, slightly caramelized flavor depth to the chili. Drain excess fat so the chili doesn't end up overly greasy.
The simmering time: Increase the simmering time for even longer (up to 30 extra minutes) for even more developed flavors and thickness.
For a thicker chili: Simmer with the lid off to help it thicken faster. If it still isn’t thick enough, blend some of the beans and liquid and stir them back into the chili.
Make enough for leftovers: (or make it in advance) Chili tastes even better on day two when the flavors are given even longer to meld.
Tweak the seasoning: Including adding more/less of the seasoning, tweaking the spice ratios, and giving it a taste at the end to add any extra seasonings to taste.
When serving a crowd: I love setting up a table with dishes of different toppings for people to choose from to create their desired chili bowl.
Optional add-ins and variations:
Chipotle pepper in adobo sauce: (finely chopped) will add a spicy, smoky flavor.
Bay leaves:1-2 for extra aromatic depth. Remove them before serving.
Vegetables: e., diced red or green bell peppers, zucchini, carrots, mushrooms, celery, or corn kernels, etc.
Beer: Just a splash of beer will enhance and add depth and richness to the chili flavor.
Worcestershire sauce: Just a splash adds a tangy, umami-rich flavor that complements the flavors in this easy chili recipe.
Cocoa powder: Just a teaspoon or so adds a subtle bitter, rich, earthy depth.
Coffee/espresso powder: Just a little will work similarly to the cocoa powder, enhancing and adding an earthy, bitter depth but in a more robust way.
Smoked paprika: for a subtle smoky flavor.
Cinnamon: Just a pinch for warm flavor without spice.
An acid: I usually serve it with lime wedges. Otherwise, I highly recommend adding a splash of lemon/lime juice or apple cider vinegar just before serving for a brightened and enhanced overall flavor.
Check the blog post for topping options and serving recommendations!