This homemade chili recipe is a true crowd-pleaser and makes enough to feed a large family for days! It’s a hearty, flavorful one-pot meal filled with smoky spices, tender ground beef (or turkey), and perfectly cooked beans. Ideal for meal prepping, freezing, or feeding a crowd, this chili is versatile, comforting, and so easy to make. Customize the spice level to your liking and top with shredded cheese, sour cream, or tortilla chips for the perfect bowl.

We’re finally getting some fall-ish temps here in Texas, and the second that cool breeze hits, you already know I’m reaching for my Dutch oven. There’s something about that first hint of sweater weather that screams, “It’s chili time!” And trust me, this recipe does not disappoint. It’s cozy, flavorful, and—my favorite part—versatile enough to carry me through the week with minimal effort.

Chili is one of those meals that keeps on giving. Sure, it’s amazing as-is, piled high with shredded cheese, sour cream, and maybe a few avocado slices if I’m feeling fancy. But the real beauty? The leftovers. This same pot of chili transforms into Chili Mac that the kids absolutely love, or a baked potato topping so hearty it practically becomes its own meal. Sometimes, I’ll even scoop it over tortilla chips, sprinkle on some cheese, and pop it in the oven for the easiest nachos ever. Even on its own, it just keeps getting better. It’s the meal prep hero I lean on when life gets busy—which is basically all the time.

And can we talk about the sneaky veggie situation? If you’ve got picky eaters, this chili is a game-changer. I love that I can grate some carrots or toss in a handful of cauliflower rice, and no one even notices. My kids are over here asking for seconds, and I’m just sitting back like, “Yep, you’re eating your veggies and loving it.” It’s also packed with protein, so I know they’re staying full and happy without any complaints. Win-win, right?

So, if you’re feeling those fall vibes—or if you’re just looking for a one-pot meal that stretches into a week’s worth of dinners—this chili is about to be your new best friend. It’s warm, it’s easy, and it’s the kind of recipe that feels like a little hug in a bowl. Let’s get cooking!

What makes this Chili so great?

01. Versatility

I love that I can use this chili recipe and use it to make a variety of other meals, like my Chili Mac or Baked Potatoes. It’s the dish that keeps on giving, and we never get tired of it. It’s also perfect for meal prep, and you can freeze leftovers for a quick dinner anytime.

02. Easy

The bulk of making chili is dumping everything in the pot. I love that you can put in as little or as much effort as you want, and it would still come out amazing. Plus, my kids love it, which makes it that much easier to make.

Everything you need:

Thick-cut bacon: Rendered for rich, smoky flavor—don’t skip this step!
Ground beef and ground chuck: This duo gives chili its hearty texture and depth.
Fresh jalapeños: Bring the heat! Remove the seeds for a milder kick.
Carrot (optional): but not so optional. One of my go-to sneaky veggies for picky eaters—adds subtle sweetness to balance the heat.
Beef broth: I love this beef bouillon beef base. It’s concentrated and adds the perfect beef flavor.
Canned tomatoes and chilies: Crushed tomatoes bring the base, diced tomatoes add some texture, and those green chilies? They sneak in a little balanced heat that ties it all together.
Kidney, black, and pinto beans: A mix of textures and flavors, but feel free to customize the ratio based on your preference. lay with the ratio if you like, or skip one altogether if it’s not your thing. The beauty of chili is that you can ALWAYS make it how you like it. Crushed tomatoes bring the base, diced tomatoes add some texture, and those green chilies? They sneak in a little tangy heat that ties it all together.

Instructions

In a large Dutch oven or pot, cook bacon over medium heat until crispy. Remove and crumble for topping, leaving the fat in the pot. Do not skip this step, but you can if you truly want to. But in my opinion, this is the step that takes your pot of chili from “good” to “mom, can I have seconds?” Add 1lb of the chunky beef to the bacon fat. Cook until browned, finely mincing. Remove and set aside.

Proceed to cook the 1.5 lbs of ground beef, finely mincing until it is browned and there are no chunks. Remove and add to bowl. Drain excess fat, reserving 1-2 tbsps. Add onion and sauté for 2-3 minutes until it begins to soften. Add in bell peppers and continue to cook for 3 additional minutes. Then add garlic, grated carrot, and and diced jalapeños. Sauté until softened, about 5 minutes. Add in chili powder, smoked paprika, cumin, oregano, chicken bouillon powder and a pinch of salt and pepper. Cook for 1-2 minutes to release their aroma. Add in tomato paste to toast for 1-2 minutes. Then stir in the beef bouillon paste and mix with sautéed vegetables until incorporated.

Stir in crushed tomatoes, tomato sauce, diced tomatoes with green chiles, Worcestershire sauce, and beef broth. Return beef to pot. If adding beans, stir them in now. See note. Add in garlic powder, onion powder, plus salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for at least 30 minutes, however, the longer the better. Taste and adjust seasoning with salt, pepper, or additional chili powder as desired. Serve hot with your favorite toppings.

Notes

Add in your beef and beans gradually until you reach your preferred meat-bean-broth ratio. I am usually left with about 1/4 of the beans and beef, that I combine with tomato sauce to freeze for a Chili Starter.

Make it how YOU like it. Add beans or remove beans. Reduce the amount of broth if you prefer a chunkier chili. Adjust the spice level by increasing or reducing jalapeños or removing/adding cayenne pepper. You can also leave in some seeds from jalapeños.

Sneaky Veggies: Grating the carrot and using cauliflower rice ensures the veggies blend in seamlessly for picky eaters.

Freezer-Friendly: This chili freezes like a dream. Store in airtight containers for up to 3 months and reheat when needed.

The BEST Homemade Chili Recipe

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Dinner, Main Course, Soup

Cuisine American

Ingredients

4 -6 slices thick-cut bacon for rendering fat or 2 tbsp avocado oil
1.5 lbs ground beef
1 lb ground chuck for chili
1 medium onion finely diced
6 garlic cloves minced
3 fresh jalapeños finely chopped with seeds removed
1 green bell pepper diced
1 red bell pepper
1 large carrot grated optional
1 cup cauliflower rice optional
2 tbsp tomato paste
32 oz beef broth low sodium

Canned Goods

1 15 oz can diced tomatoes with green chiles
1 15 oz can crushed tomatoes
2 8 oz cans tomato sauce
1 4oz can diced green chiles mild
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can pinto (chili beans), drained and rinsed

Seasonings/Spices

1 tbsp beef bouillon paste
2 tsp smoked paprika
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp dried oregano
1/2 tsp chicken bouillon powder
1 tbsp Worcestershire sauce
1.5 tbsp onion powder
1 tbsp garlic powder
1/4 tsp cayenne powder
3 bay leaves
Salt and black pepper to taste

Recommended Toppings

Shredded cheese
Sour cream or Greek yogurt
Chopped green onion
Diced avocado
Crumbled bacon
Thinly sliced jalapeño for garnish

Instructions

In a large Dutch oven or pot, cook bacon over medium heat until crispy. Remove and crumble for topping, leaving the fat in the pot.
Add 1lb of the chunky beef to the bacon fat. Cook until browned, finely mincing. Remove and set aside.
Proceed to cook the 1.5 lbs of ground beef, finely mincing until it is browned and there are no chunks. Remove and add to bowl. Drain excess fat, reserving 1-2 tbsps.
Add onion and sauté for 2-3 minutes until it begins to soften. Add in bell peppers and continue to cook for 3 additional minutes. Then add garlic, grated carrot, and and diced jalapeños. Sauté until softened, about 5 minutes.
Add in chili powder, smoked paprika, cumin, oregano, chicken bouillon powder and a pinch of salt and pepper. Cook for 1-2 minutes to release their aroma.
Add in tomato paste to toast for 1-2 minutes. Then stir in the beef bouillon paste and mix with sautéed vegetables until incorporated.
Stir in crushed tomatoes, tomato sauce, diced tomatoes with green chiles, Worcestershire sauce, and beef broth.
Return beef to pot. If adding beans, stir them in now. See note.
Add in garlic powder, onion powder, plus salt and pepper to taste.
Bring to a boil, then reduce heat to low and simmer for at least 30 minutes, however, the longer the better.
Taste and adjust seasoning with salt, pepper, or additional chili powder as desired. Serve hot with your favorite toppings.