The BEST Homemade Chili Recipe
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.
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.
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.
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.