Description
This homemade chili is a rich, hearty blend of ground beef, beans, tomatoes, and spices simmered together for bold flavor and satisfying comfort. It’s thick, chunky, and totally cozy—perfect for a chilly night or feeding a hungry crowd. Top with cheese, sour cream, or cornbread crumbles!
Ingredients
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1 tablespoon olive oil
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1 lb ground beef (or turkey)
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1 medium onion, diced
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1 green bell pepper, diced
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3 cloves garlic, minced
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2 tablespoons tomato paste
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can diced tomatoes, undrained
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can black beans, drained and rinsed
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1/2 teaspoon oregano
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1/2 teaspoon salt (more to taste)
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1/4 teaspoon black pepper
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1/4 teaspoon cayenne (optional, for heat)
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1/2 cup beef broth or water (adjust for desired consistency)
Instructions
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Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
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Add onion, bell pepper, and garlic to the pot. Cook for 4–5 minutes until softened.
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Stir in tomato paste and cook for 1 minute to deepen the flavor.
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Add crushed tomatoes, diced tomatoes, beans, broth, and all seasonings. Stir well to combine.
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Bring to a simmer, then reduce heat to low. Cover and cook for at least 30 minutes, stirring occasionally (longer if you have time for more flavor).
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Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Notes
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For thicker chili, simmer uncovered the last 10–15 minutes.
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Make it vegetarian by skipping the meat and adding an extra can of beans or lentils.
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Leftovers taste even better the next day and freeze beautifully.