This hearty, comforting chili recipe will take you back to cozy meals at grandma’s house. With robust flavors, a rich tomato base, and perfectly seasoned ground beef, it’s no wonder this recipe has been a go-to favorite for over a decade. Bonus? It’s ready in just 30 minutes!

Table of Contents

Why This Is the Best Chili Recipe

Quick and Easy: Simple steps and everyday ingredients make it approachable for beginners and busy cooks.

Customizable Heat: Adjust the spice level to your preference, from mild to fiery.
Versatile Uses: Enjoy it as a classic bowl of chili, over rice, on baked potatoes, or even as chili dogs.
Meal Prep Friendly: Chili tastes even better the next day, making it perfect for leftovers or freezing for later.

Ingredients

Protein & Vegetables

2 lbs ground beef or turkey
2 small green bell peppers, diced (~2 cups)
1 small yellow onion, diced (~1½ cups)

Tomato Base

2 (15 oz) cans diced tomatoes
15 oz can tomato sauce
6 oz can tomato paste

15 oz water (or broth for extra flavor)

Beans & Seasonings

2 (15 oz) cans kidney beans, drained and rinsed
3 tbsp chili powder

2 tbsp garlic powder
2 tbsp onion powder
3 tbsp cumin

1 tbsp paprika
1 tsp chipotle powder
½ tsp cayenne pepper (adjust to taste)

½ tbsp salt
1 tsp white pepper
½ tsp baking soda (optional, to reduce acidity)

How to Make Chili

Sauté Veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Cook diced bell peppers and onions until translucent and caramelized (about 5 minutes).
Add Seasonings: Stir in all spices except baking soda. Cook for 1-2 minutes, stirring to toast the spices and enhance their flavors.
Brown the Meat: Add ground beef and cook until browned but slightly pink (it will finish cooking in the sauce).

Combine Ingredients: Stir in diced tomatoes, tomato sauce, tomato paste, and water. Mix well.
Simmer: Bring to a gentle simmer over medium-low heat. Let cook for 15 minutes, then stir in kidney beans.
Optional Baking Soda: Stir in baking soda if using. It will foam briefly; keep stirring until it settles.

Serve: Remove from heat, adjust salt and pepper to taste, and enjoy your chili topped with cheese, sour cream, or green onions!

Serving Suggestions

Classic Bowl: With cheddar cheese, sour cream, and green onions.
Cornbread Pairing: Serve with warm cornbread or cheese biscuits.

Chili Dogs: Smother over hot dogs, topped with diced onions and cheese.
Rice Base: Ladle over steamed rice and garnish with avocado slices.

Tips and Tricks

Too Thick? Add water or broth gradually to reach your desired consistency.

Too Thin? Simmer uncovered or stir in a cornstarch slurry.
Flat Flavor? Add a splash of vinegar, lime juice, or a teaspoon of cocoa powder for depth.
Too Spicy? Balance heat with more tomato sauce or a dollop of sour cream

How to Make Homemade Chili

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

This old-fashioned chili recipe will make you think of meals at grandma’s when you were little. It’s hearty and filling. The flavors are perfect!

Ingredients

2 pounds ground beef or turkey
2 small green peppers about 2 cups diced

1 small yellow onion about 1 ½ cups diced
2 cans tomatoes diced (15-ounce cans)
15 ounce can tomato sauce

6 ounce can tomato paste
15 ounces water
2 cans kidney beans drained and rinsed (15-ounce cans)

3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder

3 tablespoons cumin
1 tablespoon paprika
1 teaspoon chipotle powder

½ teaspoon cayenne pepper
½ tablespoon salt
1 teaspoon white pepper

½ teaspoon baking soda optional

Directions

In a large dutch oven, saute diced peppers and onions until translucent and they start to caramelize.

Add seasonings (minus the baking soda) and cook for 1 to 2 minutes, stirring continuously. Make sure they don’t burn.
Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredients.
Pour in the tomato sauce, diced tomatoes, water, and tomato paste.

Bring to a simmer over medium low heat and cook for about 15 minutes. Then add the drained beans.
Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
Remove from heat and serve.