The Ultimate Homemade Chili Recipe

This is hands-down the best chili recipe you’ll ever make, and there’s a reason it’s a fan favorite! Over the last decade, millions of people have made it their go-to, thanks to its unbeatable flavor, easy preparation, and consistent results. Ready in just 30 minutes, this robust and hearty chili is a lifesaver for busy weeknights or cozy weekends. Try it once, and you’ll understand why so many keep coming back for more!

Ingredients for Homemade Chili

• Ground Meat: 2 lbs ground beef or turkey
• Vegetables: 2 cups diced green bell peppers (2 small) and 1½ cups diced yellow onion (1 small)
• Tomato Base: 2 (15-oz) cans diced tomatoes, 1 (15-oz) can tomato sauce, 1 (6-oz) can tomato paste, 15 oz water
• Beans: 2 (15-oz) cans kidney beans, drained and rinsed
• Spices:
  • 3 tbsp chili powder
  • 2 tbsp each garlic and onion powder
  • 3 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp chipotle powder
  • ½ tsp cayenne pepper
  • ½ tbsp salt
  • 1 tsp white pepper
  • ½ tsp baking soda (optional, to cut acidity)

How to Make Homemade Chili

1. Sauté the Vegetables: In a large pot, cook diced onions and bell peppers in olive oil until translucent and caramelized.
2. Add Spices: Stir in all spices (except baking soda) and cook for 1-2 minutes, stirring constantly.
3. Brown the Meat: Add ground beef or turkey and cook until mostly browned.
4. Add the Tomato Base: Pour in diced tomatoes, tomato sauce, tomato paste, and water. Stir well.
5. Simmer: Bring the mixture to a simmer over medium-low heat. Cook for 15 minutes. Add the beans and mix.
6. Optional Baking Soda: Stir in baking soda if desired. It will bubble up; keep stirring until it subsides.
7. Serve: Remove from heat and adjust seasoning to taste.

Tips for the Best Chili

• Consistency Fixes: If too thin, simmer uncovered to reduce liquid. If too thick, add water or broth.
• Adjusting Spice: For a milder chili, reduce cayenne and chipotle. For more heat, add extra chili powder or fresh jalapeños.
• Flavor Enhancers: A splash of vinegar or a pinch of brown sugar can deepen the flavor.

Serving Ideas

• Classic Bowl: Top with cheddar cheese, sour cream, and green onions.
• Chili and Cornbread: Pair with buttery cornbread or cheese biscuits for a hearty meal.
• Loaded Potatoes: Spoon chili over baked potatoes, topped with cheese and chives.
• Chili Dogs: Smother hot dogs with chili, cheese, and diced onions.
• Taco Salad Base: Layer chili over lettuce, tortilla chips, and fresh veggies for a taco-inspired salad.
• Over Rice: Serve chili on a bed of rice for a filling and comforting dish.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezer: Freeze for up to 4-6 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop or in the microwave, adding a splash of water or broth if needed.

Why This Chili Stands Out

• Customizable: Easily adjust the spice level or swap out ingredients to suit your taste.
• Meal-Prep Friendly: Tastes even better the next day!
• Versatile: Enjoy it as a standalone meal, or use it as a topping for nachos, rice, or baked potatoes.

This chili recipe is a crowd-pleaser that adapts to every craving. Whether you’re meal-prepping or making dinner for the family, it’s sure to hit the spot!