Ready to spice up your dinner routine? This is the best homemade chili recipe, with its perfect blend of spices and hearty ingredients.
If you’re a chili fan, try my other flavors, like white bean chicken chili, vegetarian chili, or slow cooker pork chili.
Recipe Science
- Browning the meat before adding it to the chili develops rich, savory flavors through the Maillard reaction, forming the foundation for the dish’s depth and complexity.
- Slow simmering the chili allows the flavors of the spices, vegetables, and meat to meld together, resulting in a well-balanced and cohesive taste.
- Adding a mix of beans provides texture and fiber, while their starches help thicken the chili, giving it a hearty, satisfying consistency.
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Featured Comment 21
“Just made this tonight and it was fantastic! The recipe is a keeper, thank you!”—Burt
Why It Works
Make a big pot of this classic chili recipe for an easy and comforting meal to feed a family or crowd. Hearty ground beef, beans, and vegetables simmer in bold spices. It only takes 30 minutes to cook and infuse the delicious ingredients together.
What makes a good chili recipe a great one is my special chili seasoning mix, plus coffee, to add dimension. Customizing the heat level for those who love an extra spicy flavor is easy. This beef chili is versatile. It’s great for serving on top of burgers, fries, hot dogs, nachos, or baked potatoes.
Ingredients You’ll Need
- Beef: I use 80% lean ground beef to balance the meat and fat ratio for the best taste and texture. Other types of ground beef can be used, but leaner options tend to be much chewier.
- Chili Seasoning: Use my special chili seasoning blend for the recipe. It combines chili powder, cumin, coriander, salt, pepper, garlic powder, smoked paprika, and chipotle chili powder. You’ll need ¼ cup for the chili recipe.
- Vegetables: Freshly diced onions and minced garlic add earthy notes and natural sweetness to the dish. Bell peppers add crispness and complement the paprika. Minced jalapeno adds a kick of heat.
- Tomatoes: I use a trio of tomato paste, crushed tomatoes, and diced tomatoes. The variety increases the thickness and adds sweetness and a chunky texture.
- Beans: Red kidney beans are traditionally used in chili. For convenience and to save time, you can use canned beans that have been rinsed and drained.
- Liquids: Beef broth or stock enhances the meaty taste of the ground beef. Coffee is bitter, which balances the sweetness of the tomatoes. Worcestershire sauce adds a tangy and umami flavor.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
You can experiment by customizing the ingredients. Try these delicious suggestions for your next pot:
- Protein: Instead of beef, try ground turkey, chicken, or pork. Make it vegetarian with tofu, seitan, tempeh, or quinoa.
- Chilies: Add fresh serrano or habanero or your favorite type of peppers. Increase the spiciness of the chili with cayenne pepper or more chipotle chili powder for a smokier flavor.
- Herbs: Add fresh or dried oregano, thyme, basil, or parsley.
- Vegetables: Add diced sweet potato, carrots, celery, corn, mushrooms, or zucchini.
- Beans: Along with the kidney beans, add white beans, black beans, or pinto beans for different colors and textures.
- Liquid: Add beer or soy sauce along with the beef broth and coffee.
- Sweetness: Add brown sugar, honey, or maple syrup to add sweetness.
- Toppings: Add crunchy tortilla chips, goldfish crackers, hot sauce, plain Greek yogurt, diced chilies, cilantro, or shredded cheese like sharp cheddar or pepper jack.
How to Make Homemade Beef Chili
Step 1: Cook the Aromatics
To develop layers of flavor in the chili, start by cooking the alliums. Add the onions and garlic, cooking to mellow out the sulfurous notes.
Pro Tip: I like to use my Dutch oven; it’s great for sauteing and simmering.
Step 2: Cook the Beef
Add the ground beef and break it into smaller chunks before thoroughly cooking. If you wait too long, the proteins pack tightly together, making separating harder.
It takes about 4 to 6 minutes to brown the meat.
Step 3: Add the Seasoning and Vegetables
With the fat drippings from the beef in the pan, it’s the ideal time to add the dried chili seasoning. This allows the spices to bloom in the fat, releasing more fat-soluble flavor compounds and intense aromatics.
Add the tomato paste, diced red bell pepper, and spicy jalapenos. Cook them briefly to enhance their flavor before simmering the chili.
Step 4: Add the Beans and Tomatoes
Add the remaining ingredients to the pot: the kidney beans, crushed tomatoes, diced tomatoes, beef broth, coffee, and Worcestershire sauce.
Step 5: Cook the Chili
The ingredients need time to meld together for the best taste. Bring to a boil, then simmer and stir the beef mixture. This reduces some liquid and concentrates the savory and spicy flavors, yielding a heartier texture.
Simmering also allows the acids in the tomatoes, coffee, and Worcestershire sauce to help further break down the muscle fibers of the beef. The process takes about 25 to 30 minutes.
Chef’s Note: The chili will taste even better the next day as the ingredients have more time to infuse flavor.
Step 6: Ready to Serve
I like to top each bowl with shredded cheddar cheese, sour cream, and green onions for serving. It is truly the ultimate comfort food.
Frequently Asked Questions
Canned beans are the quickest option for making stovetop chili. If you prefer dried beans, try my quick soaking method before simmering the beans in the chili. After soaking, cooking the chili will take at least 60 to 90 minutes.
I would omit the chipotle chili powder from the chili seasoning mix. The chili powder can also be reduced from 1 tablespoon to 2 teaspoons. Adjust the levels to taste.
Cool the chili down and transfer to freezer bags or an airtight container. Freeze for up to 3 months.
Making a batch of chili in a slow cooker is an ideal way to prepare the dish because it gives more time for the flavors to infuse and the beef to tenderize. The meat can be browned and vegetables sauteed before adding to the vessel for more flavor or added directly to the pot. Cook on the high setting for 3 to 4 hours or the low setting for 5 to 6 hours. I recommend adding only ¾ to 1 cup of beef broth since the liquid will not evaporate and concentrate in the vessel.
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If you tried this Homemade Chili, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Best Homemade Chili Recipe
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion, ¼" dice
- 2 tablespoons minced garlic
- 1 ½ pounds ground beef, 80% lean
- ¼ cup chili seasoning
- 2 tablespoons tomato paste
- 1 cup diced red bell pepper, ¼" dice
- 2 tablespoons minced jalapeno
- 30 ounces canned red kidney beans, rinsed and drained
- 15 ounces canned crushed tomatoes
- 14.5 ounces canned diced tomatoes, plus juice
- 1 ½ cups unsalted beef broth, or stock
- ½ cup brewed coffee, optional
- 1 tablespoon Worcestershire sauce
Instructions
- Cook Aromatics – Heat a large pot or Dutch oven over medium heat. Add olive oil, then once hot, add the onions and saute for 2 minutes. Add the garlic and cook for 30 seconds.
- Cook the Beef – Add the ground beef and cook until no longer pink, breaking the meat into smaller chunks, 4 to 6 minutes.
- Add Seasonings and Vegetables – Add the chili seasoning. Stir to combine and cook for 1 minute. Add the tomato paste, stir, and cook for 1 minute. Add bell peppers and minced jalapenos, and cook for 1 minute.
- Add the Beans and Tomatoes – Add the kidney beans, crushed tomatoes, diced tomatoes, beef broth, coffee (if using), and Worcestershire sauce. Stir to combine.
- Cook the Chili – Bring to a boil, then reduce to a simmer over medium heat. Stir occasionally, cooking until the liquid reduces slightly, about 25 to 30 minutes. Reduce the heat if bubbling too rapidly.
- To Serve – Serve with desired toppings like sour cream, cheddar cheese, and sliced green onions.
Recipe Video
Notes
- Recipe Yield: About 8 cups
- Serving Size: 1 cup
- Coffee Substitute: If omitting the coffee, replace the amount with beef stock.
- Storing: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Jerry says
Great recipe. Mixing your own chili seasoning and blooming it with the meat and a little of the fat from the homemade beef bone broth takes it too the next level.
Thank you,
Jessica Gavin says
Yes, Jerry! You are so right that cooking the dried seasoning in the oil takes the flavor of the chili to the next level. Great job!
Galina says
I only have sodium reduced broth. Wondering if I could use that instead or if it will make the dish too salty.
Jessica Gavin says
You can use the sodium reduced broth for the chili. If making the chili seasoning from scratch, reduce some of the added salt. If store bought, add slightly less of the mix, then add more to taste.
Car says
We love this recipe!! My two kids are 8 and 6 and this is the one thing they agree on. This recipe is a favorite! Everybody is happy and the left overs are a huge plus!!
Jessica Gavin says
Whoo-hoo! I’m so happy that the entire family enjoys my chili recipe!
Karine says
Fantastic flavor after it simmers for 30-40 min. I looked around at some other recipes when I felt the flavor was missing a punch. I added a little dried oregano and a dash of cinnamon. I feel like the cinnamon brought out a lot of the flavors already used in this recipe.
I didn’t have clove, star anise or all spice so I tried cinnamon. Very good additions!
Next time might add some Apple cider vinegar for some acidity.
Jessica Gavin says
Thanks for sharing your tasty modifications to the chili recipe! I love the idea of adding cinnamon.
Tiffany says
This recipe is so good. I will say, the coffee isn’t optional lol. If there’s a reason you can’t have caffeine id suggest getting DeCaf so you can get the flavour in there still. It made such a big difference to the flavour and made it so good.
I have tried many different ways to add depth of flavour to chilli as well, the chocolate route, and people have told me different types from dark to bakers to cocoa power, to adding beer, to wine. Coffee is the first one I’ve actually enjoyed as an addition and not only thought it really added to it, but the other additions made the chilli a lot worse, particularly the chocolate. Very happy I gave this recipe a go and ill be suggesting this addition to people from now on.
Jessica Gavin says
I’m so happy to hear that you enjoyed the coffee in the chili! I really like the flavor it adds too. Thanks for making the chili recipe and recommending to others!
Laura L says
Made this for church small group and they loved it!
Jessica Gavin says
I’m so happy to hear that they enjoyed the chili recipe!
Julie says
Absolutely delicious. The Maillard reaction rendered the beef perfectly broken up and tender. I used prepackaged chili seasoning and skipped the coffee. This is a thick, deliciously flavored chili.
Jessica Gavin says
Thank you for your feedback, Julie! Thrilled to hear that you enjoyed the chili recipe.
TL Thompson says
You are not making chili, you are making chili beans! There is nothing traditional about using kidney beans, chili saints preserve us, in chili at all! You can cook a side pot of pinto beans but that’s as close as you get. If you can’t make a rich, hearty batch of chili without adding coffee, stop and start over or give up! Chili has no beans and no coffee, beer yes, no beans, no coffee! God Bless Texas!
Dave says
Are you saying not to drain the fat from the hamburger at all? Just leave that in the chilli?
Jessica Gavin says
I don’t drain the fat, but you can if you prefer.
Burt says
Just made this tonight and it was fantastic! The recipe is a keeper, thank you!
Jessica Gavin says
You’re welcome, Burt!
Jeff says
Jessica,
How would this need to be modified to use an Instant Pot?
What changes using dry beans vs. canned beans.
Thanks,
Jeff
Jessica Gavin says
Hi Jeff! I have an instant pot beef chili recipe with dried beans on my website with the full instructions.