Name: The Best Homemade Chili
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 pound ground beef; 1 onion, diced; 1 green bell pepper, diced; 1 jalapeno pepper, seeded and minced; 10 ounces Rotel Tomatoes and Green Chiles (1 can); 16 ounces tomato sauce (2 (8 ounce cans)); 2 Tablespoons cumin; 2 Tablespoons chili powder; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon paprika; 14 ounces kidney beans (1 can, rinsed and drained); 14 ounces black beans (1 can, rinsed and drained); 1 cup water; shredded cheddar cheese, for topping; avocado, for topping; sour cream, for topping

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There’s nothing quite like a bowl of The Best Homemade Chili to warm your soul and satisfy your cravings. Packed with bold flavors, this hearty dish combines tender chunks of protein, smoky spices, and a rich, velvety tomato base. Each spoonful delivers a perfect balance of savory, slightly sweet, and just a hint of heat, making it a crowd-pleaser for any occasion. Plus, with just 20 minutes of prep and an hour of simmering, it’s surprisingly simple to whip up on a busy weeknight.

This chili isn’t just delicious—it’s also a nutritional powerhouse, loaded with fiber, protein, and essential vitamins. The medley of textures, from creamy beans to tender meat, creates a comforting bite every time. Whether you’re serving it with cornbread or topping it with cheese and sour cream, this dish is guaranteed to become a family favorite. Ready in just 1 hour and 20 minutes, it’s the ultimate comfort food that’s as wholesome as it is flavorful.

Ingredients for The Best Homemade Chili

1 pound ground beef (substitute with ground turkey or plant-based meat for a lighter option)
1 onion, diced (yellow or white onion works best)
1 green bell pepper, diced (red or yellow bell pepper can be used for a sweeter flavor)
1 jalapeño pepper, seeded and minced (adjust quantity for desired spice level)
10 ounces Rotel Tomatoes and Green Chiles (1 can; substitute with diced tomatoes and a small can of green chiles if unavailable)
16 ounces tomato sauce (2 cans, 8 ounces each; or use 2 cups of homemade tomato sauce)
2 Tablespoons cumin (toasted cumin seeds can be ground for a fresher flavor)
2 Tablespoons chili powder (adjust to taste; use mild or hot chili powder depending on preference)
1 teaspoon salt (adjust to taste)
½ teaspoon cayenne pepper (optional, for extra heat)
½ teaspoon paprika (smoked paprika adds a deeper flavor)
14 ounces kidney beans (1 can, rinsed and drained; substitute with pinto beans if preferred)
14 ounces black beans (1 can, rinsed and drained; substitute with white beans for a milder taste)
1 cup water (or use beef broth for added richness)
Shredded cheddar cheese (for topping; optional)
Avocado (sliced or diced, for topping; optional)
Sour cream (for topping; optional)

Step-by-Step Instructions for The Best Homemade Chili

Cook the base: In a large pot over medium-high heat, cook the ground beef, diced onion, minced jalapeño, and diced green bell pepper until the beef is browned and the vegetables are softened (about 8-10 minutes). Drain any excess grease.
Add tomatoes and spices: Stir in the Rotel Tomatoes and Green Chiles, tomato sauce, cumin, chili powder, salt, cayenne pepper, and paprika. Mix well to combine.
Bring to a boil: Increase the heat to high and bring the mixture to a boil. Stir occasionally to prevent sticking.
Simmer with beans: Reduce the heat to low. Add the rinsed and drained kidney beans, black beans, and 1 cup of water. Stir to combine.
Cover and simmer: Cover the pot and let the chili simmer on low heat for 1 hour, stirring occasionally. The chili should thicken, and the flavors will meld together.
Check for doneness: Taste and adjust seasoning if needed. The chili is ready when it has a rich, thick consistency and the flavors are well-balanced.
Serve and top: Ladle the chili into bowls and top with shredded cheddar cheese, avocado slices, and a dollop of sour cream, if desired. Serve hot and enjoy!

Toppings Galore: Elevate Your Chili Game

Take your chili to the next level with a variety of toppings! Beyond shredded cheddar, avocado, and sour cream, try adding crumbled tortilla chips for crunch, fresh cilantro for a burst of flavor, or a squeeze of lime juice for brightness. For a spicy kick, drizzle with hot sauce or add pickled jalapeños. The possibilities are endless!

Perfect Pairings: What to Serve with Your Chili

This hearty chili pairs beautifully with cornbread, garlic bread, or a simple side salad for a balanced meal. For a fun twist, serve it over baked potatoes or with a side of tortilla chips for dipping. Don’t forget a cold beverage—iced tea, a crisp lager, or even a tangy margarita complements the flavors perfectly.

Make It Ahead: Storage and Reheating Tips

Chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. For a quick fix, microwave in 1-minute intervals, stirring in between.

Customize It: Recipe Variations to Try

Switch things up by using ground turkey or plant-based crumbles instead of beef. Add extra veggies like corn, zucchini, or mushrooms for a nutrient boost. For a smokier flavor, swap paprika with smoked paprika. If you prefer a thicker chili, reduce the water or let it simmer uncovered for an extra 15-20 minutes.

Time-Saving Hacks for Busy Cooks

Short on time? Use a pre-chopped onion and pepper mix from the store to cut down on prep. Alternatively, brown the beef in advance and store it in the fridge until you’re ready to cook. For an even quicker version, skip the simmering step and let the chili cook on medium heat for 20-30 minutes—it’ll still be delicious!