There’s something about a simmering pot of chili that feels like home. I still remember chilly fall evenings when my mom would pull out her favorite Dutch oven, toss in ground beef, beans, tomatoes, and spices, and let the whole thing bubble away while the house filled with the most comforting aroma. The scent of chili drifting through the air always meant family time, laughter, and cozy bowls topped with shredded cheese and sour cream.
This recipe is perfect for those moments when you want something warming and hearty, but also easy enough to make on a weeknight. It’s the kind of meal you can bring to a football party, serve at a casual family dinner, or double up to feed a hungry crowd at a potluck. It’s thick, flavorful, and full of texture, the kind of chili that doesn’t need much else to make a complete meal.
I love this recipe because it’s so adaptable. Whether you like it mild or with a little kick, vegetarian or meaty, this chili can become your own. It’s one of those tried-and-true dishes that never goes out of style, and it tastes even better the next day. Pull out your biggest pot, gather your favorite toppings, and let’s make the best chili recipe you’ll ever cook.
Chili Recipe
Ingredients
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if necessary.
- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Toast the spices with the meat for about 1 minute to release their flavor.
- Add the diced tomatoes, tomato paste, and broth. Stir to combine, then add the kidney beans and black beans. Bring the mixture to a boil.
- Reduce heat to low and let the chili simmer uncovered for at least 30 minutes, stirring occasionally. For deeper flavor, let it cook for 1 hour or more. The longer it simmers, the richer it gets.
- Taste and adjust seasonings as needed. If you prefer a thicker chili, let it simmer longer uncovered. For a thinner consistency, add a splash more broth.
- Serve hot with your favorite toppings.
About the Recipe
What makes this chili so special? First, it’s foolproof. You don’t need fancy ingredients or hours of preparation. With a few pantry staples, ground beef, canned beans, diced tomatoes, and spices, you can create a rich, hearty bowl of chili that tastes like it’s been simmering all day.
The beauty of this recipe is its flexibility. You can keep it classic with beef, or switch things up with ground turkey, chicken, or even a plant-based meat substitute. The blend of spices gives it just the right balance of smoky, savory, and spicy notes without being overwhelming. It’s thick enough to stand up to a pile of toppings but still has a comforting, spoon-worthy texture.
This recipe serves about 6 to 8 people, making it ideal for a family dinner or for storing leftovers to enjoy later in the week. Serve it straight from the pot at a game-day gathering or ladle it into bowls for a simple weeknight meal. No matter the occasion, this chili will warm hearts and fill bellies.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 2 pounds ground beef (or ground turkey)
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 (28-ounce) cans diced tomatoes with juice
- 1 (6-ounce) can tomato paste
- 1 cup beef broth (or chicken broth)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, jalapeños, avocado, tortilla chips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat if necessary.
- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Toast the spices with the meat for about 1 minute to release their flavor.
- Add the diced tomatoes, tomato paste, and broth. Stir to combine, then add the kidney beans and black beans. Bring the mixture to a boil.
- Reduce heat to low and let the chili simmer uncovered for at least 30 minutes, stirring occasionally. For deeper flavor, let it cook for 1 hour or more. The longer it simmers, the richer it gets.
- Taste and adjust seasonings as needed. If you prefer a thicker chili, let it simmer longer uncovered. For a thinner consistency, add a splash more broth.
- Serve hot with your favorite toppings.
Tips for Success
One of the secrets to a truly great chili is giving it enough time to simmer. While this recipe can be ready in about 45 minutes, letting it cook for a full hour (or even longer) will deepen the flavors and create that perfect balance of savory, smoky, and spicy notes.
Another tip is to use fresh garlic and onion. These simple aromatics create a flavorful base that canned ingredients alone just can’t replicate. Sauté them slowly until they’re soft and slightly golden before adding your meat. It makes a world of difference.
Lastly, don’t be afraid to adjust the spice level. Chili is one of the most personal recipes out there. If you like it mild, hold back on the cayenne. If you want it fiery, add a little more chili powder or toss in some diced jalapeños. Make it your own and you’ll love it even more.
What Goes Well With It
Chili is a stand-alone comfort food, but it pairs beautifully with so many sides. A warm slice of cornbread with butter and honey makes the perfect companion. The sweetness balances the spices and adds a wonderful texture contrast.
For a heartier meal, serve your chili over rice, baked potatoes, or even pasta for a classic “chili mac.” The starch soaks up the sauce and makes each bite even more satisfying. And of course, don’t forget the toppings—sharp cheddar cheese, cool sour cream, and crunchy tortilla chips create layers of flavor and texture that turn a simple bowl into something special.
On game days, chili pairs wonderfully with cold drinks like iced tea or even a crisp beer. For cozy winter nights, I love enjoying it with a steaming mug of hot cocoa afterward.
Nutrition & Health Benefits
Chili isn’t just comfort food. It’s packed with good-for-you ingredients that can fit into a balanced diet. The beans are full of plant-based protein and fiber, which help keep you full and support digestive health. They also bring a creamy texture that balances the heartiness of the beef.
Tomatoes are rich in vitamin C and antioxidants like lycopene, which may help promote heart health. Using diced tomatoes with their juice adds depth to the broth while boosting your intake of nutrients.
Even the spices have benefits. Chili powder, cumin, and paprika aren’t just flavorful, they’re loaded with antioxidants that support overall wellness. When you top your chili with avocado or a sprinkle of green onions, you’re adding even more nutrients and freshness.
How to Store & Reheat
One of the best things about chili is how well it stores. At room temperature, leftovers should be cooled and refrigerated within 2 hours. In the fridge, chili will stay fresh for 3 to 4 days. Just store it in an airtight container.
For longer storage, chili freezes beautifully. Scoop it into freezer-safe containers or resealable bags and freeze for up to 3 months. I like to portion it into single servings so it’s easy to grab for quick lunches or school thermoses.
When reheating, the microwave works for small portions, but the stovetop is best for larger amounts. Simply reheat over medium heat, stirring occasionally, until warmed through. If the chili thickens too much, add a splash of broth or water to loosen it back up.
Closing Personal Touch
This chili has become one of those recipes I turn to again and again, whether I’m feeding my family on a busy weeknight or making a big pot for friends on the weekend. There’s something about passing around steaming bowls and letting everyone add their favorite toppings that makes dinner feel like a celebration.
My kids love sprinkling extra cheese on theirs, while my husband insists on a dollop of sour cream and crushed tortilla chips. For me, it’s all about a little avocado and a squeeze of lime. Those small touches make it feel personal and fun.
I hope this chili recipe brings the same comfort and joy to your table as it has to mine. It’s warm, hearty, and full of flavor, the kind of meal that brings people together and makes memories. Try it once and I promise it will become your go-to chili recipe too.
