Homemade Chili

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There’s something deeply satisfying about making a pot of chili from scratch. I’ve always felt that homemade chili is more than just a meal—it’s a cozy ritual that fills your kitchen with rich, smoky aromas and your belly with warmth. Whether it’s for a quiet evening or a big family game night, this chili is my go-to for comfort and crowd-pleasing flavor.

When I first started making chili, I didn’t realize how much control you could have over the balance of heat, spice, and texture. Over time, I fine-tuned it until it became exactly what I wanted: a thick, meaty base with just enough beans, a deep tomato richness, and a smoky punch that lingers just right. I love topping it with shredded cheddar and a dollop of sour cream, but honestly, it’s perfect straight out of the pot.

This version of homemade chili has a deeply layered flavor, thanks to sautéed aromatics, fire-roasted tomatoes, a mix of ground beef and sausage, and my favorite chili seasonings. If you’re craving more hearty meals, check out my Creamy Tuscan Sausage Pasta or the ultra-cozy Shipwreck Dinner. For a sidekick, nothing beats a bowl of this chili with Cheesy Ranch Oven Roasted Potatoes.

Why You’ll Love This Homemade Chili

This chili brings the best of all worlds: it’s deeply flavorful, satisfying, and easy to customize. You can make it spicy or mild, beefy or bean-heavy. It freezes well and gets better the next day, making it perfect for meal prep. Whether you serve it solo, over rice, or as a topping for baked potatoes or hot dogs, this chili is hearty, nostalgic, and totally crave-worthy.

Ingredients

Ground beef and sausage give this chili a bold, meaty base that adds depth and richness. Onion and garlic create the aromatic foundation every great chili needs. Fire-roasted tomatoes infuse smoky, slightly sweet flavor that elevates the overall dish. Tomato paste thickens everything up and intensifies the tomato flavor. Kidney and black beans bring heartiness and texture. A combination of chili powder, cumin, paprika, and oregano layers in that iconic chili flavor. Beef broth helps everything simmer into a unified, savory pot.

How to Make Homemade Chili

Step 1: Brown the Meat

In a large pot or Dutch oven, cook the ground beef and sausage over medium-high heat until browned. Break the meat apart as it cooks to avoid large chunks. Drain excess fat if necessary.

Step 2: Sauté the Aromatics

Add chopped onions and garlic to the pot. Cook until the onions are soft and translucent, about 5 minutes. This step builds the flavor base.

Step 3: Stir in the Tomato Elements

Mix in the fire-roasted tomatoes and tomato paste. Stir thoroughly to combine and let it cook for a couple of minutes to intensify the tomato flavor.

Step 4: Add Beans and Spices

Add the drained beans along with chili powder, cumin, paprika, oregano, salt, and pepper. Stir to coat all the ingredients in the seasonings.

Step 5: Simmer to Perfection

Pour in the beef broth and bring everything to a simmer. Cover and cook on low for at least 30 minutes, stirring occasionally. The longer it simmers, the deeper the flavor.

Step 6: Adjust and Serve

Taste and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.

Recipe Variations and Possible Substitutions

This homemade chili is versatile enough to handle all kinds of twists. If you prefer a leaner version, ground turkey or chicken works beautifully. For vegetarians, skip the meat and double up on the beans or add lentils. You can also play with different types of beans like pinto or cannellini. Spice it up with diced jalapeños or tone it down by using sweet bell peppers. For a smokier kick, add a chipotle pepper in adobo sauce.

Serving and Pairing Suggestions

This chili stands on its own, but it really shines with a few classic sides. Cornbread is a timeless match, offering a sweet contrast to the savory spice. I also love it with tortilla chips for a crunchy twist. You can ladle it over baked potatoes, white rice, or even spaghetti for a Cincinnati-style take. Top it with cheddar, sour cream, chopped onions, or avocado for extra flair.

Storage and Reheating Tips

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day. For longer storage, freeze it in individual portions for up to 3 months. Reheat on the stove over medium heat until warmed through, or microwave in 1-minute intervals, stirring in between.

FAQs

What makes this Homemade Chili so flavorful?

The secret lies in layering the flavors: browning the meat properly, sautéing onions and garlic, and letting everything simmer so the spices meld beautifully.

Can I make Homemade Chili in a slow cooker?

Yes, after browning the meat and sautéing the aromatics, transfer everything to the slow cooker. Let it cook on low for 6-8 hours or high for 3-4.

Is Homemade Chili gluten-free?

It can be! Just ensure your beef broth and any toppings you use are certified gluten-free.

Can I make Homemade Chili ahead of time?

Absolutely. This chili gets better as it sits, making it perfect for meal prep or next-day serving.

Related Recipe You’ll Like

If this homemade chili hits the spot, you might also fall in love with my Cajun White Chicken Chili or try something comforting and easy like the Creamy Crockpot Chicken Spaghetti. Both offer bold flavors and simple prep that will make your weeknight dinners a breeze.

Save and Share This Recipe for Later

Don’t let this hearty bowl of chili be a one-time delight. Save it to your favorite Pinterest board for easy access when the craving hits again. Share it with your friends and family on Facebook, or email it to someone who could use a cozy, homemade dinner idea. Nothing spreads warmth like a bowl of chili made with love!

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