The Best Homemade Chili: A Hearty, Flavor-Packed Recipe for Any Occasion
There’s something magical about a pot of chili simmering on the stove. It takes me back to chilly evenings with my grandmother, wrapped in a blanket while the house filled with the warm, rich aroma of her famous chili. This recipe is my take on her classic — hearty, comforting, and made to bring people together. Whether it’s game day or just a quiet night in, it’s a hug in a bowl. Try it out and let it warm your heart!
- Prep Time: 10 minutes
- Total Time: 40 min
Ingredients
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2 tbsp olive oil
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1 onion, diced
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2 garlic cloves, minced
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1 bell pepper, diced
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1 jalapeño, seeded & minced (optional)
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1 lb ground beef or turkey
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2 cans (15 oz) diced tomatoes
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1 can (15 oz) tomato sauce
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1 can (15 oz) kidney beans, drained & rinsed
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1 can (15 oz) black beans, drained & rinsed
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1 cup corn (fresh, frozen, or canned)
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2 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp dried oregano
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Salt & pepper to taste
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Optional toppings: cheese, avocado, sour cream, green onions, cilantro, lime wedges
Instructions
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Sauté the veggies: In a large pot, heat olive oil over medium. Add onion, garlic, bell pepper, and jalapeño. Cook until soft, 5–7 minutes.
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Cook the meat: Add ground meat, break it up, and brown it, about 5–7 minutes.
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Add the good stuff: Stir in tomatoes, tomato sauce, beans, and corn.
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Season: Mix in chili powder, cumin, paprika, oregano, salt, and pepper.
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Simmer: Lower heat and cover. Let simmer for at least 30 minutes, stirring occasionally.
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Taste & adjust: Add extra seasoning if needed.
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Serve: Spoon into bowls and load up with your favorite toppings!
Notes
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Want it spicier? Add more jalapeño or a pinch of cayenne.
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Let it sit overnight — chili tastes even better the next day!
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Swap meat for extra beans or lentils for a vegetarian version.
Nutrition
- Calories: 350 kcal per serving
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 22g