Go Back
- 1 pound ground beef or turkey - 1 large onion, diced - 3 cloves garlic, minced - 2 cans (15 oz each) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) diced tomatoes with their juices - 2 cups beef or vegetable broth - 1 cup corn (frozen or canned) - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - 1-2 jalapeños, diced (for heat) - Fresh cilantro, for garnish - Shredded cheese, for garnish This list covers all the basics for my homestyle classic chili. Each ingredient helps build a rich, hearty flavor. Ground beef or turkey forms the base of the dish. The onion and garlic add depth and aroma. Beans provide protein and a nice texture. Diced tomatoes add freshness and moisture. Broth ties everything together. The spices are key to great chili. Chili powder gives a warm kick. Ground cumin adds earthiness. Smoked paprika offers a hint of smokiness. Dried oregano gives a herbal note. Salt and black pepper enhance all flavors. Optional ingredients like jalapeños can boost heat. They add a nice bite if you like spice. Fresh cilantro and cheese make for beautiful garnishes. They also bring fresh flavors to the dish. {{ingredient_image_2}} 1. In a large pot, heat over medium. 2. Add 1 pound of ground beef or turkey. 3. Brown the meat until it is fully cooked. 4. Use a spatula to break it into small pieces. 5. If there is excess fat, drain it from the pot. 1. Add 1 large diced onion to the pot. 2. Stir in 3 minced garlic cloves. 3. Sauté for about 3-4 minutes. 4. Cook until the onion is soft and clear. 5. Add spices: 2 tablespoons chili powder, - 1 tablespoon ground cumin, - 1 teaspoon smoked paprika, - 1 teaspoon dried oregano, - 1 teaspoon salt, - ½ teaspoon black pepper, - and diced jalapeños if you want heat. 6. Cook for 1-2 minutes to toast the spices. 1. Pour in 1 can of diced tomatoes with juices. 2. Add 2 cans of kidney beans, drained, and rinsed. 3. Mix in 1 can of black beans, drained and rinsed. 4. Add 1 cup of corn. 5. Pour in 2 cups of beef or vegetable broth. 6. Stir everything together well. 7. Bring to a boil over high heat. 8. Once boiling, lower heat to a gentle simmer. 9. Let it simmer for at least 30 minutes. 10. Stir occasionally for even cooking. 11. For deeper flavor, simmer for up to an hour. 12. Taste and adjust the seasoning if needed. To make your chili just right, you can adjust the spice levels. If you like it hot, add more jalapeños. For a milder taste, skip them or use less. You can also mix in extra spices like cayenne or red pepper flakes. These add a kick without overwhelming the dish. Feel free to personalize your chili with add-ins. Want more veggies? Toss in bell peppers or zucchini. If you prefer a meaty chili, use a mix of ground beef and turkey. You can also add a splash of beer or a spoonful of cocoa powder for depth. Getting the right thickness is key to great chili. If it’s too thin, let it simmer longer. This helps it reduce and thicken. If it’s too thick, add a bit more broth or water to loosen it up. Balancing flavors is important too. Taste your chili as it cooks. If it’s too salty, add a pinch of sugar to cut the saltiness. For more depth, squeeze in fresh lime juice just before serving. Chili pairs well with warm, crusty bread. It’s great for dipping and soaking up that flavorful broth. Rice is another perfect side. It adds a nice base for the chili and makes the meal heartier. For garnish, fresh cilantro and shredded cheese make a lovely touch. You can also add diced green onions or a dollop of sour cream. These toppings not only add flavor but enhance the look of your dish too. Pro Tips Enhance the Flavor: For a richer taste, consider adding a splash of Worcestershire sauce or a teaspoon of sugar to balance the acidity of the tomatoes. Bean Variations: Feel free to mix and match the beans. Try adding pinto beans or chickpeas for a different texture and flavor profile. Make it Ahead: Chili often tastes even better the next day. Make a big batch and refrigerate overnight to allow the flavors to meld. Spice Control: Adjust the heat level by controlling the amount of jalapeños or by adding hot sauce to individual servings, allowing everyone to customize their bowl. {{image_4}} You can use different proteins in your chili. Ground turkey is a great lean choice. It has a mild flavor that blends well with spices. Ground beef is rich and hearty. It gives the chili a classic taste. For a twist, try plant-based proteins. Options like lentils or soy crumbles work well. You can mix and match proteins. For example, half beef and half turkey create a unique flavor. Making homestyle chili without meat is easy. Start with the same base of onions, garlic, and beans. Use vegetable broth instead of beef broth. This keeps the taste rich and savory. Add in more veggies like bell peppers or zucchini for texture. You can also include mushrooms for a meaty feel. Don't forget to check your spices; they enhance the flavor. Adjusting the heat in your chili is fun. If you like it mild, skip the jalapeños. For more spice, add diced jalapeños or other peppers. Try serrano or habanero for an extra kick. You can also use red pepper flakes for a different heat. Taste as you go, and find your perfect balance. With these tips, your chili will be just right for you! To store leftover chili properly, let it cool first. Place the chili in an airtight container. This helps keep it fresh. Store it in the fridge for up to four days. When reheating, use a pot on low heat. Stir often to heat evenly. You can also use a microwave. Just cover the bowl to avoid splatters. To freeze chili without losing flavor, let it cool completely. Use freezer-safe containers or bags. Leave some space for expansion. It will keep well for about three months. When you’re ready to eat, take it out of the freezer. Place it in the fridge overnight to defrost. Reheat it slowly on the stove or in the microwave. Make sure it is hot all the way through before serving. How long does chili last in the fridge? Chili lasts in the fridge for about 3 to 4 days. Make sure it cools down before you store it. Keep it in an airtight container to keep it fresh. Can I make chili in advance and reheat it? Yes, making chili in advance is a great idea. It often tastes better the next day. Just store it in the fridge and reheat on the stove or in the microwave. Can I use a slow cooker for this recipe? Absolutely! A slow cooker works great for chili. Brown the meat first, then add all ingredients to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. What’s the best way to enhance the flavor of chili? To enhance the flavor, use fresh spices and herbs. Toast your spices in the pot before adding other ingredients. Adding a splash of vinegar or lime juice at the end can also brighten the flavors. What can I use instead of kidney beans? If you need a substitute for kidney beans, black beans or pinto beans work well. You can also use chickpeas for a different texture. Can I substitute fresh tomatoes for canned? Yes, you can use fresh tomatoes instead of canned. Use about 2 to 3 cups of diced fresh tomatoes. Just remember to add a little extra liquid since fresh tomatoes have more water. This blog post explored how to create a delicious chili from scratch. We covered key ingredients like ground meat, beans, and spices. I shared step-by-step cooking instructions, tips for perfecting flavor, and ways to personalize your chili. Remember to store leftovers properly for later enjoyment. You can adapt this recipe to fit your taste, whether through spice levels or protein choices. With these insights, you can create a chili that everyone will love. Enjoy your cooking adventure!

Homestyle Classic Chili

A hearty and comforting chili made with ground meat, beans, and spices.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef or turkey
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cans kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes with their juices
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1-2 jalapeños, diced (optional)
  • 2 cups beef or vegetable broth
  • 1 cup corn (frozen or canned)
  • Fresh cilantro and shredded cheese, for garnish

Instructions
 

  • In a large pot or Dutch oven, set over medium heat, add the ground beef or turkey. Cook the meat until it is nicely browned, using a spatula to break it into smaller pieces. If there’s any excess fat, carefully drain it from the pot.
  • Incorporate the diced onion and minced garlic into the pot. Stir continuously for about 3-4 minutes, allowing the onion to soften and become translucent.
  • Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and diced jalapeños (if using) into the pot. Cook for an additional 1-2 minutes to toast the spices, enhancing their flavors.
  • Pour in the diced tomatoes along with their juices, then add both the rinsed kidney and black beans, followed by the corn. Mix everything together until well combined.
  • Gradually add the broth to the pot and bring the entire mixture to a vigorous boil.
  • Once boiling, lower the heat to a gentle simmer. Allow the chili to simmer for at least 30 minutes, stirring occasionally. For a deeper, more robust flavor, you can let it simmer for up to an hour.
  • Taste the chili and adjust the seasoning as needed. Serve the chili hot, ensuring it is comforting and satisfying.

Notes

Ladle the chili into generous bowls, and garnish with fresh cilantro and shredded cheese. Serve with warm bread or over rice.
Keyword beans, chili, comfort food, spicy