Easy Homemade Chili Recipe

One of my absolute favorite recipes to make during cozy season is a big pot of homemade chili. It’s hearty, comforting, packed with flavor, and surprisingly easy to make.

This is the kind of meal that tastes like you spent all day in the kitchen, without actually requiring you to spend all day in the kitchen!

This isn’t just any chili recipe. This is actually one of my most viral recipes EVER! I originally shared my homemade chili years ago, and it went on to get more than 10 million views across my social media platforms. So, of course, I had to bring it back and finally give it a permanent home here on the blog.

This easy homemade chili is made with seasoned ground beef, three kinds of beans, bell peppers, onions, tomatoes, plenty of spices, and beef broth.

Together everything simmers until you have a thick, rich chili that is perfect for loading up with sour cream, shredded cheddar cheese, green onions, and crunchy tortilla strips.

Whether you’re making dinner for the family, meal prepping for the week, feeding a crowd on game day, or just craving something warm on a cold night, this is one of those recipes you’ll want to make over and over again.

If you make my viral homemade chili, make sure you tag Cooking With Destiny so I can see your version!

Ingredients

Ground beef – Adds hearty, meaty flavor and texture.

Onion & bell pepper – Creates a flavorful, slightly sweet base.

Jalapeño – Adds a little heat, spiciness and freshness.

Garlic – Adds savory depth and aroma.

Tomato paste, crushed tomatoes & tomato sauce – Build a rich, deep tomato flavor and saucy base.

Pinto, black & kidney beans – Add heartiness, texture, fiber, and plenty of beans.

Beef broth – Adds richness and helps bring everything together.

Sugar – Balances the acidity of the tomatoes.

Chili powder, Cumin, Paprika, Oregano, Garlic powder, Onion powder, Salt & Black pepper – Create a warm, smoky, savory, well-rounded chili flavor with just the right amount of spice.

How To Make Homemade Chili

1. Cook the vegetables

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the diced bell pepper, onion, and jalapeño, if using.

Cook everything together for a few minutes until the vegetables begin to soften. Add the minced garlic and cook briefly until fragrant.

You don’t need the vegetables to be completely tender at this point because they’ll continue cooking while the chili simmers.

2. Add the Ground Beef

Add the ground beef and cook, breaking it apart as it browns. Continue cooking until the beef is browned and no longer pink.

If your ground beef releases a lot of grease, carefully drain off the excess before moving on to the next step.

3. Add the Tomato Paste and Seasonings

Stir in the tomato paste and allow it to cook with the beef and vegetables for a minute or two.

Next, season with salt, black pepper, onion powder, garlic powder, paprika, brown sugar, oregano, cumin, and chili powder. Stir everything together until the beef and vegetables are evenly coated.

Cooking the tomato paste and spices before adding the liquids gives them a chance to develop a deeper flavor.

4. Add the Tomatoes and Beans

Pour in the crushed tomatoes and tomato sauce.

Drain the pinto beans, black beans, and kidney beans, then add them to the pot.

Stir everything together until well combined.

5. Add the Beef Broth

Pour in the beef broth and give everything another good stir.

The chili may look a little thinner at this point, but don’t worry. It will thicken as it simmers.

6. Let the Chili Simmer

Bring the chili to a gentle simmer, then reduce the heat.

Allow it to simmer until the vegetables are tender and the chili has thickened to your liking. Stir occasionally to make sure nothing is sticking to the bottom of the pot.

The longer the chili simmers, the more time those flavors have to develop. If it becomes thicker than you prefer, simply add a splash more beef broth.

Before serving, taste the chili and adjust the seasonings as needed.

Don’t Skip the Toppings!

Now for one of my favorite parts: the toppings. I love finishing each bowl with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and crunchy tortilla strips or Fritos! 

The cheddar melts right into the hot chili, the sour cream adds a cool creaminess, and the tortilla strips give you that little crunch in every bite.

You can use all of them or set out several toppings and let everyone build their own bowl.

Serving Ideas

Chili Cheese Fries

Pour your homemade chili over a plate of crispy French fries or seasoned potato wedges. Add plenty of shredded cheddar cheese, then top with sour cream and green onions. You can also add jalapeños for extra heat. This is a great option for game day, parties, or an easy weekend meal.

Chili Topped Baked Potato

Spoon hot chili over a fluffy baked potato and pile on your favorite toppings. Add cheddar cheese, sour cream, green onions, and a sprinkle of bacon if desired. The creamy potato pairs perfectly with the thick, savory chili and turns it into a filling, budget-friendly meal.

FAQ

How Spicy Is This Chili?

You can easily control the spice level. For a milder chili, leave out the jalapeño completely or remove the seeds before chopping it. If you like a little heat, add the jalapeño and adjust the amount of chili powder to your preference.

And if you’re cooking for people who have different spice preferences, I recommend keeping the chili itself on the milder side. You can always put sliced jalapeños or hot sauce on the table for anyone who wants more heat.

Can I Make Chili Without Beans?

Absolutely. If you’re not a bean person, you can leave them out and add a little more ground beef.

But personally, I love the combination of pinto, black, and kidney beans in this recipe. Each one has a slightly different texture, and together they make the chili super hearty and filling.

How Do I Make the Chili Thicker?

The easiest way to thicken chili is simply to let it simmer uncovered. As the chili cooks, some of the excess liquid evaporates and you’re left with a thicker, richer sauce.

If your chili is still thinner than you’d like, continue simmering it uncovered and stir occasionally until it reaches your preferred consistency. Just remember that chili will also continue to thicken slightly as it cools.

Storage and Reheating

1. Refrigerator

Make sure to allow leftover chili time to cool before transferring it to an airtight container.

Store it in the refrigerator and reheat individual portions in the microwave or warm a larger amount in a pot over medium-low heat. Remember, it the chili becomes too thick after being refrigerated, add a small splash of beef broth while reheating.

2. Freezer

Chili also makes a great freezer meal. Portion cooled chili into freezer-safe containers, leaving a little room for expansion, and freeze it for another day.

Easy Homemade Chili Recipe

This easy homemade chili is made with seasoned ground beef, three kinds of beans, bell peppers, onions, tomatoes, plenty of spices, and beef broth. Everything simmers together until you have a thick, rich chili that is perfect for loading up with sour cream, shredded cheddar cheese, green onions, and crunchy tortilla strips.

Print Pin Rate

Servings 8

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

1x2x3x

Ingredients

• ▢ 2 lbs ground beef
• ▢ 1 medium onion diced
• ▢ 1 bell pepper diced
• ▢ 1 jalapeño finely diced (optional)
• ▢ 1 tablespoon minced garlic
• ▢ 2 tablespoons tomato paste
• ▢ 1 28 oz can crushed tomatoes
• ▢ 1 15 oz can tomato sauce
• ▢ 1 15 oz can pinto beans, drained and rinsed
• ▢ 1 15 oz can black beans, drained and rinsed
• ▢ 1 15 oz can kidney beans, drained and rinsed
• ▢ 1 cup beef broth plus more as needed
• ▢ 1 tablespoon sugar
• ▢ 2 teaspoons chili powder
• ▢ 1½ teaspoons ground cumin
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon salt or to taste
• ▢ ½ teaspoon black pepper

Optional Toppings

• ▢ Shredded cheddar cheese
• ▢ Sour cream
• ▢ Sliced green onions
• ▢ Tortilla strips

Instructions

• Heat a large pot or Dutch oven over medium-high heat. Add the diced onion, bell pepper, and jalapeño. Cook for 4–5 minutes until slightly softened. Add the minced garlic and cook for another minute. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed.
• Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed.
• Stir in the tomato paste, chili powder, cumin, paprika, oregano, garlic powder, onion powder, salt, and black pepper. Cook for 1–2 minutes, stirring until everything is well combined.
• Add the crushed tomatoes, tomato sauce, pinto beans, black beans, kidney beans, beef broth, and sugar. Stir until combined.
• Bring the chili to a gentle simmer, then reduce the heat to low. Simmer uncovered for 30–40 minutes, stirring occasionally, until the chili has thickened.
• Taste and adjust the seasonings as needed. Serve hot with shredded cheddar cheese, sour cream, green onions, and Fritos, if desired.

Video

@cookingwithdestiny_

Made my viral Chili recipe 🥰😮‍💨 Ingredients 2 lbs ground beef 1 medium onion, diced 1 bell pepper, diced 1 jalapeño, finely diced (optional) 1 tablespoon minced garlic 2 tablespoons tomato paste 1 (28 oz) can crushed tomatoes 1 (15 oz) can tomato sauce 1 (15 oz) can pinto beans, drained and rinsed 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can kidney beans, drained and rinsed 1 cup beef broth, plus more as needed 1 tablespoon sugar 2 teaspoons chili powder 1½ teaspoons ground cumin 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt, or to taste ½ teaspoon black pepper

♬ original sound – Destiny Symone