Homemade Chili Recipe
A thick, hearty homemade chili made with simple ingredients like ground beef, kidney and black beans, tomatoes, and a warm blend of spices.
A hearty, thick, and deeply flavorful chili that is perfect for a cold evening. This recipe uses classic pantry staples to create a rich texture and warming spice profile.
Instructions
- 1
Dice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until they are soft and translucent.
- 2
Add the ground beef to the pot and continue to sauté until the beef is fully browned.
- 3
Drain and rinse the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup/250 ml water, and all of the ingredients for the chili seasoning. Stir until well combined.
- 4
Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally (the flavor gets better the longer it simmers).
30 min
- 5
Give the chili one final taste, adjust the salt or seasonings if needed, then serve hot with your favorite toppings.
Ago's Notes
- An 80/20 ground beef makes the chili extra rich, but any ground beef you like works.
- If you don't like chunks of tomato, use crushed tomatoes instead of diced.
- Use a mild American-style chili powder (a blend of dried chiles and other spices), not pure ground chile pepper.
- The brown sugar balances the tomatoes and spices rather than making the chili sweet. Leave it out for a sharper flavor, or use the same amount of granulated sugar, honey, or maple syrup.
- For a milder chili, reduce or skip the cayenne; for more heat, add extra cayenne, red pepper flakes, hot sauce, or jalapeños.
Trust the slow simmer to bring all those flavors together into a beautiful balance; the resulting texture is incredibly rich and satisfying. This low-and-slow cooking style reminds me of how we let a ragù bubble gently for hours in Italy, although here beans and warm spices take the place of wine and milk. It is a bold, spicy, and deeply comforting bowl.
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