Go Back

Hearty Homemade Chili

A warm, flavorful, and easy-to-make chili packed with spices, beans, and optional heat—perfect for busy nights or cozy meals.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 pound ground beef or turkey if you prefer
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional but encouraged
  • 1 can diced tomatoes 15 ounces
  • 1 can tomato sauce 15 ounces
  • 1 can red kidney beans drained and rinsed, 15 ounces
  • 1 can black beans drained and rinsed, 15 ounces
  • 1 cup beef broth or water

Method
 

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and diced bell pepper and sauté for 5–7 minutes, until softened.
  2. Add minced garlic and cook for 1 minute, stirring constantly.
  3. Add ground beef (or turkey) and cook for 7–10 minutes until browned and crumbly. Drain excess grease if necessary.
  4. Stir in chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper. Cook for 2 minutes to allow spices to bloom.
  5. Add diced tomatoes, tomato sauce, and beef broth. Stir well and bring to a boil over medium-high heat.
  6. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
  7. Stir in kidney beans and black beans. Simmer for an additional 15–20 minutes until thoroughly heated and flavors have melded.
  8. Taste and adjust seasoning as desired before serving.

Notes

Chili tastes even better the next day after the flavors have time to develop. Optional toppings include sour cream, shredded cheese, chopped green onions, or crushed tortilla chips. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.