If you are on the hunt for the ultimate comfort food, nothing quite hits the spot like the Best Homemade Chili (Seriously) Recipe. This hearty, flavorful bowl packs all the cozy goodness of slow-simmered meat and spices combined with fresh vegetables and a perfect balance of robust tomato and beef broth flavors. It’s that warm hug of a meal that’s easy to make, reassuringly classic, and every spoonful tastes like it was made with love. Whether it’s a chilly night or game day, this chili invites everyone to gather around and savor its rich, satisfying character.
Ingredients You’ll Need
The magic of the Best Homemade Chili (Seriously) Recipe comes from a handful of simple, wholesome ingredients that build layers of flavor and create that perfect chili texture. Each ingredient plays a role, from the savory meats that provide depth to the fresh veggies that add brightness, making each bite a celebration.
- 1 pound lean ground beef: The hearty base that adds a rich, meaty foundation without too much fat.
- ½ pound Italian sausage: Adds a savory, spiced punch that complements the beef beautifully.
- 1 large yellow onion (chopped): Builds sweetness and depth as it cooks down.
- 6 cloves garlic (minced): Brings aromatic warmth and extra flavor complexity.
- 2 ribs celery (chopped): Adds subtle crunch and fresh vegetal notes.
- 1 medium green bell pepper (seeded and chopped): Balances the richness with its mild bitterness and color vibrancy.
- 3 tablespoons chili powder: The heart of the seasoning, delivering classic chili heat and smokiness.
- 2 cups beef broth: Creates a savory liquid base that keeps the chili rich and moist.
- 1 cup beer (or beef broth for kid-friendly): Introduces malty depth; substitute with broth if preferred.
- 1 (28 ounce) can diced tomatoes: Brings acidity and body, giving the chili its signature red hue.
- 1 (6 ounce) can tomato paste: Concentrates tomato flavor and thickens the sauce.
- 2 teaspoons sugar: Balances acidity and enhances overall harmony of flavors.
- 1 teaspoon Worcestershire sauce: Adds umami richness and subtle tang.
- ½ teaspoon salt (or more to taste): Essential for seasoning and boosting all flavors.
- ½ teaspoon ground black pepper (or more to taste): Adds a gentle kick and warmth.
- 1 (15 ounce) can kidney beans (drained): Offers creamy texture and classic chili tradition.
How to Make Best Homemade Chili (Seriously) Recipe
Step 1: Brown the Meat and Sauté the Veggies
This first step sets the foundation for all those delicious flavors melding together. Heat a large pot over high heat and add the lean ground beef, Italian sausage, chopped onion, minced garlic, celery, and green bell pepper. As you cook, you’ll hear the satisfying sizzle and smell the fragrant garlic and onion releasing their aroma. Cook for about 7-8 minutes until the meat is no longer pink and the vegetables are tender. This step builds the heartiness and flavor base your chili deserves.
Step 2: Add the Chili Powder
Sprinkle in the chili powder and stir for about one minute. This brief toasting intensifies the spice’s fragrance and awakens its deep, smoky notes, providing the chili with that warm, inviting heat that hugs every bite.
Step 3: Combine Liquids, Tomatoes, and Simmer
Next, add the beef broth, beer (or extra broth), diced tomatoes, tomato paste, sugar, Worcestershire sauce, salt, and pepper right into the pot. Stir everything together and bring the mixture to a lively boil. Once boiling, reduce to an energetic simmer—just enough for gentle bubbling—and cook uncovered for 40 to 60 minutes. This slow simmering lets flavors blend beautifully and thickens the chili to your perfect consistency. Be patient; it’s worth it!
Step 4: Add Kidney Beans and Final Seasoning
In the last 10 minutes of cooking, stir in the drained kidney beans. They add classic chili creaminess and a touch of texture variety. Taste your chili and adjust the salt and pepper as needed. This is your moment to make the recipe truly your own. And then, dig in and enjoy!
How to Serve Best Homemade Chili (Seriously) Recipe
Garnishes
Topping your chili correctly turns a comforting bowl into a feast. Sprinkle fresh chopped cilantro, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt for creamy contrast. Don’t skip a few slices of fresh jalapeño or a squeeze of lime if you like a little extra zing and brightness. Each garnish adds a new tantalizing layer to your chili experience.
Side Dishes
The best chili pairs perfectly with cornbread, a crusty baguette, or even tortilla chips for scooping. A simple green salad or coleslaw can refresh the palate and balance the chili’s richness. These sides round out the meal, creating a satisfying and complete dinner that everyone will rave about.
Creative Ways to Present
Want to impress guests? Serve the chili inside baked potatoes or over a bed of steamed rice for a twist on the classic. You can also use it as a dip for soft pretzels or as a hearty filling for chili cheese fries. The Best Homemade Chili (Seriously) Recipe is versatile and delicious in so many exciting forms.
Make Ahead and Storage
Storing Leftovers
Allow your chili to cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it keeps beautifully for up to 4 days. Leftover chili tastes even more flavorful the next day, making it an ideal make-ahead meal for busy schedules.
Freezing
This chili freezes exceptionally well and is a lifesaver for future meals. Place portions into freezer-safe containers or heavy-duty zip bags, label with the date, and freeze for up to 3 months. When you’re ready to enjoy, just thaw in the refrigerator overnight.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave in individual servings, covering loosely to prevent drying out. Add a splash of broth or water if it thickens too much during reheating.
FAQs
Can I make this chili vegetarian?
Absolutely! Swap the ground beef and Italian sausage for your favorite plant-based meat substitutes or extra beans and veggies. Use vegetable broth instead of beef broth to keep it rich and flavorful. The chili powder and seasonings will still shine through.
Is beer necessary in the recipe?
Beer adds a lovely malty depth and complexity, but you can easily substitute it with additional beef broth for a kid-friendly or alcohol-free version. The chili will still be delicious and hearty.
How spicy is this chili?
This recipe offers moderate heat thanks to the chili powder, making it accessible to most palates. You can always add extra chili powder or diced jalapeños for more kick or hold back if you prefer milder flavors.
What type of beans work best?
Kidney beans are a classic choice for chili because of their creamy texture and ability to hold up well during cooking. You can also mix in black beans or pinto beans for variety.
Can I prepare this chili in a slow cooker?
Yes, after browning the meat and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the kidney beans during the last 30 minutes to prevent them from getting mushy.
Final Thoughts
There’s something truly special about a bowl of the Best Homemade Chili (Seriously) Recipe that comforts the soul and warms the heart. Its vibrant flavors, hearty textures, and simple preparation make it an absolute winner every time. I wholeheartedly encourage you to dive in, customize it your way, and share it with those you love. Trust me — this chili is what cozy memories are made of!
Print
Best Homemade Chili (Seriously) Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Best Homemade Chili recipe is a hearty, flavorful dish perfect for any occasion. Combining lean ground beef, Italian sausage, and a blend of spices with vegetables, beer, and tomatoes, it offers a rich and comforting meal. The chili simmers to develop deep flavors and is topped off with kidney beans to add texture and protein. Ideal for family dinners or gatherings, this chili is both satisfying and simple to prepare.
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- ½ pound Italian sausage
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 2 ribs celery, chopped
- 1 medium green bell pepper, seeded and chopped
Spices and Liquids
- 3 tablespoons chili powder
- 2 cups beef broth
- 1 cup beer (or beef broth for kid-friendly option)
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 2 teaspoons sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt (or more to taste)
- ½ teaspoon ground black pepper (or more to taste)
Beans
- 1 (15 ounce) can kidney beans, drained
Instructions
- Cook the Meat and Vegetables: Heat a large pot over high heat. Add the lean ground beef, Italian sausage, chopped onions, minced garlic, chopped celery, and chopped green bell pepper. Cook for 7-8 minutes, stirring occasionally until the meat is no longer pink and the vegetables have softened.
- Add Chili Powder: Sprinkle in the chili powder and continue cooking for 1 minute to toast the spice and enhance its flavor.
- Add Remaining Ingredients and Simmer: Pour in the beef broth, beer (or additional beef broth for a kid-friendly version), diced tomatoes, tomato paste, sugar, Worcestershire sauce, salt, and black pepper. Stir everything together and bring the mixture to a boil. Then reduce the heat to maintain an energetic simmer, cooking uncovered for 40 to 60 minutes until the chili thickens to your preferred consistency. In the last 10 minutes of cooking, stir in the drained kidney beans to heat through.
- Season and Serve: Taste the chili and adjust seasoning with additional salt and pepper as needed. Serve hot and enjoy your hearty homemade chili!
Notes
- For a spicier chili, consider adding cayenne pepper or extra chili powder.
- Use beer to add depth to the chili, or substitute with beef broth for a non-alcoholic, kid-friendly version.
- Simmering uncovered helps thicken the chili; adjust simmer time depending on your desired thickness.
- Drain canned kidney beans well to avoid excess liquid in the chili.
- Leftover chili tastes even better the next day after flavors meld together.
