Homemade Chili Recipe

Introduction

Homemade chili is a hearty, flavorful dish perfect for cozy nights or game day gatherings. This recipe combines tender ground meat, beans, and a rich blend of spices for a warming bowl of comfort. It’s simple to make and easy to customize to your taste.

Ingredients

• 2 pounds ground beef or turkey
• 2 small green peppers, about 2 cups diced
• 1 small yellow onion, about 1 ½ cups diced
• 2 cans diced tomatoes (15-ounce cans)
• 1 15-ounce can tomato sauce
• 1 6-ounce can tomato paste
• 15 ounces water
• 2 cans kidney beans, drained and rinsed (15-ounce cans)
• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 3 tablespoons cumin
• 1 tablespoon paprika
• 1 teaspoon chipotle powder
• ½ teaspoon cayenne pepper
• ½ tablespoon salt
• 1 teaspoon white pepper
• ½ teaspoon baking soda (optional)

Instructions

1. Step 1: In a large dutch oven, sauté the diced green peppers and onions over medium heat until translucent and just beginning to caramelize.
2. Step 2: Add the chili powder, garlic powder, onion powder, cumin, paprika, chipotle powder, cayenne pepper, salt, and white pepper. Cook for 1 to 2 minutes, stirring continuously to prevent burning.
3. Step 3: Add the ground beef or turkey and brown it until just cooked through. It’s okay if some pink remains before adding the other ingredients.
4. Step 4: Pour in the tomato sauce, diced tomatoes, water, and tomato paste. Stir to combine.
5. Step 5: Bring the mixture to a simmer over medium-low heat. Let it cook for about 15 minutes to develop flavors.
6. Step 6: Add the drained kidney beans and stir well.
7. Step 7: Stir in the baking soda, if using. The sauce will bubble up—continue stirring over medium heat until the bubbling subsides.
8. Step 8: Remove from heat and serve warm.

Tips & Variations

• For extra depth, simmer the chili longer, up to an hour, stirring occasionally to blend flavors.
• Use ground turkey for a leaner option or mix beef and turkey for balanced flavor.
• Add a handful of chopped jalapeños if you prefer more heat.
• Swap kidney beans for black beans or pinto beans to change texture and flavor.
• If baking soda is unavailable, simply omit it; it helps reduce acidity and smooth the sauce but isn’t essential.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze chili for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chili without beans?

Yes, you can omit the beans for a meat-focused chili or replace them with vegetables like chopped zucchini or mushrooms for added bulk.

How can I thicken the chili if it’s too watery?

Simmer it uncovered longer to reduce the liquid, or stir in a small amount of cornmeal or masa harina to thicken without changing the flavor.

Homemade Chili Recipe

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This homemade chili recipe is a hearty and flavorful dish featuring ground beef or turkey, a blend of spices, diced tomatoes, tomato sauce, and kidney beans. Slow-simmered to develop rich, robust flavors, this chili is perfect for a cozy meal and can easily be customized to your taste preferences.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 2 pounds ground beef or turkey

Vegetables

• 2 small green peppers (about 2 cups diced)
• 1 small yellow onion (about 1 ½ cups diced)

Tomato Components

• 2 cans diced tomatoes (15-ounce cans)
• 1 (15-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 15 ounces water

Beans

• 2 cans kidney beans, drained and rinsed (15-ounce cans)

Spices and Seasonings

• 3 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 3 tablespoons cumin
• 1 tablespoon paprika
• 1 teaspoon chipotle powder
• ½ teaspoon cayenne pepper
• ½ tablespoon salt
• 1 teaspoon white pepper
• ½ teaspoon baking soda (optional)

Instructions

1. Sauté Peppers and Onions: In a large dutch oven, heat and sauté the diced green peppers and yellow onions over medium heat until they become translucent and start to caramelize, enhancing their natural sweetness and aroma.
2. Add Seasonings: Stir in the chili powder, garlic powder, onion powder, cumin, paprika, chipotle powder, cayenne pepper, salt, and white pepper (excluding the baking soda). Cook for 1 to 2 minutes while stirring continuously to toast the spices and release their flavors, ensuring they do not burn.
3. Brown the Meat: Add the ground beef or turkey to the pot and brown it until it’s just cooked through. It’s okay if the meat still has a slight pink hue at this stage, as it will continue cooking with the other ingredients.
4. Add Tomato and Water Components: Pour in the tomato sauce, diced tomatoes, water, and tomato paste. Stir well to combine all the ingredients evenly.
5. Simmer and Add Beans: Bring the mixture to a gentle simmer over medium-low heat and let it cook for about 15 minutes, allowing the flavors to meld together. Then, add the drained and rinsed kidney beans, stirring gently to incorporate.
6. Add Baking Soda and Final Stir: Stir in the optional baking soda; the sauce will begin to bubble and foam. Continue stirring over medium heat until the bubbling subsides, which helps neutralize acidity and tenderize the chili.
7. Serve: Remove the chili from heat and serve warm. Enjoy it on its own or with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.

Notes

• The baking soda is optional but helps to reduce the acidity of the tomatoes and soften the chili.
• You can substitute ground turkey for a leaner option or use a plant-based meat alternative for a vegetarian twist (adjust spices accordingly).
• Feel free to add toppings like cheddar cheese, sour cream, avocado, or jalapeños for extra flavor and texture.
• Leftover chili stores well in the refrigerator for up to 4 days or freezes up to 3 months.
• For a thicker chili, simmer uncovered for an additional 10–15 minutes or until desired consistency is reached.

Keywords: homemade chili, ground beef chili, kidney beans chili, easy chili recipe, stovetop chili, spicy chili