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Homemade Chili Recipe

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★★★★★

5 from 111 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybella.com/homemade-chili-recipe/