Classic Homemade Chili: The BEST Easy Recipe EVER!

Classic Homemade Chili conjures up memories of crisp autumn evenings, football games crackling on the radio, and the warm, comforting aroma filling my childhood home. My mom's chili was legendary; everyone looked forward to it. It wasn't fancy, just simple, honest ingredients simmered to perfection. That's the heart of this recipe – a hearty and deeply satisfying bowl that tastes like home. This Classic Homemade Chili recipe is a tribute to those cherished moments, made with love and ready to warm your soul.

Why You Will Love This Classic Homemade Chili Recipe

This Homemade Chili recipe is more than just a meal; it's an experience. It's the kind of dish that gathers people around the table, sparking conversation and creating lasting memories. It's unbelievably easy to make, perfect for busy weeknights, and incredibly flavorful. The aroma alone is enough to chase away the blues. This recipe has the perfect balance of spice and savory goodness.

It is also endlessly customizable. I love adding a dollop of sour cream and a sprinkle of shredded cheddar cheese. But you can tailor it to your own preferences with your favorite toppings. Plus, it freezes beautifully, so you can enjoy a taste of summer comfort anytime.

Ingredients Needed for This Classic Homemade Chili Recipe

Here's what you'll need to create your own delicious batch of Classic Homemade Chili:

• For the Chili:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 pound ground beef (80/20 blend)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup beef broth

• Optional Toppings:

  • Shredded cheddar cheese
  • Sour cream
  • Chopped green onions
  • Avocado slices
  • Tortilla chips

How to Make This Classic Homemade Chili Recipe

Making this delicious Classic Homemade Chili is surprisingly simple!

1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and bell peppers and cook until softened, about 5-7 minutes.

2. Brown the Beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

3. Add Spices: Stir in the salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.

4. Add Remaining Ingredients: Pour in the crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.

5. Simmer: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 3 hours. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.

6. Adjust Seasoning: Give the chili a taste and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to taste.

7. Serve: Ladle the chili into bowls and top with your favorite toppings.

How to Serve This Classic Homemade Chili Recipe

Serving Classic Homemade Chili is where the fun begins! Get creative with your toppings and pairings. A dollop of sour cream and a sprinkle of shredded cheddar cheese are classic choices, but don't be afraid to experiment.

For a fresh element, try adding chopped green onions or diced avocado. Crispy tortilla chips are perfect for dipping. Offer a side of cornbread or a grilled cheese sandwich for a complete and satisfying meal.

How to Store This Classic Homemade Chili Recipe

• Refrigeration: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: For longer storage, freeze the chili in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Reheat the chili in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Tips to Make This Classic Homemade Chili Recipe

• Ingredient Swaps: You can substitute ground turkey or chicken for ground beef. For a vegetarian version, use plant based crumbles or add more beans.

• Success Tips: Browning the meat well adds depth of flavor. Don't skip toasting the spices, either!

• Common Mistakes to Avoid: Overcooking the chili can make it mushy. Aim for a simmer, not a boil.

• Pro Tips for Best Results: For an even richer flavor, try adding a tablespoon of cocoa powder or a splash of balsamic vinegar during the last 30 minutes of cooking.

Helpful Notes for This Classic Homemade Chili Recipe

• Chili Powder: Chili powder blends vary in heat. Start with 2 tablespoons and add more to taste.

• Diced Tomatoes: Fire roasted diced tomatoes add a nice smoky flavor.

• Equipment: A Dutch oven is ideal for making chili, but any large pot will work.

Variation of This Classic Homemade Chili Recipe

• Seasonal Twists: In the fall, add a can of pumpkin puree for a subtle sweetness. In the summer, incorporate grilled corn kernels.

• Optional Versions: For a spicier chili, add a chopped jalapeño pepper or a pinch of red pepper flakes.

• Creative Modifications: Top with crumbled Fritos for some extra crunch, or try serving it over baked potatoes or pasta.

Frequently Asked Questions

Classic Homemade Chili: The BEST Easy Recipe EVER!

A hearty and flavorful Classic Homemade Chili recipe perfect for chilly evenings. This recipe is easy to make and endlessly customizable with your favorite toppings.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings
Category: Main Course
Cuisine: American
Diet: Gluten-free

Nutrition:

Calories: 450
Protein: 30g
Carbs: 30g
Fat: 25g

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 pound ground beef (80/20 blend)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup beef broth
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, avocado slices, tortilla chips

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and bell peppers and cook until softened, about 5-7 minutes.
2. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Stir in the salt, pepper, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
4. Pour in the crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
5. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 3 hours. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
6. Give the chili a taste and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to taste.
7. Ladle the chili into bowls and top with your favorite toppings.

Notes

• For a richer flavor, try adding a tablespoon of cocoa powder or a splash of balsamic vinegar during the last 30 minutes of cooking. Feel free to adjust the amount of chili powder and cayenne pepper to suit your spice preference.