Classic Homemade Chili Recipe – Easy & Flavorful

Discover the classic homemade chili recipe that’s hearty, easy to make, and perfect for any meal. Follow simple steps and enjoy rich, comforting flavors.

Classic Homemade Chili Recipe

This classic homemade chili recipe is a must-try for any fan of hearty, flavorful dishes. Perfect for cozy dinners or game day gatherings, it combines simple ingredients to deliver a rich and satisfying meal. Whether you’re making chili for the first time or a seasoned cook, this easy recipe will quickly become a favorite. The chili recipe includes ground beef and pork, kidney and black beans, and a blend of spices that create authentic bold flavors.

Why You’ll Love It

This chili recipe stands out for its perfect balance of spices and hearty ingredients. It’s ideal for meal prep, freezes beautifully, and is endlessly adaptable. Plus, it’s satisfying and comforting — perfect for warming up on chilly days or feeding a crowd with little effort.

Ingredients

• 1 tablespoon olive oil (substitute with vegetable oil or avocado oil)
• 1 large onion, diced (yellow or white onion works)
• 3 cloves garlic, minced (use garlic powder in a pinch)
• 1 pound ground beef (can sub with ground turkey or plant-based meat)
• 1 pound ground pork (omit for all beef or substitute with Italian sausage)
• 1 can (14 oz) diced tomatoes (fresh tomatoes can be used in summer)
• 1 can (15 oz) kidney beans, drained and rinsed (canned black beans or pinto beans work too)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (8 oz) tomato sauce (sub with pureed roasted red peppers for twist)
• 2 tablespoons chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (adds depth; use regular paprika if unavailable)
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 cup beef broth (can substitute vegetable broth)

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the ground beef and ground pork. Cook until browned and no longer pink, breaking the meat apart with a wooden spoon.
4. Stir in chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook spices with the meat for 1-2 minutes to release their aroma.
5. Add the diced tomatoes, tomato sauce, kidney beans, black beans, and beef broth to the pot. Stir everything together.
6. Bring the chili to a gentle simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally to prevent sticking.
7. Remove the lid and continue cooking for an additional 15-20 minutes to thicken the chili to your desired consistency.

Expert Tips

Use fresh spices for the best chili flavor. Browning the meat well adds depth. Adjust spices gradually and taste toward the end. For thicker chili, simmer uncovered longer. Make it ahead; flavors improve after a day. Freeze leftovers in airtight containers for up to 3 months.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers or bags. Reheat gently on the stove or microwave until warmed through.

Variations

• Vegan: Replace meat with extra beans, lentils, or textured vegetable protein (TVP).
• Gluten-Free: This recipe is naturally gluten-free; just ensure your broth and spices contain no gluten additives.
• Dairy-Free: Confirm no dairy added in pre-made tomato sauce or broth used.
• Refined Sugar-Free: No sugar is needed, but if you prefer a hint of sweetness, add a small amount of honey or maple syrup.

FAQ

Q: What makes this chili recipe classic?
A: Its balanced mix of ground meats, kidney and black beans, and a blend of traditional spices delivers the familiar hearty taste loved by many.

Q: Can I make this chili recipe in a slow cooker?
A: Yes, brown the meat and onions first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours.

Q: How can I thicken my chili if it’s too watery?
A: Simmer uncovered to reduce liquid or add a spoonful of tomato paste or masa harina for thickening.

Q: Is this chili recipe freezer-friendly?
A: Absolutely. Cool the chili completely before freezing in airtight containers for up to 3 months.

We’d love to hear your favorite chili twists! Comment, rate, save, and share this hearty Classic Homemade Chili Recipe.

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