The Best Homemade Chili
Now that it’s officially fall, I think we could all use a good primer on how to make a basic pot of homemade chili. I have several chili recipes on this website, but this basic chili recipe is my absolute favorite. Like, so good that I can’t stop going back for spoonfuls. Not only is this classic chili recipe super flavorful and easy, but it can be used as a template which can be customized in a number of ways to make it your very own. Scroll down for ideas for customizing the proteins, spices, liquids, vegetables, and toppings!
Originally posted 12-23-2013, updated 9-23-18.
I like to add fresh jalapeños, cheese, green onion, and crushed tortilla chips to my chili!
5 Ways to Customize Your Homemade Chili:
1. Use a Different Protein:
- Use half pound ground beef and add an extra can of beans (pinto beans are great) to reduce costs
- Make your chili without beef (vegetarian) with two cans of extra beans instead of the beef
- To make your chili without beans, use 2 lbs. ground beef instead of one
- Mexican chorizo makes a spicy alternative to beef and really increases the flavor of the chili
- Use other ground meat, such as ground turkey or chicken
- Shredded chicken breast works well in chili and I’ve even used chopped up chicken thighs
2. Add Flavorful Liquids:
- Instead of water, use tomato or vegetable juice (like V8 juice)
- Using dark beer instead of water adds a super earthy flavor
- Beef broth instead of water gives the chili extra flavor oomph, but you’ll need to reduce the salt in the chili seasoning
3. Customize the Spices:
- Adding a couple chipotle chiles will give the chili a very spicy and smokey flavor
- A little smoked paprika (1 tsp) will add smokiness without extra heat
- Cocoa powder (1/2-1 Tbsp) makes the chili extra rich
- Cinnamon (1 tsp) plays nicely with the chili peppers
4. Add Extra Vegetables:
- Make an extra veggie-licious chili by adding finely diced zucchini and bell pepper
- Poblano peppers add a really great southwest flavor (sauté with the onions and garlic)
- Jalapeños sautéed with the onions and garlic make for an extra spicy chili
- Add a cup of frozen corn kernels for flavor, color, and texture
- Diced sweet potato or butternut squash adds a unique sweet contrast and beautiful color
5. Use Fun Toppings:
- Cheddar or Monterey jack cheese
- Sour cream
- Green onions
- Cilantro
- Crushed Tortilla Chips
What is your favorite chili secret ingredient, add-in, or topping? Share in the comments below!
Can You Freeze Chili?
YES! Chili is one of my favorite foods for stocking my freezer. After cooking your chili, divide it into single portions and let it cool in the refrigerator overnight. The next day, make sure it’s labeled with the contents and date, then transfer to the freezer. You can keep your chili in the freezer for about three months.
To reheat, simply let the chili thaw in the refrigerator over night then reheat in a pot over low heat, adding water if needed, until heated through, or microwave on high for 1-2 minutes.
How Long Should You Cook Chili?
Chili is one of those dishes that tastes better the longer it cooks (to a point). You’ll want to let this chili simmer for a minimum of 30 minutes, but it’s something that you can leave simmering gently for up to a couple of hours. If you do plan to let your chili simmer for a longer period of time, make sure to put a lid on it so it doesn’t dry out. Check it occasionally to see if it is becoming dry, and if so, add a little water.
The Best Homemade Chili Recipe
Ingredients
- 2 Tbsp olive oil ($0.32)
- 1 yellow onion ($0.49)
- 2 cloves garlic ($0.32)
- 1 lb. ground beef ($4.79)
- 1 15oz. can kidney beans ($1.09)
- 1 15oz. can black beans ($0.89)
- 1 15oz. can diced tomatoes ($0.50)
- 1 6oz. can tomato paste ($0.55)
- 1 cup water ($0.00)
Chili Seasoning
- 1 Tbsp chili powder** ($0.30)
- 1 tsp ground cumin ($0.10)
- 1/4 tsp cayenne powder ($0.02)
- 1/4 tsp garlic powder ($0.02)
- 1/2 tsp onion powder ($0.03)
- 1/2 Tbsp brown sugar ($0.02)
- 1 tsp salt ($0.05)
- 1/2 tsp Freshly cracked black pepper ($0.03)
Instructions
- Dice the onion and mince the garlic. Add both to a large pot with the olive oil and cook over medium heat until they are soft and transparent. Add the ground beef and continue to sauté until the beef is fully browned.
- Drain the beans and add them to the pot along with the diced tomatoes, tomato paste, 1 cup water, and all of the ingredients for the chili seasoning. Stir until well combined. Place a lid on the pot and allow it to simmer over a low flame for at least 30 minutes, stirring occasionally (the flavor gets better the longer it simmers).
- Give the chili one final taste, adjust the salt or seasonings if needed, then serve hot with your favorite toppings.
Notes
Nutrition
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Serve with a side of Jalapeño Cheddar Cornbread!
How to Make Homemade Chili – Step by Step Photos
Start by dicing one onion and mincing two cloves of garlic. Cook the onions and garlic with 2 Tbsp of olive oil in a large pot over medium heat until they are soft and transparent.
Add one pound of ground beef and continue to cook until it is fully browned.
Drain a 15oz. can each of black beans and kidney beans and add them to the pot along with a 15oz. can diced tomatoes, a 6oz. can of tomato paste, and one cup of water.
Stir that all together until the tomato paste is well incorporated. Doesn’t look like much yet, but just wait…
Add the chili spices to the pot of chili. I used my recipe for Homemade Chili Seasoning, plus a little brown sugar. 1 Tbsp chili powder, 1 tsp cumin, 1/4 tsp cayenne, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp pepper, and 1/2 Tbsp brown sugar. If you don’t have all the ingredients to make your own chili seasoning, you can add a store bought packet of chili seasoning at this point.
Let the pot simmer for at least 30 minutes over low heat with a lid on top to allow the flavors to blend and for the natural sugars in the tomatoes to caramelize, which reduces the acidity. If you have time, let it simmer longer. Now your “basic” chili is done!
How easy was that? Now go crazy with the toppings. Look in your fridge for leftovers and see what fun things you can use to top your basic chili to make it not so basic anymore.
So so simple and so so delicious!! Even my bf who hates beans loves this recipe! Haha
Made this again today. Such a genius and versatile recipe. Fixes my chili craving.
Great repice. I have been cooking what Canadians call chilli for years but this recipe teaches a good base. I have one change to the steps. I cook the beef first and remove to to a large pot. I then fry my onion and celery next in the left over greese and add the garlic for the last minute because it cooks faster than the others. Then everything goes in the other pot. Add add peppers etc after that. I love the flexibly that basic chilli recipes allow someone to clean out the fridge. Corn, carrots, mushrooms you name it can end up in the chilli. I even cook macaroni sometimes to stretch it out. My husband and son love it everytime it’s served.
This is a really great recipe as-is or as a base. Also works great in a slow cooker if you brown the meat first and then throw it in with the other ingredients for 4-6 hours.
Most recently I made it with ground turkey instead of beef, chicken broth instead of water, and I added celery, carrots, and corn in an effort to sneak extra vegetables in. My husband can’t do spicy food so I left out the cayenne and used smoked paprika instead. I let it simmer for about an hour and served it with Mexican cheese and crumbled tortilla chips. Easy, delicious, and fairly healthy too!
My son loves this chili. My boyfriend does not like chili, but he said this is the best chili he has ever had and he says that every time I make this recipe. I generally follow the recipe, but have had to replace things from time to time if I didn’t have an ingredient. One thing that My son prefers is crushed tomatoes instead of diced.
Hey this website sucks a lot to navigare, way too much nonsense at the start, and too much scrolling to get the the recepie. just list ingredients and the step by step proccess. Come on.
There’s a button right at the top for you to click and skip straight to the recipe. Come on.
Alternatively, I’ve given out this website frequently, often after coworkers smell the leftovers I bring from the night before! Your website is much easier to navigate than most recipe blogs in my opinion and I love the ability to change the ratios on the fly. The price per serving seals the deal; sometimes I build a whole week’s menu based on the per serving cost alone. Thanks for what you do!
I find this website incredibly easy use and I really appreciate that. The write-ups before the recipes are informative and engaging, often with dash of humour, yet they are also to-the-point and don’t include a bunch of pointless blather. The recipes are laid out in such a way that it’s always easy to find what I’m looking for.
One thing I’m especially grateful for is that you repeat the measurements of each ingredient in the step-by-step photo instructions, so I don’t have to scroll all the way back up to the ingredient list at the top to check. I really appreciate your attention to detail with things like that:)
I agree with Nick and Anna. I love the layout of this website. Budget Bytes/Beth taught me how to cook. I was really intimidated when I first started cooking, but the step by step photos made me feel comfortable. That was probably close to 10 years ago in college that I started using Budget Bytes and now I’m a confident cook and love to be in the kitchen! Thanks, Beth – your website definitely doesn’t suck!
I’ve been craving this all weekend since coming across the recipe. It also rained over the weekend, adding to my already strong craving! I finally made this tonight after getting everything I needed from the grocery store. As Beth suggested, I added zucchini, corn, and cocoa powder. The result: it hit the spot! The chili was rich, dense, flavorful, and fulfilling. I made Beth’s cheddar drop biscuits (https://www.budgetbytes.com/cheddar-drop-biscuits/) to go with the chili. Such a good combo. I can’t wait to eat leftovers for lunch tomorrow. #amazing #sooogoood
This tastes really good, especially since it’s my first time making it, my family really enjoyed it. Thank you!!!
Thus chili is really thick!
I’m sorry but no pinto beans and plus sugar makes it a no in my books.
…Okay? You don’t have to make it if it’s not to your preferences, you know. No need to be rude.
Sugar is to calm the tomato acid. Some people like it a bit more mild. And most of us like beans in it. I’m from AZ, so beans it is! Beans is also a staple in most people’s diet. It’s a good filler, and good protein. There is no one way of making a good pot of chili.
Oh. My. God. BEST CHILI I’VE EVER HADDD
I’ve even switched up the ingredients a few times and…IT’S STILL GOOD!
I’m a vegetarian so I switch the beef with, Morning star crumblers!!
I didn’t have black beans one time so I used a can of pre-made lentils and oh my god that was sooo good.
I’m not kidding, I’ve tried explaining the greatness of this recipe to my friends and they’re like “Jeez Amy, It’s just chili, I’ve had chili before” BUT YOU HAVEN’T HAD THIS CHILI YET! Try it. And then you can tell me if you like it or not (Pewdiepie Refrence) Okay anyway, its the best, Try it! I’ts my favorite thing ever to make! Super simple too! I add in some red hot chili flakes and let it simmer for as long as I want! (Last time I did an hour and oh boy, that baby was scrumptious af) Okay bye! Thank you for making this recipe!
This is not only a delicious recipe as written, but very easy to adjust too. I’ve made it before exactly, but since then, we’ve gone vegetarian, so I made it using impossible burger this week.
Swapped 1 lb ground meat for 1 lb impossible burger
Added 2 diced bell peppers
Added 1 cup frozen corn
Increased to 2 cups liquid, using vegetable broth
Swapped 1 15 oz black beans for kidney beans
I cooked the onions alone in the dutch oven while I cooked the impossible burger halfway in another pan. Since I was increasing the veggies so much, I wanted to make sure the burger had enough contact with the pan to crisp. Then I added the rest of the veggies, the burger, and cooked until the burger was brown. I continued as the recipe steps indicate except for the final 30 minutes. I left the lid off to reduce more. I may not have needed a full 2 cups liquid, but I wanted to make sure it wasn’t too dry!
That looks good, whatever it is! :D
Sincerely,
Chris from Texas
This is absolutely the best chili recipe we have tried and we make it all the time. I’m making it now! We are vegan so we skip the meat and add extra beans instead. Also, the cacao powder and cinnamon give some nice flavor and extra health benefits.