How to Make Homemade Chili (Ground Beef and Beans)
The cozy, deeply satisfying embrace of a bowl of homemade chili is hard to beat. This dish has roots woven into the fabric of American cuisine, celebrated for its robust flavors and hearty ingredients. Whether it’s a chilly evening or a lively backyard gathering, the warmth and richness of homemade chili can transform an ordinary day into something special. With tender ground beef and an assortment of beans, this How to Make Homemade Chili Recipe (Ground Beef and Beans) stands out as a simple, budget-friendly meal perfect for sharing, yet indulgent enough to treat yourself.
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I still remember the first time I made chili. It was a brisk autumn afternoon, and as the ingredients simmered on the stove, my home filled with an irresistible aroma that pulled my family into the kitchen. Each spoonful was a culmination of spices swirling in harmony, and it quickly became a family favorite. From game days to weeknight dinners, this hearty dish brings hugs from the inside out. Let me share my cherished recipe that guarantees flavor, texture, and satisfaction in every bite—and I invite you to make it your own!
Why You’ll Love This Recipe
- Simple & Quick: Starts coming together in just under an hour, perfect for a weekday dinner.
- Irresistible Flavor: Each spoonful is a delightful explosion of rich, savory goodness with a hint of spice.
- Eye-Catching Appeal: A vibrant medley of colors from fresh veggies and herbs that simply invite you to dig in!
- Flexible Serving: Enjoy as a main dish or partner it with cornbread at parties, or a satisfying lunch the next day.
- Diet-Friendly Options: Easily adaptable for gluten-free diets, and you can swap ground beef for turkey or a plant-based option.
Ingredients You’ll Need
- 8 ounces bacon: Crispy bacon adds a delightful smokiness that elevates the dish.
- 1 large yellow onion, diced: A foundational vegetable that enhances the base flavor.
- 1 red bell pepper, diced: Adds sweetness and vibrant color.
- 1 jalapeno pepper, diced: For a kick of heat; adjust according to your spice preference!
- 2 carrots, minced: Natural sweetness helps balance the spices.
- 5 cloves garlic, minced: Fragrant and adds depth to the flavor.
- 2 pounds lean ground beef: The heart of your chili—a rich source of protein.
- 2 teaspoons light brown sugar: Balances out the acidity of the tomatoes and spices.
- 2 and 1/2 teaspoons salt: Essential for seasoning.
- 1/2 teaspoon black pepper: Enhances the dish’s overall flavor.
- 3 teaspoons chili powder: The star of the show, bringing warmth and richness.
- 2 teaspoons ground cumin: Adds an earthy, smoky note.
- 1 teaspoon garlic powder: Boosts the garlic flavor.
- 1/2 teaspoon cayenne pepper: Extra heat for those who crave it!
- 1 6-ounce can tomato paste: Thickens and enriches the chili’s base.
- 1 28-ounce can crushed tomatoes with basil: The bulk of your sauce; look for quality brands for better flavor.
- 3 15-ounce cans of beans (1 red kidney beans, 1 black beans, 1 pinto beans recommended): Rinsed and drained; these add texture and heartiness.
- 3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer: Choose your liquid for richness; beer can add an interesting depth.
How to Make How to Make Homemade Chili Recipe (Ground Beef and Beans)
- Cook the Bacon: In a large Dutch oven over medium-high heat, fry the 8 ounces of chopped bacon until crispy, stirring frequently. Drain the bacon on a paper towel-lined plate and set aside, but keep the bacon grease in the pan.
- Sauté the Vegetables: With the leftover bacon grease, add the 1 large diced yellow onion, 1 diced red bell pepper, 1 diced jalapeño pepper, and 2 minced carrots. Sauté for about 8 minutes until they’re soft and nearly caramelized. Add in 5 cloves minced garlic and cook for an additional minute until fragrant.
- Brown the Beef: Now, introduce 2 pounds of lean ground beef to the vegetable mixture. Cook it while gently stirring, aiming not to break the meat too much to keep larger chunks for texture. Wait for about 8 to 10 minutes until the meat is deeply browned.
- Season It Up: Sprinkle in 2 teaspoons light brown sugar, 2 and 1/2 teaspoons salt, 1/2 teaspoon black pepper, 3 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, and 1/2 teaspoon cayenne pepper. Let these spices cook together for about 1 minute to release their aromas.
- Add Tomato Paste: Stir in 1 6-ounce can of tomato paste, breaking it up well into the meat mixture. Let it cook for about 2 minutes to meld the flavors, then add the 1 28-ounce can of crushed tomatoes with basil, cooking for an additional 2 minutes.
- Combine Ingredients: Next, mix in the cooked bacon, 3 cans of drained and rinsed beans, and 3 cups of beef broth (or 2 cups beef broth and 1 cup of pilsner beer). Stir everything well to combine and bring to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 2 hours, stirring occasionally. Keep an eye on the thickness; if the chili gets too thick, feel free to add more broth as needed.
- Serve: Once the chili has simmered away for those two hours and is bubbling with flavor, scoop it into bowls and serve hot with your favorite garnishes (check the post for more ideas!).
Storing & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to four days. Allow it to cool to room temperature before sealing it up. For long-term storage, freeze portions in freezer-safe bags for up to three months. Reheat on the stovetop or in the microwave until heated through, around 6-8 minutes on medium. Note that the texture may slightly change upon reheating, but adding a splash of broth can help refresh it!
Chef’s Helpful Tips
- Avoid overcooking the vegetables; you want them soft but not mushy, as they will continue to soften while simmering.
- Using lean ground beef helps to prevent your chili from being overly greasy while still keeping it flavorful.
- A longer simmer time really enhances the flavor, so feel free to let it cook longer if time permits.
- Taste as you go! Adjust spices to your liking, especially if you prefer a more kick or a sweeter flavor balance.
- This recipe is excellent for meal prep, as chili often tastes even better the next day once the flavors meld.
There’s just something undeniably comforting about a big pot of homemade chili, especially when made with love. It’s perfect for cold nights, sports events, or just a simple family dinner, filling bellies and warming hearts. As you experiment with the flavors, don’t hesitate to add your twist—more vegetables, different beans, or your favorite spices. Enjoy every mouthful and share the warmth!
Recipe FAQs
What’s the best way to thicken my chili?
To thicken your chili, allow it to simmer uncovered for a while longer. If you find it still isn’t thickening, you can mash one of the bean cans against the side of the pot to release some starch. Alternatively, adding a tablespoon of cornmeal or masa harina can help thicken it without altering the flavor.
Can I make this chili in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, sauté the bacon and vegetables on the stove, then combine everything in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld beautifully while you focus on other things.
Can I substitute the ground beef in this recipe?
Yes, feel free to replace the ground beef with ground turkey or chicken for a lighter option. Alternatively, use textured vegetable protein (TVP) or lentils for a vegetarian chili. You’ll still want to sauté your veggies for flavor regardless of protein choice.
How can I reduce the heat if it’s too spicy?
If your chili turns out spicier than expected, you can add a splash of sour cream or Greek yogurt when serving, which can help cool down the heat. Additionally, introducing a sweet element, like a bit more brown sugar or some diced sweet bell peppers, can balance it out.
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📖 Recipe Card
How to Make Homemade Chili (Ground Beef and Beans)
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Description
This Homemade Chili is bursting with flavor, featuring tender ground beef, a medley of beans, and spices. Ideal for quick dinners or a comforting meal!
Ingredients
- 8 ounces bacon, chopped
- 1 large yellow onion, diced
- 1 red bell pepper, seeds and core removed, diced
- 1 jalapeno pepper, diced
- 2 carrots, minced
- 5 cloves garlic, minced
- 2 pounds lean ground beef
- 2 teaspoons light brown sugar
- 2 and 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 6 ounce can tomato paste
- 1 28 ounce can crushed tomatoes with basil
- 3 15 ounce cans of beans (1 red kidney bean, 1 black bean, 1 pinto bean recommended), drained and rinsed
- 3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer
Instructions
- In a large Dutch oven over medium-high heat, fry the bacon until crispy, stirring frequently. Drain on a paper towel-lined plate and set aside.
- Leave the bacon grease in the pan. Add the yellow onion, bell peppers, jalapeño peppers, and carrots and sauté until soft and almost caramelized, about 8 minutes. Stir occasionally. Add garlic and cook for 1 more minute.
- Add the ground beef and brown it, stirring gently to maintain larger chunks. Cook until deeply browned and cooked through, about 8 to 10 minutes.
- Mix in brown sugar, salt, pepper, and spices, cooking until fragrant, about 1 minute.
- Incorporate the tomato paste, stirring well to mix it into the meat. Cook for about 2 minutes, then add the crushed tomatoes and cook for another 2 minutes.
- Stir in the cooked bacon, beans, and broth (and beer, if using). Mix well and bring to a boil. Lower the heat and simmer for 2 hours, stirring occasionally. Add more broth if it thickens too much.
- Scoop into bowls and serve with garnishes.
Notes
For added richness, consider using a combination of beef broth and pilsner beer.
Feel free to adjust the spice level by adding more or less cayenne pepper.
Chili can be made in advance and tastes even better the next day!
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 100mg
