A hearty homemade chili recipe made in one pot, making dinner a breeze! Perfectly seasoned and full of delicious flavor.
Hearty Homemade Chili
With fall just around the corner, I thought I would share one of my favorite chili recipes. There’s just something about the air turning crisp that makes me want to make a big pot of warm chili. It’s the perfect comfort meal to enjoy on a cool, fall day!
This recipe is super easy and tasty! Not too spicy, not too sweet…just right! Plus it only takes 10 minutes to prep, then let it simmer and do all the work!
Everyone will rave over how flavorful and delicious it is. Add more chili seasoning or peppers to kick up the heat if preferred! And don’t forget to serve with a piece of sweet cornbread or a cornbread muffin. This award winning chili is perfect for your next get together or chili cook off!
Tips + Modifications
- Spice. Add a dash more chili powder or red pepper flakes to boost the heat. You could also add in some chopped jalapenos when you sauté the onion and bell peppers.
- Lighten it up. For a lighter version, swap the beef for ground turkey or use a combination of both. You can also use chicken broth instead of beef broth.
- Brown sugar. I’ve found that adding a few spoonful’s of brown sugar gives the chili a subtle sweet flavor that tastes delicious. This is optional, but highly recommended!
- Simmer. The longer it simmers, the more flavor it will have. Let it simmer for at least an hour, preferably longer if you have the time.
- Using leftovers. If you have chili leftover but not enough to fill a whole bowl, you can still put your leftovers to good use! Serve it on top of a baked potato or boiled hot dog for a totally new lunch or dinner.
Brown the beef on the stove first, then add the cooked meat and all other ingredients into the crockpot. Turn to low heat and let cook for about 4 to 5 hours.
Chili makes an amazing freezer meal! It holds up really well and is one of my favorite recipes to freeze and reheat.
- Freezing: Allow to cool completely. Add to a zip top bag or freezer container. Don’t fill up your bag or container all the way. Leave a little room for the chili to expand. Store in the freezer for up to 6 months.
- Reheating: Remove from freezer and place in fridge or microwave to thaw. Add to a pot and simmer over low heat until warm.
Freezer tip: If the chili has thickened from freezing, add a few Tablespoons of beef broth when reheating to thin out the consistency.
Piling on the toppings is a must when enjoying a warm bowl of homemade chili! I love how melty and delicious shredded cheese tastes on top, along with a scoop of sour cream and some tortilla strips for an added crunch.
More Easy Chili Recipes:
- 2 pounds lean ground beef
- ¼ cup water
- ½ cup chopped onion
- ½ cup chopped bell peppers
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 15 ounce can beef broth
- 15 ounce can tomato sauce
- ½ cup salsa , optional
- 15 ounce can light red kidney beans , rinsed and drained
- 15 ounce can dark red kidney beans , rinsed and drained
- 15 ounce can black beans , rinsed and drained
- 10.5 ounce can Rotel
- 2-3 Tablespoons chili seasoning , about 1 package
- 2 Tablespoons light brown sugar , optional
Optional toppings: shredded cheese, tortilla strips, sour cream, cilantro
- In a large saucepan over medium-heat, combine the ground beef, onion and bell peppers. Saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if needed.
- Add all other ingredients. Mix well, reduce heat to low and simmer for at least an hour, stirring occasionally. Salt and pepper to taste. Add more salsa or chili seasoning if you'd like to take up the heat.
- Serve hot with your favorite toppings.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!