Homemade Chili

Nothing beats the smell of homemade chili bubbling away on the stove, rich, meaty, and just spicy enough to warm you from the inside out. This recipe has been my go-to for years, perfected through countless family football Sundays and snowy winter nights. Trust me, once you try this version, you’ll never go back to those bland, watery chilis again.

The secret? Starting with crispy beef bacon (oh yes, that’s happening) and letting those spices really bloom in the pot. My dad taught me that trick, he’d always say, “Good chili isn’t rushed.” And he was right. Those two hours of simmering transform basic ingredients into something magical. The carrots melt into sweetness, the beans soak up all that smoky depth, and the ground beef stays satisfyingly chunky.

What I love most is how this homemade chili brings people together. It’s the dish my neighbors request when they’re sick, the one my kids beg for after hockey practice, and the star of every potluck I’ve ever brought it to. Just wait till you see how fast the pot empties!

Table of Contents

Why You’ll Love This Homemade Chili

This isn’t just any chili, it’s the kind that makes people hover around the stove, stealing tastes off the spoon. Here’s why it’s special:

• Flavor bomb: That bacon fat base and slow simmer create layers of smoky, spicy, slightly sweet goodness you just can’t get from a packet
• Weeknight easy: Most of the work happens in one pot while you relax (or, let’s be real, referee the kids)
• Your rules: Add extra jalapeños for heat, swap beans, or throw in sweet potatoes, it’s forgiving like that
• Crowd-pleaser magic: Doubles perfectly for game day or freezes like a dream for those “I can’t cook tonight” emergencies

Seriously, this recipe turns basic ingredients into something people will beg you to make again. My brother-in-law still texts me for the recipe every fall!

Ingredients for Homemade Chili

Here’s what you’ll need to make chili that’ll have everyone asking for seconds – and yes, every single ingredient matters! I’ve learned the hard way that skimping here makes a world of difference in flavor.

The fresh stuff first:

• 1 large yellow onion, diced (trust me, fresh beats frozen here)
• 1 red bell pepper, diced (that pop of color makes it pretty!)
• 1 jalapeño pepper, diced (seeds in if you’re brave, out if you’re not)
• 2 carrots, minced (they disappear into sweetness – don’t skip!)
• 5 cloves garlic, minced (yes, five – garlic is life)

The meaty stars:

• 8 ounces beef bacon, chopped (regular bacon works too, but beef bacon? Game changer)
• 2 pounds lean ground beef (85/15 is my sweet spot – enough fat for flavor without being greasy)

The pantry heroes:

• All those spices – chili powder, cumin, garlic powder (check your dates – stale spices = sad chili)
• Canned goods – crushed tomatoes with basil, tomato paste, and three kinds of beans (rinsing them is non-negotiable unless you like… well, let’s not go there)
• 3 cups beef broth (homemade if you’re fancy, boxed if you’re human)

Pro tip: Set everything out before you start – we call this “mise en place” when we’re feeling fancy, or “not running around like a maniac” when we’re being real.

Equipment You’ll Need

Listen, you don’t need fancy gadgets to make killer homemade chili – just a few trusty tools from your kitchen. Here’s what I always grab:

• Large Dutch oven (that enameled cast-iron pot your aunt gave you? Perfect)
• Wooden spoon (for scraping up all those tasty browned bits)
• Chef’s knife (to make quick work of all that chopping)
• Measuring spoons (eyeballing spices is how chili disasters happen)

That’s it! Though I won’t judge if you sneak in a cold beer to sip while you cook…

How to Make Homemade Chili

Okay, let’s get cooking! This is where the magic happens. Follow these steps and you’ll have a pot of chili that’ll make your kitchen smell like heaven. Don’t rush – good chili takes love and patience (and okay, maybe a couple hours).

Cooking the Bacon and Vegetables

First, grab that gorgeous beef bacon and chop it into little bits – about the size of your pinky nail. Toss them into your Dutch oven over medium heat and let them get nice and crispy. This usually takes 6-8 minutes, but watch closely – burned bacon is a tragedy!

Here’s the key: scoop out the bacon bits with a slotted spoon (save them!) but leave that glorious bacon grease in the pot. That liquid gold is flavor town, population: your chili. Now toss in your onions, bell pepper, jalapeño, and carrots. Cook them until they’re soft but not mushy – about 5 minutes should do it. When you can smell the onions getting sweet, add the garlic (just 1 minute more, or it’ll burn and taste bitter).

Browning the Ground Beef

Push your veggies to the sides and add the ground beef right in the center. Don’t stir right away! Let it get a good sear for about 2 minutes before breaking it up. This creates those delicious browned bits that add so much flavor.

Now here’s my trick: use your wooden spoon to break the beef into big, meaty chunks – not tiny crumbles. You want texture in your chili! Keep cooking until it’s no longer pink (about 5 minutes total). If there’s a lot of fat, you can drain a bit, but leave at least 2 tablespoons – it carries all those amazing flavors.

Adding Spices and Simmering

Time to wake up those spices! Sprinkle in the brown sugar, salt, pepper, chili powder, cumin, garlic powder, and cayenne. Stir everything together and let it cook for just 1 minute – you’ll know it’s ready when your whole kitchen smells incredible.

Now stir in the tomato paste – really coat everything in that rich, red goodness. Cook for 2 minutes to deepen the flavor. Next comes the crushed tomatoes (listen for that satisfying sizzle!), then the bacon you saved earlier (told you we’d use it!), beans, and beef broth.

Bring it all to a boil, then immediately reduce to a gentle simmer. This is where patience pays off – let it bubble away uncovered for at least 2 hours, stirring occasionally. The liquid will reduce, the flavors will marry, and you’ll end up with chili so good, people will think you’re a professional.

Tips for Perfect Homemade Chili

After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” levels. Here’s what I’ve learned:

• Spice control: Start with less cayenne if you’re unsure – you can always add more later. I keep hot sauce on the table for heat lovers!
• Thickening trick: If your chili looks too thin, just let it simmer longer uncovered. Want it thicker fast? Mash a few beans against the pot side.
• Flavor booster: Taste and adjust salt right before serving – tomatoes need more than you’d think.
• Make-ahead magic: Chili always tastes better the next day as flavors meld. Just thin it with a splash of broth when reheating.

Oh, and one more thing – never stir too much! Those little brown bits on the bottom? Pure flavor gold.

Serving Suggestions for Homemade Chili

Now for the best part – loading up your bowl! My family calls this “chili decorating time.” Start with a big scoop of warm cornbread (the honey butter kind, obviously), then pile on the goodies:

• Shredded sharp cheddar (it melts into cheesy ribbons)
• Cool dollop of sour cream (your tongue will thank you)
• Fresh diced red onion (for crunch with bite)
• Sliced avocado (because everything’s better with avocado)

Don’t forget the Fritos for scooping – my kids think it’s the only proper way to eat chili!

Storing and Reheating Homemade Chili

This chili gets even better as leftovers, if it lasts that long! Let it cool completely before storing. In the fridge, it keeps beautifully for 4-5 days in airtight containers. For longer storage, freeze portions in freezer bags (lay flat to save space) for up to 3 months.

Reheating is easy: thaw overnight in the fridge if frozen, then warm gently on the stove with a splash of broth to loosen it up. The microwave works in a pinch, just stir every minute to prevent hot spots. Pro tip: Freeze single servings for instant lunches!

Homemade Chili Variations

Listen, rules were made to be broken, especially when it comes to chili! Here’s how I’ve tweaked this recipe over the years when I’m feeling adventurous or need to clean out the fridge:

• Meat swap: Ground turkey works surprisingly well (just add an extra tablespoon of olive oil). For smoky depth, try half beef, half spicy sausage.
• Bean brigade: No kidney beans? Use all black beans or toss in some chickpeas for fun texture. My vegetarian friends love it with extra beans and mushrooms instead of meat.
• Spice adventures: Add a teaspoon of smoked paprika for campfire vibes, or stir in a square of dark chocolate during the last 30 minutes, sounds weird, tastes amazing.
• Veggie boost: Throw in diced sweet potatoes or zucchini when sautéing the onions, they disappear into the sauce but add nutrients.

Really, as long as you keep that slow-simmer magic, you can’t mess it up!

Homemade Chili FAQs

Over the years, I’ve gotten all sorts of questions about this chili recipe. Here are the ones that come up most often (usually while folks are licking their bowls clean!):

Can I make this chili vegetarian?
Absolutely! Skip the bacon and beef, use veggie broth, and double up on beans. I love adding portobello mushrooms for meaty texture. Just bump up the spices a bit to compensate for the missing meat flavors.

How spicy is this chili really?
It’s got a gentle warmth that builds – think cozy sweater, not fire extinguisher! The jalapeño and cayenne give it kick, but the brown sugar and carrots balance it out. For milder palates, ditch the jalapeño seeds or reduce the cayenne to a pinch.

Can I use a slow cooker?
You bet! After browning everything (this step is non-negotiable for flavor), transfer it all to your slow cooker and let it go on LOW for 6-8 hours. Your house will smell amazing when you walk in!

Why three kinds of beans?
Texture party! Kidney beans hold their shape, black beans get creamy, and pintos melt slightly. But if you only have one type? No worries – just use what you’ve got. Chili forgives.

Nutritional Information

Okay, let’s talk numbers – but remember, these are estimates based on my exact ingredients. Your homemade chili might vary depending on your bacon’s fat content or which brand of beans you use. That said, here’s the nutritional breakdown per generous bowl (about 1/8th of the recipe):

• Calories: 520 kcal (perfect fuel for a cold day!)
• Protein: 35g (thanks to all that beef and beans)
• Carbs: 45g (with 12g fiber to keep you full)
• Fat: 22g (8g saturated – that’s the bacon doing its thing)
• Sugar: 8g (mostly from those sweet carrots and tomatoes)
• Sodium: 1200mg (you can reduce this by using low-sodium broth)

Important note: These values change if you adjust toppings (looking at you, cheese lovers) or swap ingredients. I calculate using MyFitnessPal, but always check your specific products if you’re tracking closely. The beauty of homemade? You control exactly what goes in!

Rate This Recipe

Did this homemade chili become your new favorite? I’d love to hear how it turned out! Drop a star rating below and tell me your favorite toppings, your feedback helps other home cooks discover this recipe too, and follow me on Pinterest for more easy recipes.

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