About This Easy Homemade Chili Recipe

In your search for easy and delicious homemade meals, I’m sure you’ve stumbled across a chili recipe — there are so many out there. And you know why? Because chili is one of those easy dishes that you can’t go wrong with, regardless of how many variations you try.

For my chili, I use a combination of lean ground beef and pork with lots of veggies like peppers, tomatoes, carrots, celery, and beans. I like this recipe because I can use any ground meat I want — pork, beef, turkey, chicken, or even sausages — and whatever vegetables I have in my pantry. The result is always delicious!

Another thing that I love about chili is that I only need one pot to make this meaty and hearty meal. It is perfect for a busy week — my job is done once I put all ingredients in the pot. Just let it simmer until all the flavors come together. And about 1 hour later, I have a rich, delicious meal waiting for me.

Top it up with sour cream, avocado, gooey melted cheese, green onions, and crunchy tortilla chips for a truly mouth-watering experience. They are all flavors that blend amazingly well with this chili recipe.

It’s a simple meal and yet each spoonful packs such a punch of flavor — just what you need to wow your family over the weekend.

What You Need for This Easy Homemade Chili Recipe

Ingredient Notes

• Ground Beef & Pork: I like to use a combination of lean beef and pork meat that gives flavor but has less fat.
• Diced Tomatoes: Diced tomatoes are firmer than whole or crushed tomatoes, making them perfect for recipes where you want visible tomatoes chunks after cooking. They also add a bright, juicy flavor to this dish.
• Tomato Sauce: To enhance the tomatoes’ flavor and add a little bit of thickness to the chili.
• Tomato Paste: It adds a rich tomato flavor.
• Onion & Garlic: It gives a wonderfully complex flavor to the dish.
• Bell Peppers: I like to use a combination of red, yellow, and green bell peppers.
• Celery: Adds a nice fresh flavor to the dish.
• Red Kidney Beans: I like to use red kidney beans because they are tender and soft and go perfectly well with this recipe.
• Carrots: Add a lovely sweet flavor and bright color.
• Seasonings: I like to use a combination of cumin for a warming and nutty flavor and oregano for a bold and earthy aroma.

Ingredient Substitutions

• Meat: I like the combination of beef and pork, but you may use whatever meat you want. Ground turkey, chicken, or even sausages work perfectly well in this recipe.
• Vegetables: Mushrooms, zucchini, or squash would also pair well in this recipe.
• Beans: You may use any kind of beans you have on hand.

FAQs

How can I store this chili?

You may keep this chili in an air-tight container in the fridge for about a week.

Can I freeze this chili?

Yes. Once it is cooled, you can put it in a freezer-friendly container and freeze it for up to 3 months. When ready to serve, thaw it overnight in the fridge and heat in a saucepan or microwave it until warm.

Print Recipe

Easy Homemade Chili

Author: Ribana Hategan

Cooking Method: Sautéing

Cuisine: American

Courses: Main Course

Difficulty: Beginner Prep Time 10 min Cook Time 60 min Total Time 1 hr 10 mins

Description

Loaded with lean meat, lots of veggies, and your favorite toppings, this chili recipe is a deliciously hearty meal for a weeknight dinner.

Yield: 4 servings

Ingredients

Servings

• 200 g / 7 ounces ground beef
• 200 g / 7 ounces ground pork
• ½ onion
• 2 garlic cloves
• ½ red bell pepper
• ½ yellow bell pepper
• ½ green bell pepper
• 1 carrot
• 1 celery stick
• 400 g / 1 can / 14 ounces diced tomatoes
• 180 g / 6.5 ounces tomato sauce
• 2 tablespoons tomato paste
• 400 g / 1 can / 14 ounces red kidney beans, drained and rinsed
• 1 teaspoon chili flakes
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 2 tablespoons of extra virgin olive oil
• Optional Toppings: sour cream, chopped green onions, shredded cheddar cheese, avocado

How To Make Easy Homemade Chili Step By Step

1. Cut the onion, garlic, bell peppers, carrots, and celery into large pieces. Place them in a food processor, and pulse until they are finely chopped.

   

2. In a large pot, add the extra virgin olive oil, the finely chopped veggies, and sauté over medium heat until the veggies are tender.

   

3. Add the ground meat, mix well, and cook for 2-3 minutes.

   

4. Add the diced tomatoes, tomato sauce, tomato paste, red kidney beans, chili flakes, oregano, cumin, and season with salt and black pepper. Mix well. If the mixture becomes too thick, add 1 or 2 cups of water (200 or 400 ml). Bring to a boil, and let it simmer with the lid on over low heat for about 1 hour.

   

   

5. Serve the chili with your favorite toppings. Enjoy!

Note

• Chili is not a soup, so I don’t recommend adding too much water. However, during cooking, if you find that it becomes too thick, add 1 or 2 cups of water if needed.
• If your chili is too watery, allow it to simmer without a cover until you reach the desired consistency.
• I recommend draining and rinsing the beans to remove any excess salt, starches, or metallic flavor that the beans may have from being canned.
• The amount of chili flakes in this recipe provides a nice spicy kick, but if you like it spicier, add more chili flakes or cayenne pepper.