Homemade Chili

Easy Homemade Chili That Will Warm Your Soul

There’s something incredibly comforting about a warm bowl of chili, isn’t there? It’s that hearty, flavorful dish that brings back memories of cozy evenings, game nights, and gathering with loved ones.

While there are countless ways to make chili, we’ve found a recipe that truly stands out – it’s packed with robust flavors, surprisingly easy to make, and has a couple of “secret” ingredients that take it from great to absolutely unforgettable. Forget those bland, watery versions; this is the real deal, a chili that will have everyone asking for your secret. So, grab your largest pot, because you’re about to create a culinary masterpiece that will warm you from the inside out!

Homemade Chili Recipe

This recipe is designed for maximum flavor with minimal fuss. Don’t be shy with the seasonings!

Yields: Approximately 8-10 servings Prep time: 15 minutes Cook time: 45-75 minutes

Ingredients

• Meat:
  • 2 lbs Ground Beef (we recommend 80/20 for great flavor)
• Produce:
  • 2 large Onion, chopped (or to taste – more onions, more flavor!)
  • 2 generous spoonfuls Minced Garlic (freshly minced is best!)
• Canned Goods:
  • 3 cans (14.5 oz each) Fire Roasted Diced Tomatoes (these add incredible depth)
  • 3 cans (15 oz each) Chili Beans, in chili sauce (do NOT drain!)
  • 1 jar (approx. 12 oz) Chili Sauce (find this in the canned goods aisle near other chili ingredients)
• Seasonings & Spices:
  • 1/2 to 1 tsp Salt (start with less and adjust to your preference)
  • 1/2 tsp Black Pepper
  • 2 tsp Regular Chili Powder (enough to coat the meat well)
  • 1/2-1 tsp Cayenne Pepper (about half the amount of chili powder, for a pleasant kick)
  • 1-2 splashes Tabasco Sauce (optional, for extra heat)
• Our Special Flavor Enhancers:
  • 1.5 to 2 tbsp Granulated Sugar (don’t skip this – it balances acidity and enhances tomato flavor)
  • 1 to 2 tbsp Unsweetened Baking Cocoa (the ultimate secret for a rich, deep, complex chili flavor!)

Instructions

• Brown the Meat & Aromatics: In your largest pot or Dutch oven, brown the ground beef over medium-high heat. While the beef is cooking, add the chopped onions and minced garlic. Stir frequently, breaking up the beef, until the meat is fully browned and the onions are softened and translucent.
• Season the Base: Once the meat is browned, season generously with salt, black pepper, chili powder, and cayenne pepper. Stir well to ensure the spices are evenly distributed and coat the meat.
• Drain Excess Grease (Optional): If there’s a significant amount of grease in the pot, carefully dab it out with paper towels or spoon some off. This keeps your chili from being too greasy.
• Add Canned Goods: Pour in the three cans of fire-roasted diced tomatoes (undrained) and the three cans of chili beans (undrained). Stir everything together thoroughly.
• Stir in the “Secrets”: Add the granulated sugar, unsweetened baking cocoa, and the entire jar of chili sauce to the pot. If you like more heat, now is the time to add 1-2 splashes of Tabasco sauce.
• Simmer & Meld Flavors: Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot with a lid, and let it cook for at least 30 minutes, or up to 1 hour. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking.
• Taste and Adjust: After simmering, taste the chili. This is your chance to make it perfect! Add more salt, pepper, chili powder, or cayenne if you feel it needs it.
• Serve Hot: Ladle your delicious homemade chili into bowls and get ready to enjoy!

Serving Suggestions

• Classic Chili Cheese Fritos Bowl: Layer Fritos corn chips in the bottom of a bowl, top with a generous serving of chili, shredded cheddar cheese, and a dollop of sour cream.
• With Cornbread: Serve alongside warm, buttery skillet cornbread for dipping or crumbling into your bowl.
• Hot Dogs/Burgers: Use it as a topping for chili dogs or chili cheeseburgers!

Frequently Asked Questions (FAQ)

Q: Can I make this chili vegetarian? A: Absolutely! You can substitute the ground beef with plant-based ground “meat” crumbles or a combination of extra beans (like kidney, pinto, and black beans) and vegetables such as bell peppers, zucchini, and corn. Adjust seasonings as needed.

Q: Why add sugar and cocoa to chili? Does it make it sweet or chocolatey? A: No, it won’t make your chili sweet or taste like chocolate! The sugar helps to balance the acidity of the tomatoes, enhancing their natural sweetness and overall flavor profile. The unsweetened baking cocoa adds an incredible depth and richness, a savory “umami” quality that makes the chili taste more complex and robust without being detectable as cocoa itself. It’s a classic trick many chili champions use!

Q: Can I make this ahead of time? A: Yes, chili is often even better the next day as the flavors have more time to meld and deepen. Store cooled chili in an airtight container in the refrigerator for up to 3-4 days.

Q: How do I store leftovers? A: Allow the chili to cool completely before transferring it to an airtight container. It can be refrigerated for 3-4 days or frozen for up to 3 months. Thaw frozen chili in the refrigerator overnight before reheating.

Q: What are the best toppings for chili? A: The possibilities are endless! Some popular toppings include shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, diced avocado, jalapeño slices (fresh or pickled), and of course, Fritos or oyster crackers.

Q: Can I use different types of beans? A: Yes, you can! While chili beans (often pinto beans in a chili-spiced sauce) are traditional for this recipe, you can certainly experiment with kidney beans, black beans, or a mix of your favorites. Just be sure to use canned beans that are ready to go.