Amazing homemade chili: Pure comfort joy

You know, there’s just something magical about a steaming bowl of homemade chili, isn’t there? It’s like a warm hug on a chilly evening, pure comfort food that never fails to hit the spot. I used to think cooking was this huge, daunting thing – I mean, I was definitely not a ‘kitchen person’ for the longest time, my story is proof of that! But finding joy in creating simple, hearty dishes like this chili? It totally changed my perspective. This recipe is so straightforward, super satisfying, and honestly, brings this incredible soul-satisfying vibe to any weeknight dinner. Let’s get cooking!

Why You’ll Love This Homemade Chili

Seriously, this chili is a lifesaver on busy nights! It’s ridiculously easy to whip up, and the flavor is just out of this world. Plus, it’s so versatile – you can change it up however you like! Here’s why you’ll be making this again and again:

• Super Simple to Make: Perfect for those weeknight dinners when you’re short on time.
• Packed with Flavor: All those spices and ingredients come together for amazing taste!
• So Versatile: Dress it up with your favorite toppings or enjoy it just as it is.
• Ultimate Comfort Food: It’s the definition of cozy, warm, delicious comfort food in a bowl.

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Ingredients for the Best Homemade Chili

Okay, so the beauty of this homemade chili is that it relies on simple ingredients you probably already have in your pantry! It’s all about making things easy and delicious. Here’s what you’ll need to gather up:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Alright, let’s get down to business and make this amazing homemade chili on the stovetop! It’s really not complicated at all, I promise. First things first, grab a nice big pot or a Dutch oven and get it over medium-high heat. Add that tablespoon of olive oil – it just helps everything get started nicely. Then, toss in your pound of ground beef. You want to cook that until it’s all nicely browned and crumbles apart. A spoon is perfect for breaking it up as it cooks. Oh, and make sure to drain off any extra grease – we want flavor, not a grease slick!

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Next up, in go the onions! Let them cook until they start to soften and look a little translucent, which usually takes about five minutes. Then, toss in your minced garlic. Garlic is so aromatic, and you only need about a minute for it to really bloom and smell amazing. Now for the magical part! Stir in those crushed tomatoes, all three cans of beans (kidney, black, and pinto – make sure they’re drained and rinsed, please!), the can of diced tomatoes with green chilies (don’t drain these, all that juice adds flavor!), and your beef broth. Give it all a good stir to combine everything. You can even add a little dollop of some simple homemade BBQ sauce if you’re feeling adventurous, it adds a subtle sweetness!

Time for the spices that make this chili sing! Add your chili powder, cumin, salt, and pepper. Stir it all up really well so those flavors start mingling. Bring the whole pot to a gentle simmer. Once it’s simmering, turn the heat down to low, put a lid on the pot, and let it cook for at least 30 minutes. Give it a little stir every now and then to make sure nothing is sticking to the bottom. This slow simmer is where all those delicious flavors really meld together.

Achieving the Perfect Chili Thickness

Now, if you’re like me and love a nice, thick chili, here’s the secret: during the last 10 to 15 minutes of cooking, just take the lid off! Letting it simmer uncovered allows some of that extra liquid to evaporate. This concentrates all the yummy flavors and makes your chili wonderfully thick and hearty. You’ll see it start to bubble gently and thicken right up.

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Slow Cooker Homemade Chili: An Easy Alternative

You know, if you want to make this amazing homemade chili and you’re short on time or just love the hands-off approach, your slow cooker is your best friend! This is seriously one of the easiest crockpot chili recipes out there. You still want to start by browning that ground beef and getting those onions and garlic softened in a skillet, just like we did for the stovetop version. Trust me, that little bit of extra work upfront makes a HUGE difference in flavor! It’s almost as easy as making crockpot steak bites!

Once that’s done, just transfer all of that deliciousness into your slow cooker. Then, add in the crushed tomatoes, all those kidney, black, and pinto beans (don’t forget to drain and rinse them!), the diced tomatoes with green chilies, the beef broth, and all those fantastic spices – chili powder, cumin, salt, and pepper. Give it a good stir to make sure everything is nicely combined. Now, just pop the lid on and let your slow cooker do all the work! Cook it on low for about 6 to 8 hours, or if you’re in a bit of a hurry, you can set it to high for 3 to 4 hours. Either way, you’ll end up with fabulously tender ingredients and a chili that tastes like it simmered all day. It’s so great for busy days, almost like having a personal meal planning service in your kitchen!

Creative Chili Bar Toppings for Your Homemade Chili

Okay, so once your homemade chili is ready, the fun *really* begins with the toppings! It’s like giving your chili a whole wardrobe change, making it totally your own. A chili bar is seriously the best way to go for parties or even just a fun family dinner. Everyone gets to pick their favorites!

Here are some ideas to get your topping game going:

• Shredded cheddar cheese (or Monterey Jack, or a mix!)
• A dollop of cool sour cream or Greek yogurt
• Finely chopped red or white onion
• Spicy sliced jalapeños (fresh or pickled!)
• Crunchy tortilla chips or corn chips
• A squeeze of fresh lime
• A sprinkle of fresh cilantro
• A side of warm jalapeño cornbread – talk about a classic combo!

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Tips for Success with Your Ground Beef Chili

You know, a truly spectacular homemade chili comes down to a few little things, really. It’s not complicated, but paying attention to these details makes all the difference. First off, good quality ground beef makes a difference, but don’t stress too much about it – any regular kind works great! The real magic happens when you brown that meat properly; you get those little caramelized bits at the bottom of the pan that are pure flavor gold. Before you call it done, always, *always* taste and adjust your seasonings. Need a little more chili powder? Go for it! Maybe some extra salt? Your taste buds know best. It’s way easier to fix it at the end than to wish you had! Think of it like making my easy meatloaf recipe – those little tweaks make it shine!

Meal Prep and Storage: Freezer-Friendly Homemade Chili

This homemade chili is honestly a dream for meal prep. It just gets better the next day, which is always a good sign, right? Once your chili has cooled down completely, just scoop it into airtight containers or sturdy freezer bags. If you’re planning on grabbing them for quick lunches, those separate meal prep bowls are perfect.

It’s super freezer friendly, too! You can stash it away for up to 3 months, and it still tastes fantastic. When you’re ready to enjoy a bowl, just thaw it in the fridge overnight and then reheat it on the stovetop or in the microwave. Easy peasy!

Frequently Asked Questions About Homemade Chili

Got questions about whipping up some delicious homemade chili? I’ve totally got you covered!

Can I make this chili vegetarian?

Absolutely! It’s super easy to swap out the ground beef. Just use a plant-based ground substitute or even more beans and veggies like corn or diced sweet potatoes. It’s still packed with flavor!

What other beans can I use in my chili?

Go wild with beans! Besides kidney, black, and pinto, cannellini beans, great northern beans, or even chickpeas work really well. Just make sure they’re drained and rinsed!

How long does homemade chili last in the fridge?

This chili is great for leftovers! It should last in an airtight container in the refrigerator for about 3 to 4 days. It honestly tastes even better the next day!

Can I skip browning the meat and just dump everything in the slow cooker?

While you *can* do that for a true dump-and-go meal, I really recommend browning the beef and sautéing the onions and garlic first. It adds so much more depth of flavor to your ground beef chili. Trust me, it’s worth that little extra step!

Nutritional Information (Estimated)

Just a heads-up, these numbers are estimates, okay? Because we all know ingredients can vary a bit, and we all have our own favorite ways of tweaking recipes. But based on the ingredients and serving sizes we used, you’re looking at something like this per serving (which is about 1.5 cups):

• Calories: Around 450
• Fat: About 18g (with 6g saturated)
• Protein: Roughly 25g
• Carbohydrates: Approximately 55g (with a fantastic 15g of fiber!)
• Sodium: Around 900mg (you can adjust this by using low-sodium broth or beans!)

For exact details, you can always check out our recipe disclaimer.

Homemade Chili

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A hearty and simple homemade chili recipe perfect for a cozy weeknight dinner. This chili is easy to make on the stovetop or in a slow cooker and is freezer-friendly for easy meal prep.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
2. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
3. Stir in crushed tomatoes, kidney beans, black beans, pinto beans, diced tomatoes with green chilies, and beef broth.
4. Add chili powder, cumin, salt, and pepper. Stir to combine.
5. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally. For a thicker chili, remove the lid during the last 10-15 minutes of cooking.
6. Serve hot with your favorite toppings.

Notes

• For a slow cooker version, brown the beef and sauté the onion and garlic as directed. Transfer to a slow cooker along with all remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
• This chili freezes well. Let it cool completely, then store in airtight containers in the freezer for up to 3 months.
• Consider a chili bar with toppings like shredded cheese, sour cream, chopped onions, jalapeños, and corn chips.
• This recipe is a great base for meal planning, providing a delicious and filling option for busy weeks.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 12g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 15g
• Protein: 25g
• Cholesterol: 70mg