Every fall, and specifically every Halloween, we make a huge pot of chili on the stove, and it’s my absolute favorite thing ever. The smell throughout the house, the comforting feeling of something simmering on the stove, adding this and adding that to it as we go.. It’s all such an experience that I look forward to every year.
Chili is one of those meals that just feels like home to me. It's warm, comforting, relatively inexpensive to make, and one of the easiest ways to feed a hungry family without spending a ton of hours in the kitchen. And the best part is it tastes better the next day!
Over the years, we've made plenty of different versions, but I always come back to a classic, hearty beef chili with tomatoes, yellow onions, beans, and plenty of seasoning.
This recipe uses both kidney beans and black beans, which give it a wonderful combination of textures, along with two pounds of ground beef, a rich tomato base, and just the right amount of spice. The secret is letting everything simmer together long enough for the flavors to develop.
And, of course, half the fun of chili is what you put on top. In our house, that usually means a generous handful of shredded cheddar cheese, a dollop of sour cream, and some crushed Fritos. I hate that I didn’t take a photo of my bowl all decked out with all the finishings, but you’re just going to have to take my word for it: this is the best chili recipe ever.
Here's how I make it!
The Best Homemade Beef Chili Recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8–10
Ingredients
2 pounds ground beef (80/20 or 85/15)
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 cans (15 ounces each) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes, undrained
1 can (28 ounces) crushed tomatoes
1½ cups beef broth
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (optional)
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 tablespoon olive oil, if needed
For serving: Shredded cheddar cheese, sour cream, green onions, Fritos, oyster crackers, or warm cornbread.
How to Make Homemade Chili
1. Brown the ground beef. In a large Dutch oven or heavy-bottomed pot, cook the ground beef over medium-high heat for 7–9 minutes, breaking it apart as it cooks. Once browned, drain off most of the excess grease, leaving about a tablespoon in the pot for flavor.
2. Cook the onion and garlic. Add the diced yellow onion and cook for 5–7 minutes until softened. Add a little olive oil if needed. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the seasonings. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Cook for 1–2 minutes, stirring frequently, to bring out the flavors.
4. Add the remaining ingredients. Pour in the diced tomatoes (with their juices), crushed tomatoes, beef broth, kidney beans, and black beans. Add the Worcestershire sauce and brown sugar, stirring everything together.
5. Let it simmer. Bring the chili to a gentle boil, then reduce the heat to low. Partially cover and simmer for at least 45 minutes, stirring occasionally. If you have the time, let it simmer for 1½–2 hours for an even richer flavor. Add a splash of broth or water if it gets too thick.
6. Taste and serve. Adjust the salt and seasonings to your liking. If you prefer thicker chili, simmer uncovered for another 10–15 minutes. Ladle into bowls and top with shredded cheese, sour cream, Fritos, or whatever else your heart desires!
A Few Tips for Making Really Good Chili
Use yellow onions. They're slightly sweeter than white onions when cooked and add a wonderful depth of flavor to homemade beef chili.
Don't skip the tomato paste. Cooking it with the beef and spices gives the chili a deeper, richer tomato flavor.
Use both kidney beans and black beans. The combination adds different textures and makes the chili extra hearty and filling.
Let it simmer. The longer the chili cooks, the more the flavors develop. Even an extra 30 minutes can make a noticeable difference.
Make it your own. Leave out the cayenne for a milder, kid-friendly chili, or add a little extra if you like some heat.
One of my favorite things about this easy homemade chili recipe is how little fuss it requires. You brown the beef, add everything to one pot, and let the stove do most of the work. It makes the whole kitchen smell good, it feeds everyone without much complaining, and leaves you with enough leftovers for lunch the next day.
Whether you're making it for a cozy Sunday at home, a Halloween party like I did, or a cold winter evening, this is one of those recipes you'll want to come back to again and again.
And in my book, that's about as good as a recipe gets.