What You’ll Love About This Recipe
This homemade chilli recipe is a comforting classic that’s perfect for cozy nights or feeding a crowd. You’ll love how easy it is to make with just a few simple ingredients, yet it’s packed with so much flavor. It’s super versatile, so you can customize it with your favorite toppings or add in extra veggies for a healthy twist. Plus, it’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal. And the best part? It tastes even better the next day, making leftovers something to look forward to!
Recipe
Nothing beats the heartwarming, robust flavor of homemade chilli. This classic comfort food is perfect for chilly evenings, game nights, or any occasion that calls for a hearty, satisfying dish. Packed with spices, ground beef, and beans, this recipe is both simple to make and deeply flavorful. Whether you’re a seasoned cook or a beginner, this chilli recipe will quickly become a favorite in your kitchen.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 1 tablespoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the ground beef and cook until browned, breaking it into crumbles as it cooks.
- Add the diced onion, garlic, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the chilli powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix well to coat the beef and vegetables.
- Add the diced tomatoes, tomato paste, kidney beans, black beans, and beef broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-45 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- For a vegetarian version, replace the ground beef with a plant-based substitute or extra beans.
- Adjust the cayenne pepper to control the level of spiciness.
- This chilli tastes even better the next day as the flavors continue to meld.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring spoons and cups
Time
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
Cuisine
American
Serving
Serves 6
Nutrition
This homemade chilli recipe is packed with nutrients and flavour. Here’s the nutritional breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 22g |
| Fat | 12g |
| Carbohydrates | 28g |
| Fibre | 8g |
| Sugar | 6g |
| Sodium | 480mg |
What To Serve With It
I always think chili tastes even better with a few tasty sides, like cornbread or a crunchy green salad, and a cool drink to go with it. A glass of iced tea or a crisp beer can really balance the flavors, especially if your chili has a bit of heat. Don’t forget some toppings, like shredded cheese or sour cream, to make it your own!
Side Dishes
A great bowl of homemade chili deserves equally tasty sides to round out the meal. I love serving mine with warm cornbread—its sweetness balances the chili’s richness perfectly. A fresh green salad adds a crisp contrast, especially with a tangy vinaigrette. Sometimes, I’ll whip up a batch of buttery garlic bread for dipping into the chili’s thick sauce. Don’t forget tortilla chips or crackers for crunch! For something hearty, baked potatoes or rice work wonders, soaking up all that flavor. These sides make the meal feel complete, turning a simple bowl of chili into a comforting feast everyone will enjoy.
Drink Pairings
Choosing the right drink to pair with homemade chili can really elevate the whole meal. I love a cold beer with chili—it cuts through the richness and spices perfectly. If I’m not in the mood for alcohol, a crisp soda like ginger ale or root beer works wonders. For kids or non-drinkers, a chilled glass of milk smooths out the heat without overpowering the flavor. Sometimes, I’ll sip on iced tea or lemonade for a revitalizing contrast. Don’t forget water—it’s always handy to cool down if the chili gets too fiery. Whatever you choose, make it complement the chili’s bold, hearty taste.
