Hearty Homemade Chili Recipe | Easy from Scratch with Real Ingredients

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Warm up with this hearty homemade chili recipe made from scratch using whole, real ingredients. Packed with beans, tomatoes, and flavorful spices, it’s perfect for weeknight dinners or cozy gatherings.

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There’s nothing quite like a steaming bowl of chili to warm your soul—and this hearty homemade chili recipe is proof that comfort food can also be simple, and made from scratch with real, wholesome ingredients. Perfect for busy weeknights or cozy weekends, this chili is packed with flavor, protein, and fiber, thanks to a combination of three types of beans, juicy tomatoes, and tender ground beef.

Why You’ll Love This Hearty Homemade Chili Recipe:

• From scratch, with real ingredients: No pre-made mixes, cans or jars, or hidden preservatives. Just simple pantry staples and fresh flavors.
• Hearty and filling: Three kinds of beans make this chili satisfying for dinner or leftovers for the week.
• Customizable spice level: A pinch of red pepper flakes adds heat, but you can adjust to your taste.

Ingredients:

• 1 lb ground beef
• 2 tsp salt
• 1 tsp pepper
• 1 white or yellow onion, diced
• 1/2 tsp garlic powder
• Pinch of red pepper flakes
• 1 tsp cumin
• 1/2 tsp paprika
• 1 tsp oregano
• 1 1/2 Tbsp chili powder
• 1 can red kidney beans, rinsed (14.5 oz)
• 1 can black beans, rinsed (14.5 oz)
• 1 can white great northern beans, rinsed (14.5 oz)
• 1 can diced tomatoes (14.5 oz)
• 1 can tomato sauce (14.5 oz)
• 3 cups water

Instructions to Make the Best Hearty Homemade Chili:

1. Brown the Beef: In a large stock pot or dutch oven over medium high heat, add the ground beef. Season with salt and pepper and cook until browned. Drain excess fat if necessary.
2. Add the Aromatics: Stir in diced onion, garlic powder, and red pepper flakes. Cook for 2-3 minutes until onions are softened.
3. Spice it Up: Add cumin, paprika, oregano, and chili powder. Stir to coat the beef and onion mixture in the spices.
4. Add Beans and Tomatoes: Stir in all three types of beans, diced tomatoes, tomato sauce, and water. Mix until everything is well combined.
5. Simmer: Bring the chili to a gentle boil, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally. This allows flavors to meld beautifully.
6. Taste and Adjust: Give your chili a taste and adjust seasoning as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.

Serving Suggestions:

• Over Rice: Spoon chili over fluffy white or brown rice for a hearty, filling meal.
• With My Homemade Cornbread: Serve alongside warm cornbread or corn muffins to soak up every bit of that flavorful sauce.
• Toppings: Customize with shredded cheese, sour cream, diced avocado, chopped cilantro, or sliced jalapeños.
• For a Twist: Turn leftovers into chili nachos or chili-stuffed baked potatoes for a fun variation.

Tips & Storage

Tips for the Best Chili:

1. Adjust the Spice: Start with a pinch of red pepper flakes and add more as desired for your preferred heat level.
2. Beans: Rinsing canned beans reduces sodium and prevents your chili from becoming too thick or heavy.
3. Flavor Boost: Simmering the chili longer allows the spices to meld and deepens the flavor.
4. Ground Meat Options: Swap beef for ground turkey or chicken.

Storage:

• Refrigerator: Store leftover chili in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave in a covered dish until heated through.

FAQs About This Hearty Homemade Chili Recipe

Q: Can I make this chili vegetarian?
A: Sure! Simply omit the ground beef and increase the beans or add vegetables like bell peppers, zucchini, or mushrooms for extra texture and flavor.

Q: Can I use dried beans instead of canned?
A: Yes, but you’ll need to soak and cook them ahead of time. This will slightly change the cooking time, so plan accordingly.

Q: How can I thicken my chili?
A: Simmer uncovered for 10-15 minutes to reduce excess liquid. Alternatively, mash some of the beans with a fork before stirring back in.

Q: Can I make this chili in a slow cooker or Instant Pot?
A: Yes! For a slow cooker, brown the meat and onions first, then add all ingredients and cook on low for 6-8 hours. In an Instant Pot, use the sauté function for the meat and onions, then cook on high pressure for 15 minutes.

Q: How long does chili last in the freezer?
A: Properly stored in an airtight container, chili will keep for up to 3 months in the freezer.

This from-scratch chili recipe is a simple yet satisfying way to bring wholesome ingredients to your dinner table. Every spoonful is packed with flavor, fiber, and love—proving that comfort food doesn’t have to be complicated.

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen