Homemade Chili Recipe

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You’ll never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one-pot chili recipe ever. Perfect with Cornbread or Corn Casserole.

 

Ingredient Notes

Here’s a quick look at the simple ingredients that give this homemade chili its rich flavor and hearty texture.

• Olive Oil, Onion + Garlic – These three ingredients get things started and build a flavorful base for the chili.
• Carrots, Celery + Zucchini – These veggies add extra flavor and texture while making the chili a little more hearty.
• Ground Beef + Beef Stock – Ground beef adds plenty of savory flavor, while beef stock helps create a rich, flavorful chili base.
• Diced Tomatoes + Tomato Sauce – Canned tomatoes make this chili easy to throw together while adding plenty of tomato flavor and moisture.
• Black + Pinto Beans – I like using a mix of black and pinto beans, but you can use whatever beans you have on hand.
• Corn – Frozen corn works great here, but canned corn is just as easy. Drain it well before adding.
• Salt + Pepper – A little salt and pepper brings all the flavors together.
• Cumin + Chili Powder – These two simple seasonings give the chili its classic flavor without making it too spicy.

Bean Substitutes

Kidney beans are classic in chili, but you can use whatever beans you have on hand or like best.

• White Beans – Mild and creamy, white beans work well in place of kidney beans.
• Garbanzo Beans (Chickpeas) – Chickpeas add a firmer texture and hold up well during cooking.
• Red Beans – These have a classic chili texture and pair well with the other ingredients.
• White Kidney Beans (Cannellini Beans) – Cannellini beans are creamy and mild, making them an easy swap.
• Butter Beans – Their soft, creamy texture makes them a great addition to a hearty chili.
• Pinto Beans – Pinto beans are a classic choice and work especially well in this recipe.
• Black Beans – Black beans add a slightly firm texture and a little extra color to the chili.

When using canned beans, drain and rinse them well before adding them to the pot.

How to Make Chili

This recipe is a simple ‘chop and drop’ kind of recipe. You chop your veggies, add in your beef, season well. Dump in your cans of beans, cans of tomatoes, and beef broth. Bring to boil, reduce to simmer, and cook as long as you can. Stir in some frozen corn for an added bonus and enjoy!

For full recipe details, scroll down to the bottom of this post for the printable recipe card.

Step 1: Sauté Veggies

In a large pot, heat the oil over medium heat. Add the onion, garlic, carrots, celery, and zucchini and sauté for about 5 minutes, until the vegetables start to soften.

Step 2: Add Meat + Remaining Ingredients

Add the ground beef to the pot and break it up with a wooden spoon. Cook until browned and cooked through. Stir in the remaining ingredients and bring the chili to a boil.

Reduce the heat to low and let it simmer for at least 20 minutes, or up to 3 hours. If the chili gets too thick or starts sticking to the bottom of the pot, add a splash of water or beef stock.

I love using a heavy-bottomed Dutch oven for this recipe since it holds heat well and helps keep the chili from burning.

Step 3: Top With Desired Toppings

Serve the chili with your favorite toppings.

How To Thicken Chili

If you cook chili long enough, you won’t need to thicken it at all. The longer it simmers, the thicker and more flavorful it will become. No need to use flour or cornstarch.

If you are wanting to thicken up the broth, try adding in one tablespoon of cornmeal to your chili recipe and simmering for an hour.

Tips for Success

• Brown the beef well. Letting it pick up some color before adding the liquid gives the chili a deeper, richer flavor.
• Don’t overcook the vegetables. Sauté them just until they start to soften so they still have some texture after simmering.
• Adjust the seasoning at the end. As the chili cooks down, the flavors become more concentrated, so taste it once it has finished cooking before adding more salt or spices.
• Use a mix of beans. Different beans add a little variety in texture, which keeps the chili from feeling too soft or one-note.
• Don’t skip the toppings. A little shredded cheese, sour cream, green onion, or whatever you like can balance the rich chili and add a nice contrast in texture.

What to Serve With Chili

These sides pair especially well with chili, adding something buttery, soft, or slightly sweet to the meal.

• Cornbread  – Slightly sweet and buttery, it’s perfect for soaking up the flavorful sauce.
• Butter Drop Biscuits – Soft, buttery biscuits make an easy side for dipping and scooping.
• Whole Wheat Freezer Rolls – Soft homemade rolls make an easy side for soaking up every bit of chili.
• Corn Casserole – Its creamy, slightly sweet flavor pairs nicely with the savory flavors in the bowl.
• Baked Potato – A fluffy baked potato pairs well with hearty chili and makes the meal extra filling.

Favorite Homemade Chili Toppings

Man oh man, when I make this Chili recipe, I love to load on the toppings! Here are some of our favorites:

• tortilla chips
• doritos
• grated cheddar cheese
• avocado slices
• guacamole
• sour cream
• diced onion
• cilantro
• lime wedges
• shredded lettuce
• hot sauce (if that’s your thing)

I hope you love this recipe and make it soon! It’s one of those easy meals that’s always nice to have ready for a weeknight dinner. Below is the printable recipe card. Enjoy, friends!

Variations

These easy swaps let you change up the flavor or texture while keeping the same simple base.

• Vegetarian – Leave out the ground beef and use vegetable stock for a hearty meatless version.
• Turkey – Swap the ground beef for ground turkey for a lighter take on the classic.
• Spicy – Add a diced jalapeño, cayenne pepper, or red pepper flakes for extra heat.
• Smoky – Add a little smoked paprika for a deeper, smoky flavor.
• Cheesy – Stir in shredded cheddar toward the end or top each bowl with plenty of cheese before serving.

More Chili Recipes to Try!

• No Bean Chili
• Chili Mac Recipe
• White Chicken Chili
• Green Chili Pork Enchiladas

Storage & Reheating

Refrigerate – Store leftover chili in an airtight container in the fridge for up to 4 days.

Reheat – Warm individual portions in the microwave or reheat larger amounts in a pot over medium-low heat. Add a splash of beef stock or water if the chili has thickened too much.

Freeze – Chili freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.