There’s nothing quite like a big bowl of cozy, homestyle chili to warm you up from the inside out. Whether you’re gathering the family for a weeknight dinner or simmering a pot on Sunday for the week ahead, this chili is hearty, flavorful, and oh-so-comforting. It’s made with simple pantry ingredients, comes together easily, and fills the kitchen with that nostalgic, savory aroma we all love. Best of all? You can make it on the stovetop or let your crockpot do the work.
Recipe Info
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 ½ pounds ground beef (or ground turkey/chicken)
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 (14.5-ounce) cans diced tomatoes (with juice)
- 1 (8-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, adjust to taste)
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 1 cup beef broth (or chicken/vegetable broth)
Step-By-Step Instructions
- Sauté the base: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook until softened and fragrant, about 5 minutes.
- Brown the meat: Add ground beef (or your protein of choice). Cook until fully browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed.
- Season it up: Stir in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Let the spices toast for 1–2 minutes to bring out their flavor.
- Add beans and tomatoes: Stir in kidney beans, black beans, diced tomatoes, and tomato sauce. Mix well.
- Pour in broth: Add beef broth and bring everything to a gentle boil.
- Simmer: Reduce heat to low and let the chili simmer uncovered for 30–40 minutes, stirring occasionally, until thickened and rich.
- Crockpot option: Transfer everything to a slow cooker and cook on low for 6 hours or high for 3–4 hours.
- Taste and adjust: Give it a taste and adjust seasonings if needed.
Helpful Notes & Tips
- Make it thicker: Simmer longer uncovered if you prefer a thicker chili.
- Spice control: Add cayenne slowly if you’re sensitive to heat—or skip it entirely for a mild version.
- Storage: Chili tastes even better the next day! Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Recipe Variations
- Protein swap: Try ground turkey, chicken, or even a mix of ground beef and turkey for a lighter version.
- Smoky flavor: Stir in a splash of BBQ sauce or top with crispy turkey bacon or beef bacon crumbles.
- Chunky chili: Add extra vegetables like corn, zucchini, or carrots for more texture and nutrition.
Serving Suggestions
Serve your chili with:
- A side of warm cornbread or crusty bread for dipping
- A sprinkle of shredded cheddar cheese, sour cream, or fresh green onions on top
- A side salad for a lighter balance
Conclusion
This chili is everything we love about home cooking—rich, hearty, and made for sharing. Whether you enjoy it fresh off the stove, slow-cooked all day, or reheated for tomorrow’s lunch, it’s sure to become your go-to comfort food. Cozy up, grab a bowl, and enjoy every flavorful spoonful.