Go Back

Hearty Homemade Chili

A thick, flavorful chili made with ground beef, pork, rich spices, beans, and fire-roasted tomatoes. Perfect for chilly days or feeding a crowd.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 lbs ground beef
  • 1/2 lb ground pork optional but recommended
  • 1 large yellow onion diced
  • 1 green bell pepper chopped
  • 4 cloves garlic minced
  • 2 cans 15 oz kidney beans drained and rinsed
  • 1 can 15 oz black beans drained and rinsed
  • 2 cans 28 oz crushed tomatoes
  • 1 small can tomato paste
  • 1 cup beef broth low sodium works
  • 3 tbsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • Salt and pepper to taste
  • 1 tbsp olive oil

Method
 

  1. Heat 1 tbsp olive oil in a large pot over medium heat.
  2. Add the ground beef and pork to the pot, breaking it up while cooking. Cook until fully browned and slightly crispy in spots, about 8–10 minutes. Drain off excess grease.
  3. Add diced onion, chopped green bell pepper, and minced garlic. Cook for about 6 minutes, stirring occasionally, until vegetables are softened.
  4. Add chili powder, ground cumin, smoked paprika, ground cinnamon, salt, and pepper. Stir well to coat all ingredients with spices.
  5. Stir in crushed tomatoes, tomato paste, drained kidney beans, black beans, and beef broth. Mix to combine.
  6. Bring the mixture to a gentle boil over medium heat.
  7. Reduce heat to low, partially cover the pot, and let the chili simmer for at least 45 minutes to 1 hour, stirring occasionally to prevent sticking.
  8. Taste and adjust seasoning as needed. Add crushed red pepper flakes or chopped jalapeno if spicier chili is desired.

Notes

For even richer flavor, make the chili a day ahead and store it in the fridge overnight. Reheat before serving. Top with shredded cheddar, sour cream, cilantro, red onions, jalapenos, or corn chips as desired. Leftovers can be frozen for up to 3 months.