Name: How to Make Homemade Chili Recipe (Ground Beef and Beans)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: American
Ingredients: 8 ounces bacon, chopped; 1 large yellow onion, diced; 1 red bell pepper, seeds and core removed, diced; 1 jalapeno pepper, diced; 2 carrots, minced; 5 cloves garlic, minced; 2 pounds lean ground beef; 2 teaspoons light brown sugar; 2 and 1/2 teaspoons salt; 1/2 teaspoon black pepper; 3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper; 1 6 ounce can tomato paste; 1 28 ounce can crushed tomatoes with basil; 3 15 ounce cans of beans, 1 red kidney beans, 1 black beans, 1 pinto beans recommended, drained and rinsed; 3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer

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There’s something incredibly comforting about a hearty bowl of homemade chili, especially when it features ground beef and beans swimming in a rich, flavorful sauce. This chili, packed with vibrant vegetables and spices, embodies the essence of American comfort food. Each spoonful is a warm hug on a chilly day, creating that nostalgic feeling of gathering around the table with loved ones. Whether served alongside cornbread or scooped over rice, this homemade chili delivers satisfaction like no fast-food option ever could.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Homemade Chili Recipe (Ground Beef and Beans)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
How to Make Homemade Chili Recipe (Ground Beef and Beans)

How to Make Homemade Chili Recipe (Ground Beef and Beans)

When I first crafted this recipe, it was during a crisp autumn afternoon; the kind of day that beckons hearty dishes to warm your soul. I remember the wafting aromas of sizzling bacon and sautéing vegetables filling my kitchen, drawing everyone in. The combination of ground beef and assorted beans makes this chili a filling, protein-packed meal that’s easy to whip up for a weeknight dinner or to impress friends at the next game day gathering. No need for a fancy restaurant when you can enjoy this comforting classic right at home.

Why You’ll Love This Recipe

Simple & Quick: With just about 30 minutes of prep and 2 hours of simmering, it comes together smoothly for a satisfying weeknight meal.
Irresistible Flavor: The mix of spices combined with tender beef and savory bacon creates a chili that’s bursting with complex, mouthwatering flavors.
Eye-Catching Appeal: The vibrant colors of the peppers, beans, and rich tomato sauce make this dish not only tasty but also beautiful on your table!
Flexible Serving: Perfect for a cozy dinner, laid-back game day, or a big batch for meal prep. It’s convenient for any occasion!
Diet-Friendly Options: You can easily swap out the ground beef for turkey or make it vegetarian by using lentils or more beans instead.

Ingredients You’ll Need

8 ounces bacon, chopped: Adds a smoky base flavor that enhances the overall richness of the chili. Use thick-cut bacon for a heartier bite.
1 large yellow onion, diced: Sweetness and texture; onions are a must in building the flavor foundation.
1 red bell pepper, diced: Contributes sweetness and a crunchy texture. Feel free to swap this with green or yellow bells if you like.
1 jalapeno pepper, diced: Adds heat and flavor complexity; adjust the seeds for your preferred spice level.
2 carrots, minced: Provides a subtle sweetness and depth, enhancing the overall flavor while sneaking in some veggies.
5 cloves garlic, minced: Fresh garlic lends a fragrant aroma and savory depth; always fresh is best!
2 pounds lean ground beef: The main protein that gives your chili its heartiness. You can substitute it with ground turkey for a leaner option.
2 teaspoons light brown sugar: Balances the acidity of the tomatoes and deepens the overall flavor.
2 and 1/2 teaspoons salt: Essential for bringing out all the flavors in your chili during cooking.
1/2 teaspoon black pepper: Essential seasoning for any savory dish; adjust based on your preference!
3 teaspoons chili powder: The star spice that gives chili its signature flavor and color. A blend of chili powders can provide more complex heat.
2 teaspoons ground cumin: Adds warmth and earthiness, elevating the overall flavor profile.
1 teaspoon garlic powder: Increases the garlic flavor without adding more fresh garlic; it blends seamlessly into the chili.
1/2 teaspoon cayenne pepper: Additional heat; adjust to suit your taste. You can even skip this for milder flavors.
1 (6-ounce) can tomato paste: Thickens and enriches the chili’s base, providing a concentrated tomato flavor.
1 (28-ounce) can crushed tomatoes with basil: Serves as the saucy base of the chili; the basil adds an aromatic note.
3 (15-ounce) cans of beans: A mix of 1 red kidney bean, 1 black bean, and 1 pinto bean is recommended for variety; drain and rinse for the best flavor.
3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer: For a luscious liquid base, beer adds great depth, but replace it with broth if you prefer!

How to Make Homemade Chili Recipe (Ground Beef and Beans)

Fry the Bacon: In a large Dutch oven over medium-high heat, fry the 8 ounces of chopped bacon until crispy, stirring frequently. Use a slotted spoon to drain it on a paper towel-lined plate, and set aside until needed.
Sauté the Vegetables: Without discarding the bacon grease, add the diced yellow onion, red bell pepper, diced jalapeño pepper, and minced carrots to the pan. Sauté until soft and almost caramelized, about 8 minutes, then add the minced garlic and cook for another minute, stirring until fragrant.
Brown the Ground Beef: Add 2 pounds of lean ground beef to the pot. Cook it, stirring gently to avoid breaking it into tiny pieces. Aim for larger chunks as you brown the meat thoroughly, about 8 to 10 minutes, until it’s richly browned.
Add in the Spices: Sprinkle in 2 teaspoons of light brown sugar, 2 and 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, and all your spices: 3 teaspoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of garlic powder, and 1/2 teaspoon of cayenne pepper. Cook for 1 minute until fragrant.
Incorporate Tomato Paste: Stir in 1 (6-ounce) can of tomato paste and mix well to break it up. Let it cook for about 2 minutes to deepen the flavor before adding in 1 (28-ounce) can of crushed tomatoes with basil. Cook for another 2 minutes, allowing the sauce to thicken a tad.
Combine Everything: Add back the crispy bacon along with the 3 cans of beans and your choice of liquid—either 3 cups of beef broth or a mix of 2 cups beef broth and 1 cup pilsner beer. Mix well to combine everything, then bring to a boil.
Simmer to Perfection: Lower the heat and let the chili simmer uncovered for 2 hours, stirring occasionally. If you notice the chili thickening too much, feel free to add a bit more broth to maintain the desired consistency.
Enjoy Your Chili: Serve your homemade chili hot, scooping it into bowls. Top it with your favorite garnishes, such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.

Storing & Reheating

Store any leftover chili at room temperature for up to 2 hours before transferring it to the refrigerator. Use an airtight container for the best storage, where it’ll stay fresh for about 3 to 4 days. You can also freeze it in suitable containers for up to 3 months. When reheating, warm it on the stove over medium heat until bubbling, or in the microwave for 2 to 3 minutes, stirring halfway through. The flavors may deepen as it sits, making each bowl even more delicious!

Chef’s Helpful Tips

Avoid overcooking your ground beef by ensuring it’s just browned. This keeps it juicy and flavorful.
If you prefer a thicker chili, reduce the amount of broth or let it cook down longer.
Adjust the spice levels according to your taste buds; always remember to add cayenne gradually.
Beans can be varied based on your personal preference. Experiment with different varieties for a unique taste!
This chili is perfect for making ahead; it tastes even better the next day after the flavors have melded!

The flavors of this homemade chili recipe are truly something special. With its warm, spicy essence and hearty texture, it’s bound to bring comfort to your table. Don’t hesitate to experiment with the ingredients or toppings—it’s a canvas for your culinary creativity! I hope you enjoy making and eating this dish as much as I do!

Recipe FAQs

Can I make this chili vegetarian?

Yes! You can easily substitute ground beef with lentils, mushrooms, or even additional beans for a tasty vegetarian chili that still has great texture and flavor.

How do I adjust the spice level?

Adjusting spice involves modifying the amounts of jalapeño or cayenne pepper. If you prefer mild flavors, consider removing the seeds from the jalapeño or omitting cayenne entirely.

Can I freeze the chili?

Absolutely! Chili freezes well. Store it in airtight containers for up to 3 months. Just be mindful that textures might change slightly once thawed, so you might want to add a bit more broth when reheating.

What’s the best way to serve chili?

Chili shines best with toppings. Consider offering shredded cheese, sour cream, diced onions, crushed tortilla chips, or fresh herbs as fun garnishes for everyone to customize their bowl!

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How to Make Homemade Chili Recipe (Ground Beef and Beans)

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Author: Peter
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

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Description

This homemade chili is packed with flavor and made with ground beef, beans, and a blend of spices. It’s easy to prepare, perfect for a quick dinner or a hearty meal. Enjoy a comforting bowl of delicious homemade chili!

Ingredients

Scale

8 ounces bacon, chopped
1 large yellow onion, diced
1 red bell pepper, seeds and core removed, diced
1 jalapeno pepper, diced
2 carrots, minced
5 cloves garlic, minced
2 pounds lean ground beef
2 teaspoons light brown sugar
2 and 1/2 teaspoons salt
1/2 teaspoon black pepper
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 6 ounce can tomato paste
1 28 ounce can crushed tomatoes with basil
3 15 ounce cans of beans, 1 red kidney beans, 1 black beans, 1 pinto beans recommended, drained and rinsed
3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer

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Instructions

In a large Dutch oven over medium high heat, fry the bacon until crispy. Drain on a paper towel lined plate and set aside.
Leave the bacon grease in the pan, add onion, bell peppers, jalapeño, and carrots. Sauté until soft and caramelized, about 8 minutes, then add garlic and cook for 1 minute more.
Add the ground beef and brown while keeping chunks intact, about 8 to 10 minutes.
Mix in brown sugar, salt, pepper, and all spices, cooking until fragrant, about 1 minute.
Stir in tomato paste and cook for 2 minutes, then add crushed tomatoes and cook for another 2 minutes.
Combine cooked bacon, beans, and broth (and beer if using) in the pot. Bring to a boil, lower heat, and simmer for 2 hours, stirring occasionally and adding more broth if needed.
Scoop into bowls and serve with desired garnishes.

Notes

Feel free to adjust the spice level by adding more or less cayenne pepper.
You can substitute different types of beans based on your preference.
Chili can be made ahead of time and tastes even better the next day.