Best Homemade Chili Recipe, Budget, Recipe

$9.28 RECIPE / $1.55 SERVING

Since autumn has arrived, I believe we might all benefit from a refresher on how to make this homemade chili.

This website has various chili recipes, and my personal favorite is this simple homemade chili dish. I can’t quit going back for spoonfuls because it’s that amazing.

The classic chili recipe is not only wonderful and simple to make, but it can also be used as a template that can be altered in a variety of ways to make it your own. Customize the meats, spices, liquids, vegetables, and toppings by scrolling down!

Fresh jalapenos, cheese, green onion, and crushed tortilla chips are some of my favorite ingredients to include in my chili!

CUSTOMIZE YOUR HOMEMADE CHILI IN FIVE WAYS:

1. CHANGE THE PROTEIN:

• To save money, use a half-pound of ground beef and an extra can of beans (pinto beans are wonderful).
• Make a vegetarian chili by substituting two cans of additional beans for the beef (see Slow Cooker Vegetarian Lentil Chili)
• Instead of one pound of ground beef, use two pounds of ground beef to create your chili without beans.
• Mexican chorizo is a spicy beef substitute that greatly enhances the flavor of the chili.
• Use ground turkey or chicken instead of ground beef (see Weeknight Black Bean Chili)
• I’ve used chopped up chicken thighs as well as shredded chicken breast in chili (see Slow Cooker White Chicken Chili)

2. USE FLAVORFUL LIQUIDS:

• Use tomato or vegetable juice instead of water (like V8 juice)
• Using black beer instead of water gives the dish a unique earthiness.
• Because you’re using beef broth instead of water, the chili will have more flavor, but the salt in the chili seasoning will need to be reduced.

3. ADD YOUR OWN INGREDIENTS:

• A couple of chipotle peppers added to the chili will make it quite spicy and smokey.
• A pinch of smoked paprika (1 tsp) adds smokiness without adding additional heat.
• The chili is thickened with cocoa powder (1/2-1 tbsp).
• The chili peppers and cinnamon (1 tsp) go well well.

4. ADD MORE VEGETABLES:

• Add finely diced zucchini and bell pepper to make a more veggie-forward chili.
• Poblano peppers (sauté with onions and garlic) offer a fantastic southwest taste.
• Chili with jalapenos sautéed with onions and garlic is very spicy.
• For flavor, color, and texture, add a cup of frozen corn kernels.
• Add some pumpkin purée, like in my Easy Pumpkin Chili 5, or diced sweet potato or butternut squash for a unique sweet contrast and lovely color.

5. ADD CREATIVE TOPPINGS:

• Cheddar or Monterey jack cheese
• Sour cream
• Green onions
• Cilantro
• Crushed Tortilla Chips

What’s your go-to chili ingredient, seasoning, or topping? Leave your thoughts in the comments section below!

CAN CHILI BE FROZEN?

YES! Chili is one of my favorite freezer foods to keep on hand. After you’ve finished cooking your chili, divide it into single servings and chill it overnight. Make sure it’s labeled with the contents and date the next day, then put it in the freezer. Chili can be stored in the freezer for up to three months.

Allow the chili to thaw overnight in the refrigerator, then reheat in a pot over low heat, adding water as required, until cooked through, or microwave for 1-2 minutes on high.

HOW LONG SHOULD HOMEMADE CHILI BE COOKED?

Chili is one of those recipes that improve with time in the oven (to a point). This chili should be left to cook for at least 30 minutes, but it can be left to simmer for up to two hours.

If you intend to let your chili simmer for an extended period of time, cover it with a lid to prevent it from drying out. Check it every now and then to see if it’s getting dry, and if it is, add some water.

THE BEST HOMEMADE CHILI RECIPE

INSTRUCTIONS

1. Onion and garlic should be diced and minced. Cook till soft and transparent in a big pot with olive oil. Continue to sauté the ground meat until it is thoroughly browned.
2. Drain the beans and combine with the chopped tomatoes, tomato paste, 1 cup of water, and all of the chili seasoning ingredients in a large pot. Mix everything up thoroughly. Cover the saucepan and cook for at least 30 minutes over low heat, stirring regularly (the flavor gets better the longer it simmers).
3. Serve the chili hot with your favorite toppings after giving it one more taste and adjusting the salt or seasonings as needed.

NOTES:

**The chili powder is a mild combination of dried chilies and other spices. It’s not hot or spicy.

NUTRITION IN HOMEMADE CHILI

• Serving: 1 Cup
• Calories: 413.55 kcal
• Carbohydrates: 38.73 g
• Protein: 25.78 g
• Fat: 17.7 g
• Sodium: 1114.32 mg
• Fiber: 10.73 g

Serve with Jalapeno Cheddar Cornbread on the side!

STEP BY STEP INSTRUCTIONS FOR MAKING HOMEMADE CHILI

1. Begin by dicing one onion and mincing two garlic cloves. In a large pot over medium heat, cook the onions and garlic with 2 tablespoons olive oil until tender and translucent.
2. Continue to sauté one pound of ground beef until it is thoroughly browned.
3. Drain and add a 15oz. can of black beans and a 6oz. can of tomato paste to the pot, along with a 15oz. can of diced tomatoes and one cup of water.
4. Stir everything together until the tomato paste is completely absorbed. It doesn’t appear to be much at the moment but wait…
5. Toss the chili spices into the pot. I added a little brown sugar to my Homemade Chili Seasoning recipe. 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon cayenne, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon brown sugar You can use a store-bought packet of chili spice if you don’t have all of the materials to make your own chili seasoning.
6. Allow the flavors to mix for at least 30 minutes over low heat with the lid on top, allowing the natural sugars in the tomatoes to caramelize and lessen the acidity. Allow it to simmer for longer if you have the time. Your “basic” chili is now complete!

Wasn’t that simple? Now it’s time to get creative with the toppings. Look through your refrigerator for leftovers and see what unique things you can add to your basic chili to make it more interesting.