Description

This hearty Homemade Chili Recipe combines ground beef, beans, tomatoes, and a blend of bold spices for a comforting and flavorful dish. Perfect for chilly nights, game days, or make-ahead meals, it’s a classic that never disappoints.

Ingredients

1 tbsp olive oil
1 lb ground beef (80/20)
1 yellow onion, diced
1 bell pepper, diced
3 garlic cloves, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp paprika (smoked or sweet)
1 tsp dried oregano
Salt and black pepper, to taste
1 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup low-sodium beef broth

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
Stir in garlic and cook for 1 minute more.
Add ground beef; cook until browned and cooked through, breaking up with a spoon, about 5–7 minutes. Drain excess fat if needed.
Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1–2 minutes to bloom the spices.
Add tomato paste and cook for 1 minute. Stir in diced tomatoes (with juice) and beef broth. Bring to a simmer, scraping up any browned bits.
Add kidney beans and pinto beans. Partially cover and simmer for at least 30 minutes, stirring occasionally. Adjust seasoning to taste.
Serve hot with desired garnishes and sides.

Notes

For a vegetarian version, substitute ground beef with lentils or meat alternatives and use vegetable broth.
The chili tastes even better the next day as the flavors meld.
To thicken chili, simmer uncovered or mash some beans into the mix.