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Best Homemade Chili Recipe

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4.2 from 15 reviews

This best homemade chili recipe is a hearty, old-fashioned dish reminiscent of comforting meals from grandma’s kitchen. Made with ground beef or turkey, a blend of spices, tomatoes, and beans, it’s filling and packed with rich, flavorful ingredients ideal for chilly days or anytime you crave a classic, satisfying chili.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Main Ingredients

  • 2 pounds ground beef or turkey
  • 2 small green peppers (about 2 cups diced)
  • 1 small yellow onion (about 1 ½ cups diced)
  • 2 cans diced tomatoes (15-ounce cans)
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 15 ounces water
  • 2 cans kidney beans drained and rinsed (15-ounce cans)

Spices & Seasonings

  • 3 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons cumin
  • 1 tablespoon paprika
  • 1 teaspoon chipotle powder
  • ½ teaspoon cayenne pepper
  • ½ tablespoon salt
  • 1 teaspoon white pepper
  • ½ teaspoon baking soda (optional)

Instructions

  1. Sauté Peppers and Onions: In a large Dutch oven, sauté the diced green peppers and yellow onions over medium heat until translucent and starting to caramelize. This usually takes about 5-7 minutes and develops the base flavor of the chili.
  2. Add Seasonings: Stir in all the spices and seasonings except the baking soda, cooking for 1 to 2 minutes while stirring continuously to release their aromas but taking care not to burn them.
  3. Brown the Meat: Add the ground beef or turkey to the pot and cook until just browned. It’s okay if the meat is still slightly pink at this point as it will cook fully later with the other ingredients.
  4. Add Tomatoes and Liquids: Pour in the tomato sauce, diced tomatoes, tomato paste, and water. Stir everything together to combine well.
  5. Simmer: Bring the mixture to a simmer over medium-low heat, and cook uncovered for about 15 minutes, allowing flavors to meld.
  6. Add Beans: Stir in the drained and rinsed kidney beans, mixing them evenly into the chili.
  7. Add Baking Soda: Sprinkle in the optional baking soda and stir. The sauce will bubble up as it neutralizes the tomato acidity. Continue stirring over medium heat until the bubbling subsides.
  8. Finish and Serve: Remove the chili from heat. It’s ready to serve hot with your favorite toppings or sides.

Notes

  • To prevent burning, keep stirring frequently, especially after adding the spices.
  • Ground beef can be cooked in advance in large batches and frozen; you may use pre-cooked meat for convenience.
  • Baking soda helps reduce the acidity from the tomatoes, resulting in a smoother flavor.

Find it online: https://zaracooking.com/best-homemade-chili-recipe/