My Favorite Homemade Chili

 

There’s something special about a pot of chili simmering on the stove. It’s comfort in a bowl—rich, aromatic, and deeply satisfying from the very first bite. Over the years, I’ve tried countless variations, but this is the version I always come back to: savory, hearty, and perfectly balanced. Whether it’s a cozy family dinner, a game-day gathering, or a lazy Sunday meal, this chili brings people together and fills the kitchen with warmth.

Ingredients

• 1 large onion, chopped

• 1 bell pepper (any color), chopped

• 2 lbs ground chuck

• 4 (8 oz) cans tomato sauce

• 1 (14 oz) can stewed tomatoes

• 1 (14 oz) can ranch-style beans

• 1 (14 oz) can pinto beans

• 1 (14 oz) can kidney beans

• 1 (10 oz) can Rotel diced tomatoes & green chilies

• 1 packet mild chili seasoning

• Optional garnishes: shredded cheese, sour cream, diced onion, cilantro, cornbread

Instructions

1. Sauté Vegetables & Brown Meat
In a large pot or Dutch oven over medium heat, sauté the chopped onion and bell pepper in a drizzle of oil until softened, about 5–7 minutes. Add the ground chuck, breaking it apart with a spoon, and cook until fully browned. Drain any excess grease if desired.

2. Add Beans
Pour in the ranch-style, pinto, and kidney beans along with their liquid. Stir to combine.

3. Season & Add Tomatoes
Sprinkle the chili seasoning packet over the mixture and stir well. Add the tomato sauce, stewed tomatoes, and Rotel diced tomatoes, stirring until evenly incorporated.

4. Simmer
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for at least 30 minutes, stirring occasionally to prevent sticking. For deeper flavor, simmer uncovered for up to an additional 30 minutes, stirring occasionally.

5. Serve
Taste and adjust seasoning if desired. Ladle into bowls and top with your favorite garnishes. Serve warm, ideally with a side of cornbread or crackers.

Tips & Variations

• Flavor Boost: Add 1–2 tablespoons of tomato paste when browning the meat for a richer, deeper tomato flavor.

• Spice Level: For extra heat, use hot chili seasoning or add a pinch of cayenne pepper or diced jalapeños with the vegetables.

• Make It Your Own: Feel free to swap in black beans, add corn, or stir in a splash of beer or beef broth for a thinner consistency.

• Storage: This chili keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.