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Chili
This old-fashioned chili recipe will make you think of meals at grandma’s when you were little. It’s hearty and filling. The flavors are perfect!
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Always a family favorite, this simple Chili recipe makes a satisfying hot meal, perfect for when you’re feeling like belly-warming comfort food. Quick and easy for a weeknight, you can have this delicious homemade chili on the table in just 35 minutes! Everyone will want another bowl.
Chili Recipe Ingredients
You’ll need:
- 2 lb ground beef or turkey
- 2 small green peppers about 2 cups diced
- 1 small yellow onion about 1.5 cups diced
- 2 15 oz cans Hunt’s Diced Tomatoes
- 15 oz can Hunt’s Tomato Sauce
- 6 oz can Hunt’s Tomato Paste
- 15 oz water
- 2 15 oz cans kidney beans drained and rinsed
- 3 tbsp chili powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 3 tbsp cumin
- 1 tbsp paprika
- 1 tsp chipotle powder
- ½ tsp cayenne
- ½ tbsp salt
- 1 tsp white pepper
- 1 tsp baking soda
Substitutions and Additions
TOMATO JUICE: For extra-flavorful old-fashioned chili, try subbing tomato juice (or beer) for the water.
COCOA POWDER: Add a teaspoon of cocoa powder to make your chili extra rich, or stir in a bit of cinnamon (1 tsp) to bring the flavor up a notch.
BEANS: In place of red kidney beans, pinto, black, or cannellini beans work equally well.
CHILI FLAKES: Go ahead and spice it up! For extra heat, just add a dash of hot sauce or a sprinkle of chili flakes.
How to Make This Homemade Chili Recipe
STEP ONE: In a large dutch oven, saute diced peppers and onions until translucent and they start to caramelize.
PRO TIP: Caramelizing will pull maximum flavor out of the peppers and onions, so you can let them start to brown.
STEP TWO: Add seasonings (minus the baking soda) and cook for 1 to 2 minutes, stirring continuously. Make sure they don’t burn.
STEP THREE: Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredients.
STEP FOUR: Pour in the tomato sauce, diced tomatoes, water, and tomato paste.
STEP FIVE: Bring to a simmer over medium-low heat and cook for about 15 minutes. Then add the drained beans.
PRO TIP: If you see orange grease rising to the top, just stir it back in for full flavor!
STEP SIX: Stir in the baking soda. The sauce will start to bubble up. Continue to stir over medium heat until the bubbles have gone away.
PRO TIP: Don’t skip the baking soda! The baking soda is the secret ingredient that makes the meat in this dish nice and juicy.
STEP SEVEN: Remove from heat and serve.
PRO TIP: To enjoy even tastier, thicker chili, let it sit for another 10-15 minutes, or sprinkle in a bit of cornmeal.
How To Serve
If you can resist diving right in, let the chili rest 5 to 10 minutes so the flavors can blend together and it can thicken. Spoon steaming hot old-fashioned chili into bowls, and enjoy with buttered toast, crumbly cornbread or buttermilk biscuits. Try adding shredded cheese, sour cream or crushed tortilla chips for tasty toppings!
Storage
IN THE FRIDGE: Any leftover chili can be refrigerated in an airtight container. It will last for 4 to 5 days in the fridge, and it’ll taste even better the next day!
IN THE FREEZER: This homemade chili recipe freezes and reheats really well. Just divide the cooled chili into portions and freeze for handy instant meals. Your yummy chili will last in the freezer for 3 to 4 months.
TO REHEAT: To reheat chili, let it thaw in the fridge overnight, then warm it up in the microwave or on the stovetop.
Loaded with beef and beans and spiced just right, this easy chili is substantial enough to serve alone on a cool rainy night, and it’s easy enough to whip up for a Sunday lunch. Hold onto this recipe so you can make it time and time again.
FAQ:
Q: I don’t have all the spices listed. What seasonings can I substitute in chili?
A: No worries, just play around with what you have! For full flavor, try a dash of hot sauce, a pinch of chili flakes, a teaspoon of cinnamon, or even a small chunk of dark chocolate or peanut butter (just a half teaspoon).
Q: Can I add more meat to my chili?
A: Yes, you can add more meat, but make sure to cook it first. Never add raw meat to your chili.
Q: Can this recipe be doubled?
A: Absolutely! Keep in mind it will take longer to cook more meat and veggies, so leave yourself about 10-15 minutes more time.
Chili
This old-fashioned chili recipe will make you think of meals at grandma’s when you were little. It’s hearty and filling. The flavors are perfect!
Ingredients
- 2 pounds ground beef or turkey
- 2 cups small green peppers diced
- 1½ cups small yellow onion diced
- 30 ounces 2 cans tomatoes diced
- 15 ounces can tomato sauce
- 6 ounces can tomato paste
- 15 ounces water
- 30 ounces 2 cans kidney beans drained and rinsed
- 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
- In a large dutch oven, saute diced peppers and onions until translucent and they start to caramelize.
- Add seasonings (minus the baking soda) and cook for 1 to 2 minutes, stirring continuously. Make sure they don’t burn.
- Add ground meat and brown until just done. It’s okay if it still has some pink in it before you add the rest of the ingredient
- Pour in the tomato sauce, diced tomatoes, water, and tomato paste.
- Bring to a simmer over medium low heat and cook for about 15 minutes. Then add the drained beans.
- Stir in the baking soda. The sauce will start to bubble up. Stir over medium heat until the bubbles have gone away.
- Remove from heat and serve.
Notes
TIP: You don’t want anything to burn, so make sure you keep stirring!
TIP: Ground beef can be made ahead of time in large batches and frozen. You can use pre-cooked ground beef in this recipe.
TIP: Adding baking soda helps cut the acidity in the tomatoes.
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