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This homemade chili recipe is thick, rich, and flavorful. It’s simple to make with every day ingredients and the perfect meal on a chilly day. One of those recipes on my comfort food list.

I love making chili. It’s something I make a few times throughout the year but most of those times happen when the weather starts to get cooler. There is really nothing like eating a bowl of chili on a cold day. It’s one of those meals that feel like a warm hug.

When I make this, I like to gather all of my ingredients first so that way as I move through the recipe, I can just pour each ingredient into the pot. It’s so simple but the key is letting it simmer. That simmering time helps all of those ingredients to come together and taste amazing.

I like to set out some different toppings for the chili, too. That way after everyone serves themselves they can go through and add whatever toppings they would like. Some of those that I always include are chopped onions, shredded cheese, sour cream, and different hot sauces. I also make a kettle of white rice, as well. We assemble our bowls with rice on the bottom, then the chili, and then the assorted toppings. It’s so good! A side of fresh cornbread wouldn’t hurt either.

chili finished

Homemade Chili

Vanessa Brewer
This homemade chili is loaded with flavor and definitely award winning worthy. It takes no time at all to throw everything together and then just let it simmer and incorporate all those wonderful ingredients.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 6 servings


  • 1 lb ground beef or any kind of meat you like
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 1 tbsp jalapeno, finely minced, optional
  • 1 14 oz can of Rotel or mexican style tomatoes
  • 2 8 oz cans of tomato sauce
  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 4 cloves garlic, chopped
  • 1/2 tsp paprika ( I prefer smoked paprika)
  • 2 14 oz cans of any beans you like
  • 1 cup water


  • Prep! Gather and measure all of your ingredients.
    chili recipe ingredients
  • In a medium size pot, add some olive oil and start browning the meat. Use a spoon or wooden spoon to help break up the meat. Once browned, add the onion, bell pepper, and jalapeno and cook until softened. Drain off excess grease.
    cooked ground beef, peppers and onions
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and one cup of water. Mix everything to combine.
    chili finished
  • Add the beans, mix, and bring to a simmer. Cover and let cook for 1 hr 15 min.
    chili with beans


I found using my cast iron Dutch oven to cook the chili is ideal.  It’s the perfect size and transfers the heat evenly too cook the chili and keep it warm for a long time.
I did not use the jalapenos in my chili.  I found that just using the Rotel and cayenne gave it plenty of heat.  If you like it spicy, though, feel free to add them.
As the recipe states, you can use ANY kind of bean you like.  I tend to use Goya pink beans and navy beans.  
You can also use any kind of meat you want.  I used ground beef but have also made it with italian sausage which was fantastic.  You can try it with steak, brisket, etc.
This recipe calls for 4 cloves of garlic but I put in about 8.  We LOVE garlic so the more, the better.
Keyword chili, cold weather food, comfort food, hearty, soup

Comment below if you make this. I would love to know how it turned out and if you did anything different. I think this recipe will be a keeper once you make it.

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