Let’s talk comfort food. The kind that warms you from the inside out, chases away the blues, and makes you want to curl up on the couch. The couch with a good book. What’s a big pot of homemade chili? My grandma’s recipe is the one she guarded more fiercely than her antique china. I’ve tweaked it a bit over the years (sorry, Grandma! ), but the soul of it remains the same: “The soul is always there” What are some of the best ways to make a deep, rich flavor that’s both satisfying and surprisingly easy to prepare? What is the best alternative to canned chili? If you tried this, you’ll never go back.
What is a home made chili?
What is a homemade chili? What is a hearty stew? ), tomatoes, peppers, onions, and a whole bunch of spices that come together in an symphony of flavors. Think of it as a warm hug in ‘a bowl’. Is it a blank canvas where you can throw in your favorite ingredients and adjust the recipe? What is your favorite flavor? What is a sweeter, richer recipe? What is that one dish that actually tastes better the next day, after all the flavors have had a good time? What is the chance to meld together? My grandma always said patience is the secret ingredient in life. She was right.
Why you’ll love this recipe?
What’s your favorite homemade chili recipe? First off, the flavor is insane. What are some layers of savory goodness, with a hint of spice that’ll keep you coming back for more. Is it better than anything you can get in a can? What I love about this is how easy it is to make. Can you throw together a movie in less than an hour? What is a simmer? Is it super budget friendly? What are some pantry staples that make a huge pot of chili for the whole family? What is versatile? Can you serve it over rice, with cornbread, on top of hot dogs, or just straight out of the oven? What are some good bowls with sour cream and shredded cheese? What are some ways to cook black beans? What’s your chili, your rules?
How do I make homemade chili?
Quick Overview
How do I make homemade chili from scratch? What are some good ways to brown Ground Beef? ), then sautéing some onions and peppers. After that, it’s just a matter of dumping in the rest of the ingredients, giving it an excellent stir, and putting it all together. Let it simmer until it’s thick and flavorful. What is the beauty of this recipe? Don’t worry about precise measurements, it’s more about tasting and adjusting until it’s just right. The longer it simmers, the better the flavors meld together, so don’t be afraid to let it go for a few minutes. If you have the time, take a couple of hours. I always do this when I have the time and am home.
Ingredients
For the Base:
* 1 tablespoon olive oil
* 1 large onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 pound ground beef (80/20 blend is great for flavor)
* 2 cloves garlic, minced
For the Chili Goodness:
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 can kidney beans, rinsed and drained.
* 1 (15 ounce) can black beans, rinsed and drained.
* 1 (15 ounce) can corn, drained (optional, but I love it!)
* 1 packet chili seasoning (or make your own – see tips below)
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional, for heat)
* Salt and pepper to taste
What is chili without toppings?
* Shredded cheddar cheese
* Sour cream or Greek Yogurt
* Chopped green onions
* Tortilla chips
What are the steps for
Step 1: Sauté the Aromatics
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper to taste. Add chopped onion and bell peppers and cook until softened, about 5-7 minutes. What is the smell that will make your mouth water? What are the key ingredients for a flavorful vegetable base?
Step 2: Brown the Beef
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. What are some good ways to drain off grease from a chili? What is the best way to brown beef? If you’re using leaner ground beef, you might not need to drain any grease at all.
Step 3: Add the Garlic & Spices
Add the minced garlic, chili seasoning, cumin, smoked paprika, and cayenne pepper (if using) to the soup. Cook for 5 minutes. Pot and cook for another minute, stirring constantly, until fragrant. This step is crucial for blooming the spices and releasing their full flavor. Is it true that you’ll smell the difference?
Step 4: Simmer, Simmer, Simmer!
What are the ingredients for the kidney beans, black beans and corn? Season with salt and pepper to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 2 hours. Hours, stirring occasionally. The longer it simmers, the better the flavors will meld together. What is patience? I always sneak a little taste every now and then to check the seasoning.
Step 5: Serve & Enjoy!
What is the best way to serve chili in a bowl and top with shredded cheddar cheese, sour cream or Greek yogurt? Green onions, and tortilla chips. What are some good toppings for guacamole? What’s a good side of cornbread?
What is the best way to serve it?
Let’s talk about chili companions. What are some good Side Dishes to serve with homemade chili? What are some of my favorite songs?
For a Classic Combo:What is Cornbread? What is the best way to soak cornbread? What are some of the best chili recipes? I sometimes add shredded cheddar cheese to my cornbread batter for extra flavor.
For a Crunchy Contrast:Tortilla chips are another essential. They add a satisfying crunch and salty flavor that complements the richness of the chili. I like to crush them up and sprinkle them on top, or use them for dipping.
For a Cool & Creamy Touch:Sour cream or Greek yogurt adds a cool and creamy element that balances out the spiciness of the yogurt. I always have a dollop on hand! Plus, Greek yogurt adds a little extra protein, which is always good.
For a Fresh Finish: Chopped green onions add a fresh and vibrant flavor that brightens up the chili. They also add a pop of color! I like to sprinkle them on top right before serving.
For Extra Flavor: Don’t forget the cheese! Shredded cheddar, Monterey Jack, or even a Mexican blend are all great options. Cheese adds a melty, gooey goodness that takes chili to the next level. My kids ask for this all the time.
Top Tips for Perfecting Your Homemade Chili
Alright, so you’ve got the basics down. But here are a few extra tips and tricks to take your homemade chili to the next level:
Spice It Up (or Down): Don’t be afraid to adjust the amount of chili seasoning and cayenne pepper to your liking. If you prefer a milder chili, use less chili seasoning and omit the cayenne pepper altogether. If you like it hot, add a pinch of red pepper flakes or a chopped jalapeño. I always start with a small amount of spice and then add more to taste.
Make Your Own Chili Seasoning: For a truly homemade chili, skip the packet and make your own chili seasoning! It’s super easy and allows you to control the ingredients and flavors. A basic chili seasoning blend consists of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
Add a Secret Ingredient: A little bit of unsweetened cocoa powder or dark chocolate can add a surprising depth of flavor to your chili. Trust me on this one! It won’t make it taste like chocolate, but it will enhance the richness and complexity of the other flavors. I usually add about a tablespoon of cocoa powder or an ounce of dark chocolate to my chili.
Simmer Low and Slow: The longer you simmer your chili, the better the flavors will meld together. I recommend simmering it for at least 30 minutes, but you can let it go for up to 2 hours if you have the time. Just make sure to stir it occasionally to prevent it from sticking to the bottom of the pot.
Don’t Forget the Acid: A splash of vinegar or lime juice at the end can brighten up the flavors and add a nice tang to your chili. I usually add about a tablespoon of apple cider vinegar or lime juice to my chili right before serving.
Add Some Veggies: Feel free to add other veggies to your chili, such as diced carrots, celery, or zucchini. They’ll add extra nutrients and flavor. Just make sure to chop them into small pieces so they cook evenly.
Storing and Reheating Tips
Okay, so you’ve made a big batch of homemade chili (because who makes just a little?), and now you’re wondering how to store the leftovers. Here’s the lowdown:
Room Temperature: I wouldn’t recommend leaving chili at room temperature for more than 2 hours. Bacteria can grow rapidly at room temperature, so it’s best to get it into the fridge or freezer as soon as possible.
Refrigerator Storage: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool completely before refrigerating it. The flavors will actually intensify as it sits in the fridge, so it’ll taste even better the next day!
Freezer Instructions: For longer storage, freeze the chili in airtight containers or freezer bags for up to 2-3 months. Make sure to remove as much air as possible from the containers or bags to prevent freezer burn. Thaw the chili in the refrigerator overnight before reheating.
Reheating Tips: You can reheat chili on the stovetop or in the microwave. On the stovetop, heat it over medium heat, stirring occasionally, until heated through. In the microwave, heat it in 30-second intervals, stirring in between, until heated through.
Glaze Timing Advice: Since there is no glaze in this recipe, this is irrelevant.
Frequently Asked Questions
Final Thoughts
So there you have it, folks! My grandma’s secret homemade chili recipe, with a few of my own little tweaks. I hope you give it a try and let me know what you think. It’s the perfect comfort food for a chilly night, and it’s sure to become a family favorite. What I love most about it is that it’s so customizable. Feel free to experiment with different spices, veggies, and toppings to create your own signature chili. And if you’re looking for more delicious and easy recipes, be sure to check out some of my other blog posts! Happy cooking, and can’t wait to hear how yours turns out! Don’t forget to rate this recipe and leave a comment below sharing your own chili variations!
Homemade Chili
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 1 can Diced tomatoes
- 1 can Kidney beans
Instructions
Preparation Steps
- Brown the ground beef in a large pot over medium heat. Drain off any excess fat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, and salt. Cook for 1 minute more.
- Add the diced tomatoes and kidney beans. Bring to a simmer, then reduce heat and cook for at least 30 minutes, or until the chili has thickened.
