Classic Homemade Chili Recipe

Nothing says comfort food like a big bowl of homemade chili! This Classic Chili Recipe is packed with rich, bold flavors, tender ground beef, hearty kidney beans, and a spicy kick from jalapeños. Whether you’re feeding a crowd, meal-prepping for the week, or just craving a cozy meal, this chili is a must-try. Serve it with your favorite toppings, and you’ve got a delicious, satisfying dish that gets even better the next day!

Why You’ll Love This Chili

• Thick & Hearty – A rich, meaty texture with the perfect balance of beans and spice.
• Customizable Heat – Adjust the jalapeños and cayenne to your spice preference.
• Great for Meal Prep – Tastes even better the next day and freezes beautifully!

 Ingredients

• 1 tbsp oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1-2 jalapeños, finely chopped (adjust for spice level)
• 3 cloves garlic, minced
• 2 lbs ground beef (or ground turkey)
• 2 tbsp chili powder
• 1½ tsp cumin
• 1 tsp smoked paprika
• ½ – 1 tsp cayenne pepper (adjust for heat)
• 1 tsp sugar
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 tbsp tomato paste
• 1 cup beef broth (or water)
• 1 tbsp Worcestershire sauce (optional)
• 2 (15 oz) cans kidney beans, drained and rinsed

Tools You’ll Need

• Large pot or Dutch oven
• Cutting board & sharp knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Can opener

Instructions

1. Brown the meat. Add the ground beef (or turkey) to the pot. Cook until browned, breaking it up with a spoon. Drain and rinse the cooked ground beef in a colander and reserve. 
2. Sauté the aromatics. Heat a little oil in a large pot or Dutch oven over medium heat. Add the diced onion, bell peppers, jalapeño, and garlic. Sauté for about 5 minutes until softened and fragrant.
3. Add reserved cooked meat. Return the ground meat to the Dutch oven and stir to combine. 
4. Add the seasonings. Stir in the chili powder, cumin, smoked paprika, cayenne, sugar, salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom.
5. Add tomatoes & liquids. Stir in the diced tomatoes, tomato sauce, and tomato paste. Add the beef broth and Worcestershire sauce (if using).
6. Simmer the chili. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for at least 30 minutes (or up to 2 hours for deeper flavor).
7. Add beans & adjust seasoning. Stir in the drained kidney beans and let them heat through for 10 minutes. Taste and adjust seasoning if needed.
8. Serve & Enjoy. Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips.

Betty’s Pro Tips

• Spice it up. Want more heat? Add extra jalapeños, cayenne, or a splash of hot sauce. Prefer it milder? Remove the jalapeño seeds before chopping.
• Thicker Chili Hack. Let it simmer longer or mash some of the beans for a thicker texture.
• Fun Serving Idea. Use leftovers for chili dogs, nachos, or even a chili-stuffed baked potato!

Storage & Freezing

Refrigerator: Store in an airtight container in the fridge for up to 5 days.

Freezer: Let chili cool completely, then freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm on the stove over medium heat or microwave in 1-minute increments until heated through.