Homemade Chili – There’s nothing quite like a hot bowl of chili to warm you up on a chilly evening. This homemade chili recipe is the perfect blend of spices, meats, and beans that come together to create a delicious and hearty meal. It’s easy to make and perfect for any occasion, whether it’s a family dinner or a potluck with friends. This recipe is special because it’s a family favorite that has been passed down for generations. It’s been perfected over time and is sure to be a hit with anyone who tries it.
Chili has always been a staple in our household. My husband is a huge fan of anything spicy, so when I first made this recipe for him, he fell in love with it. It’s now become a tradition in our little family to make this recipe at least once a month, especially during the colder months. We like to top our bowls with sour cream, shredded cheese, and a few dashes of hot sauce. Whenever we have guests over, they always rave about how delicious it is and ask for the recipe. It’s safe to say that this chili recipe has become a crowd-pleaser and a beloved dish in our household.
Why This Chili Recipe Is The Best You’ll Ever Taste?
- Made with a blend of spices that creates a complex and rich flavor
- Uses ground beef or turkey for a hearty and satisfying meal
- Includes two types of tomatoes for added depth of flavor
- Includes kidney beans for added protein and fiber
- Optional baking soda addition creates a unique taste and texture
- Perfect for meal prep, potlucks, or family dinners
- Can be easily customized with toppings to suit everyone’s taste buds
Ingredients:
- 900g ground beef or turkey
- 2 small green peppers, diced (about 400g)
- 1 small yellow onion, diced (about 200g)
- 2 cans diced tomatoes (15-ounce cans each)
- 1 can tomato sauce (15-ounce can)
- 1 can tomato paste (6-ounce can)
- 450ml water
- 2 cans kidney beans, drained and rinsed (15-ounce cans each)
- 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)
Directions:
Begin by preparing your vegetables. Dice the green peppers and yellow onion and set them aside.
In a large Dutch oven or pot, sauté the diced peppers and onions over medium heat until they become translucent and start to caramelize. This should take about 5-7 minutes.
Add the chili powder, garlic powder, onion powder, cumin, paprika, chipotle powder, cayenne pepper, salt, and white pepper to the pot. Stir continuously for 1-2 minutes to toast the spices and make sure they don’t burn.
Add the ground beef or turkey to the pot and cook it until it’s browned. It’s okay if there’s still some pink left in the meat since it will continue to cook in the sauce.
Once the meat is cooked, add the diced tomatoes, tomato sauce, tomato paste, and water to the pot. Stir everything together until well combined.
Bring the chili to a simmer over medium-low heat. Let it cook for about 15 minutes, stirring occasionally.
Add the drained and rinsed kidney beans to the pot and stir to combine.
If using, add the baking soda to the pot and stir until the bubbles have gone away.
Remove the pot from the heat and let it cool for a few minutes.
Serve the chili in bowls and top with your favorite toppings, such as shredded cheese, sour cream, or diced onions.
Notes:
- To make this recipe vegetarian-friendly, you can substitute the ground meat with a plant-based meat alternative or additional beans.
- For a spicier chili, increase the amount of cayenne pepper or chipotle powder to your liking.
- Leftover chili can be stored in the fridge for up to 3-4 days or in the freezer for up to 3 months. Just make sure to let it cool down completely before storing it.
- If you prefer a thicker chili, you can reduce the amount of water or add more tomato paste to the recipe.
- Baking soda is optional but it helps to reduce the acidity of the tomatoes and creates a smoother texture in the chili.
In conclusion, this chili recipe is a delicious and hearty meal that is perfect for any occasion. With a blend of spices that give it a rich, complex flavor and the addition of beans and vegetables, it is a balanced and nutritious meal. This recipe is easy to make and can be customized to your liking, whether you prefer it spicy or mild. It is a classic comfort food that is sure to become a favorite in your household. So why not give it a try and see for yourself how amazing it tastes?
FAQs
What are the best toppings to serve with this chili?
We recommend shredded cheese, sour cream, diced onions, avocado, or jalapeños as some delicious options to top off your chili!
Can I make this recipe in a slow cooker?
Absolutely! To make this chili in a slow cooker, brown the meat in a pan first and then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What can I use as a substitute for kidney beans?
You can use any other type of beans that you prefer, such as pinto beans, black beans, or navy beans. Alternatively, you can omit the beans altogether if you prefer.
Can I freeze this chili?
Yes, you can freeze this chili for up to 3 months. Let it cool down completely before storing it in an airtight container or freezer bag. When you’re ready to eat it, let it thaw in the fridge overnight and then reheat it on the stove or in the microwave.
Homemade Chili
Ingredients
- 900 g ground beef or turkey
- 2 small green peppers diced (about 400g)
- 1 small yellow onion diced (about 200g)
- 2 cans diced tomatoes 15-ounce cans each
- 1 can tomato sauce 15-ounce can
- 1 can tomato paste 6-ounce can
- 450 ml water
- 2 cans kidney beans drained and rinsed (15-ounce cans each)
- 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
- Begin by preparing your vegetables. Dice the green peppers and yellow onion and set them aside.
- In a large Dutch oven or pot, sauté the diced peppers and onions over medium heat until they become translucent and start to caramelize. This should take about 5-7 minutes.
- Add the chili powder, garlic powder, onion powder, cumin, paprika, chipotle powder, cayenne pepper, salt, and white pepper to the pot. Stir continuously for 1-2 minutes to toast the spices and make sure they don't burn.
- Add the ground beef or turkey to the pot and cook it until it's browned. It's okay if there's still some pink left in the meat since it will continue to cook in the sauce.
- Once the meat is cooked, add the diced tomatoes, tomato sauce, tomato paste, and water to the pot. Stir everything together until well combined.
- Bring the chili to a simmer over medium-low heat. Let it cook for about 15 minutes, stirring occasionally.
- Add the drained and rinsed kidney beans to the pot and stir to combine.
- If using, add the baking soda to the pot and stir until the bubbles have gone away.
- Remove the pot from the heat and let it cool for a few minutes.
- Serve the chili in bowls and top with your favorite toppings, such as shredded cheese, sour cream, or diced onions.
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