Our Favorite Homemade Chili
This isn’t just a chili recipe. It’s the chili my family practically begs for. We keep coming back to it, not just because it’s incredibly easy, but because a few unexpected ingredients make it taste truly unbelievable. My family loves chili, and while we have several fantastic recipes on the blog, this is the one I make most often. It truly checks all the boxes: tender ground beef, hearty, perfectly spiced, and incredibly flavorful. (And yes, I add beans, but you’ll find tips below for leaving them out if you prefer!) What makes our chili so crave-worthy is our blend of spices and masa harina (my secret ingredient). It thickens the sauce around the meat and adds a touch of nuttiness, similar to a homemade corn tortilla (trust me on this one). In case you need an alternative, if you have ground turkey or chicken, try my turkey chili recipe or this white chicken chili. For more meat and less of everything else, be sure to see our Texas red chili! Key Ingredients Ground Beef: We used ground beef in the photos, but this recipe works just as well with ground chicken, turkey, pork, goat, or lamb. Choose ground meat with 10% to 20% fat content for the best flavor and texture. Beans: We love this chili with beans, and like pinto or kidney beans. If you prefer it without, leave them out. Consider increasing the ground beef to 1 ½ to 2 pounds to compensate or try this Texas red chili. Onion and Garlic: I love yellow or sweet onion and fresh garlic for the best flavor. Tomatoes: I’ve made this chili with pureed tomatoes, tomato sauce, and diced tomatoes. Pureed tomatoes create the best texture and flavor. Use what you have on hand, but opt for pureed tomatoes if possible (you won’t regret it)! I usually blend a can of diced tomatoes in my food processor or blender. Spices: Our unique blend of chili powder, ancho chili powder, cumin, oregano, cayenne, and salt creates an incredibly flavorful chili. Broth: Use what you have. Homemade chicken broth or beef stock is great, but there is so much flavor in this dish that store-bought will do just fine! Masa Harina: This is my secret ingredient! Mixing a bit of masa harina with water and stirring it into the chili adds a subtle nuttiness and thickens the sauce. Diced corn tortillas work as well, so feel free to use those instead (I use the same trick for chicken tortilla soup). Ground Beef: We used ground beef in the photos, but this recipe works just as well with ground chicken, turkey, pork, goat, or lamb. Choose ground meat with 10% to 20% fat content for the best flavor and texture. Beans: We love this chili with beans, and like pinto or kidney beans. If you prefer it without, leave them out. Consider increasing the ground beef to 1 ½ to 2 pounds to compensate or try this Texas red chili. Onion and Garlic: I love yellow or sweet onion and fresh garlic for the best flavor. Tomatoes: I’ve made this chili with pureed tomatoes, tomato sauce, and diced tomatoes. Pureed tomatoes create the best texture and flavor. Use what you have on hand, but opt for pureed tomatoes if possible (you won’t regret it)! I usually blend a can of diced tomatoes in my food processor or blender. Spices: Our unique blend of chili powder, ancho chili powder, cumin, oregano, cayenne, and salt creates an incredibly flavorful chili. Broth: Use what you have. Homemade chicken broth or beef stock is great, but there is so much flavor in this dish that store-bought will do just fine! Masa Harina: This is my secret ingredient! Mixing a bit of masa harina with water and stirring it into the chili adds a subtle nuttiness and thickens the sauce. Diced corn tortillas work as well, so feel free to use those instead (I use the same trick for chicken tortilla soup). Our Favorite Homemade Chili PREP 10 mins COOK 45 mins TOTAL 55 mins PREP 10 mins COOK 45 mins TOTAL 55 mins This is genuinely my family’s favorite chili recipe. There’s ground beef and beans cooked in a thick, spiced sauce. Feel free to substitute the beef with another ground meat, such as turkey, chicken, or pork. We recommend keeping some fat in the meat, so look for ground meat with 10% to 20% fat. Serve this chili alongside homemade cornbread or homemade tortilla chips. Add as many toppings as you like. Some of our favorites are shredded or crumbled cheese, chopped raw onion, sliced green onions, sour cream, diced avocado, homemade guacamole, pickled jalapeños, cowboy candy (candied jalapeños), or pickled onions. Makes 4 to 6 servings Watch Us Make the Recipe You Will Need 1 pound (450g) ground beef, 10% to 20% fat 1 large white onion, chopped 4 garlic cloves, minced, one heaping tablespoon 1 tablespoon tomato paste 1 tablespoon chili powder blend, see notes 1 tablespoon pure ancho chili powder, see notes 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon cayenne or chipotle powder, optional for heat 1 (15oz) can diced tomatoes, pureed, see notes 1 ½ to 2 cups (350ml to 470ml) broth, use vegetable, chicken, or beef 1 (15oz) can pinto beans, kidney beans, or chili beans, drained and rinsed 1 tablespoon masa harina or 1 to 2 small corn tortillas torn into small pieces, optional Salt, to taste, we add 1 to 1 ½ teaspoons Directions 1Brown the meat: Heat one tablespoon of oil in a large pot (like a Dutch oven) over medium-high heat. Add the ground meat and flatten it down into the oil. Wait a minute or two, or until the underside of the beef has browned, and then use a wooden spoon to break the meat apart into smaller crumbles. Cook, occasionally stirring, until the meat is well browned, about 7 minutes. 2Cook the onions: Stir in the onions, and cook, stirring occasionally, until they begin to sweat and soften, about 3 minutes. 3Add the garlic, tomato paste, and spices: Reduce to medium heat and stir in the garlic, tomato paste, chili powder, ancho chili powder, cumin, oregano, cayenne (or chipotle powder), and 1/2 teaspoon of fine sea salt. Cook for 1 minute, stirring constantly, until fragrant. 4Add the tomatoes and broth: Pour in the tomatoes and 1 ½ cups of broth. Use a wooden spoon to scrape the bottom of the pot to lift any bits of onion or meat that are stuck. Bring the chili to a boil, then reduce the heat to a simmer and cook, partially covered, for 15 minutes. If you notice the chili is dry, turn the heat down a little and add an extra 1/2 cup of stock. 5Add the beans: Stir in the beans and cook until warmed through, about 5 minutes. Taste the chili, and then add salt as needed. We typically add 1/4 to 1/2 teaspoon, but adjust to your taste. 6Thicken the sauce: Mix 1 tablespoon of masa with 3 tablespoons of water to form a smooth paste, and then stir it into the chili. If you are using corn tortillas instead, tear them into small pieces and then stir them into the chili. After a minute or so, the tortillas will disintegrate into the chili. Take the chili off of the heat, and then serve. 1Brown the meat: Heat one tablespoon of oil in a large pot (like a Dutch oven) over medium-high heat. Add the ground meat and flatten it down into the oil. Wait a minute or two, or until the underside of the beef has browned, and then use a wooden spoon to break the meat apart into smaller crumbles. Cook, occasionally stirring, until the meat is well browned, about 7 minutes. 2Cook the onions: Stir in the onions, and cook, stirring occasionally, until they begin to sweat and soften, about 3 minutes. 3Add the garlic, tomato paste, and spices: Reduce to medium heat and stir in the garlic, tomato paste, chili powder, ancho chili powder, cumin, oregano, cayenne (or chipotle powder), and 1/2 teaspoon of fine sea salt. Cook for 1 minute, stirring constantly, until fragrant. 4Add the tomatoes and broth: Pour in the tomatoes and 1 ½ cups of broth. Use a wooden spoon to scrape the bottom of the pot to lift any bits of onion or meat that are stuck. Bring the chili to a boil, then reduce the heat to a simmer and cook, partially covered, for 15 minutes. If you notice the chili is dry, turn the heat down a little and add an extra 1/2 cup of stock. 5Add the beans: Stir in the beans and cook until warmed through, about 5 minutes. Taste the chili, and then add salt as needed. We typically add 1/4 to 1/2 teaspoon, but adjust to your taste. 6Thicken the sauce: Mix 1 tablespoon of masa with 3 tablespoons of water to form a smooth paste, and then stir it into the chili. If you are using corn tortillas instead, tear them into small pieces and then stir them into the chili. After a minute or so, the tortillas will disintegrate into the chili. Take the chili off of the heat, and then serve. Adam and Joanne's Tips Storing: Chili is perfect for making in advance. Store the chili in airtight containers and refrigerate for up to 4 days or freeze for up to 6 months. Chili powder blend vs. ancho chili powder: Spice jars sold in stores labeled “chili powder” typically combine several spices to create the blend. You can also use our homemade chili powder. We enjoy it but find that this chili is best when we also add pure ancho chili powder. We buy McCormick’s ancho chili powder. Ancho chili powder is mild, fruity, and sweet. If you only have a chili powder blend and no ancho chili powder, leave out the ancho chili powder and use 1 ½ tablespoons of regular chili powder. Taste and adjust with more as needed. Tomatoes: For the best texture, use pureed tomatoes. I buy one (15-ounce) can of diced tomatoes and then blend them into a puree. If you prefer to skip this step, use diced tomatoes or tomato sauce instead. Alternatively, you can purchase a larger can of pureed tomatoes and use only about 2 cups. The nutrition facts provided below are estimates. We used 1 teaspoon of salt in our calculations and assumed a generous serving (about 1/4 of the pot). Storing: Chili is perfect for making in advance. Store the chili in airtight containers and refrigerate for up to 4 days or freeze for up to 6 months. Chili powder blend vs. ancho chili powder: Spice jars sold in stores labeled “chili powder” typically combine several spices to create the blend. You can also use our homemade chili powder. We enjoy it but find that this chili is best when we also add pure ancho chili powder. We buy McCormick’s ancho chili powder. Ancho chili powder is mild, fruity, and sweet. If you only have a chili powder blend and no ancho chili powder, leave out the ancho chili powder and use 1 ½ tablespoons of regular chili powder. Taste and adjust with more as needed. Tomatoes: For the best texture, use pureed tomatoes. I buy one (15-ounce) can of diced tomatoes and then blend them into a puree. If you prefer to skip this step, use diced tomatoes or tomato sauce instead. Alternatively, you can purchase a larger can of pureed tomatoes and use only about 2 cups. The nutrition facts provided below are estimates. We used 1 teaspoon of salt in our calculations and assumed a generous serving (about 1/4 of the pot). Nutrition Per Serving Serving Size 1 generous serving (4 total) / Calories 417 / Total Fat 18.5g / Saturated Fat 6.7g / Cholesterol 77.1mg / Sodium 1271.1mg / Carbohydrate 35g / Dietary Fiber 9.7g / Total Sugars 7.9g / Protein 29.6g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Perfect Refried Beans Next Post: Garlic Caper Baked Salmon