The Best Homemade Chili (Edit recipe)

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This recipe has been my family’s go-to for years, and for good reason! Whether you’re looking for a cozy dish to warm you up in this cooler weather or need a crowd-pleasing recipe to serve at your football watch party, this won’t disappoint. And hopefully this easy, nutritious chili will be your new family favorite as well!

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PREP TIME

10 minutes

COOK TIME

50 minutes

INGREDIENTS

16

Serves: 6

Ingredients

2 lb Ground Beef
2 cups Onion, chopped
2 Red Bell Pepper, chopped
4 cloves Garlic, minced
3 Tbsp Chili Powder
1 Tbsp Cumin, Ground
2 tsp Oregano, Dried
1 tsp Basil, Dried
0.5 tsp Red Pepper Flakes, more to taste if desired
1 tsp Black Pepper
2 tsp Salt
56 oz Whole Peeled Tomatoes, canned, 2 x 28 oz cans, coarsely chopped
16 oz Tomato Sauce, 2 x 8 oz cans
6 oz Tomato Paste, 1 can
30 oz Kidney Beans, 2 x 15 oz cans
1 bunch Green Onion (Scallion), plus sour cream, shredded cheddar, pickled jalapeños, etc for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot or dutch oven, add ground beef over medium heat. Sear until all red disappears, leaving some nice-sized chunks.
Add onion, pepper, garlic, chili powder, oregano, basil, red pepper, cumin and black pepper. Stir until well incorporated and veggies are tender, about 5 minutes.
Stir in salt, tomatoes, tomato sauce, and tomato paste. Mix well. Use your mixing spoon to break up the whole tomatoes as they cook down.
Bring to a boil, then simmer covered for 40 minutes. Add beans.
Serve with toppings of your choice or make ahead (it tastes even better the next day). Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	461
Fat:	22 g
Carbohydrates:	21 g
Protein:	43 g
Cholesterol:	133 g
Sodium:	1514 mg
Fiber:	5 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.