Our Favorite Homemade Chili
- PREP 10min
- COOK 45min
- TOTAL 55min
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.
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.
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).