The aroma of a bubbling pot of chili drifting through your kitchen is one of the most comforting experiences. This chili recipe stands out, boasting a perfect balance of spices, hearty ground beef, and beans that create a rich, satisfying dish. The combination of savory flavors, tender vegetables, and smoky bacon elevates it far beyond your usual weeknight dinner. Whether you’re gathering friends for game day or curling up with a bowl on a chilly evening, this homemade chili recipe promises to hit the spot.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Homemade Chili Recipe (Ground Beef and Beans)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
How to Make Homemade Chili Recipe (Ground Beef and Beans)

How to Make Homemade Chili Recipe (Ground Beef and Beans)

I remember the first time I made chili for my friends—it turned into an unforgettable night filled with laughter, stories, and second helpings. This classic dish is not only crowd-pleasing but also surprisingly easy to prepare. You’ll find that it’s a great option when you want a meal that feels indulgent without complicated techniques or lengthy prep. Trust me, once you whip up this homemade chili, you’ll be reaching for that pot more often than you’d think!

Why You’ll Love This Recipe

Simple & Quick: Ready to savor in about 2 hours, this dish requires minimal effort and is perfect for busy weeknights.
Irresistible Flavor: With a delicious combination of spices, smoky bacon, and tender meat, every bite is a flavor explosion.
Eye-Catching Appeal: The vibrant colors from the bell peppers and beans make it visually inviting—perfect for gatherings.
Flexible Serving: Whether served as a cozy dinner, game day feast, or party appetizer, it’s fitting for any occasion.
Diet-Friendly Options: Easily customize to fit various diets. Swap the ground beef for turkey or use quinoa to make it vegetarian-friendly!

Ingredients You’ll Need

8 ounces bacon: This adds rich, smoky flavor. Feel free to use turkey bacon for a lighter option.
1 large yellow onion: For a sweet, aromatic base, diced finely.
1 red bell pepper: Adds sweetness and color; substitute with a green pepper for a different taste.
1 jalapeño pepper: For a mild heat; you can remove seeds for less spice.
2 carrots: Minced for subtle sweetness and extra nutrition.
5 cloves garlic: Minced for depth of flavor; using fresh is key here.
2 pounds lean ground beef: Opt for 80/20 for a good balance of flavor and lean protein.
2 teaspoons light brown sugar: To balance the acidity and enhance flavor; can use white sugar as an alternative.
2 and 1/2 teaspoons salt: Adjust to your taste preferences, especially if you’re using canned beans.
1/2 teaspoon black pepper: Freshly ground offers the best flavor.
3 teaspoons chili powder: The star spice giving your chili its warmth; feel free to adjust for more heat.
2 teaspoons ground cumin: Adds that essential earthy note, enhancing the chili flavor.
1 teaspoon garlic powder: For an extra garlic kick; if you love garlic, double it.
1/2 teaspoon cayenne pepper: This is optional but adds a nice kick; adjust according to your heat preference.
1 6 ounce can tomato paste: Provides a concentrated flavor and thicker texture.
1 28 ounce can crushed tomatoes with basil: A great balance of acidity; plain crushed tomatoes work too.
3 15 ounce cans of beans (1 red kidney beans, 1 black beans, 1 pinto beans): Rinsed and drained for a mix of textures and flavors; any combination of beans works here.
3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer: Use whichever you prefer; the beer adds another layer of complexity to the flavor.

How to Make Homemade Chili Recipe (Ground Beef and Beans)

Cook the Bacon: Over medium-high heat, fry 8 ounces of chopped bacon in a large Dutch oven until crispy, stirring frequently. Drain on a paper towel-lined plate and set aside, leaving the grease in the pan.
Sauté the Veggies: In the same pot, add 1 diced large yellow onion, 1 diced red bell pepper, 1 diced jalapeño pepper, and 2 minced carrots. Cook for about 8 minutes, stirring occasionally, until softened and almost caramelized. Next, add in 5 minced garlic cloves and cook for another minute until fragrant.
Brown the Beef: Add 2 pounds of lean ground beef to the pot. Cook, breaking it up gently, aiming for larger chunks and allowing it to brown deeply, which should take about 8 to 10 minutes.
Season the Mixture: Stir in 2 teaspoons light brown sugar, 2 and 1/2 teaspoons salt, 1/2 teaspoon black pepper, 3 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, and 1/2 teaspoon cayenne pepper. Cook for another minute to let the spices bloom.
Incorporate the Tomatoes: Add in the 6-ounce can of tomato paste, stirring well to mix it into the meat. Allow it to cook for about 2 minutes before adding the 28-ounce can of crushed tomatoes with basil. Stir and cook for another 2 minutes.
Add the Beans and Broth: Mix in the cooked bacon, 3 cans of drained and rinsed beans, and 3 cups of beef broth (or the combination of broth and beer). Bring the mixture to a boil.
Simmer the Chili: Reduce the heat and let the chili simmer for about 2 hours, stirring occasionally. If it thickens too much, feel free to add more broth. Once done, serve it up in bowls, garnished to your liking.

Storing & Reheating

To store your leftover chili, allow it to cool completely before transferring it to an airtight container. It can sit at room temperature for two hours, then store it in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. When ready to enjoy again, reheat on the stove over medium heat for 10-15 minutes, stirring occasionally, or in the microwave for 5 minutes, checking halfway. Keep in mind that freshening up the seasoning may be necessary after freezing.

Chef’s Helpful Tips

Avoid browning the beef too quickly, as this can lead to tougher meat. Low and slow is the way to go!
Prepping your ingredients ahead of time makes the cooking process smoother—chop veggies and measure out spices before starting.
If your chili tastes flat, enhance the flavors with a touch of salt, additional spices, or even a splash of vinegar.
Don’t hesitate to customize the beans based on your preferences; use whatever you have on hand!
Chili is even better the next day, so consider making it ahead of time.

What’s not to love about a comforting bowl of chili? Its delightful mix of flavors, hearty ingredients, and satisfying texture make it a go-to meal for all occasions. I hope you feel inspired to whip up this delightful recipe that wraps you in warmth and reminds you of home-cooked goodness!

Recipe FAQs

Can I make this chili in a slow cooker?

Absolutely! To adapt the recipe for a slow cooker, follow the sauté steps in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours for a flavorful chili.

What can I serve with chili?

Chili pairs wonderfully with cornbread, tortilla chips, or warm bread. For a fresher option, try serving it with a crisp green salad to balance the richness.

How spicy is this chili?

The level of spice can easily be adjusted according to your taste. If you prefer a milder chili, you can omit the jalapeño and cayenne pepper. For extra heat, consider adding more chili powder or a pinch of red pepper flakes.

Can I freeze the chili?

Yes, this chili freezes beautifully! Just make sure it’s cooled completely before transferring to freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat as mentioned earlier.

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How to Make Homemade Chili Recipe (Ground Beef and Beans)

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Author: Anna
Prep Time: 30 minutes
Cook Time: 120 minutes
Total Time: 2 hours 30 minutes
Yield: 8 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: American

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Description

This homemade chili features an irresistible blend of ground beef, beans, and spices. It’s a comforting dish perfect for quick meals or gatherings, packed with rich flavors you’ll love.

Ingredients

Scale

8 ounces bacon chopped
1 large yellow onion diced
1 red bell pepper seeds and core removed, diced
1 jalapeno pepper diced
2 carrots minced
5 cloves garlic minced
2 pounds lean ground beef
2 teaspoons light brown sugar
2 and 1/2 teaspoons salt
1/2 teaspoon black pepper
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 6 ounce can tomato paste
1 28 ounce can crushed tomatoes with basil
3 15 ounce cans of beans 1 red kidney beans, 1 black beans, 1 pinto beans recommended, drained and rinsed
3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer

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Instructions

In a large Dutch oven over medium-high heat, fry the bacon until crispy, stirring frequently. Drain on a paper towel lined plate and set aside.
Leave the bacon grease in the pan. Add the onion, bell peppers, jalapeño, and carrots, and sauté until soft and almost caramelized, about 8 minutes. Stir in the garlic and cook for an additional minute.
Add the ground beef and brown it, stirring gently to keep larger chunks. Cook until deeply browned, about 8 to 10 minutes.
Stir in the brown sugar, salt, black pepper, and all spices, cooking until fragrant, about 1 minute.
Add the tomato paste, stirring well, and cook for about 2 minutes before adding crushed tomatoes and cooking for another 2 minutes.
Mix in the cooked bacon, beans, and broth (and beer if using) and bring to a boil. Lower the heat and simmer for 2 hours, stirring occasionally and adding more broth if it becomes too thick.
Scoop into bowls and serve with desired garnishes.

Notes

This chili can be made ahead of time and stored in the fridge for up to 3 days.
Consider adding toppings like sour cream, cheese, or green onions for added flavor.
Adjust the spices according to your heat preference.