Homemade Chili
Homemade Chili simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Homemade Chili starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓1 Tablespoon olive oil
- ✓1 large onion (, diced)
- ✓2 pounds lean ground beef
- ✓1 pound ground pork sausage)
- ✓1/4 cup red wine vinegar
- ✓14.5 ounce can diced tomatoes (, petite, undrained)
- ✓4 cups tomato juice
- ✓1 cup ketchup
- ✓2 15 ounce cans pinto beans (, undrained)
- ✓1 16 ounce can kidney beans (, undrained)
- ✓1 Tablespoon light brown sugar
- ✓3 Tablespoons chili powder
- ✓¾ teaspoon garlic salt
- ✓½ teaspoon freshly ground black pepper
- ✓1 teaspoon paprika
- ✓1 teaspoons ground cumin
- ✓1/4 teaspoon cayenne pepper ((or more if you want it spicier))
- ✓cornmeal (to thicken, if desired)
- ✓shredded cheddar cheese (, optional)
- ✓sour cream (, optional)
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
Saute onion: Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
- 2
Brown meat: Add ground beef and sausage to the pot and cook, breaking apart into small pieces with a meat chopper or wooden spoon until browned. Remove the grease.
- 3
Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne.
- 4
Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally, until thickened. The more it simmers, the thicker and more flavorful it will be! (and if you'd like it even thicker, stir in a sprinkle of cornmeal).
- 5
Serve: Ladle chili into bowls and top with a dollop of sour cream and a sprinkle of cheese.
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Homemade Chili
Serve Homemade Chili with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Homemade Chili ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 587 kcal
- Carbohydrates: 33 g
- Cholesterol: 118 mg
- Fiber: 7 g
- Protein: 37 g
- Sodium: 996 mg
- Sugar: 14 g
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g