The warmth of a homemade chili bubbling away on the stove is simply irresistible. The rich, hearty blend of flavors—smoky bacon, tender ground beef, and colorful veggies, melded with spices—creates a comforting dish that feels like a hug in a bowl. This DIY chili not only satisfies on those cooler days, but it also makes it easy to impress your friends and family with a recipe that delivers layers of flavor without much fuss.

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 still remember the first time I made this homemade chili recipe at a family gathering. Everyone gathered around the pot, eagerly awaiting their turn to fill their bowls, each scoop revealing a hearty medley of beans, beef, and spices. It’s such a versatile dish; not only does it scream “comfort food,” but it’s also budget-friendly, making it perfect for feeding a crowd. I can hardly think of an occasion more suited for this chili, whether it’s a game day get-together or simply a cozy weeknight dinner. Trust me, once you try it, you won’t want to go back to store-bought chili again!

Why You’ll Love This Recipe

Simple & Quick: With easy steps and minimal prep time, you’ll have a pot of chili ready to serve in no time.
Irresistible Flavor: The combination of spices and meat creates a mouthwatering taste that’ll make your taste buds dance.
Eye-Catching Appeal: With its vibrant colors and hearty texture, this chili is as pleasing to the eye as it is delicious.
Flexible Serving: Perfect for a weekday meal, game day feast, or even a hearty breakfast topped with an egg!
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets if you switch out the meat and broth.

Ingredients You’ll Need

8 ounces bacon, chopped: This adds a smoky flavor and richness to the dish’s base.
1 large yellow onion, diced: A classic ingredient that provides sweetness and depth.
1 red bell pepper, seeds and core removed, diced: For a pop of color and sweetness.
1 jalapeño pepper, diced: Adds heat; choose to remove the seeds for a milder flavor.
2 carrots, minced: These lend sweetness and a bit of crunch.
5 cloves garlic, minced: Essential for that aromatic flavor.
2 pounds lean ground beef: The primary protein; choose a lean cut for a healthier option.
2 teaspoons light brown sugar: Balances out the acidity of the tomatoes.
2 and 1/2 teaspoons salt: Enhances all the flavors present.
1/2 teaspoon black pepper: For a touch of spice.
3 teaspoons chili powder: The star spice that gives chili its character.
2 teaspoons ground cumin: Adds warmth and earthiness to the dish.
1 teaspoon garlic powder: Boosts the garlic flavor.
1/2 teaspoon cayenne pepper: Optional, but adds a nice kick.
1 (6 ounce) can tomato paste: Concentrated flavor that enriches the chili.
1 (28 ounce) can crushed tomatoes with basil: Provides a rich tomato base.
3 (15 ounce) cans of beans (recommended: 1 red kidney bean, 1 black bean, 1 pinto bean), drained and rinsed: Boosts protein and fiber content.
3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer: Liquid base for simmering, with added flavor from beer.

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

Cook the Bacon: In a large Dutch oven over medium-high heat, fry 8 ounces of chopped bacon until crispy, stirring it frequently. Once done, drain on a paper towel-lined plate, and set aside.
Sauté the Veggies: Leave the bacon grease in the pot. Add 1 diced yellow onion, 1 diced red bell pepper, 1 diced jalapeño pepper, and 2 minced carrots, sautéing until soft and almost caramelized, about 8 minutes, stirring occasionally. Then, add in 5 minced cloves of garlic and cook for 1 more minute until fragrant.
Brown the Beef: Add 2 pounds of lean ground beef into the pot, browning it while stirring gently to keep larger chunks—this will give a hearty texture. Cook until the beef is deeply browned and no longer pink, about 8 to 10 minutes.
Add Spices: Stir in 2 teaspoons of 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 about 1 minute until the mixture is fragrant.
Incorporate Tomato Paste: Add 1 (6 ounce) can of tomato paste, stirring well to break it up into the meat. Cook for about 2 minutes, then add in 1 (28 ounce) can of crushed tomatoes with basil, cooking for another 2 minutes.
Combine Ingredients: Stir in the cooked bacon, 3 cans of beans (1 red kidney, 1 black, and 1 pinto), and 3 cups of beef broth (or the mixture of 2 cups broth and 1 cup pilsner beer). Mix everything well to combine.
Simmer the Chili: Bring the mixture to a boil, then lower the heat and let it simmer for 2 hours, stirring occasionally. If the chili gets too thick, add a little more broth as needed.
Serve with Style: Scoop into bowls and serve hot with your favorite garnishes (check the post for ideas!).

Storing & Reheating

Allow your homemade chili to cool at room temperature for about two hours before storing. Transfer any leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze the chili in a freezer-safe container for up to 3 months. When reheating, do so in a pot over medium heat or in the microwave until heated through, about 2-3 minutes in the microwave, stirring halfway. Note that flavors may deepen over time, making it even tastier!

Chef’s Helpful Tips

Avoid overcooking the veggies in the beginning; it should be soft but retain a slight crunch for added texture.
For an even richer flavor, consider using a combination of ground beef and ground pork or ground turkey.
Prefer a vegetarian version? Use mushrooms or lentils instead of meat and vegetable broth in place of beef broth.
Timing matters! An extended simmer allows all the flavors to marry beautifully. If you’re in a pinch, even a simmer of 30 minutes will yield a nice chili.

There you have it—delicious, hearty, and satisfying homemade chili that’s perfect for any occasion! The blend of spices and fresh ingredients creates layers of flavor that promise to warm you right up. Don’t hesitate to put your touch on it—experiment with your favorite toppings, spices, and proteins. Enjoy this comforting bowl of goodness with family and friends, and share the joy that comes with every spoonful!

Recipe FAQs

Can I make this chili in a slow cooker?

Absolutely! Begin by cooking the bacon and sautéing the vegetables in a skillet, then transfer all ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The extended cooking time will help meld those flavors beautifully.

What type of beans should I use?

This recipe features red kidney beans, black beans, and pinto beans for texture and flavor. However, feel free to substitute with what you prefer, such as navy beans or white beans. Just ensure they’re drained and rinsed to reduce excess sodium.

Can I add more heat to my chili?

If you like it spicier, increase the amount of jalapeño or cayenne pepper. You can also serve with spicy toppings like hot sauce or diced peppers for an extra kick. Just remember, a little goes a long way!

How can I thicken my chili?

There are several methods to thicken chili—add a tablespoon of cornmeal, let it simmer uncovered for a little while, or mash some beans against the side of the pot to help thicken the consistency. Just be patient as it cooks to reach your desired thickness!

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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: Cooking
Cuisine: Mexican

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Description

This homemade chili recipe stands out with its rich flavors and hearty ingredients like ground beef and beans. It’s an easy, quick meal perfect for busy nights or comforting gatherings. Enjoy a bowl of warmth that everyone can savor!

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. 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, about 8 minutes. Stir in the garlic and cook for 1 more minute.
Add the ground beef and brown it, stirring gently to keep larger chunks intact, for about 8 to 10 minutes.
Mix in the brown sugar, salt, pepper, and spices, and cook until fragrant, about 1 minute.
Incorporate the tomato paste into the meat and cook for about 2 minutes. Then add the crushed tomatoes and cook for another 2 minutes.
Stir in the cooked bacon, beans, and broth (and beer if using). Bring to a boil, then lower the heat and simmer for 2 hours, stirring occasionally. Add more broth if the chili gets too thick.
Serve in bowls with desired garnishes.

Notes

Use different types of beans based on preference for a unique flavor.
Adjust the spice level by adding more or less jalapeño and cayenne pepper.
Chili can be made in advance and tastes even better the next day for meal prepping.