By Bring The Best Homemade Chili to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
The Best Homemade Chili captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, The Best Homemade Chili becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 pound (raw) bacon – cut into small piece
1 large onion – diced
1 red bell pepper – seeded and diced
1 green bell pepper – seeded and diced
6 cloves garlic – minced
5 tablespoons chili powder
5 tablespoons ground cumin
5 tablespoons paprika
5 to 1.5 tablespoons chipotle powder (Use 1.5 tablespoons if you like it spicy)
2 teaspoons dried oregano
2 teaspoons salt
5 teaspoon cayenne powder (optional)
3 pounds ground beef
1 can or bottle beer (I use Coors Light)
1 – 14 ounce can black beans (rinsed and drained)
1 – 14 ounce can red kidney beans (rinsed and drained)
1 – 24 ounce can crushed tomatoes
1 – 24 ounce can diced tomatoes
How To Make Homemade Chili
1-Cook diced bacon over medium heat in a large non-stick dutch oven or pot. When bacon is almost done, add in diced onion and bell peppers and cook until softened.
2-Add minced garlic, chili powder, ground cumin, paprika, chipotle powder, dried oregano, salt, and cayenne powder. Cook a minute or two until aromatic.
3-Add in ground beef to bacon-onion mixture. Cook until ground beef is no longer pink.
4-Stir in a can of beer rinsed and drained beans, crushed tomatoes with juice, and diced tomatoes with juice
5-Cover and simmer on low (for me it’s #3) 1.5 hours. Add a little water, if necessary. The first hour stirs the pot every 10-15 minutes, and the last 30 minutes stir the pot every 5-10 minutes. You may need to stir more often depending on your pot and how hot your burner gets.
6-Taste of salt.
PREPARATION STEPS
1 red bell pepper – seeded and diced
1 green bell pepper – seeded and diced
.5 to 1.5 tablespoons chipotle powder (Use 1.5 tablespoons if you like it spicy)
1 can or bottle beer (I use Coors Light)
1 – 14 ounce can black beans (rinsed and drained)
1 – 14 ounce can red kidney beans (rinsed and drained)
1 – 24 ounce can crushed tomatoes
2-Add minced garlic, chili powder, ground cumin, paprika, chipotle powder, dried oregano, salt, and cayenne powder. Cook a minute or two until aromatic.
3-Add in ground beef to bacon-onion mixture. Cook until ground beef is no longer pink.
4-Stir in a can of beer rinsed and drained beans, crushed tomatoes with juice, and diced tomatoes with juice
5-Cover and simmer on low (for me it’s #3) 1.5 hours
Add a little water, if necessary
The first hour stirs the pot every 10-15 minutes, and the last 30 minutes stir the pot every 5-10 minutes
You may need to stir more often depending on your pot and how hot your burner gets.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
