Homemade chili recipe

There’s something about fall weather and football season that just screams for comfort food, and nothing says comfort like a big bowl of this homemade chili recipe. I mean, is there anything better?

Best chili recipe I’ve ever found

Over the years, I’ve tested countless chili recipes—beef, turkey, canned beans, dry beans—you name it. But it wasn’t until I stumbled upon a spice-heavy, flavor-packed chili from someone I follow on Instagram (@BlissfulHome) that I found my go-to.

What sets this chili apart is the seasoning. It’s not just beans and beef, but a blend of spices that truly elevate the dish.

It’s rich, hearty, and bursting with flavors that go beyond your typical chili experience. If you’re anything like me and love a bit of a kick, the smoked paprika, cumin, and just the right amount of chili powder take it to another level.

And the cayenne? It gives just a touch of heat without overwhelming the dish, though you can always dial it up if you like your chili fiery.

Easy Homemade Chili Recipe: Making it and Serving it

Now, while this recipe serves about three to four people (perfect for a cozy dinner with friends or family), you can easily double it if you’re hosting a larger gathering.

When I made this chili for a fall get-together with my girlfriends, I doubled the recipe, and not only did everyone get their fill, but we also had enough leftovers to enjoy the next day—which, if you know anything about chili, tastes even better after it’s had time to sit and soak up all those flavors.

One of my favorite things about making chili is how forgiving it is. You don’t have to worry about precise chopping or perfect measurements—it’s a fuss-free, soul-warming dish that can adapt to what you have on hand.

And speaking of ease, while I’m all about shortcuts in the kitchen, I will say this: if you have the time, cook your beans from scratch. Trust me.

Whether you’re using kidney beans or pinto beans, cooking them with onion and garlic in an Instant Pot or on the stove makes all the difference. It adds an extra layer of flavor that just doesn’t compare to canned beans (though those will work in a pinch too).

As for the beef, I usually go with lean ground beef—96% lean is my go-to when I can find it (usually at Trader Joe’s), but if you want to mix it up, you can blend it with some turkey or even use a higher-fat beef if that’s your thing.

And if you’re trying to cut down on meat, the beans pack enough protein that you won’t feel like you’re missing out. Plus, the richness of the tomato paste and the depth of the spices make this a perfect dish for those wanting to balance out their meat intake.

Let’s not forget about the sides! This homemade chili recipe is fantastic with cornbread and all the fixings.

Whether it’s a dollop of sour cream, some shredded cheese, or a handful of fresh cilantro, you can customize your bowl any way you like.

I typically whip up a quick box of cornbread (though you can use this cornbread recipe to make it from scratch), and it pairs perfectly with the chili.

When you’re ready to dig in, serve it up in a big bowl, grab a blanket, and settle in for the ultimate cozy night.

Make ahead Chili recipe

The great thing about this chili recipe is that you can easily make it ahead. In fact, as I mentioned earlier, it’s even tastier after it’s had a bit of time to rest and let the flavors meld together.

If you are making this chili ahead of time, you have a couple of options. My recommendation, and the first option, is to make it the day before you actually want to enjoy it.

Anytime chili has some time to just rest and hang out, you’re going to end up with a more flavorful chili.

If you do this, you’ll want to prepare the chili, then let it cool at room temperature. When it’s safely cooled down, put it in the fridge with the pot lid on and let it hang out in the fridge until about two hours before you’re going to eat it.

At that point, you’ll let it warm slightly to room temperature, then move it over to the stove and turn it on over low heat until it’s heated throughout.

Your second option is to freeze the chili. This is a good option if you’re making this homemade chili recipe more than a day in advance.

You’ll follow a similar process to refrigerating the chili, except after you cool the freshly made chili, you’ll want to pack it in a freezer safe container, making sure it’s airtight.

If you can then thaw it in the fridge overnight, you’ll be able to heat it over the stove more quickly. Otherwise, you’ll just want to set aside more time to warm up the chili low and slow over the stove.

If you’re freezing the chili for yourself or a couple of people for a couple of make ahead dinners or lunches, I recommend freezing the chili in smaller portions so it’s easier to reheat later.

Homemade Chili Recipe

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

An easy and super flavorful chili recipe that's perfect for cozying up in the fall!

Print

Ingredients

for the beans

• 1 cup dry pinto beans
• 1 cup dry kidney beans
• 1 small onion, cut into a few large wedges
• 6 cups of water
• 4 cloves garlic
• 1 tsp salt

for the rest of the chili

• olive oil, to drizzle in the pot
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 lb. lean ground beef (96% lean)
• 1 tbsp tomato paste
• 1 (28 oz.) can of crushed tomatoes
• 1 cup of water, or more to desired consistency
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp cayenne powder
• salt + pepper, to taste
• for the garnishes: grated cheddar cheese, sour cream, and chopped green onions

Instructions

1. To the Instant Pot, add the beans, water, onion, garlic, and salt. Seal the pot and cook on high pressure for 40 minutes. Let it natural release the pressure, then drain the beans and temporarily set them aside. If you're cooking them over a stove, you'll need to cook them over medium-low heat for at least an hour and a half, adding water as needed, until they're tender and cooked through. You'll also want to drain them in this case scenario too.
2. To start the chili, add a drizzle of olive oil to a medium pot. Turn on the heat to high. Once hot, lower the heat to medium and add the ground beef, breaking it up into small pieces. Sauté until it begins turning brown.
3. Add the onion and garlic, and sauté for another few minutes. Add the tomato paste, and stir for a minute to combine and cook the paste.
4. To the beef mixture, add in the crushed tomatoes and all of the spices. Add about 1 tsp of salt with some freshly ground pepper, and stir to combine.
5. Pour in the water, then add in the cooked, drained beans. Stir everything together, then add more water if you want to make the chili more soupy. Once you have the desired consistency, taste-test for salt, checking to see if you need to add anymore.
6. Let the chili simmer on medium-low heat for about 15 minutes so that the flavors have a chance to meld together. For best results, keep on low heat for a longer period, adding more liquid as needed, or turn off the heat and let the chili cool before refrigerating it overnight. The next day, let it thaw on the counter for a little bit before moving over to the stove and re-warming over medium-low heat. Top each bowl of chili with your garnishes.

Notes

*Please note the longer cook time if you're not using an Instant Pot.

**Recipe adapted from Blissful Home

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 639mgCarbohydrates: 38gFiber: 9gSugar: 4gProtein: 30g