Description
This classic Homemade Chili is hearty, bold, and deeply flavorful—perfect for cozy dinners or game-day gatherings. Featuring ground beef, kidney beans, and a rich tomato base seasoned with chili spices, this one-pot meal is easy to make and packed with comforting goodness. Top it off with cheddar, sour cream, and scallions for the ultimate bowl of chili.
Ingredients
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1 tablespoon extra-virgin olive oil
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1/2 large white onion, chopped
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3 cloves garlic, finely chopped
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2 tablespoons tomato paste
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1 1/2 pounds ground beef
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1 1/2 tablespoons chili powder
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper (optional)
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1 (28-ounce) can crushed tomatoes
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1 (15-ounce) can kidney beans, drained
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Shredded cheddar, sour cream, and sliced scallions, for serving
Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add chopped onion and cook until soft, about 4–5 minutes.
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Stir in garlic and tomato paste; cook for 1–2 minutes until fragrant.
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Add ground beef and cook, breaking it apart with a spoon, until browned, about 6–8 minutes.
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Stir in chili powder, oregano, cumin, paprika, and cayenne pepper (if using). Season with salt and pepper.
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Pour in crushed tomatoes and bring to a simmer.
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Reduce heat and simmer gently for 20–25 minutes, stirring occasionally.
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Add kidney beans and cook for another 10 minutes.
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Taste and adjust seasoning as needed.
- Serve hot, garnished with shredded cheddar, sour cream, and sliced scallions if desired.
Notes
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For thicker chili, simmer uncovered a bit longer.
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Add a diced jalapeño with the onion for extra heat.
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Leftovers taste even better the next day and freeze well.
- Use ground turkey or plant-based meat for a lighter or vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
