Dinner

Best Homemade Chili Recipe

ByThomas Greene January 26, 2026January 26, 2026

Introduction

This best homemade chili is a hearty and flavorful dish perfect for any occasion. Packed with ground meat, beans, and a blend of warm spices, it’s comfort food that’s easy to make and sure to please a crowd.

A white bowl filled with a thick, rich chili made of red kidney beans, ground meat, chopped green bell peppers, and diced tomatoes, all immersed in a dark reddish-brown sauce. On top, there is a large dollop of white sour cream, scattered with bright yellow shredded cheddar cheese and small slices of green onion. The bowl is placed on a white marbled surface, with some extra green onions and cheese shreds nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef (or turkey)
2 small green peppers (about 2 cups diced)
1 small yellow onion (about 1 ½ cups diced)
2 cans diced tomatoes (15-ounce cans)
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
15 ounces water
2 cans kidney beans (drained and rinsed, 15-ounce cans)
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons cumin
1 tablespoon paprika
1 teaspoon chipotle powder
½ teaspoon cayenne pepper
½ tablespoon salt
1 teaspoon white pepper
½ teaspoon baking soda

Instructions

Step 1: In a large Dutch oven, sauté the diced green peppers and onions over medium heat until they soften, become translucent, and just start to caramelize.
Step 2: Whisk together all the seasonings—chili powder, garlic powder, onion powder, cumin, paprika, chipotle powder, cayenne, salt, and white pepper—and add them to the Dutch oven, excluding the baking soda. Cook for 1 to 2 minutes, stirring constantly to bloom the spices without burning.
Step 3: Add the ground meat to the pot. Cook it while breaking it up with a spoon until it is mostly browned but may still have a bit of pink.
Step 4: In a separate bowl, mix together the tomato sauce, diced tomatoes, water, and tomato paste. Pour this mixture into the Dutch oven with the meat and vegetables.
Step 5: Bring the chili to a gentle simmer over medium-low heat and cook for about 15 minutes. Then add the drained and rinsed kidney beans and stir to combine.
Step 6: Stir in the baking soda. The sauce will start to bubble up. Continue stirring over medium heat until the bubbles subside and the sauce thickens slightly.
Step 7: Remove the chili from the heat and serve warm.

Tips & Variations

For a leaner option, substitute ground turkey or chicken instead of beef.
Add a splash of beer or a teaspoon of cocoa powder to deepen the chili’s flavor.
Adjust the cayenne and chipotle powders for your preferred spice level.
Try different beans like black beans or pinto beans for variation.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with rich, thick chili showing visible layers of dark red kidney beans, brown minced meat, and chunks of red tomato and green pepper all mixed in a deep reddish-brown sauce. On top is a smooth dollop of white sour cream, covered with bright yellow shredded cheddar cheese and sprinkled with small pieces of green onion. A metal spoon is partially visible inside the bowl, resting at the edge. In the background, there is another white bowl with the same chili and a small white bowl filled with chopped green onions on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, you can omit the meat and add extra beans or vegetables like mushrooms and zucchini for a hearty vegetarian chili.

What does the baking soda do in the recipe?

Baking soda helps reduce acidity in the tomatoes and smooths out the chili’s flavor, while also helping to tenderize the beans.

Thomas Greene