There is something deeply comforting and utterly satisfying about a big pot of Homemade Chili simmering on the stove. This hearty dish combines tender ground beef and sausage with a vibrant mix of beans, spices, and tangy tomato goodness, creating a perfect balance of bold flavors and cozy warmth. Whether you’re craving a filling weeknight dinner or something to impress at a casual gathering, Homemade Chili delivers a delicious experience that warms the soul and pleases every palate.

Ingredients You’ll Need

The magic of this Homemade Chili really shines through its simple, well-chosen ingredients. Each component plays a crucial role—from the rich meats adding depth, to the beans contributing body and texture, and the spices layering on warmth and a kick of flavor. Together, they come alive in a pot of steaming, delicious chili that’s easy to make and impossible to resist.

1 Tablespoon olive oil: This is your cooking base, adding just enough richness to soften the onions and enhance flavors.
1 large onion, diced: Provides sweetness and a savory foundation as it sautés.
2 pounds lean ground beef: The hearty star of the dish, delivering protein and meaty goodness.
1 pound ground pork sausage: Adds an extra layer of juicy flavor and fat that keeps the chili moist.
1/4 cup red wine vinegar: Injects a subtle brightness that balances the richness.
14.5 ounce can diced tomatoes, petite, undrained: Brings vibrant acidity and chunks of tomato texture.
4 cups tomato juice: Creates the chili’s rich, saucy base that ties all the ingredients together.
1 cup ketchup: Offers hint of sweetness and thickness to the chili’s sauce.
2 15-ounce cans pinto beans, undrained: Adds hearty, creamy bean texture and additional protein.
1 16-ounce can kidney beans, undrained: Introduces a firmer bean with a robust texture that complements the pinto beans.
1 Tablespoon light brown sugar: Balances the acidity and spices with mellow sweetness.
3 Tablespoons chili powder: The essential spice blend giving chili its iconic smoky, mildly spicy flavor.
3/4 teaspoon garlic salt: Adds savory depth and garlic aroma.
1/2 teaspoon freshly ground black pepper: Gives a mild sharpness and complexity.
1 teaspoon paprika: Smoky sweetness that rounds out the spice profile.
1 teaspoon ground cumin: Earthy warmth enhancing the chili’s character.
1/4 teaspoon cayenne pepper (or more for heat): The secret for a subtle kick or bold heat depending on your preference.
Cornmeal to thicken, if desired: Optional thickener to achieve your perfect chili consistency.
Shredded cheddar cheese, optional: A melty, cheesy topping that adds richness.
Sour cream, optional: Creamy and cool contrast to the warm, spicy chili.

How to Make Homemade Chili

Step 1: Sauté the Onion

Start your Homemade Chili journey by heating olive oil in a large soup pot over medium-high heat. Once the oil is shimmering, toss in the diced onion and cook it gently for about 5 minutes, stirring now and then. This softens the onion and draws out its natural sweetness, which builds a flavorful base for the chili.

Step 2: Brown the Meat

Next, add both the ground beef and ground pork sausage to the pot. Break it up with a wooden spoon or meat chopper, letting it brown evenly. This step is crucial because those browned bits carry concentrated flavors. Once browned, carefully drain off any excess grease to keep the chili rich but not greasy.

Step 3: Build the Sauce

Add the red wine vinegar to the meat mixture, letting it cook for just one minute to brighten the pot’s flavors. Then, pour in the diced tomatoes with their juice, tomato juice, ketchup, undrained beans, brown sugar, and all the spices: chili powder, garlic salt, black pepper, paprika, cumin, and cayenne pepper. Stir everything together until well combined. This is where all the vibrant colors and complex flavors meld beautifully.

Step 4: Simmer to Perfection

Bring your pot to a gentle boil over medium-high heat, stirring frequently. Once bubbling, reduce the heat to medium-low and let it simmer uncovered for at least one hour. The longer you let your Homemade Chili simmer—up to three hours if you have the time—the thicker and more deeply flavored it becomes. If you want it extra thick, a light sprinkle of cornmeal stirred in near the end works wonders.

Step 5: Serve and Enjoy

When the chili has reached your desired thickness and flavor depth, it’s ready to serve. Ladle this delicious, steaming chili into bowls and prepare to indulge!

How to Serve Homemade Chili

Garnishes

The beauty of Homemade Chili is in the toppings. A spoonful of sour cream brings a creamy, cooling contrast to the spiced chili, while a generous sprinkle of shredded cheddar cheese melts beautifully on top, adding richness and color. Feel free to add chopped green onions, fresh cilantro, or jalapeño slices for extra flair and freshness.

Side Dishes

Chili loves company. Classic sides like cornbread or buttery dinner rolls are perfect for scooping up every last bit. For a lighter option, serve it alongside a crisp green salad or some roasted vegetables. Rice also works well under the chili to soak up all those delicious juices.

Creative Ways to Present

If you want to jazz up your presentation, serve the chili in hollowed-out bread bowls for an impressive, rustic look. Alternatively, turn it into a chili-topped baked potato or load it onto nachos for a fun, shareable appetizer. These creative ideas make Homemade Chili even more enjoyable for gatherings or casual family dinners.

Make Ahead and Storage

Storing Leftovers

Homemade Chili is a perfect make-ahead meal. After it cools to room temperature, transfer it to airtight containers and refrigerate for up to four days. The flavors continue to deepen overnight, making leftovers almost better than the first serving.

Freezing

If you want to keep your chili longer, freezing is a fantastic option. Portion the chili into freezer-safe containers or heavy-duty zip-top bags, leaving space for expansion. It will keep perfectly well for up to three months, ready to be pulled out on busy days or whenever a comforting meal calls your name.

Reheating

To reheat, thaw frozen chili overnight in the refrigerator or gently warm refrigerated chili in a saucepan over low to medium heat. Stir occasionally and add a splash of water or tomato juice if it thickened too much in the fridge. Microwaving works well too—just heat in short intervals and stir in between to heat evenly.

FAQs

Can I make Homemade Chili without beans?

Absolutely! While beans add great texture and nutrition, you can simply skip them if you prefer a meat-only chili. Just ramp up the spices a bit to keep it flavorful and hearty.

How long can I simmer the chili for the best flavor?

Simmering for at least one hour lets the flavors blend nicely, but if you have time, letting it simmer for up to three hours deepens the taste and thickens the sauce. Just stir occasionally and keep it on low heat to avoid burning.

What can I substitute for ground pork sausage?

If you don’t have sausage, ground turkey or chicken can work as leaner options, though the chili will have slightly less fat and flavor. Adding a bit more olive oil or a smoky seasoning can help compensate.

Is Homemade Chili spicy?

The spice level is totally adjustable! The recipe includes cayenne pepper for heat, but you can easily reduce or increase it according to your taste. Chili powder also varies, so choose mild or hot blends based on what you like.

Can I prepare Homemade Chili in a slow cooker?

Yes! Brown the meat and sauté the onion first, then combine all ingredients in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This hands-off method results in tender meat and rich flavors.

Final Thoughts

Making Homemade Chili is like wrapping yourself in a cozy culinary hug—warm, flavorful, and wonderfully satisfying. Whether you’re a chili newbie or a seasoned pro, this recipe offers a delicious, easy-to-follow way to enjoy one of America’s most beloved comfort foods. So fire up your stove, gather your ingredients, and treat yourself to a bowl of Homemade Chili that’s sure to become a favorite in your kitchen!