Homemade Chili
Warm up your taste buds with this mouthwatering homemade chili, an ideal companion for those brisk days! Packed with hearty ground beef, zesty tomatoes, and a medley of spices, this chili offers a comforting kick that will have you coming back for seconds. Get ready to cozy up with a bowl of this flavorful delight!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- minced garlic
- green onionoptional
- jalapeno peppers
- onions
- pepper
🥩Meat & Seafood(2)
- 2 pounds of ground beef (907 g)
- about 2 cups of beef broth (480 ml)
🥛Dairy & Eggs(2)
- shredded cheeseoptional
- sour creamoptional
🫙Pantry Staples(7)
- black beans
- crushed tomatoes
- olive oil
- pinto beans
- a little sugar
- 1 can of tomato paste
- tomato sauce
🧂Spices & Seasonings(6)
- chili powder
- some garlic powder
- onion powder
- oregano
- paprika
- salt
📦Other(2)
- dark red kidney beans
- Fritos chipsoptional
👨🍳 Instructions
- 1
To a large pot, add olive oil and sauté some onions, jalapeno peppers, and minced garlic.
- 2
Add about 2 pounds of ground beef and cook until fully cooked, then drain.
- 3
Add 1 can of tomato paste and season with chili powder, paprika, oregano, garlic powder, onion powder, salt, pepper, and a little sugar.
- 4
Mix well and add crushed tomatoes, tomato sauce, dark red kidney beans, black beans, and pinto beans.
- 5
Add about 2 cups of beef broth, mix, and let simmer over medium heat for about 15-20 minutes.
- 6
Serve in a bowl topped with shredded cheese, green onion, sour cream, and Fritos chips.
💡 Pro Tips
- ✓Brown your ground beef in batches without overcrowding the pan to achieve proper Maillard reaction at 300°F+ surface temperature, which develops complex flavors that simmering cannot create.technique300°F+ surface temp
- ✓Toast your tomato paste for 2-3 minutes until it darkens by one shade to caramelize natural sugars and concentrate umami compounds by 25-30%.technique2-3 minutes
- ✓Bloom your dried spices (chili powder, paprika, oregano) in the hot oil for 30-60 seconds before adding liquids to activate fat-soluble flavor compounds.timing30-60 seconds
- ✓Add beans during the last 10 minutes of simmering to prevent their starches from breaking down and making your chili gluey.timing10 minutes
- ✓Maintain a gentle simmer at 185-200°F rather than a rolling boil to prevent proteins from toughening and allow collagen to slowly convert to gelatin.technique185-200°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Homemade Chili
Warm up your taste buds with this mouthwatering homemade chili, an ideal companion for those brisk days! Packed with hearty ground beef, zesty tomatoes, and a medley of spices, this chili offers a comforting kick that will have you coming back for seconds. Get ready to cozy up with a bowl of this flavorful delight!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- minced garlic
- green onionoptional
- jalapeno peppers
- onions
- pepper
🥩Meat & Seafood(2)
- 2 pounds of ground beef (907 g)
- about 2 cups of beef broth (480 ml)
🥛Dairy & Eggs(2)
- shredded cheeseoptional
- sour creamoptional
🫙Pantry Staples(7)
- black beans
- crushed tomatoes
- olive oil
- pinto beans
- a little sugar
- 1 can of tomato paste
- tomato sauce
🧂Spices & Seasonings(6)
- chili powder
- some garlic powder
- onion powder
- oregano
- paprika
- salt
📦Other(2)
- dark red kidney beans
- Fritos chipsoptional
👨🍳 Instructions
- 1
To a large pot, add olive oil and sauté some onions, jalapeno peppers, and minced garlic.
- 2
Add about 2 pounds of ground beef and cook until fully cooked, then drain.
- 3
Add 1 can of tomato paste and season with chili powder, paprika, oregano, garlic powder, onion powder, salt, pepper, and a little sugar.
- 4
Mix well and add crushed tomatoes, tomato sauce, dark red kidney beans, black beans, and pinto beans.
- 5
Add about 2 cups of beef broth, mix, and let simmer over medium heat for about 15-20 minutes.
- 6
Serve in a bowl topped with shredded cheese, green onion, sour cream, and Fritos chips.
💡 Pro Tips
- ✓Brown your ground beef in batches without overcrowding the pan to achieve proper Maillard reaction at 300°F+ surface temperature, which develops complex flavors that simmering cannot create.technique300°F+ surface temp
- ✓Toast your tomato paste for 2-3 minutes until it darkens by one shade to caramelize natural sugars and concentrate umami compounds by 25-30%.technique2-3 minutes
- ✓Bloom your dried spices (chili powder, paprika, oregano) in the hot oil for 30-60 seconds before adding liquids to activate fat-soluble flavor compounds.timing30-60 seconds
- ✓Add beans during the last 10 minutes of simmering to prevent their starches from breaking down and making your chili gluey.timing10 minutes
- ✓Maintain a gentle simmer at 185-200°F rather than a rolling boil to prevent proteins from toughening and allow collagen to slowly convert to gelatin.technique185-200°F