Homemade Chili

This Homemade Chili recipe is a hearty and flavorful one-pot meal packed with ground beef, sausage, beans, and bold spices. It’s perfect for cold nights, game day, or family dinners. Slow-simmered for rich depth of flavor, this classic chili is easy to make, customizable, and ideal for meal prep. Serve it with cornbread, rice, or your favorite toppings for a comforting, protein-packed dish that’s great for weeknights or gatherings.

This hearty Homemade Chili is packed with rich, smoky flavor and loaded with ground beef, sausage, beans, and spices. Simmered to perfection, it’s the ultimate comfort food for cozy nights, game days, or family dinners.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 pounds lean ground beef
• 1 pound ground pork sausage (such as Jimmy Dean)
• ¼ cup red wine vinegar
• 1 (14.5 oz) can petite diced tomatoes, undrained
• 4 cups tomato juice*
• 1 cup ketchup
• 2 (15 oz) cans pinto beans, undrained
• 1 (16 oz) can kidney beans, undrained
• 1 tablespoon light brown sugar
• 3 tablespoons chili powder
• ¾ teaspoon garlic salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper (adjust to taste)
• Cornmeal, to thicken if desired
• Shredded cheddar cheese, for topping (optional)
• Sour cream, for topping (optional)

Instructions

1. Sauté the Onion:
   Heat olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
2. Brown the Meat:
   Add the ground beef and sausage to the pot. Cook, breaking it apart with a wooden spoon or meat chopper, until browned. Drain any excess grease.
3. Add Liquids and Seasoning:
   Stir in the red wine vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans (with liquid), brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne pepper. Mix well to combine.
4. Simmer:
   Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered for at least 1 hour, stirring occasionally. For a richer, thicker chili, let it cook for up to 3 hours. If you want it even thicker, stir in a small amount of cornmeal near the end.
5. Serve:
   Ladle the chili into bowls and top with shredded cheddar cheese and a dollop of sour cream, if desired.

Tips

• For a thicker texture, let the chili simmer longer or add a bit of cornmeal near the end of cooking.
• Use a mix of lean and regular ground beef for a more flavorful balance.
• Taste as you go—adjust the spice level by adding more cayenne or chili powder.
• This recipe makes great leftovers—the flavor deepens the next day.

Variations and Substitutions

• Meat Options: Substitute turkey, chicken, or plant-based meat for a lighter version.
• Beans: Use black beans or navy beans instead of pinto or kidney beans.
• Vegetarian Version: Skip the meat and add more beans, corn, and diced bell peppers.
• Spice It Up: Add jalapeños, chipotle peppers, or hot sauce for extra heat.
• Sweet Twist: A small piece of dark chocolate or a spoonful of cocoa powder can enhance the depth of flavor.

FAQs

Can I make this chili ahead of time?
Yes! Chili tastes even better the next day. Store it in the refrigerator for up to 4 days or freeze for up to 3 months.

How can I make it thicker without cornmeal?
Simmer uncovered longer, or mash some of the beans to naturally thicken the chili.

Can I cook this in a slow cooker?
Yes. Brown the meat and onion first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Serving Suggestions

• Serve with cornbread, rice, or baked potatoes.
• Top with crushed tortilla chips, avocado slices, green onions, or jalapeños.
• Pair with a side salad or grilled cheese sandwich for a complete meal.

Why You’ll Love This Recipe

• Hearty, flavorful, and easy to prepare in one pot.
• Perfect for meal prep, freezing, and feeding a crowd.
• Customizable heat and ingredients to fit your taste.
• Comforting, protein-packed, and satisfying every time.

Homemade Chili

Servings

8

servings

Prep time

10

minutes

Cooking time

2

hours 

10

minutes

Ingredients

• 1 tablespoon olive oil

• 1 large onion, diced

• 2 pounds lean ground beef

• 1 pound ground pork sausage (such as Jimmy Dean)

• ¼ cup red wine vinegar

• 1 (14.5 oz) can petite diced tomatoes, undrained

• 4 cups tomato juice*

• 1 cup ketchup

• 2 (15 oz) cans pinto beans, undrained

• 1 (16 oz) can kidney beans, undrained

• 1 tablespoon light brown sugar

• 3 tablespoons chili powder

• ¾ teaspoon garlic salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• ¼ teaspoon cayenne pepper (adjust to taste)

• Cornmeal, to thicken if desired

• Shredded cheddar cheese, for topping (optional)

• Sour cream, for topping (optional)

Directions

• Sauté the Onion:
• Heat olive oil in a large pot over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
• Brown the Meat:
• Add the ground beef and sausage to the pot. Cook, breaking it apart with a wooden spoon or meat chopper, until browned. Drain any excess grease.
• Add Liquids and Seasoning:
• Stir in the red wine vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans (with liquid), brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne pepper. Mix well to combine.
• Simmer:
• Bring the mixture to a boil, then reduce heat to medium-low. Simmer uncovered for at least 1 hour, stirring occasionally. For a richer, thicker chili, let it cook for up to 3 hours. If you want it even thicker, stir in a small amount of cornmeal near the end.
• Serve:
• Ladle the chili into bowls and top with shredded cheddar cheese and a dollop of sour cream, if desired.