Chili Recipe | Easy Homemade Comfort in Every Bowl

There’s nothing quite like a steaming bowl of chili on a chilly evening. This easy-to-make chili is rich, flavorful, and loaded with comforting ingredients. Using a mix of ground beef and sausage, pinto and kidney beans, and a blend of seasonings, this recipe is a go-to for cozy dinners, casual get-togethers, or simple weeknight meals. Whether cooked on the stove, in a slow cooker, or pressure cooker, this chili delivers dependable results every time.

It’s a hearty, protein-packed dish that stores well, reheats beautifully, and leaves everyone asking for seconds. Once you try this version, you’ll understand why chili is a timeless favorite.

Why You’ll Love This Chili Recipe

This recipe is full of flavor and flexibility. The savory combination of ground meats gives the chili richness, while tomatoes and beans round out the texture. The seasoning mix adds warmth without overwhelming heat, making it suitable for most tastes.

You’ll love it because:

• It’s simple enough for weeknights but satisfying enough for guests
• It holds up well in the fridge or freezer for make-ahead meals
• You can easily tailor the spice level or ingredient mix to your preference

Ingredients You’ll Need

Here’s what you’ll need to make a flavorful, filling chili:

1 tablespoon olive oil – For softening the onions and adding richness
1 large onion, diced – Builds the base flavor with sweetness and depth
2 pounds lean ground beef – Traditional and hearty
1 pound ground pork sausage – Adds bold flavor and a little fat
1/4 cup red wine vinegar – Balances acidity and deepens the flavor
1 can (14.5 oz) diced tomatoes – Adds texture and brightness
4 cups tomato juice – Creates the liquid base
1 cup ketchup – Adds sweetness and body
2 cans (15 oz) pinto beans – Soft and creamy, perfect for chili
1 can (16 oz) kidney beans – Firm texture and earthy flavor
1 tablespoon light brown sugar – Offsets the acidity of tomatoes
3 tablespoons chili powder – Provides that classic chili spice
3/4 teaspoon garlic salt – Enhances the savory elements
1/2 teaspoon black pepper – Adds mild heat and balance
1 teaspoon paprika – Offers smoky undertones
1 teaspoon ground cumin – Essential for earthy depth
1/4 teaspoon cayenne pepper (optional) – Brings in extra heat
Cornmeal (optional) – Thickens the chili if needed
Shredded cheddar cheese (optional) – A creamy topping choice
Sour cream (optional) – Cools and balances spice

How to Make This Chili Recipe

Creating this chili is a relaxed and straightforward process. First, you’ll cook down the onion, then brown the meats. From there, you’ll stir in all the liquids, beans, and spices and let it simmer until thickened. This method works whether you’re preparing it on the stove or adapting it for slow cooking or pressure cooking.

Simmering allows all the flavors to come together, giving you a deep, satisfying bowl every time.

Step-by-Step Instructions

Step 1: Cook the Onion
Warm the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for about 5 minutes until it softens.

Step 2: Brown the Meat
Add ground beef and pork sausage. Use a spoon to break up the meat as it cooks. Continue until fully browned, then drain the excess grease.

Step 3: Add the Vinegar
Pour in red wine vinegar and stir for a minute to pick up the browned bits from the pan, adding extra depth to your chili.

Step 4: Add Tomatoes and Liquids
Stir in the diced tomatoes, tomato juice, and ketchup, blending everything into a rich tomato base.

Step 5: Mix in the Beans and Spices
Add the pinto beans and kidney beans with their liquid. Sprinkle in the sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne if desired. Stir to combine.

Step 6: Simmer the Chili
Bring the mixture to a boil, then reduce to a low simmer. Let it cook uncovered for 1 to 3 hours. Stir occasionally. For a thicker consistency, add a tablespoon of cornmeal near the end.

Step 7: Serve
Spoon chili into bowls and top with cheddar cheese and sour cream if desired. Serve hot.

Helpful Tips

Letting the chili simmer longer enhances its flavor and texture. For busy days, prepare it in a slow cooker after browning the meat and onions. Or use a pressure cooker to save time without sacrificing taste. If you prefer a thicker chili, cornmeal works well without altering flavor.

Adjust the heat by adding more or less cayenne or hot sauce. You can also customize the beans, meat, or toppings to suit your taste.

Details

Flavor: Savory, mildly spiced, and rich
Texture: Thick, chunky, and hearty
Occasion: Ideal for weeknight dinners or feeding a crowd
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: 8

Notes and Variations

To go vegetarian, simply omit the meat and add an extra can of beans. Spice lovers can stir in jalapeños or hot sauce. Want a twist? Try cooked bacon, corn, or diced bell peppers. If you don’t have tomato juice, you can mix equal parts tomato sauce and water.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	587
Fat	35g
Protein	37g
Carbohydrates	33g
Sugar	14g

Frequently Asked Questions

What type of meat works best for chili?
A mix of ground beef and sausage offers the best flavor and richness. Ground turkey or plant-based options also work well.

How do you thicken chili without adding flour?
Cornmeal is a gluten-free option that thickens naturally without changing the flavor.

Is chili better the next day after it rests?
Yes. The flavors deepen as it rests, making the next-day chili even more delicious.

Can chili be made in a slow cooker or on the stovetop?
Definitely. After browning, everything can be transferred to a slow cooker. On the stove, let it simmer uncovered for the best texture.

Storage Instructions

Let the chili cool completely before storing. Refrigerate in a sealed container for up to 5 days. To freeze, portion into containers or freezer bags and store for up to 3 months. Thaw in the fridge and reheat on the stove or microwave until hot.

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Conclusion

This chili recipe offers everything you want in a comfort food classic. It’s rich, filling, and full of flavor, yet simple enough to make on a busy weeknight. Whether served fresh or as leftovers, it delivers every time. Customize it to your liking, and make it a staple in your kitchen. One batch is never enough.

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