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The Best Homemade Chili

Yields8 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

 2 ½ lbs ground beef
 2 cups onion, chopped
 2 red bell peppers, chopped
 4 garlic cloves, minced
 3 tbsp chili powder
 1 ½ tsp ground (or dried) oregano
 1 tsp dried basil
 ½ tsp crushed red pepper
 2 tsp cumin
 1 tsp ground black pepper
 2 tsp salt
 2 (28 oz) cans whole tomatoes, coarsely chopped
 2 (8 oz) cans tomato sauce
 1 (6 oz) can tomato paste
 1-2 cans kidney beans

In a large pot or dutch oven, add ground beef over medium heat. Sear until all red disappears, leaving some nice-sized chunks.

When finished, pour off the excess fat.


Add onion, pepper, garlic, chili powder, oregano, basil, red pepper, cumin and black pepper.

Stir until well incorporated and veggies are tender, about 5 minutes.


Stir in salt, tomatoes, tomato sauce and paste. Mix well.


Bring to a boil, then simmer covered for 40 minutes. Add beans.


Serve or make ahead (it tastes even better the next day).


Nutrition Facts

Servings 8