My idea of the best homemade chili: slow simmered on the stovetop and made with plenty of hearty beef, earthy chili spices, sweet crushed tomatoes and bell peppers, all in a rich, dense broth. It’s an excellent recipe for fall festivities, game day, cozy home-cooked dinners, and chili cook-offs.
Over the years I’ve shared many ways to make chili, including healthier versions such as Vegetarian Chili, Quinoa Chili, and Sweet Potato and Black Bean Chili. A traditional Chili Con Carne and a Turkey Chili. A fun spin making Chili Mac, plus my highly popular White Chicken Chili and Slow Cooker Chili.
But what I’ve been missing is one I think you’ll turn to most often: this flavor-packed, stovetop-cooked, classic chili. This is the batch that will have you savoring every bite.
Chili was one of the very first things I learned to cook. I was actually the kid who would go to the library and read the cookbooks instead of the fiction books. I remember learning to cook chili from a Betty Crocker cookbook, and ever since I’ve made hundreds of batches many different ways. This recipe is my favorite I’ve come up with.
It’s straightforward, covers all the bases, has rich depth of flavor, and it’s a chili everyone can agree on. It freezes beautifully and it’s excellent over baked potatoes if you want it even heartier. Try it soon and pile it high with all your favorite toppings.
Homemade Chili Recipe Ingredients
Oil: Use olive oil or avocado oil to brown the beef.
Ground beef: 85% lean ground beef is recommended. It’s not too fatty but fatty enough to brown up nicely and stay tender.
Sugar: Helps brown the meat and balances the acidity of the tomatoes — two benefits in one.
Salt and black pepper: Salt brings out all the other flavors; pepper adds background depth.
Red bell pepper: Adds natural sweetness that isn’t overpowering, plus some bright flavor.
Yellow onion and garlic: Staple ingredients that build the foundational flavors of the chili.
Spices: You’ll need mild chili powder, ancho chili powder, cumin, smoked paprika, and coriander.
Alcohol: Use either pale lager beer, pinot noir, or vodka. If you prefer not to cook with alcohol, simply replace it with more broth — just note that the flavor won’t have quite the same depth.
Crushed tomatoes: Canned San Marzano or Roma (plum) tomatoes are best for their natural sweetness and lower acidity compared to standard canned tomatoes.
Canned green chilies: Hatch chilies add a southwestern flavor to the chili.
Broth: Use low-sodium chicken broth or beef broth. Homemade broth will offer the best flavor.
Beef base: Not essential, but it does boost flavor a bit.
Cocoa powder: A small amount goes a long way in adding that secret-ingredient depth.
Mexican oregano: Available in the Latin foods section of most grocery stores or online.
Canned kidney beans and pinto beans: Using two types adds variation in flavor and color.
Toppings of choice (see ideas below).
How to Make Chili on the Stovetop
Preheat pot: Heat olive oil in a large pot over medium-high heat.
Brown the beef: Pat beef dry with paper towels and season both sides lightly with the sugar and a few pinches of salt. Break beef into 6 chunks. Place in the pot and lightly press down for good contact. Cook until nicely browned on the bottom, about 3 minutes.
Turn beef and cook another 2 to 3 minutes, then continue to break up and cook beef through. Transfer beef to a plate lined with paper towels and leave about 1½ tablespoons of rendered fat in the pot.
Sauté the vegetables: Add the diced onion and bell pepper to the pot and cook over medium heat until softened, about 5 minutes. Add the garlic and cook 1 minute more.
Add the spices: Stir in the chili powder, ancho chili powder, cumin, smoked paprika, and coriander. Cook for about 1 minute, stirring constantly, until fragrant.
Deglaze: Pour in the beer, wine, or vodka and scrape up any browned bits from the bottom of the pot. Let it cook down for about 1 minute.
Build the chili: Add the crushed tomatoes, green chilies, broth, beef base, cocoa powder, and Mexican oregano. Return the browned beef to the pot and stir to combine.
Simmer: Bring the chili to a boil, then reduce heat and let it simmer uncovered for about 30 minutes, stirring occasionally.
Add the beans: Stir in the drained kidney beans and pinto beans and simmer for another 15 to 20 minutes until the chili has thickened and the flavors have melded together.
Taste and season: Adjust salt and pepper as needed before serving.
Topping Ideas
Load up your bowl with any combination of the following:
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Sliced green onions
- Diced white or red onion
- Sliced jalapeños
- Fresh cilantro
- Lime wedges
- Mini saltine crackers or oyster crackers
- Fritos or corn chips
- Avocado or guacamole
Tips for the Best Chili
- Don’t skip the sear. Browning the beef in large chunks first — rather than crumbling it raw into the pot — builds much better flavor and gives the chili a heartier texture.
- Simmer low and slow. The longer this chili simmers, the deeper the flavor gets. If you have time, let it go for up to an hour.
- Make it ahead. Chili tastes even better the next day after the flavors have had time to develop overnight in the refrigerator.
- Freeze for later. This recipe freezes beautifully for up to 3 months. Store in airtight containers or zip-top freezer bags.
- Serve it over baked potatoes for an even heartier meal.
Whether you’re making it for a weeknight dinner, a game day crowd, or a chili cook-off, this stovetop classic delivers the kind of bold, satisfying flavor that keeps everyone coming back for seconds.
