Homemade Chili Recipe

This super comforting dish is delicious and packed with hearty flavors. Make sure you add this easy recipe to your repertoire—you'll be so glad you did!

Course Lunch/Dinner, Main Course

Cuisine American, Mexican

Keyword Beans, chili recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 479.3kcal

Ingredients

1 tablespoon oil
1 onion diced
2 lb ground beef
½ cup green bell pepper diced
½ cup red bell pepper diced
3 cloves garlic minced
2 stalks celery minced
14.5 oz diced tomatoes
2 tablespoon tomato paste
2 cups beef broth
1 teaspoon chicken bouillon powder or 1 cube
1 Jalapeno pepper minced
15 oz kidney beans 1 can
15 oz black beans 1 can
2 tablespoon chili powder divided
1 teaspoon oregano
1 teaspoon cumin
2 teaspoons salt or add to taste
1 teaspoon black pepper or add to taste

US Customary - Metric

Instructions

Add the oil to a large soup pot over medium-high heat until the oil becomes hot, about a minute. Add the onion and cook till it becomes translucent. About 3 to 5 minutes, stirring occasionally.
Add the ground beef and break it apart with a wooden spoon. Then, stir in a tablespoon of the chili powder and continue to cook for another 5 minutes stirring occasionally.
Throw in the bell peppers, garlic, jalapeno, and celery. Cook for another 3 minutes.
Add the diced tomato can (with their juice), tomato paste, the remaining chili powder, cumin, oregano, bouillon powder, salt, and pepper. Stir until well combined.
Add the kidney beans (drained), black beans (drained), and broth. Stir well.
Bring the chili to a boil on high heat for about 2 minutes. Then, reduce the heat to medium-low and gently simmer the chili for about 10 minutes.
Remove the lid and let it simmer for another 10 to 15 minutes, or until the desired consistency is reached. Stir occasionally.
Turn off the heat and let the chili rest for 5-10 minutes before serving.

Notes

I used two varieties of bell peppers because I couldn’t decide which one to use. So I used half of each. You can use a whole one if you are better at decision-making.
I didn't drain the beef because it was very lean. If the meat you choose is fatty, you can drain it.

Nutrition