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A side view of a large blue dutch oven filled with homemade chili.
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5 from 5 votes

My Best Homemade Chili Recipe

This hearty homemade chili recipe is loaded with lean ground beef, Italian sausage, savory beans, and a rich tomato flavor that’s out of this world. Perfect for any occasion, it delivers comfort food at its best with layers of spice and a depth of flavor that will have everyone asking for seconds!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 10 -12 Servings
Author: Amy Nash

Ingredients

Chili

  • ½ pound bacon
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 Anaheim chili pepper chopped
  • 1 jalapeno pepper stem and seeds removed, the finely chopped
  • 4 garlic cloves minced
  • 2 pounds lean ground beef
  • 1 pound mild Italian sausage
  • 2 Tablespoons Worcestershire sauce
  • 2 cups beef broth
  • 28 ounces crushed San Marzano tomatoes
  • 14.5 ounces fire-roasted diced tomatoes
  • 12 ounces tomato paste
  • 2 Tablespoons chili powder
  • 1 Tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons dried basil
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon chipotle chili powder
  • 2 (15-ounce) cans dark red kidney beans rinsed and drained
  • 1 (15-ounce) can pinto beans rinsed and drained

Sour Cream Cilantro Sauce

  • 1 cup sour cream
  • 3 Tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt

Instructions

  • In a large heavy-bottom pot or dutch oven, cook the bacon over medium-high heat until crispy and the fat is rendered. Remove the bacon to a paper towel-lined plate using a slotted spoon and drain all about 1-2 tablespoons of the bacon grease.
    ½ pound bacon
  • Add the onion, bell pepper, Anaheim pepper, and jalapeno pepper. Cook for 4-5 minutes until softened. Add the garlic during the last 30 seconds.
    1 yellow onion, 1 red bell pepper, 1 Anaheim chili pepper, 1 jalapeno pepper, 4 garlic cloves
  • Add the ground beef and Italian sausage (remove casings, if needed), and cook until browned, about 5-7 minutes, breaking the meat up with a wooden spoon.
    2 pounds lean ground beef, 1 pound mild Italian sausage
  • Return the bacon to the pot and add the Worcestershire sauce, beef broth, crushed tomatoes, diced tomatoes, tomato paste, chili powder, brown sugar, cumin, basil, smoked paprika, salt, oregano, pepper, and chipotle chili powder. Stir well and bring to a boil, then reduce heat to medium-low and cover.
    2 Tablespoons Worcestershire sauce, 2 cups beef broth, 28 ounces crushed San Marzano tomatoes, 14.5 ounces fire-roasted diced tomatoes, 12 ounces tomato paste, 2 Tablespoons chili powder, 1 Tablespoon brown sugar, 2 teaspoons ground cumin, 2 teaspoons dried basil, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, 1 teaspoon dried oregano, ½ teaspoon black pepper, ½ teaspoon chipotle chili powder
  • Let the chili simmer for 90 minutes, stirring occasionally.
  • Add the beans to the chili and continue to simmer for another 30 minutes until the chili is hot.
    2 (15-ounce) cans dark red kidney beans, 1 (15-ounce) can pinto beans
  • In a small bowl, combine the sour cream, cilantro, cumin, and salt.
    1 cup sour cream, 3 Tablespoons chopped fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon kosher salt
  • Serve the chili with the cilantro sour cream, shredded cheddar cheese, and tortilla chips.

Notes

Storage & Make Ahead

  • Store: Transfer leftover chili to an airtight container and keep it in the fridge for up to 4 days. It tastes even better the next day!
  • Freeze: Let chili cool completely, then portion it into freezer-friendly containers or bags. Label and freeze for up to 3 months—perfect for meal prep or those last-minute dinner dilemmas.
  • Reheat: Warm your chili on the stove over medium-low heat, stirring occasionally, or pop it in the microwave in short bursts until piping hot. For frozen chili, use a crockpot on low heat for a fuss-free reheat.
  • Make Ahead: This chili was made for make-ahead magic! Cook it the day before, let it cool, and refrigerate overnight. The flavors deepen beautifully, making it a next-day superstar.

Nutrition

Calories: 646kcal | Carbohydrates: 45g | Protein: 42g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1564mg | Potassium: 1664mg | Fiber: 13g | Sugar: 11g | Vitamin A: 2608IU | Vitamin C: 41mg | Calcium: 152mg | Iron: 9mg

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