Homestyle Chili

This Homestyle Chili recipe is a regular on our family's table. Use it as a starting point to create your best chili.

Classic Homestyle Chili Recipe

The first day of Fall with a little chill in the air triggers something in my family. That's the day the kids will text or call and say, "Let's have chili tonight, mom!". It's one of the kids' absolute favorite Fall and Winter dinners.

I've often heard people say they just never could make a good chili. Well, with this Homestyle Chili recipe, I hope each of you can be successful in creating a big ol' pot of chili that your family enjoys.

Admittedly, I don't usually write down the ingredients or amounts I use when making chili. Which means that each pot tastes just a little different.

However, I carefully measured and timed my typical approach when recording the details of this recipe. Both boys were home for this specific pot of chili and they both said it was the best one I had made.

There may have been bit of a disagreement over who was taking the leftovers in their lunch the next day.

I hope your entire family is just as impressed with yours.

P.S. Don't argue with me about beans or no beans in your traditional chili recipe. In MY classic chili, there are beans. I appreciate that beans stretch the meat further and have good nutrition benefits and taste. But if you don't like them, guess what? You can choose to leave them out! 🤪

Ingredients

• Ground Meat--I use half lean ground beef and half ground pork most of the time because I have both in my freezer. But you can use all beef, all pork, ground turkey, ground pork, or meat substitutes, as you desire.
• Onion, chopped
• Garlic, minced--I like fresh, but use garlic powder if needed
• Chili Powder--there is much difference in chili powders. So, if you think your chili is lack luster, you might try a different brand or a combination of brands of chili powders.
• Cumin
• Tomato Paste
• White Sugar--brown sugar can be used as well
• Salt
• Pepper
• Tony Chachere's Creole Seasoning--have yall notice I put this in nearly every recipe yet?
• Canned Tomatoes, Diced--Use pureed tomatoes if you prefer to have no tomato chunks
• Canned Black Beans, rinsed and drained
• Ranch Style Beans--They have a jalapeno version that makes a delicious chili, too
• Great Northern Beans or other canned beans of your choice
• Toppings--shredded cheese, white or green onions, sour cream,
• Optional add-ins--green pepper, mushrooms, etc

How to Make Homestyle Chili

1. In a Dutch oven or other large pot, brown ground meat over medium-high heat. Don't skimp on the browning process. Do not burn the meat, but allow it to genuinely brown and get slightly crispy. This takes some time and makes a huge flavor difference.
2. Add the onions and garlic, cook until slightly translucent.
3. Scoot the browned meat to the edges of the pan. In the center, add the seasonings and cook them until slightly darkened. Stir in the meat.
4. Push the seasoned meat to the sides again, and cook the tomato paste until it is no longer bright red.
5. Add diced tomatoes and stir well. Scraping the cooked bits off the bottom of the pan.
6. Stir in canned beans.
7. Add enough water, beef broth, or tomato juice to cover the chili mixture. Taste for seasoning and adjust if needed knowing the flavors will intensify and combine when fully cooked.
8. Simmer over low to medium-low heat for 2-3 hours or longer, if possible. Shorter cooking times are possible, but chili is best cooked over a low flame for a longer period.
9. Adjust seasonings and serve each big bowl of chili with your favorite toppings such as crackers, cheddar cheese, diced onions, or vinegar.

Top Tips

Best Onion for Chili

Onion types are really interchangeable for the most part. I wouldn't make a trip to the store just because I didn't have a yellow onion for this chili, but if I'm picking the best onion for chili, I like a yellow onion.

Yellow Onions: These are a great general cooking onion with a solid onion flavor without being too strong. They have enough sweetness and caramelize easily to add more depth of flavor. Their texture holds up nicely in longer cooking times such as in chili. They are easy to find year-round and affordable.

Green Onions: For a fresh onion garnish, I like a chopped green onion for its bright fresh flavor. No need to cook it, just slice it and toss it on top. I like a little in each perfect bite of chili. A small diced red onion also suffices for the onion garnish here.

Best Chili Toppings

Just a plain ol' bowl of Homestyle Chili is perfect alone, but if you enjoy some toppings, a few I like -

• Fresh green or red onions
• Fritos Corn Chips
• Sour Cream
• Vinegar - white is my go-to here. I like the acidic balance it brings to the chili. Just a splash will do.
• Cheese - a good sharp cheddar is my fav, but others are delish too
• Crackers - only saltines or oyster crackers for me
• Guacamole - yum!
• Jalapenos - add a little heat to your bowl if you like

Storage

Allow the chili to cool before putting it in shallow airtight containers and refrigerating for 3-5 days.

Substitutions and Variations

Vegetarian Homestyle Chili--Use meat substitute, if desired. Add chopped green bell pepper and finely chopped carrots.

Homestyle Chili without Beans--Leave out all the beans and increase meat to 3 pounds. Adjust seasonings as needed.

Mixed Beans Homestyle Chili--Use other beans you like or have on hand. Some to consider: pinto beans, red kidney beans,

Spicy Homestyle Chili--Add jalapenos, green chilis, cayenne pepper, crushed red pepper flakes, and/hot sauce to the basic recipe to spice yours up.

Slow Cooker Homestyle Chili

Follow the directions for chili and then pour it all into a Crockpot to cook all day, if preferred.

I like the flavors cooking on the stovetop brings, but there's no reason you can't then transfer to the crockpot so you don't have to worry about watching the pot.

Instant Pot Homestyle Chili

Use the saute setting on your Instant Pot to brown the meat, spices and tomato paste. Then add the remaining ingredients and simmer until flavors are combined.

What to Serve with Homestyle Chili?

I love a slice of warm homemade Fresh Milled Homemade Wheat Bread alongside my bowl of chili. Topped with a little cheese, a splash of vinegar... oooohhhhweee!

Something Else to Try

If you're a soup lover like me, try one of my other favorites!

• One Pot Lasagna Soup
• Cozy Autumn Wild Rice Soup
• Instant Pot Ham and Beans
• Butternut Squash Soup with Cider

DID YOU TRY THIS RECIPE?

Lastly, if you made Homestyle Chili following this recipe, please let me know how you liked it by leaving a comment and/or giving a 5-star rating!

I love hearing from you! I'll do my best to respond to each comment.

And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!

FOOD SAFETY

• Wash hands before cooking
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

Chuckie Hessong

Homestyle Chili

5 from 4 votes

This Homestyle Chili recipe is a regular on our family's table. Use it as a starting point to create your best chili.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: American

Calories: 475

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 pounds Ground Meat beef, pork, or turkey
• ½ Onion chopped
• 3 cloves Garlic minced
• 1 Tablespoon Chili Powder
• 1 teaspoon Cumin
• 3 Tablespoons Tomato Paste
• 1 Tablespoon White Sugar
• 1 ½ teaspoons Salt
• 1 teaspoon Black Pepper
• ½ teaspoon Tony Chachere's Creole Seasoning
• 2 14 ounce Canned Tomatoes Diced
• 1 can Canned Black Beans rinsed and drained
• 1 can Ranch Style Beans
• 1 can Great Northern Beans
• Toppings--shredded cheese white or green onions, sour cream,

Get ingredients with

Method

 

1. In a Dutch oven or other large pot, brown ground meat over medium-high heat. Don't skimp on the browning process. Do not burn the meat, but allow it to genuinely brown and get slightly crispy. This takes some time and makes a huge flavor difference.
2. Add the onions and garlic, cook until slightly translucent.
3. Scoot the browned meat to the edges of the pan. In the center, add the seasonings and cook them until slightly darkened. Stir in the meat.
4. Push the seasoned meat to the sides again, and cook the tomato paste until it is no longer bright red.
5. Add diced tomatoes and stir well. Scraping the cooked bits off the bottom of the pan.
6. Stir in canned beans.
7. Add enough water, beef broth, or tomato juice to cover the chili mixture. Taste for seasoning and adjust if needed knowing the flavors will intensify and combine when fully cooked.
8. Simmer over low to medium-low heat for 2-3 hours or longer, if possible. Shorter cooking times are possible, but chili is best cooked over a low flame for a longer period.
9. Adjust seasonings and serve each big bowl of chili with your favorite toppings such as crackers, cheddar cheese, diced onions, or vinegar.

Nutrition

Calories: 475kcalCarbohydrates: 18gProtein: 31gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 107mgSodium: 1042mgPotassium: 768mgFiber: 6gSugar: 4gVitamin A: 597IUVitamin C: 5mgCalcium: 70mgIron: 5mg

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