Let me teach you how to make this tried-and-true hearty Homemade Chili recipe with beans. As the cooler weather sets in, this is the recipe that my whole family starts asking for. All you need is one pot, some simple pantry staples and a little time to whip up this delicious dish.
What's great about this recipe is its versatility. While the inclusion of beans in Chili is a debated topic, mine includes them. However, it's simple to omit the beans; just lessen the water and shorten the cooking time. I favor using dry beans in my chili, as they absorb the flavors during the long, slow cooking process until perfectly tender.
While I love serving Chili with plain crackers, it goes really well with a big slice of Cornbread. My husband's prefers making Frito Chili Pies, generously topped with shredded cheese. It is also perfect for chili dogs—even with beans included.
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Key Ingredients & Substitutions
- Ground Beef - Ground pork, turkey or even shredded chicken will work for this recipe. If using shredded turkey or chicken, add it in 30 minutes before the chili is done cooking.
- Pinto Beans - This recipe uses dry pinto beans. Canned beans can be substituted if needed. If using canned beans, add them in 30 minutes before the chili is done.
- Seasonings/Spices - This recipe uses a mixture of cumin, garlic powder, onion powder, chili powder, paprika, onion powder, paprika (smoked works really well), chipotle powder, salt and pepper.
- Looking to ramp up the spice level? Pierce a Jalapeño and drop it in the pot during the cooking process. Or you can add sliced Jalapeños to your own bowl.
How To Make Chili
STEP 1
Start by first sorting and rinsing the beans to remove any debris.
TIP
Soaking the beans in water overnight with speed up the cooking process.
STEP 2
In a large pot over medium heat, begin browning the ground beef. Add in the diced onions and cook until the meat is thoroughly cooked, and the onions are tender. Add in the minced garlic, cook for 30 seconds. Remove from the heat, drain off the grease and set aside.
STEP 3
To the pot add the tomato sauce, diced tomatoes, beans, water and all of the seasonings. Add the meat mixture back in and stir well.
STEP 4
Bring to a simmer, cover and reduce to low. Continue cooking for 5-6 hours. Stir occasionally to prevent sticking to the bottom. Add water as needed to allow the beans to cook through. The end result should be slightly thick. Adjust seasonings if needed. Enjoy!
How To Make Chili in an Instant Pot
Short on time? No worries! Cooking this Chili recipe in the Instant Pot cuts the time down significantly—without sacrificing flavor. It still turns out just as hearty and delicious!
STEP 1
Start with presoaked beans or use the Instant Pot to "presoak" the beans. If using the Instant Pot to presoak the beans use these steps:
- Place rinsed and sorted beans and 4 cups of water in the Instant Pot.
- Pressure cook on high for 10 minutes. Manually release the pressure by switching to vent.
- Drain and set aside.
STEP 2
Using the sauté function, drizzle in 2 tablespoons of olive oil and sauté the onions for 2-3 minutes, until tender. Add the ground beef, cooking until fully browned while crumbling the meat as it cooks. Stir in the seasonings and minced garlic, cooking for 30 seconds more. Strain off any excess fat.
STEP 3
Add the beans, tomato sauce, diced tomatoes, and 3 ½ cups of water to the pot. Stir everything together, then set the Instant Pot to high pressure for 22 minutes. Allow the pressure to naturally release for 15 minutes. Serve and enjoy!
How to Freeze chili
Chili freezes amazingly well. I love freezing the leftovers and using them for quick dinners in the future.
Freeze in an airtight container for up to 6 months. Thaw in the refrigerator overnight.
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📖 Recipe
Chili
Ingredients
- 1 pound ground beef
- 1 cup onion small diced
- 3 cloves garlic minced
- 1 ½ teaspoons cumin
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons chili powder
- 1 teaspoon paprika or smoked paprika
- 2 pinches chipotle powder or cayenne
- 2 teaspoons salt
- 1 teaspoon pepper
- 29 ounces tomato sauce
- 14.5 ounces diced tomatoes petite or any size
- 1 ½ cups dry pinto beans rinsed
- 5 cups water more if needed during cooking
Instructions
- In a large pot over medium heat, begin browning the ground beef. Add in the diced onions and cook until the meat is thoroughly cooked, and the onions are tender. Add in the minced garlic, cook for 30 seconds. Remove from the heat, drain off the grease and set aside.
- To the pot add the tomato sauce, diced tomatoes, beans, water and all of the seasonings. Add the meat mixture back in and stir well.
- Bring the chili to a simmer, cover and reduce to low. Continue cooking for 5-6 hours. Stir occasionally to prevent sticking to the bottom. Add water as needed to allow the beans to cook through. The end result should be slightly thick. Adjust seasonings if needed.
Notes
- If using presoaked beans (beans that have been soaked overnight in water) cut back on the amount of water and cooking time. Start with 3 ½ cups of water and add more as needed during cooking.
- If using canned beans cut back the water to 3 cups, adding more as needed to reach your desired consistency during the cooking process. Cut the cooking time down to 1- 1 ½ hours.
- Instant Pot Chili directions in post above.
Anonymous says
Easy to follow recipe. Delicious!
sonyalummus says
Perfect for cold weather. It is delicious ?
sonyalummus says
Perfect for cold weather. Love this recipe!
Simply Scratch Made says
Thank you!