Chili is one of my favorite one pot dishes to make. I love how hands off it is. You can start this recipe in the morning, and it will be ready in time for dinner. Chili reminds me of my childhood. I loved when my dad would make chili, it was one of my favorite things he made. It is also one of the first meals that I made from scratch as teenager. Full of beef, beans, and tons of flavorful spices, this chili recipe is absolutely delicious!
For me, chili is best served alongside plain crackers. I like to crumble my crackers up and mix them in the chili. It is also great served with Cornbread. My husband loves making Frito Chili Pies with it. With tons of shredded cheese, of course. It is also great for Chili Dogs. Yes, even with the beans in it.
When I make chili, I always make a big pot, so that I can freeze what’s leftover to make meals later on. This is a great way to add food to your freezer, which makes life easier down the road.
This recipe does have beans in it, Chili has to have beans. You can easily make this recipe without the beans; you would just need to reduce the water and cook time. I prefer to use dry beans for chili. This allows the chili to develop tons of flavor while it cooks low and slow all day until the beans are done.
What You Need
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.
Dry Pinto Beans – You can use canned beans. The water would need to be reduced down. Cook the chili for 1 1/2 to 2 hours. This will give the chili time to develop flavor while reducing to make a thick sauce. The canned beans should be added 30 minutes before the chili is done.
Tomato Sauce
Diced Tomatoes – Any size can be used. I prefer petite diced for my chili.
Fresh Onions – Extra for topping the Chili if you like.
Fresh Garlic
Water
Seasonings
Most of the flavor in this chili comes from the seasonings. Chili should always be full of flavor from spices, not just tomato flavor.
Cumin
Garlic Powder
Onion Powder
Chili Powder – Smoked Chili Powder is excellent in this recipe.
Chipotle Powder – Cayenne can also be used. This adds just a hint of spice and can be omitted.
Paprika
Salt and Pepper
Looking for a spicier chili? Pierce a Jalapeño and drop it in the pot to cook with the chili. Or you can add sliced Jalapeños to your own bowl of chili.
Freezing Chili
Chili freezes amazingly well. I love freezing the leftovers and using them for quick dinners.
Freeze the Chili in an airtight container for up to 6 months. Thaw in the refrigerator overnight.
Topping Ideas
- Shredded Cheese
- Diced Onions
- Sliced Green Onions
- Sliced Fresh Jalapeños
- Sliced Pickled Jalapeños
- Sour Cream
Here are a few recipes that you might like to try!
Tried This Recipe?
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Chili
Scratch made Chili full of meat, beans and tons of flavor. This recipe is super easy to make and sure to be a family favorite. This chili recipe is freezer friendly and great to make a head of time.
Ingredients
Instructions
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In a large pot over medium heat, begin browning the ground beef. Add in the diced onions and all of the seasonings, cook until the meat is done. Add in the minced garlic, cook for 30 seconds. Remove from the heat, drain off the grease and set aside.
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To the pot add the tomato sauce, diced tomatoes, beans and water. Add the meat mixture back in and stir well.
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Bring the chili to a simmer. Allow the chili to simmer 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.
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