Easy Homemade Chili Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
481 kcal
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Course
Main Course
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Cuisine
American
Easy Homemade Chili Recipe
Description
Easy Homemade Chili Recipe brings together ground beef, onions, garlic, and a blend of spices simmered with beef broth, chili beans, diced tomatoes, tomato sauce, and tomato paste. The combination creates a thick and robust chili with savory, slightly spicy notes from chili powder and cumin. Cooking the beef and onions first builds a flavorful base, while the simmering melds all ingredients into a cohesive dish.
The texture is a balance of tender ground meat, soft beans, and a rich, saucy consistency that soaks into each bite. The option to top with sour cream and shredded cheese adds creamy and salty dimensions.
This chili is great served as a main dish during colder months or at casual meals. It pairs well with bread or over rice. After cooking, letting it rest briefly allows flavors to intensify.
Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Allow the chili to cool to room temperature before sealing containers for storage. Freezing in flat bags helps with stacking and thawing later.
Ingredients
- 1 lb ground beef hamburger
- 1 white onion
- 3 cloves garlic minced
- 15 oz beef broth
- 1 can chili beans 15.5 oz
- 8 oz tomato sauce
- 2 Tbsp chili powder
- 1 Tbsp cumin ground
- 1 tsp garlic salt
- 1/2 tsp oregano
- 2 Tbsp tomato paste
- sour cream optional, to top with
- shredded cheese optional, to top with
- 1 can diced tomatoes 14.5 oz can, petite
Instructions
- In a dutch oven or soup pot over medium heat add hamburger and onions and cook until onions are translucent and ground beef is cooked through, about 5 minutes, stirring occasionally. Add minced garlic during last minute of cooking. Drain grease off.
- Add the rest of the ingredients to dutch oven and stir to combine. Bring to a low boil then reduce the heat to low and simmer for 20 minutes, uncovered, stirring occasionally.
- Remove chili from stove and let set 5-10 minutes then serve. Top with cheese and sour cream if desired!
Notes
- Cool chili to room temperature before sealing containers for refrigeration or freezing to maintain quality.
- Refrigerated chili keeps up to 3 days; freeze for longer storage up to 3 months.
- Freezing in flat freezer-safe bags allows easier stacking and thawing.
- Use airtight containers or freezer bags for storing leftovers to prevent freezer burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 2253mg | 94% |
| Potassium | 1264mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 1585IU | 32% |
| Vitamin C | 10.2mg | 11% |
| Calcium | 108mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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