The Best Homemade Chili

Greetings from a winter wonderland! Little icicles line the rooftops and the trees are encased in thick layers of dazzling ice. I’m warm and cozy inside with my family here in central Oklahoma. We can’t be the only ones who are avoiding the grocery stores today, so I thought I’d share my new favorite vegetarian chili recipe. It’s perfect for watching football games with a crowd since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten-free if you choose your toppings carefully.

While the ingredients in this chili are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery, and garlic. I added traditional chili spices and some smoked paprika for an extra-savory, smoky note.

Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another cozy option for cold days. Stay warm out there and if you love this hearty soup, be sure to check out the eight soup recipes in my cookbook!

Why You’ll Love This Recipe

This homemade chili is not only delicious but also versatile and comforting. With its deep flavors and hearty ingredients, it’s perfect for a family dinner or a gathering with friends. Plus, it’s customizable to fit different dietary preferences, making it a crowd-pleaser for everyone!

Kitchen Equipment You’ll Need

• Large non-stick Dutch oven or pot
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring spoons

Ingredients

• 1 pound (raw) bacon – cut into small pieces
• 1 large onion – diced
• 1 red bell pepper – seeded and diced
• 1 green bell pepper – seeded and diced
• 6 cloves garlic – minced
• 4.5 tablespoons chili powder
• 1.5 tablespoons ground cumin
• 1.5 tablespoons paprika
• 0.5 to 1.5 tablespoons chipotle powder (Use 1.5 tablespoons if you like it spicy)
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 0.5 teaspoon cayenne powder (optional)
• 3 pounds ground beef
• 1 can or bottle beer (I use Coors Light)
• 1 – 14 ounce can black beans (rinsed and drained)
• 1 – 14 ounce can red kidney beans (rinsed and drained)
• 1 – 24 ounce can crushed tomatoes
• 1 – 24 ounce can diced tomatoes

Instructions

1. Cook diced bacon over medium heat in a large non-stick Dutch oven or pot. When bacon is almost done, add in diced onion and bell peppers and cook until softened.
2. Add minced garlic, chili powder, ground cumin, paprika, chipotle powder, dried oregano, salt, and cayenne powder. Cook for a minute or two until aromatic.
3. Add in ground beef to the bacon-onion mixture. Cook until the ground beef is no longer pink.
4. Stir in a can of beer, rinsed and drained beans, crushed tomatoes with juice, and diced tomatoes with juice.
5. Cover and simmer on low (for me it’s #3) for 1.5 hours. Add a little water, if necessary. During the first hour, stir the pot every 10-15 minutes, and in the last 30 minutes stir the pot every 5-10 minutes. You may need to stir more often depending on your pot and how hot your burner gets.
6. Taste and adjust salt as needed.

Tips for Success

• For a smoky flavor, opt for smoked paprika.
• Adjust the spiciness by altering the amount of chipotle and cayenne powder.
• Blending a small portion of the chili adds texture and depth.

Additional Tips or Variations

• For a vegetarian version, skip the bacon and beef and add more beans or vegetables like zucchini or corn.
• Top with avocado, cheese, or sour cream for added creaminess.
• Serve with cornbread or over rice for a complete meal.

Nutritional Highlights (Per Serving)

Please note that nutritional values will vary based on specific ingredients and portions used. Adjust according to dietary needs and preferences.

Frequently Asked Questions (FAQ)

Can I make this chili in advance?

Yes, this chili actually tastes better the next day as the flavors have more time to meld together.

Can I freeze leftovers?

Absolutely! This chili freezes well. Just let it cool completely, then store in an airtight container in the freezer for up to 3 months.

Conclusion

This homemade chili is the perfect dish to keep you warm and satisfied on cold days. It’s simple to make yet packed with flavor, and it’s sure to become a favorite in your household. Give it a try and let me know how it turns out. I’d love to hear your thoughts and any creative variations you come up with. Enjoy!