Timeless Homestyle Chili

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
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There's something truly comforting about a pot of chili simmering on the stove. This Timeless Homestyle Chili is a hearty, no-fuss recipe that brings warmth to any table. Perfect for cool nights or any time you crave a robust, flavorful meal.

Ingredients for Timeless Homestyle Chili

Ground beef forms the hearty base of this chili, giving it richness and substance. Onion and garlic provide a savory depth that enhances the flavor profile. The trio of spices — chili powder, cumin, and oregano — brings warmth and complexity, while the cayenne pepper adds a subtle kick. Diced tomatoes and tomato sauce create a rich sauce, while kidney beans and pinto beans add texture and heartiness. Beef broth ties everything together, infusing the dish with an extra layer of savory goodness.

Tips & Tricks

  • For extra depth, consider adding a splash of beer or a square of dark chocolate during simmering.
  • If you prefer a thicker chili, mash some of the beans against the side of the pot as it cooks.
  • Adjust the cayenne pepper to control the heat level — start small and add more if you like it spicier.

Serving Suggestions

This chili pairs beautifully with cornbread or a crusty loaf of sourdough. For a lighter accompaniment, consider a simple green salad dressed with a tangy vinaigrette. Top your bowl with chopped cilantro and a squeeze of lime for a fresh finish.

Frequently Asked Questions

Can I make this chili in advance?
Absolutely! In fact, the flavors develop even more after a day in the fridge. Just reheat gently on the stove or in the microwave.
Can I freeze this chili?
Yes, this chili freezes well. Store in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
What can I do if my chili is too spicy?
If it turns out spicier than you like, add a bit of sugar or honey to balance the heat. A dollop of sour cream can also help mellow it out.

Timeless Homestyle Chili Recipe Walkthrough

Start by heating a large pot over medium heat. Add the ground beef, onion, and garlic. Cook, stirring occasionally, until the beef is browned and the onion is soft. This should take about 10 minutes. Once the beef is nicely browned, drain off any excess fat to keep your chili from being greasy.

Next, add the chili powder, cumin, oregano, and cayenne pepper. Stir these spices in for about 2 minutes to let them bloom — you'll notice the wonderful aroma as the flavors start to develop.

Add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 45-60 minutes, stirring occasionally. This gives the flavors time to meld and the chili to thicken.

Once done, taste and season with salt and pepper to your liking. Serve hot, adding any of the optional toppings like shredded cheese, sour cream, or chopped green onions for extra flavor and texture.

Why You'll Love This Recipe

  • Simple ingredients that you probably already have in your pantry.
  • Deep, rich flavors that develop beautifully over time.
  • Versatile enough to be customized to your taste.
  • Perfect for feeding a crowd or meal prepping for the week.

Ingredients

2 lbs ground beef
1 large onion, chopped
4 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
2 (15-ounce) cans pinto beans, drained and rinsed
1 cup beef broth
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, chopped green onions, chopped cilantro

Step-by-step Instructions

1. In a large pot over medium heat, cook the ground beef, onion, and garlic, stirring until the beef is browned and the onion is soft.
2. Drain excess fat from the pot, then stir in the chili powder, cumin, oregano, and cayenne pepper. Cook for another 2 minutes to allow the spices to become fragrant.
3. Add the diced tomatoes, tomato sauce, kidney beans, pinto beans, and beef broth. Stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for 45-60 minutes, stirring occasionally, until the chili has thickened and flavors have melded.
5. Season with salt and pepper to taste. Serve hot with optional toppings.

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