Simple Home Made Chili with Beans

This hearty homemade chili recipe is sure to be a hit at your next family dinner. This easy chili is packed full of meat, beans, and tomato flavor!

Why you'll love this Meat Lovers Chili Recipe

Homemade chili is one of those classic dinners that is perfect no matter the time of year or the occasion. It's the perfect side or the perfect main course! When serving it as the main course, I like to amp it up with a lot of meat.

{I'm also used to feeding people who really want to be carnivores instead of omnivores}. This homemade chili recipe has all the classic chili components with a sweet twist. 

What's not to love about that? I've slowly developed this recipe over the last couple of years, varying it a bit each time I make it. I've finally settled on a recipe I love, one that Andy loves, and one I think you'll love! It's simple and easy to make, you'll probably have all the ingredients besides the meat right in your pantry.

What is Chili?

Chili is a spicy stew made with chili peppers, meat, tomatoes, and a variety of other ingredients such as beans, onions, garlic, and spices. In this recipe, there are three different kinds of meat.

Ingredients for Chili with Beans

• Ground turkey
• Kielbasa
• Beef chunks
• Garlic
• Jalapeño
• Onion
• Celery
• Cumin
• Chili powder
• Cayenne
• Beef broth
• Brown sugar
• Canned whole tomatoes
• Tomato paste
• Kidney beans
• Northern beans

This homemade chili is perfect for meat lovers - I use beef chunks, ground turkey, and kielbasa sausage. Or I use lamb chunks, ground beef, and sausage.

You can use any combination you like! If you keep the ratios of meat to the rest of the ingredients the same the homemade chili will turn out just fine.

This easy chili recipe is mildly spicy if you'd like a bigger kick from the spice, leave the seeds and membranes in the jalapeño pepper or add a bit more cayenne pepper.

I use frozen tomatoes from my garden when I make this easy chili recipe but in the recipe card, I list a 28-ounce can of whole tomatoes.

If you'd like to sub in the fresh/frozen tomatoes, use about 1 ½ cups - you want the volume to be roughly equal to a 28 ounce can. I don't process the tomatoes at all, the skins just fall off and the tomatoes fall apart, you really don't even notice they are there but they add incredible flavor.

If you're using the canned tomatoes, the same thing will happen. They should break apart and not be super chunky. If you're worried about it, you can always use a 28 ounce can of diced tomatoes.

Best Beans for Chili

There isn't really a set bean that is the best for chili. It is a matter of preference. I like a variety of beans that hold up to the spices and meat in the chili. The best beans are going to be any bean you don't add to the chili too early. Adding the beans too early will make them soggy and they will disintegrate. Adding them towards the end of the cooking time eliminates this issue.

How to Make Homemade Chili

1. In a large dutch oven or pot, brown all the meat.
2. Once browned, add garlic, onions, jalapeño, and celery. Cook until softened, about 2 minutes.
3. Add in cumin, chili powder, and cayenne. Cook for a couple more minutes.
4. Pour in beef broth, add brown sugar, tomatoes, and tomato paste.
5. Bring to a boil and then simmer about and hour with the lid on.
6. Remove lid, add kidney beans and great northern beans and simmer uncovered for 15 more minutes.
7. Serve with toppings of your choice. Some of our favorites are cheddar cheese, sour cream red onions, cilantro, and tortilla chips or strips.

Home Made Chili Recipe Tips

• To reduce the heat in the chili, remove the seeds and membranes from the jalapeno peppers. This gives you more flavor and less spice.
• Add the beans only for the last 15 minutes of the cooking time. This keeps them from getting too mushy.
• Dice all the ingredients roughly the same size. This makes getting a spoonful with every ingredient easier.

Any large pot works well to cook the chili in, but my favorite pot to cook with is my dutch oven {affiliate link}. It heats really evenly and keeps everything a consistent temperature while it cooks. 

Even heating is super important when you're cooking, especially when you're cooking something that needs to simmer for a while like this homemade chili.

It prevents the food from getting hot spots and burning. Plus, who wouldn't want a beautiful pot?! I need one in every color. And size. I sure like to shop for shoes and clothes, but man, I can really go crazy with kitchen supplies!

I may have a problem. Never mind, that's not a problem. It's a healthy addiction.

Those, exist, right?

How to Thicken Chili

The easiest way to thicken chili is to add 1-2 tablespoons of cornmeal and let is simmer for 5-8 minutes. This will thicken the chili nicely and the flavor will meld well with the dish.

Our Favorite Chili Toppings

• Sour cream
• Shredded cheddar cheese
• Cilantro
• Tortilla strips
• Frito chips

What to Serve with Chili

• Cornbread Muffins
• Moist Cornbread Recipe
• Avocado Corn Salad
• Corn Tomato Salad

How to store Simple Homemade Chili

Simple homemade chili can be stored in an airtight container in the refrigerator for up to 5 days.

Can you freeze chili?

Yes, chili freezes very well. You can freeze chili in a freezer bag or in a freezer container for up to 6 months.

How long is chili good in the fridge?

Homemade chili will last in the fridge for up to 5 days.

How to reheat Home Made Chili

To reheat homemade chili, place it in a saucepan on medium-low heat with ¼-1/2 cup water to get it to your desired consistency.

Homemade Chili Recipe FAQs