Easy Homemade Chili Recipe

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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!

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.

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 1/2 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.

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?

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5 from 1 vote

Easy Homemade Chili Recipe

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!

Course Soup

Cuisine American

Keyword easy chili recipe, homeamde chili, homemade chili recipe

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 6 people

Calories 523kcal

Author Longbourn Farm • Alli Kelley

Ingredients

• 1/2 pound ground turkey see note
• 1/2 pound kielbasa chopped
• 1/2 pound beef chunks
• 4 cloves garlic minced
• 1 small jalapeño seeds and membranes removed, small dice
• 1 medium onion small dice
• 1 stalks celery small dice
• 2 teaspoons cumin
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne
• 3 cups beef broth
• 2 tablespoons brown sugar
• 28 ounces whole tomatoes 1 large can
• 6 ounces tomato paste 1 small can
• 15 ounces kidney beans 1 normal can, drained
• 15 ounces northern beans 1 normal can, drained

US Customary - Metric

Instructions

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

Notes

This chili is mildly spicy if you'd like more 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, but in the recipe, I list a 28 ounce can of whole tomatoes. If you'd like to sub in the fresh/frozen tomatoes, use about 1 1/2 cups - you want the volume to be roughly equal to a 28 ounce can.

When I use fresh/frozen tomatoes, 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 great 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.

You can use any combination of meat you would like, I do always like including the smoked sausage or kielbasa because of the flavor it lends to the chili but anything will turn out great. 

Nutrition

Calories: 523kcal | Carbohydrates: 50g | Protein: 37g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 1268mg | Potassium: 1556mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1090IU | Vitamin C: 25.7mg | Calcium: 162mg | Iron: 8.2mg

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