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! #chilirecipe #chilirecipeeasy #chilirecipebest #homemeadechili #homemadechilirecipe
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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

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