Almost everyone has a go-to chili recipe. We have a few different chili recipes on our website, like our Mom’s Slow Cooker Chili, Southwest Ground Turkey Chili or even Slow Cooker Buffalo Chicken Chili!
But of all the chili recipes I’ve tried, this recipe is my absolute favorite!
How to Make the best homemade chili:
You will need a large pot to make this homemade chili. I recommend using at least a 5 quart stock pot, like this one.
Cook ground beef, onion, jalapeño and green pepper in a large pot over medium-high heat until beef is cooked. Drain excess grease.
If you are worried about the jalapeño, you can leave it out. However, by cutting the seeds out of the jalapeño you will lose a lot of the heat.
Stir in diced tomatoes and tomato sauce. You don’t need to drain these, you’ll want the liquid from the can of tomatoes.
Add the spices. I use cumin, chili powder, slat, cayenne pepper and paprika. Mix everything until well combined and bring to a boil.
Reduce heat to low, add black beans and kidney beans then cover and let simmer for 1 hour.
Serve hot and top with shredded cheddar cheese, additional jalapeño (if desired) and sour cream.
Serve this chili up with our Famous Corn Bread Muffins, and you’ve got one delicious meal!
What toppings do you put on chili?
Toppings are totally a personal preference. Like I mentioned above, we added cheese, sour cream and a little jalapeño, but here are some other options:
- Sliced avocado
- Frito corn chips
- Tortilla chips
- Sliced olives
- Corn bread crumbles
- Chopped tomatoes
- Salsa
The best homemade soup recipes:
- Slow Cooker 8-Can Taco Soup
- Hamburger Vegetable Soup
- Slow Cooker Beef Minestrone Soup
- Slow Cooker Tuscan Soup
- Slow Cooker Creamy Chicken Fajita Soup
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Elyse
Serves: 6-8
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Save RecipeIngredients
- 1 pound ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 (10 ounce) can Rotel Diced Tomatoes and Green Chiles
- 2 (8 ounce) cans tomato sauce
- 2 Tablespoons cumin
- 2 Tablespoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 (14 ounce) can kidney beans, rinsed and drained
- 1 (14 ounce) can black beans, rinsed and drained
- 1 cup water
- shredded cheddar cheese, for topping
- avocado, for topping
- sour cream, for topping
Instructions
- Cook ground beef, onion, jalapeño and green pepper in a large pot over medium-high heat until beef is cooked.
- Drain excess grease.
- Stir in diced tomatoes, tomato sauce, cumin, chili powder, salt, cayenne pepper and paprika.
- Bring to a boil.
- Reduce heat to low, add beans then cover and let simmer for 1 hour.
- Serve hot and top with shredded cheddar cheese, avocado and sour cream.
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If you love chili, be sure to try our Mom’s Slow Cooker Homemade Chili!
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