Pin it
Nothing beats this homemade beef chili on a cold day! I've been tweaking this easy recipe for years, and it's become my family's most requested winter meal. My neighbor begged for this easy recipe last week after the smell drifted over her fence - now her family loves it too! It's perfect for game days, cozy nights, or anytime you need a hearty homemade dinner.
Why This Chili's So Special
Let me tell you why this homemade chili stands out. First, there's my secret ingredient - a spoonful of cocoa powder that adds incredible depth without tasting like chocolate. This easy recipe also uses both crushed tomatoes and paste, which gives it this amazing rich texture. My mother-in-law, who swore by her own easy recipe for thirty years, now asks me to make this every time she visits. The splash of vinegar at the end really makes all the flavors pop - trust me on this one!
Everything You Need
- The Meat: For this easy recipe, grab 80% lean ground beef - it keeps the chili juicy.
- The Beans: Dark red kidney beans work best in this homemade chili.
- Tomato Time: You'll need both crushed tomatoes and paste.
- Season It Right: This homemade recipe needs chili powder, cumin, paprika.
- Fresh Stuff: Big yellow onion, lots of fresh garlic.
- The Secret: Unsweetened cocoa powder makes this easy chili amazing.
- For Richness: Good beef broth - I use my homemade kind.
- Final Touch: Apple cider vinegar brightens everything up.
- Extra Flavors: Oregano, bay leaves, and a pinch of cayenne if you like heat.
Let's Make Some Magic
- Get That Base Going
- Start your homemade chili by warming a big pot - I use my grandma's old Dutch oven. Sizzle those onions in some oil until they're soft and your kitchen smells amazing. Toss in the garlic and let it work its magic. This easy recipe starts with building flavors from the bottom up.
- The Important Part
- Here's where this easy recipe gets good - stir in that tomato paste and let it cook until it's deeper red and starts sticking to the bottom. That's pure flavor right there! My mom never did this step in her homemade chili, but it makes such a difference.
- Time For Meat
- Drop in your beef and break it up well. For the best homemade chili, let it get really brown - those crispy bits add so much flavor. Don't rush this part of the easy recipe, it's worth the extra few minutes.
- Spice It Up
- Now comes my favorite part of this homemade recipe - adding all those spices! Let them toast in the pot for a minute until your whole house smells like a proper chili cookoff. The cocoa powder goes in now too.
- Build The Chili
- Pour in those tomatoes, broth, and beans. This easy recipe needs time to come together - let it bubble away gently for about an hour. I stir it now and then and sneak tastes to check the seasoning.
- Almost Done
- Your homemade chili is nearly ready! Take off the lid for the last 15 minutes if you want it thicker. Don't forget that splash of vinegar at the end - it really makes this easy recipe shine.
Tricks From My Kitchen
After making this homemade chili hundreds of times, let me share some tips. Always use fresh spices - old ones just don't give you that same punch in this easy recipe. When you're browning the meat for your homemade chili, don't crowd the pot. Work in batches if you need to. My sister taught me to mix some masa harina into this easy recipe near the end - it makes the chili extra thick and adds a nice corn flavor. And don't skip that vinegar at the finish - I was skeptical when I first tried this trick in my homemade recipe, but now I won't make chili without it!
Pin it
Make It Your Own
The best part about this easy recipe is how you can dress it up! We love loading our homemade chili with all sorts of toppings. My husband crushes tortilla chips over his bowl, while my kids pile on shredded cheese until you can barely see the chili! I keep diced onions, fresh cilantro, and lime wedges ready for this easy recipe. Sometimes I'll dice up some avocado or add a dollop of sour cream. For game days, I set up a whole toppings bar and let everyone customize their bowls of this homemade chili.
Save Some For Later
Here's another great thing about this homemade recipe - it tastes even better the next day! Store your easy chili in the fridge for up to four days, or freeze it for a quick dinner later. I often make a double batch of this easy recipe and freeze half in portions. Nothing beats having homemade chili ready to go on busy nights! Just warm it up slowly on the stove or in the microwave, adding a splash of broth if needed. I love sending containers of this homemade chili to friends who just had babies or need a helping hand - it always gets rave reviews!
Frequently Asked Questions
- → Why add cocoa powder?
Cocoa adds richness and depth without making the chili taste like chocolate.
- → Can I make it spicier?
Yes, adjust cayenne pepper amount or add diced jalapeños for more heat.
- → Why fire-roasted tomatoes?
They add a subtle smoky flavor. Regular crushed tomatoes work too.
- → Can I make it ahead?
Yes, chili often tastes better the next day. Keeps well 3-4 days refrigerated.
- → Why add vinegar at the end?
A touch of acid brightens and balances all the flavors.