My Favorite Chili

Do you have a go-to homemade chili recipe that your family and friends request again and again? The kind of classic, hearty chili that makes its way to the table the moment cooler weather arrives? If not—don’t worry. You can borrow mine until you find your forever favorite! I actually call it My Favorite Chili!

This easy, flavorful chili is one we’ve made for years, and it never disappoints. Loaded with robust spices and just the right amount of heat (which you can easily adjust with peppers or cayenne), it’s thick, rich, and full of comforting flavor. Prefer your chili on the thinner side? Just add a bit more broth. Don’t like beans? Leave them out—this recipe is delicious either way.

Whether you're making a batch for a cozy family dinner or entering a church cook-off, this award-worthy chili is sure to impress. It’s hearty, customizable, and absolutely packed with flavor—everything you want in a true comfort food classic.

This recipe is so yummy when that warm summer air turns crisp and cool! But, let's be honest....Chili is AMAZING all year long! This recipe is my favorite for sure, however I have a Pumpkin Chili that is amazing as well! Try both!

Ingredients

Don't be scared of ALLLLL the ingredients! They come together so beautifully!

• ground beef
• cili beans
• roasted, diced tomatoes
• tomato paste
• yellow onion
• green bell pepper
• jalapeño
• beef bouillon cube
• cooking sherry or beer
• chili powder
• Worcestershire sauce
• minced garlic
• oregano
• cumin
• hot pepper sauce
• basil
• salt
• back pepper
• cayenne pepper
• smoked papriks
• sugar
• Toppings: corn chips, cheese, onions, sour cream

Instructions

Chili is honestly VERY easy....But the attention and time takes a bit. The flavor is worth the effort!

Just brown your beef, half way through that browning add the onions and peppers. Drain any excess grease. Now you just add ALL of those amazing ingredients. Stir to combine and then cover and simmer for at least 2 hours. Stirring occasionally and taste testing after 2 hours and adding salt or chili powder will yield a fabulous pot of chili!

See video below!

Storage

Chili is a fabulous leftover meal. Whether you eat it in a bowl, on a burger, on a hotdog or my personal favorite...in a flour tortilla as a taco! This chili will stay good in the refrigerator for 3-4 days as long as it is covered tightly.

Freezing

Chili freezes amazingly well. I like to put mine in serving portions into quart sized freezer safe zip top baggies. Press all the air out and freeze flat for a quick lunch left over!

Equipment

If you do not own a good heavy dutch oven style pot this is your nudge to grab one now! Here is are two links to favorites of mine. HERE and HERE.

Fall Recipes

See More Fall Recipes HERE

Print Recipe

5 from 4 votes

Award Winning Chili

This hearty homemade chili is packed with rich flavor, perfectly seasoned ground beef, and your choice of beans. Easily customizable, it's topped with melted cheese and crunchy corn chips for a satisfying finish. Perfect for family dinners, game day, or your next cook-off!

Course: Main Course

Keyword: award winning chili, chili, chili with beans, homemade chili, texas chili

Servings: 6

Author: Misty Tannery - www.learneditfrommymom.com

Ingredients

• 1 ½ pounds ground beef
• 2 15 ounce cans chili beans
• 2 12 ounce cans roasted diced tomatoes with juice, I blend these but that is optional
• 1 6 ounce can tomato paste
• ½ medium yellow onion chopped
• ½ green bell pepper seeded and chopped
• 1 pepper green chile, jalapeño etc, seeded and chopped
• 2 cubes beef bouillon
• ¼ cup cooking sherry or beer
• About ½ cup water and use this to rinse out bean and tomato cans into chili pot
• 3 Tablespoons chill powder
• 1 ½ teaspoons Worcestershire sauce
• 2 teaspoons minced garlic
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoons hot pepper sauce
• ½ teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼-½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• 1 teaspoon white sugar

Toppings

• corn chips
• cheddar cheese
• onions
• sour cream

Instructions

• Heat a large stock pot over medium-high heat. Crumble the beef, and cook until evenly browned. Half way through cooking add onions and peppers. Drain off excess grease.
• Pour in the chili beans, diced tomatoes and tomato paste. Stir gently. Add rest of ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
• After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

Notes

This recipe easily doubles to feed 12-15. Try adding some sausage for a different twist. I like to blend my tomatoes to a thicker sauce instead of chunks of tomatoes through out, but add them the way you like best! If you blend you will need the extra water called for, if not just omit the water.