The Best Homemade Chili Recipe Crockpot
What You’ll Love About This Recipe
This homemade chili recipe is hearty, flavorful, and perfect for cozy nights in. You’ll love how easy it is to make, even if you’re not a pro in the kitchen. It’s packed with savory ground beef, tender beans, and just the right mix of spices, giving it a rich, comforting taste every bite. Plus, it’s super flexible—you can tweak it to your liking, adding more heat or keeping it mild. Best of all, it’s ready in under an hour, making it a great go-to meal for busy days.
Recipe
Homemade chili is a classic comfort food that’s hearty, flavorful, and perfect for any occasion. This recipe combines ground beef, beans, tomatoes, and spices for a delicious meal that’s easy to prepare.
Ingredients:
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup beef broth
Instructions:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the onion, bell pepper, and garlic. Cook for 5 minutes until softened.
- Stir in the kidney beans, pinto beans, tomato sauce, diced tomatoes, chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using).
- Pour in the beef broth and stir to combine.
- Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot.
Notes:
- For a spicier chili, add more cayenne pepper or diced jalapeños.
- This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Equipment:
Large pot or Dutch oven
Time:
Prep time: 15 minutes
Cooking time: 40 minutes
Cuisine:
American
Serving:
6 servings
Nutrition
This chili recipe is packed with protein and fiber, making it a nutritious meal option. Below is the detailed nutrition information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 12 g |
| Carbohydrates | 35 g |
| Fiber | 10 g |
| Sodium | 800 mg |
What To Serve With It
I love serving my homemade chili with warm, buttery cornbread—it’s the perfect match for soaking up all that rich flavor. A crisp side salad with fresh greens and a tangy dressing adds a nice contrast, keeping the meal light and balanced. Trust me, these pairings turn a simple bowl of chili into a satisfying feast.
Cornbread Pairings
When I’m serving up a steaming bowl of chili, I always like to have something warm and buttery on the side to balance the bold flavors. Cornbread is my go-to, and I love experimenting with cornbread variations to keep things exciting. Sometimes I add jalapeños or cheddar for a spicy kick, or I’ll mix in honey for a touch of sweetness. Cornbread toppings are just as fun—I’ll slather it with butter, drizzle it with honey, or even crumble it over the chili for extra texture. It’s the perfect companion, adding comfort and flavor to every bite.
Side Salad Ideas
A crisp side salad can be the invigorating contrast your chili meal needs, balancing the hearty, spicy flavors with something light and fresh. I love starting with a mix of leafy greens like spinach, arugula, or romaine—they’re simple but pack a flavorful punch. Toss in some crunchy veggies like cucumbers, cherry tomatoes, or bell peppers for extra texture. A tangy vinaigrette dressing, maybe lemon or balsamic, ties it all together without overpowering the salad. It’s rejuvenating, easy to whip up, and lets the chili shine. Plus, it’s a great way to sneak in some veggies without feeling like a chore!
