Simmered low and slow (but ready faster than you think), this homemade chili brings together bold spices, tender beans, and hearty bites of savory goodness. Inspired by smoky Tex-Mex traditions and a hint of global flair, it’s the kind of dish that makes your whole kitchen smell like a warm welcome.
Whether ladled over rice or scooped up with a crispy edge of Garlic Mozzarella Bread or soft Flour Tortillas, it hits that sweet spot between fiery, familiar, and comforting. The depth of flavor is all about layering spices and letting each ingredient shine.
What makes it magical is the balance—cumin’s warmth, tomato’s tang, and that slow-building heat that leaves you craving another bite. It’s culinary comfort with just enough kick to keep things interesting.
Flavor Bomb Alert!
- The taste? Deep, rich, and cozy—it clings to every tortilla and melts into every cheesy bite like a dream.
- I first made this chili for a winter game night, and it became the main event—everyone wanted seconds before halftime even ended.
- It’s flexible enough for lazy Sundays or busy weeknights—I just toss in whatever beans or veg I have on hand, and it always turns out great.
- Over time, I started playing with spice levels and smoky add-ins like chipotle powder—it gave the chili a whole new depth without complicating the recipe.
- Swapping in lean turkey helped me cut calories without losing that bold, meaty flavor—it’s now my go-to for feel-good meals.
Homemade Chili Recipe
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large red bell pepper, chopped
- 1 medium red onion, chopped
- 1 tsp dried oregano
- 1 large can of diced tomatoes
- 1 can of pinto beans, rinsed and drained
- 1 bay leaf
- 1 tsp red wine vinegar or sherry vinegar or lime juice
- 2 cups vegetable broth or water
- 2 cans of black beans, rinsed and drained
- 2 tbsp chopped fresh cilantro, plus more for garnishing
- 2 tsp ground cumin
- 2 tbsp chili powder
- 1½ tsp smoked paprika
- ½ tsp salt, divided
- 2 ribs celery, chopped
- 4 cloves garlic, pressed or minced
- 2 medium carrots, chop
- chopped cilantro, grated cheddar cheese, sour cream or crème fraîche, sliced avocado, and crunchy tortilla chips for garnishing
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat until shimmering.
- Add chopped onion, bell pepper, carrot, celery, and ¼ teaspoon salt.
- Cook, stirring occasionally, until vegetables are tender and onions are translucent, about 7–10 minutes.
- Add garlic, chili powder, cumin, smoked paprika, and oregano; stir constantly for 1 minute until fragrant.
- Add diced tomatoes with juices, drained black beans and pinto beans, vegetable broth, and bay leaf.
- Bring to a gentle simmer and cook for 30 minutes, stirring occasionally and adjusting heat as needed.
- Remove from heat and discard the bay leaf.
- Blend about 1½ cups of chili (including liquid) until smooth, then return it to the pot.
- Stir in chopped cilantro, vinegar to taste, and additional salt if needed.
- Serve with your favorite garnishes.
Notes
- Don’t skip blending a portion—it gives the chili a thick, hearty texture without the need for flour or cornstarch.
- Adding vinegar at the end brightens the flavor and balances the richness of the beans and spices.
| Calories | 394kcal |
| Carbohydrates | 49g |
| Fiber | 18g |
| Fat | 9g |
| Protein | 31g |
| Cholesterol | 46g |
