About This Recipe
Enjoy the comforting flavors of your favorite fast-food chili with this easy homestyle copycat recipe. Hearty, flavorful, and perfect for any occasion!
Ingredients
- Ground beef - 1½ lbs
- Onion, finely diced - 1 medium
- Green bell pepper, finely diced - 1
- Celery stalk, finely diced - 1
- Garlic, minced - 2 cloves
- Kidney beans, drained & rinsed - 1 (15 oz) can
- Pinto beans, drained & rinsed - 1 (15 oz) can
- Crushed tomatoes - 1 (28 oz) can
- Beef broth - 2 cups
- Tomato paste - 2 tbsp
- Chili powder - 1 tbsp
- Ground cumin - 1 tsp
- Paprika - 1 tsp
- Dried oregano - ½ tsp
- Black pepper - ½ tsp
- Salt - 1 tsp (adjust to taste)
- Sugar - ½ tsp
- Cayenne pepper (optional) - ½ tsp
Kitchen Tools
Instructions
Chef's Tips
Use High-Quality Ingredients: The better the quality of your ingredients, the better your chili will taste. Opt for good-quality ground beef and canned tomatoes.
Don’t Skip the Simmer: Simmering the chili for a longer period allows the flavors to meld together and deepen.
Adjust the Spice Level: If you prefer a milder chili, reduce the amount of chili powder and omit the cayenne pepper. If you like it extra spicy, add more chili powder or a pinch of red pepper flakes.
Make It Vegetarian: Substitute the ground beef with plant-based ground meat or add more beans.
Common Mistakes to Avoid
Not Browning the Beef Properly: Browning the beef adds depth of flavor to the chili. Make sure to brown it well before adding the vegetables.
Overcooking the Garlic: Burnt garlic can make the chili taste bitter. Add the garlic towards the end of sautéing the vegetables and cook only until fragrant.
Not Simmering Long Enough: Simmering the chili allows the flavors to meld together. Don’t rush the process.
Forgetting to Adjust Seasonings: Taste the chili throughout the cooking process and adjust the seasonings as needed.
Variations
Spicy Chili: Add a diced jalapeño or serrano pepper to the pot when sautéing the vegetables.
White Bean Chili: Substitute the kidney beans and pinto beans with great northern beans or cannellini beans.
Chicken Chili: Replace the ground beef with shredded cooked chicken.
Chili Verde: Use tomatillos instead of crushed tomatoes and add some green chilies for a vibrant and flavorful twist.
Storage & Freezing
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, simply microwave or heat on the stovetop until warmed through.
Conclusion
This homestyle copycat chili recipe is more than just a way to satisfy a craving; it’s a connection to comforting memories and the simple joys of home-cooked meals. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for game day, this chili is sure to hit the spot. So gather your ingredients, put on some music, and enjoy the process of creating a warm and delicious meal that will nourish both your body and soul.
Frequently Asked Questions
Yes, you can! Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Absolutely! Feel free to use your favorite types of beans, such as black beans, great northern beans, or cannellini beans.
You can thicken the chili by simmering it uncovered for a longer period or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) towards the end of cooking.
Yes, you can add other vegetables such as carrots, zucchini, or corn. Just add them to the pot when sautéing the other vegetables.
Yes, this chili is naturally gluten-free. However, always check the labels of your ingredients to ensure they are gluten-free.