Go Back
Chef Ava

Homemade Hearty Beef Chili

This Homemade Hearty Beef Chili is a cozy, stick-to-your-ribs classic made with savory ground beef, tender kidney beans, and a rich tomato base. It simmers into a thick, flavorful pot that is perfect for chilly evenings, game days, and easy family dinners. Top each bowl with cheddar, sour cream, and crackers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds ground beef
  • 2 cans kidney beans drained and rinsed
  • 2 cans chili beans
  • 2 cans diced tomatoes or Rotel for extra spice
  • 1 can tomato sauce 15 ounces
  • 1 small onion diced
  • 2 tablespoons butter
  • 2 packets chili seasoning or to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup water or beef broth if needed
For Serving (Optional)
  • shredded cheddar cheese
  • sour cream
  • crackers

Equipment

  • large skillet For browning the beef and sautéing the onion.
  • Large pot or Dutch oven For simmering the chili.
  • wooden spoon For stirring.

Method
 

  1. Heat a large skillet over medium heat. Add the ground beef and cook for 8–10 minutes, breaking it into crumbles, until fully browned. Drain the excess grease.
  2. In the same skillet, melt the butter and sauté the diced onion for 4–5 minutes, until softened.
  3. Transfer the cooked beef and sautéed onion to a large pot or Dutch oven.
  4. Add the kidney beans, chili beans, diced tomatoes, and tomato sauce. Stir everything together.
  5. Sprinkle in the chili seasoning, garlic powder, seasoned salt, and black pepper. Mix well to distribute the seasonings evenly.
  6. Bring the chili to a gentle simmer over medium heat, stirring occasionally.
  7. Reduce the heat to low and simmer uncovered for at least 20–30 minutes, stirring occasionally. For a deeper, richer flavor, let it simmer for 45–60 minutes, adding a little water or beef broth if it becomes too thick.
  8. Taste and adjust the seasonings as needed.
  9. Ladle into bowls and top with shredded cheddar cheese, a spoonful of sour cream, and crackers if desired. Serve warm.

Notes

Use Rotel instead of plain diced tomatoes for extra spice. If the chili gets too thick while simmering, stir in a little water or beef broth. Seasoning packets vary, so taste and adjust the seasoned salt and pepper at the end. Store leftovers in an airtight container in the refrigerator for up to 4 days.