Homemade Chili

Homemade Chili

Background and History:

Chili, a hearty and flavorful stew, has a rich history tracing back to the early Spanish settlers in the American Southwest. The name “chili” comes from the Aztec Nahuatl word “chīlli,” which refers to various types of peppers used in the dish. Today, chili is a beloved comfort food enjoyed across the United States and beyond. It’s a versatile dish with countless regional variations, from Texas chili con carne to Cincinnati-style chili served over spaghetti.


  • 1 lb ground beef or turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 2 cups beef or vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped green onions, and sliced jalapeños

Serves: 4-6


  • Preparation: 15 minutes
  • Cooking Time: 30 minutes to 2 hours (varies based on your preference)


  • In a large pot or Dutch oven, brown the ground beef or turkey over medium heat. Drain any excess fat.
  • Add the chopped onions and minced garlic to the meat, and sauté until the onions are translucent.
  • Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Cook for a couple of minutes to allow the spices to bloom.
  • Add the diced tomatoes, tomato paste, kidney beans, black beans, and beef or vegetable broth. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. The longer you simmer, the richer the flavors will be. You can simmer for as little as 30 minutes or up to 2 hours.
  • Taste and adjust the seasoning if needed. If you prefer a spicier chili, add more cayenne pepper.
  • Serve the chili hot, garnished with your choice of toppings.

Nutrition Facts (per serving, without toppings):

  • Calories: 300-350
  • Protein: 20-25g
  • Carbohydrates: 25-30g
  • Fat: 10-15g
  • Fiber: 6-8g
  • Sugar: 4-6g


  • Adjust the level of spiciness by varying the amount of cayenne pepper or using mild chili powder.
  • This recipe is highly customizable; you can add bell peppers, corn, or other ingredients you love.
  • Leftover chili can be refrigerated and enjoyed the next day or frozen for future meals.

Allergy Warning:

  • Be cautious if anyone consuming the chili has allergies to beans, tomatoes, or specific spices. Always check ingredient labels and consult with guests about potential allergens.
Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.