The Best Homemade Chili

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.

This classic chili is perfect for a weeknight meal because it can be made in minutes.  The only thing to chop is an onion.

What is better in the winter than a good, easy recipe for Homemade Chili?  From super bowl parties to chili cook-offs… chili is woven into the fabric of American winter culture.  And for good reason; it’s AWESOME and there are so many variations.

And if you’ve been searching for a good “standard” type chili that everyone will like, look no further!  This is it.  And it’s EASY!  My mom cut this recipe out of a newspaper in the early 90’s, and it’s been our ‘family chili’ recipe ever since.  There might be a few ingredients you are not used to seeing in chili, like cinnamon and chocolate chips (a Cincinnati chili influence), but trust me – they work!

By now, you probably know I like to keep it simple with my recipes. Same goes for my homemade chili. Chili in itself is not a complicated dish to physically make, but it is complex when it comes to flavors.

Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.


Ingredients1 pound (raw) bacon – cut into small pieces

1 large onion – diced

1 red bell pepper – seeded and diced

1 green bell pepper – seeded and diced

6 cloves garlic – minced

4.5 tablespoons chili powder

1.5 tablespoons ground cumin

1.5 tablespoons paprika

.5 to 1.5 tablespoons chipotle powder (Use 1.5 tablespoons if you like it spicy)

2 teaspoons dried oregano

2 teaspoons salt

.5 teaspoon cayenne powder (optional)

3 pounds ground beef

1 can or bottle beer (I use Coors Light)

1 – 14 ounce can black beans (rinsed and drained)

1 – 14 ounce can red kidney beans (rinsed and drained)

1 – 24 ounce can crushed tomatoes

1 – 24 ounce can diced tomatoes


1-Cook diced bacon over medium heat in a large non-stick dutch oven or pot. When bacon is almost done, add in diced onion and bell peppers and cook until softened.

2-Add minced garlic, chili powder, ground cumin, paprika, chipotle powder, dried oregano, salt, and cayenne powder. Cook a minute or two until aromatic.

3-Add in ground beef to bacon-onion mixture. Cook until ground beef is no longer pink.

4-Stir in a can of beer rinsed and drained beans, crushed tomatoes with juice, and diced tomatoes with juice.

5-Cover and simmer on low (for me it’s #3) 1.5 hours. Add a little water, if necessary. The first hour stirs the pot every 10-15 minutes, and the last 30 minutes stir the pot every 5-10 minutes. You may need to stir more often depending on your pot and how hot your burner gets.

6-Taste of salt.

Source : allrecipes.Com