A rainy Tuesday in Portland brought the kind of chill that sank into your bones. Olivia, my neighbor from down the hall, knocked just after noon holding a bag of green peppers and asking if my stove was free. Her kitchen light had blown out mid-meal prep, and she needed a hot surface and a second opinion. We turned on a podcast, chopped onions with watery eyes, and debated the perfect balance of cumin and chili powder while the apartment filled with that earthy, spicy warmth only homemade chili can bring.

That same afternoon, Rafi my cousin visiting from Austin wandered into the kitchen, drawn in by the aroma. “Smells like home,” he said, grabbing a spoon before I even offered. He grew up on Texas-style chili with no beans, but after a few bites, he admitted that this version was richer and rounder than he expected. He even asked for seconds after adding an unreasonable amount of cayenne, of course.

So much of cooking is about the shared moment. This homemade chili wasn’t just a meal; it was a mash-up of conversations, preferences, and spices we each brought to the table. It’s now one of those recipes I lean into when the weather cools or when friends come knocking unexpectedly with bell peppers and a need for warmth.

Short Description

This bold and flavorful Homemade Chili is a hearty, one-pot meal packed with seasoned ground beef or turkey, rich tomatoes, tender beans, and a warming blend of spices. Perfect for cozy nights or feeding a crowd.

Key Ingredients

2 pounds ground beef or turkey
2 small green peppers (about 2 cups diced)
1 small yellow onion (about 1½ cups diced)
2 cans diced tomatoes (15 ounces each)
1 can tomato sauce (15 ounces)
1 can tomato paste (6 ounces)
15 ounces water
2 cans kidney beans, drained and rinsed (15 ounces each)
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons cumin
1 tablespoon paprika
1 teaspoon chipotle powder
½ teaspoon cayenne pepper
½ tablespoon salt
1 teaspoon white pepper
½ teaspoon baking soda (optional)

Tools Needed

Large Dutch oven or heavy-bottomed pot
Wooden spoon or heat-resistant spatula
Chef’s knife and cutting board
Can opener
Measuring spoons and cups

Cooking Instructions

Step 1: Sauté the Vegetables
Heat a large Dutch oven over medium heat. Add diced green peppers and onions. Sauté for about 5–6 minutes until translucent and starting to caramelize.

Step 2: Toast the Spices
Add all seasonings except baking soda. Stir constantly for 1–2 minutes to bloom the spices without burning them.

Step 3: Cook the Meat
Add ground beef or turkey. Break it up with your spoon and cook until almost fully browned, leaving a little pink is fine at this point.

Step 4: Build the Base
Pour in diced tomatoes, tomato sauce, tomato paste, and water. Stir thoroughly to combine and bring the mixture to a simmer.

Step 5: Simmer and Add Beans
Simmer over medium-low heat for about 15 minutes, then stir in the kidney beans.

Step 6: Stir in Baking Soda
Add the baking soda. The mixture may bubble up—keep stirring over medium heat until it calms down and thickens.

Step 7: Serve
Remove from heat and ladle into bowls. Serve hot with your favorite toppings.

Why You’ll Love This Recipe

Packed with deep, warming flavor

Comes together in one pot—fewer dishes

Customizable heat level to suit your taste

Works for beef or turkey, depending on preference

Makes enough for a crowd or meal prep

Mistakes to Avoid & Solutions

Overcooking the spices
Spices can become bitter if burned during toasting.
Solution: Stir constantly and only toast for 1–2 minutes max.

Using raw beans
Uncooked beans will stay firm and throw off texture.
Solution: Always use canned, pre-cooked beans and rinse well before adding.

Skipping the baking soda
You might end up with a slightly acidic aftertaste.
Solution: Stir in the baking soda to neutralize acidity from tomatoes and create balance.

Cooking at too high a heat
High heat can lead to burnt bottom and uneven flavors.
Solution: Maintain a medium-low simmer after the chili comes together.

Not seasoning enough
Under-seasoning leads to flat flavor.
Solution: Taste as you go and don’t be afraid to adjust salt or spices.

Serving and Pairing Suggestions

Serve with cornbread, sour cream, and shredded cheddar

Ladle over baked potatoes for a comforting twist

Pair with iced tea, a malty beer, or spiced cider

Offer as a build-your-own chili bar for game day

Add chopped avocado, cilantro, or hot sauce on the side

Storage and Reheating Tips

Store cooled chili in airtight containers in the fridge for up to 4 days

Freeze in batches for up to 3 months; thaw in fridge overnight

Reheat gently on the stovetop over medium-low heat, stirring occasionally

For microwave, cover loosely and heat in 1-minute intervals, stirring between

FAQs

1. Can I make this in a slow cooker?
Yes! Sauté the aromatics and brown the meat first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

2. Is it okay to freeze this chili?
Absolutely. It freezes well for up to 3 months. Let it cool before transferring to freezer-safe containers.

3. What toppings go well with chili?
Popular options include shredded cheese, sour cream, green onions, crushed tortilla chips, or jalapeños.

4. Can I reduce the spice level?
Yes. Omit the cayenne and chipotle powder for a milder version. Taste and adjust from there.

5. Is it better with beef or turkey?
Both work well! Beef adds richness, while turkey keeps it leaner. Use your preference or try both.

Tips & Tricks

Add a square of dark chocolate at the end for deeper richness

Use fire-roasted tomatoes for added smoky flavor

Simmer longer if you want a thicker texture

Make it a day ahead the flavors intensify overnight

A splash of lime juice right before serving brightens the whole dish

Recipe Variations

Vegetarian Version
Swap the ground meat with 2 cups of chopped mushrooms and 1 can of black beans. Follow the same steps, reducing spices slightly to taste.

Sweet Potato Chili
Add 2 cups of peeled, diced sweet potato with the tomato mixture. Simmer an extra 10 minutes until tender.

Smoky Bacon Twist
Start by cooking 6 strips of chopped bacon until crisp. Remove and use the rendered fat to sauté your veggies. Add the bacon back in with the beans.

White Bean Chicken Chili
Use shredded rotisserie chicken and swap in white beans. Skip the tomato paste and chipotle powder. Add ½ cup of cream for richness.

Tex-Mex Corn Chili
Add 1½ cups of frozen corn and 1 chopped jalapeño with the beans. Finish with fresh cilantro and queso fresco.

Final Thoughts

Homemade Chili isn’t just about filling a bowlm it’s about making space for unexpected company, spontaneous laughter, and those magical moments that happen around a bubbling pot. Whether it’s an impromptu visit from a neighbor or a cousin’s taste test turning into a dinner party, this dish holds space for connection in every bite.

Even if it begins with a bag of peppers and a broken kitchen light, this chili finds a way to turn simple ingredients into something greater. That’s the magic of food: its ability to warm rooms, stir conversation, and keep traditions alive without needing anything fancy—just a spoon, a simmer, and a few good stories.

Flavorful Homemade Chili

Sandra Myers

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Calories

Ingredients

2 pounds ground beef or turkey
2 small green peppers about 2 cups diced
1 small yellow onion about 1½ cups diced
2 cans diced tomatoes 15 ounces each
1 can tomato sauce 15 ounces
1 can tomato paste 6 ounces
15 ounces water
2 cans kidney beans drained and rinsed (15 ounces each)
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons cumin
1 tablespoon paprika
1 teaspoon chipotle powder
½ teaspoon cayenne pepper
½ tablespoon salt
1 teaspoon white pepper
½ teaspoon baking soda optional

Instructions

Sauté diced green peppers and onions in a Dutch oven over medium heat for 5–6 minutes until soft and slightly caramelized.
Add all spices except baking soda, stir for 1–2 minutes until fragrant.
Add ground meat and cook until mostly browned, a little pink is fine.
Stir in diced tomatoes, tomato sauce, tomato paste, and water. Bring to a simmer.
Simmer for 15 minutes over medium-low heat, then add kidney beans.
Add baking soda, stir until bubbling subsides and sauce thickens.
Remove from heat and serve hot with desired toppings.