Description
A hearty and flavorful Southern Homemade Chili made with lean ground beef, a blend of kidney and pinto beans, and a rich tomato base seasoned with classic spices. Simmered slowly to develop deep, comforting flavors, perfect for a crowd or meal prep.
Ingredients
Scale
Meat
- 2 lbs lean ground beef
Vegetables and Beans
- 1 (29-oz) can crushed tomatoes
- 2 (14-oz) cans kidney beans (with liquid)
- 2 (14-oz) cans pinto beans (with liquid)
- 1 (10-oz) can tomatoes with green chiles (with liquid)
Spices
- 1 tsp cumin
- ¾ tsp garlic powder
- 1 tsp onion powder
- 1.5 tbsp chili powder
- 1 tsp black pepper
- 2 tsp salt
Other
- 1.5 cups water
Instructions
- Brown the beef. In a Dutch oven or large 8-quart stockpot, cook the lean ground beef over medium heat until fully browned. Do not drain the fat as it adds flavor to the dish.
- Add tomatoes and beans. Pour in the crushed tomatoes, kidney beans, pinto beans, and tomatoes with green chiles, including all their liquid, to the pot with the browned beef.
- Season the chili. Add the cumin, garlic powder, onion powder, chili powder, black pepper, and salt to the pot. Stir thoroughly to combine all the spices evenly with the meat and beans.
- Add water and mix. Pour in 1.5 cups of water and stir well to integrate all ingredients and thin the chili to the desired consistency.
- Simmer the chili. Bring the mixture to a gentle simmer. Cook uncovered for 1 hour and 30 minutes, stirring every 15 minutes to prevent sticking and ensure even cooking.
- Serve and garnish. Once done, serve the chili hot. Optionally, top with shredded cheese and your preferred chili toppings for added flavor and texture.
Notes
- Do not drain the fat from the ground beef as it adds extra flavor to the chili.
- Stir the chili regularly during simmering to avoid burning and sticking to the bottom of the pot.
- Adjust salt and chili powder as per your taste preference for spiciness and seasoning.
- This chili pairs well with cornbread, rice, or tortilla chips.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
