Southern Homemade Chili

This Southern homemade chili is hearty, comforting, and full of flavor. I love how the combination of beans, spices, and ground beef creates a rich and satisfying bowl that’s perfect for chilly days or family dinners.

Why You’ll Love This Recipe

I like this recipe because it’s easy to put together and makes a big batch that’s perfect for feeding a crowd. The mix of kidney and pinto beans adds great texture, while the spices give it a deep, savory flavor with just the right amount of kick. I also enjoy how well it reheats, making it ideal for meal prep or leftovers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs. lean ground beef
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)
1 teaspoon cumin
¾ teaspoon garlic powder
1 teaspoon onion powder
1.5 Tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1.5 cups water

Directions

1. I begin by browning the ground beef in a large pot over medium heat, breaking it up as it cooks.
2. Once the beef is fully cooked, I drain any excess fat if needed.
3. I stir in the crushed tomatoes, kidney beans, pinto beans, and tomatoes with green chiles.
4. I add the cumin, garlic powder, onion powder, chili powder, black pepper, and salt.
5. I pour in the water and stir everything well to combine.
6. I bring the chili to a boil, then reduce the heat to low.
7. I let it simmer uncovered for about 1 to 1.5 hours, stirring occasionally, until the flavors are rich and the chili has thickened.
8. I taste and adjust seasoning if needed before serving.

Servings and Timing

This recipe makes about 8–10 servings. It takes around 15 minutes to prep and about 1 to 1.5 hours to cook, so I plan for about 1 hour and 30 minutes total.

Variations

Sometimes I add fresh jalapeños or hot sauce if I want extra heat. I also like to toss in corn or bell peppers for more texture and flavor. If I want a smokier taste, I replace part of the chili powder with smoked paprika. For a leaner option, I use ground turkey or chicken instead of beef.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 4 days. To reheat, I warm it on the stovetop over low heat, adding a splash of water if it’s too thick. For longer storage, I freeze portions for up to 3 months, then thaw overnight in the fridge before reheating.

FAQs

Can I make this chili in a slow cooker?

Yes, I brown the beef first, then add everything to the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

Can I make it spicier?

Yes, I add cayenne pepper, hot sauce, or extra chiles for more heat.

Do I have to drain the beans?

No, I use the liquid from the beans as part of the base for the chili.

Can I use fresh tomatoes instead of canned?

Yes, I substitute about 4–5 cups of peeled, chopped fresh tomatoes, though I may need to cook it longer to achieve the same richness.

What toppings go well with chili?

I like shredded cheese, sour cream, green onions, cilantro, jalapeños, or crushed tortilla chips.

Can I make this vegetarian?

Yes, I skip the beef and add extra beans, lentils, or even diced vegetables.

How do I thicken my chili?

I simmer it uncovered until it thickens, or I mash some of the beans into the sauce.

Can I double this recipe?

Yes, I often double it for parties or to stock the freezer, using a larger pot to accommodate.

What side dishes go well with chili?

I usually serve it with cornbread, rice, or a simple salad.

Can I make chili ahead of time?

Yes, I think it tastes even better the next day after the flavors have developed.

Conclusion

I love making this Southern homemade chili because it’s warm, filling, and always a crowd-pleaser. The mix of beans, beef, and spices makes it flavorful and comforting, and I find it’s perfect for cozy meals or gatherings. It’s a recipe I come back to whenever I want something hearty and satisfying.

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