The Ultimate Homemade Chili Recipe for Cold Weather

Essential Ingredients for Homemade Chili

I have experimented with many chili variations over the years, including vegetarian, quinoa, sweet potato, and black bean versions. I have also made traditional Chili Con Carne, turkey chili, white chicken chili, and even slow cooker versions. However, I always return to this classic, flavor-packed recipe. It is the one that truly satisfies.

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My love for cooking began early. As a child, I spent more time reading cookbooks at the library than fiction. I first learned to make chili from a Betty Crocker cookbook and have since prepared hundreds of batches. This specific recipe is my favorite because it is simple, balanced, and universally loved. It freezes beautifully and pairs perfectly with fries.

To brown the beef, use olive oil or avocado oil. I recommend 85% lean ground beef; it provides enough fat for flavor without being greasy. A pinch of sugar helps the meat brown and balances the acidity of the tomatoes. Salt enhances the flavors, while pepper adds depth. Onions and garlic form the foundational aromatic base.

How to Prepare Stovetop Chili

For spices, you will need mild chili powder, ancho chili powder, cumin, smoked paprika, and coriander. For the liquid, use a pale ale, Pinot Noir, or vodka. If you prefer to avoid alcohol, you can use extra broth, though the depth of flavor may vary. Use San Marzano or Roma tomatoes for their natural sweetness. Hatch green chilies provide a southwestern kick. Finally, use low-sodium chicken or beef broth, a touch of beef base, Mexican oregano, and a mix of kidney and pinto beans.

Heat olive oil in a pot over medium-high heat. Pat the beef dry and season with sugar and salt. Brown the meat in batches to ensure a good sear. Once browned, transfer the beef to a paper-towel-lined plate. Leave about 1.5 tablespoons of fat in the pot and add the bell peppers. Cook for three minutes until they gain color.

Reduce the heat to medium, add the onions, and sauté for five minutes. Stir in the coriander and black pepper for ten seconds. Deglaze the pot with your chosen alcohol, scraping up the browned bits from the bottom. Pour in the broth, tomatoes, and green chilies. Return the beef to the pot, then add the cocoa powder and oregano. Bring the mixture to a boil. Reduce the heat to a gentle simmer, cover, and cook for 30 to 60 minutes, stirring occasionally. Add extra broth if needed to reach your desired consistency.