Huge Pot of Homemade Chili

Comforting Homemade Chili

This recipe delivers a bold, hearty pot of chili — cozy, satisfying, and endlessly adaptable. You can tweak the heat level, seasoning, and ingredients to match your taste perfectly.

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Ingredients

Ingredient	Quantity
Ground beef	1 lb
Pinto beans (or your favorite beans)	2 cans (15–16 oz each)
Olive oil	2 tbsp
Bell peppers, diced	1 cup
Onion, diced	½ cup
Jalapeño peppers, finely chopped	2
Crushed tomatoes	2 cans (28 oz each)
Chili powder	2 tbsp
Ground cumin	1 tbsp
Fresh cilantro, chopped	1 tbsp
Hot sauce	To taste
Salt	To taste
Black pepper	To taste

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Instructions

Step 1: Brown the Meat

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until it’s nicely browned and crumbly. Drain any extra fat before moving to the next step.

Step 2: Cook the Vegetables

Add the bell peppers, onions, and jalapeños to the pot. Reduce the heat slightly and sauté until the vegetables are soft and fragrant.

Step 3: Combine the Ingredients

Stir in the beans, crushed tomatoes, chili powder, cumin, and cilantro. Mix thoroughly so all the ingredients are evenly blended.

Step 4: Simmer for Flavor

Lower the heat and let your chili simmer gently for about 30 minutes, stirring occasionally to prevent sticking. If it becomes too thick, add a bit of water or broth to loosen it up.

Step 5: Taste and Finish

Season with salt, black pepper, and hot sauce to your liking. Serve it warm with your favorite toppings — think shredded cheese, a dollop of sour cream, chopped onions, or a sprinkle of fresh cilantro.