The Best Homemade Chili

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1 large onion – diced
1 red bell pepper – seeded and diced
1 green bell pepper – seeded and diced
6 cloves garlic – minced
4.5 tablespoons chili powder
1.5 tablespoons ground cumin
1.5 tablespoons paprika
.5 to 1.5 tablespoons chipotle powder (Use 1.5 tablespoons if you like it spicy)
2 teaspoons dried oregano
2 teaspoons salt
.5 teaspoon cayenne powder (optional)
3 pounds ground beef
1 can or bottle beer (I use Coors Light)
1 – 14 ounce can black beans (rinsed and drained)
1 – 14 ounce can red kidney beans (rinsed and drained)
1 – 24 ounce can crushed tomatoes
1 – 24 ounce can diced tomatoes


Add minced garlic, chili powder, ground cumin, paprika, chipotle powder, dried oregano, salt, and cayenne powder. Cook a minute or two until aromatic.

Add in ground beef to the onion. Cook until ground beef is no longer pink.

Stir in a can of beer rinsed and drained beans, crushed tomatoes with juice, and diced tomatoes with juice.

Cover and simmer on low (for me it’s #3) 1.5 hours. Add a little water, if necessary. The first hour stirs the pot every 10-15 minutes, and the last 30 minutes stir the pot every 5-10 minutes. You may need to stir more often depending on your pot and how hot your burner gets.

Taste of salt.


2 of 2

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