Last Updated on January 1, 2023 by Jacqueline Rafidi
Classic Homemade Chili – the perfect comfort food on a chili fall or winter night.
It’s been the perfect weather lately for a classic homemade chili. Crisp nights where we sit and watch Christmas movies, what could be better than cozying up to a bowl of this comfort food.
There are so many ways to eat chili. Some people enjoy it over pasta, over a baked potato, with cornbread or just in a bowl filled with toppings – which is my preference.
We used to frequent a restaurant in San Diego called Souplantation. My parents and I LOVED this place since I was a kid. A buffet of salad, soups, baked goods, pizzas and the best soft serve ice cream ever. They unfortunately just the doors to all their locations at the start of the pandemic – although recently there have been rumors that a new location will be popping up soon. Fingers crossed!
Anyways, we all loved the chili at Souplantation. I would always add green onions, white onions, oyster crackers and sometimes cheddar cheese. This classic homemade chili is my Souplantation copycat.
How to make a classic homemade chili
Cook down some onions, bell pepper and garlic.
Add your ground beef of choice, break it down as much as you can, then add in your spices. Crucial!
When the meat is fully cooked, add your diced tomatoes, tomato sauce, broth, Worcestershire, maple syrup for a bit of sweetness, and the beans.
Once this comes to a boil and the flavors meld together – its done! Truly comes together so easily and its perfect for a weeknight!
Bonus is that this chili can even be frozen! When you cook it from frozen, add some water and let it cook down in a pot with the lid on. It’ll taste as good as when you first made it!
More chili on the blog
When you make this classic homemade chili, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Classic Homemade Chili
- 1 Tablespoon olive oil
- 1 onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 ½ lb ground beef
- 2 Tablespoons chili powder
- 1 Tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons tomato paste
- 1 – 15 oz can diced tomatoes
- 1 – 15 oz can tomato sauce
- 1-2 Tablespoons maple syrup
- 1-2 Tablespoons Worcestershire sauce
- 1 ½ cup beef broth veggie or chicken broth work too
- 1 – 15oz can kidney beans rinsed and drained
- 1 – 15 oz can pinto beans rinsed and drained
- Shredded cheese
- Sour cream or Greek yogurt
- Cilantro or green onions
- Tortilla chips
- Raw onions
- Add your olive oil to a large pot over medium high heat, add in your onions and bell peppers, cook down for a minute, then add in the garlic. Cook down for another 30 seconds to a minute before adding in the ground beef.
- Begin breaking down the meat as much as possible into small chunks. Let this cook about halfway before adding in all the spices – chili powder, oregano, cumin, paprika, coriander, garlic and onion powder, salt and pepper. Once the meat is fully cooked through and the spices are fragrant, add in the tomato paste and mix it in well.
- Pour in the can of tomato sauce, fill it with water and pour that water in to the pot. Add in the diced tomatoes, maple syrup, Worcestershire sauce and broth. Mix well and bring it to a boil. Add in both of the rinsed and drained beans, cook for another 5-10 minutes and serve with any of the suggested toppings. Enjoy!