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The Best Homemade Chili

Hearty, bold, and bursting with flavor, this chili is made with smoky bacon, colorful bell peppers, and a robust blend of spices.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Main
Cuisine: American
Keyword: Comfort Food
Servings: 10 servings
Calories: 460kcal

Equipment

  • Dutch Oven

Ingredients

Ingredients

  • 1 pound Bacon, chopped
  • 1 large Onion, diced
  • 1 each Red bell pepper, diced
  • 1 each Green bell pepper, diced
  • 6 cloves Garlic, minced
  • 4.5 tablespoons Chili powder
  • 1.5 tablespoons Ground cumin
  • 1.5 tablespoons Paprika
  • 0.5 to 1.5 tablespoons Chipotle powder Adjust to spice preference
  • 2 teaspoons Dried oregano
  • 2 teaspoons Salt
  • 0.5 teaspoon Cayenne powder Optional, for extra heat
  • 3 pounds Ground beef
  • 1 bottle (12 oz) Light beer Such as Coors Light
  • 1 can (14 oz) Black beans, rinsed and drained
  • 1 can (14 oz) Red kidney beans, rinsed and drained
  • 1 can (24 oz) Crushed tomatoes
  • 1 can (24 oz) Diced tomatoes

Instructions

  • In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, reserving the fat.
  • Add onion, red and green bell peppers to the pot. Cook 5–7 minutes until softened.
  • Stir in garlic, chili powder, cumin, paprika, chipotle, oregano, salt, and cayenne. Cook 1–2 minutes until fragrant.
  • Add ground beef and cook until browned, breaking it up as it cooks.
  • Pour in beer, scraping up any browned bits from the bottom.
  • Add black beans, kidney beans, crushed and diced tomatoes. Stir to combine.
  • Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
  • Taste and adjust seasoning if needed. Let rest 5–10 minutes before serving.

Notes

Serve with cornbread, rice, or baked potatoes. Store in fridge for 5 days or freeze for 3 months. Reheat gently with a splash of broth if thickened.

Nutrition

Calories: 460kcal | Fat: 28g