Description

This Southern Homemade Chili recipe is a hearty and flavorful dish made with lean ground beef, a variety of beans, crushed tomatoes, and a blend of classic chili spices. It simmers slowly on the stovetop to develop a rich, robust taste that’s perfect for a comforting meal. This versatile chili can also be prepared using a slow cooker or an Instant Pot for convenience, making it an ideal option for busy days or meal prep.

Ingredients

Scale

Main Ingredients

2 lbs lean ground beef
1 (29-oz) can crushed tomatoes
2 (14-oz) cans kidney beans (with liquid)
2 (14-oz) cans pinto beans (with liquid)
1 (10-oz) can tomatoes with green chiles (with liquid)

Spices & Seasonings

1 tsp cumin
¾ tsp garlic powder
1 tsp onion powder
1.5 tbsp chili powder
1 tsp black pepper
2 tsp salt

Liquid

1.5 cups water

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Instructions

Brown the Beef: In a Dutch oven or an 8-quart stockpot, brown the ground beef over medium heat, stirring and breaking it up until fully cooked. Do not drain the fat, as it adds flavor to the chili.
Add Ingredients: Open and add the crushed tomatoes, kidney beans, pinto beans, and tomatoes with green chiles into the pot with the browned beef, including all their liquid. Stir to combine.
Season the Chili: Add the cumin, garlic powder, onion powder, chili powder, black pepper, and salt to the mixture. Stir well to distribute the spices evenly throughout the chili.
Add Water: Pour in 1.5 cups of water and mix thoroughly to loosen the chili and help with simmering.
Simmer: Bring the chili to a gentle simmer. Cook uncovered over low to medium heat for about 1.5 hours, stirring every 15 minutes to prevent sticking and to blend the flavors.
Serve: Serve the chili hot. Optional toppings include shredded cheese and other favorite chili toppings like sour cream, chopped onions, or jalapeños.
Slow Cooker Instructions: Brown the ground beef in a skillet without draining the fat. Transfer the browned beef and all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Serve hot with desired toppings.
Instant Pot Instructions: Set the Instant Pot to “Sauté” and brown the ground beef without draining the fat. Add all remaining ingredients and stir well. Set to “Manual” or “Pressure Cook” for 15 minutes. Perform a quick release of pressure and serve hot with toppings.

Notes

Do not drain the fat after browning the beef to retain flavor.
Stirring frequently during simmering prevents the chili from sticking to the pot bottom.
Adjust salt and chili powder to taste depending on preferred spice level.
This chili improves in flavor when reheated and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Optional toppings such as shredded cheese, sour cream, green onions, or jalapeños enhance the dish.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern American