This is my chili recipe. I emphasize that because it has taken me two years to perfect this recipe and I’m absolutely in love with it. The best part about chili to me is that it’s not a one-size-fits-all recipe. You can use the meat of your choice, the beans of your choice, and even the spices of your choice. All that matters is that you sit down to a heaping bowl of steaming hot, comforting chili at the end of the day.
I like to use several peppers, different beans, and ground beef in my chili, but I support any tweaks you make to create this recipe for yourself and make it your own.
If you need a little comfort (specifically in the form of food), this recipe might be worth a try!
The Secret Ingredient for the Best Homemade Chili
I have a secret ingredient in my chili that I think makes this the best homemade chili recipe I’ve ever made. Do you want to know the secret? It’s cocoa powder.
Why Use Cocoa Powder in Chili?
The bitterness of the cocoa powder (make sure it’s unsweetened!) adds the perfect flavor to offset the richness of the beef and the sweetness of the tomatoes. I only had a couple of teaspoons to my chili recipe, but you can add up to 2 tablespoons depending on your taste. Start small and taste until you find your perfect flavor.
Courtney’s Homemade Chili Ingredients
- 2 Tablespoons Olive oil
- 3 bell peppers of your choice – seeded and diced
- 1 medium sweet onion – diced
- 1 large jalapeno – seeded and diced (optional)
- 1 to 2 pounds ground beef, turkey or chicken
- 3 Tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons unsweetened cocoa powder
- 1 Tablespoon dried oregano
- 1/4 teaspoon ground cinnamon
- 6 Oz. can tomato paste
- 28 Oz. can crushed tomatoes
- 1 small chipotle pepper with 1 teaspoon adobo sauce – diced (optional)
- 14 oz. can chickpeas – rinsed and drained
- 14 oz. can black beans – rinsed and drained
- 14 oz. can dark red kidney beans – rinsed and drained
- 2 cups water
- Salt
- Black pepper
My Homemade Chili Recipe
I start by dicing all of the ingredients and opening all the cans, that way this turns into an easy dump-in-the-pot recipe!
Heat olive oil in a big pot or, my preference, a dutch oven. Stir in your onions and sautée until translucent. Add your bell peppers and jalapenos and cook until they start to soften.
Next in is your meat of choice and cook until brown. Add in your tomato paste and then all of your seasonings (chili powder, garlic powder, oregano, cocoa powder, etc.) and cook for 3 minutes.
While that is cooking, rinse and drain your beans.
Next, add your crushed tomatoes and water. Stir in your chipotle pepper with adobo sauce and toss in the beans.
Cook on medium heat for at least 30 minutes and then turn to low for up to an hour. Serve with extra jalapenos if you’re my husband or with crackers if you’re a normal person.
I hope you’re all staying safe and healthy. Leave me a comment if there’s a recipe you’re really hoping for during quarantine and I’ll see what I can put together for you!
Homemade Chili
This homemade chili is warm and cozy and has a secret ingredient that makes it the perfect balance of rich, sweet, and a little bitter.
- 2 Tablespoons olive oil
- 3 bell peppers
- 1 sweet onion
- 1 jalapeno
- 1-2 lbs ground beef ((or meat of choice))
- 3 Tablespoons chili powder
- 2 Teaspoons garlic powder
- 2 Teaspoons unsweetened cocoa powder
- 1 Tablespoon dried oregano
- 1/4 Teaspoon ground cinnamon
- 6 oz tomato paste
- 28 oz crushed tomatoes
- 1 small chipotle pepper
- 14 oz chickpeas
- 14 oz black beans
- 14 oz red kidney beans
- 2 cups water or beef broth
- Salt
- Black pepper
Dice onion, bell pepper and jalapeno into 1/2 inch pieces.
Finely chop chipotle pepper if using.
Rinse beans, set aside.
Heat olive oil in large pot over medium-high heat.
Add chopped onions and cook until translucent, about 3 minutes.
Add chopped bell peppers and jalapeno, cook for another 4 minutes.
Add ground beef and cook until completely browned, 3-4 minutes,
Stir in your tomato paste and all your spices and cook on medium for 1 minute.
Add crushed tomatoes, chipotle pepper and water or broth. Stir to combine.
Turn heat down to medium-low and simmer for 30 minutes up to one hour.
