How to Craft the Ultimate Homemade Chili

Everyone seems to have their own take on what belongs in chili. Should it have beans... or not? Ground beef or chunks of meat? Maybe no meat at all? And what about tomatoes?

The debate will undoubtedly continue. We're not here to lay down the law, but rather to share some key tips and techniques for creating a solid base chili. Once you've got that down, you’re free to add your own spin, whether it’s adding or skipping ingredients, to make it your own version of comfort in a bowl.

Try NicoleMcmom's version of Mom's Ultimate Chili

Step-by-Step Guide to Making Chili

Making chili is all about carefully layering flavors and allowing them to meld together over time.

1. Brown Your Meats

Start by browning your meats in a bit of oil over medium-high heat until they’re perfectly seared. Use a sturdy Dutch oven or a heavy soup pot. If you're using cuts like roast, sirloin, or short ribs, cube them and brown all sides before removing from the pot.

2. Sauté Your Aromatics

Next, toss your aromatic veggies into the same pot. Start with the chopped onions and cook until they soften, around 5 minutes. If you're adding extras like celery, bell peppers, or carrots, throw them in next and sauté for another 5 to 7 minutes. Finally, add your minced garlic and cook for about a minute, or until fragrant.

3. Add the Seasonings

Now it’s time for the spices! Stir them into the softened vegetables. You’ll likely notice a dark, caramelized crust (or fond) on the bottom of the pot – that’s packed flavor just waiting to be released.

4. Deglaze the Pot

Use a splash of beer, white wine, broth, or even water to deglaze the pan, stirring to lift those flavorful brown bits from the bottom.

5. Add Broth and Let It Simmer

Return the browned meat to the pot and pour in the broth. Let it simmer for about an hour, or until the meat is tender and easily pulls apart. For the best flavor, keep the heat low and let it cook slowly, allowing the flavors to meld together.

For tougher cuts of meat, allow them to simmer in the broth for at least an hour. You can also add the tomatoes at this stage if you like, or wait until later. If you're using tofu instead of meat, hold off on adding it until the next step.

6. Add Beans (Optional)

Add the beans, tomatoes, tofu, and corn (if you're using them). Bring the mixture back to a simmer and cook for another 10 to 15 minutes. Taste and adjust the seasonings, then you're all set to enjoy.

7. Garnish

Top it off with your favorite garnishes, like shredded Cheddar cheese, sour cream, guacamole, sliced jalapeños, fresh cilantro, or chopped green onions. Remember, sometimes the best chili is the one made the day before. If you’ve got the time, cook it on the stove, then reheat the next day either on the stove or in a slow cooker for deeper flavor.

More Ways to Make Chili

Learn how to make Easy Slow Cooker White Chicken Chili.

Select Your Meats

Chili thrives on budget-friendly cuts of meat – that's one of its best qualities. The slow-cooking method is perfect for tougher, more affordable cuts like stew meat, chuck roast, rump roast, or sirloin. Venison, buffalo, and elk are also great options. If you're using ground meats (beef, pork, chicken, turkey), they work wonderfully too. For a vegetarian option, try tofu cubes or crumbles.

• Beef Chili Recipes
• Chicken Chili Recipes
• Pork Chili Recipes
• Texas Deer Chili
• Colorado Buffalo Chili
• Terrific Turkey Chili
• Elk Chili

Select Your Beans

Kidney beans, pinto beans, black beans, and white beans (like great northern or navy) all make excellent choices. Canned beans are quick and easy, and there's no shame in using them.

If you're using canned beans, be mindful of the sodium content. You might need to adjust the amount of salt you add to your chili if the beans are already quite salty. Be sure to rinse them before adding to the pot. If you're considering dry beans, try heirloom dry beans for a truly elevated chili experience – they’ll take your dish from good to unforgettable.

• Kidney Beans:My Chili
• White Beans:White Chili II
• Pinto Beans:Beef, Bean, and Beer Chili
• Black Beans: Fantastic Black Bean Chili
• No Beans:Chili without Beans Recipes

Select Your Spices

When it comes to making chili, much of the flavor balance comes from the spices. You’ll definitely need cumin and coriander as your base. From there, feel free to add cayenne, chili powder, paprika, and maybe even a dash of cinnamon, clove, or star anise for extra depth.

While you can buy ready-made chili seasoning packets, it's often more cost-effective and flavorful to make your own. If you're grinding your spices, try toasting them in a dry skillet first to bring out their full aromatic potential.

• Sarah's Chili Seasoning Mix
• Chili Seasoning Mix II
• Chili Seasoning Mix I

What to Pair With Chili

Feeling adventurous? Try out these chili contest-winning recipes – they could be your ticket to a top prize! Or, explore our full collection of Chili Recipes for even more inspiration.