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Chili

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By Betty Crocker Kitchens
Updated Oct 7, 2022
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The beans! The spices! The meat! When it comes to homemade Chili, what's not to love? With a myriad of flavorful ingredients and just four simple steps, it's no wonder this is known as our best Chili recipe. This homemade Chili recipe pairs perfectly with a crisp fall day, but we've been known to cook up a tasty batch even in warmer weather. So do what feels right—warm up after a little Sunday football or cozy up to a weekday meal your family will love. And if you're like us, just keep in mind that one bowl of this savory Chili with beans is never enough, especially when piled high with all our favorite toppings!

More About This Recipe

  • Most food historians agree that the dish we know as chili probably originated around the Texas region. But from there, as with many things about Texas, the lore, legends and tall tales begin to take over. One story puts forth the theory that immigrants from the Canary Islands brought a chili recipe with them when they settled in San Antonio in the early 1700s. Chili became the official state dish of Texas on May 11, 1977, when the state legislature declared, “the only real ‘bowl of red’ is that prepared by Texans.” Even if you aren’t from Texas, you can learn the basics of a perfect bowl of homemade chili in this handy How to Make Chili guide. It includes a step-by-step photo spread on chili-making basics, a time-tested recipe for cornbread to serve as a side dish and even tips on how to turn leftover chili into a next-day dish. If making this chili recipe has gotten you interested in trying more types and variations, our best chili recipe collection includes many more ideas.

Chili

  • Prep Time 30 min
  • Total 1 hr 50 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 lb ground beef (at least 80% lean)
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper sauce
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 can (19 oz) Progresso™ red kidney beans, undrained

Instructions

  • Step 
    1
    In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Step 
    2
    Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
  • Step 
    3
    Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
  • Step 
    4
    Stir in kidney beans. Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Nutrition

360 Calories
13g Total Fat
29g Protein
30g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
5g
24%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
910mg
38%
Potassium
540mg
15%
Total Carbohydrate
30g
10%
Dietary Fiber
8g
33%
Sugars
6g
Protein
29g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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