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.
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Homemade Chili
- Prep Time 30 min
- Total 1 hr 50 min
- Servings 4
- Ingredients 10
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
-
Step1In 3-quart saucepan, cook beef, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
-
Step2Stir in chili powder, oregano, cumin, salt, pepper sauce and tomatoes.
-
Step3Heat to boiling over high heat. Reduce heat just enough so mixture bubbles gently. Cover; cook 1 hour, stirring occasionally.
-
Step4Stir 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
2Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
- tip 3
- tip 4
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