Every hearty bite of this Easy Homemade Chili invites warmth and satisfaction. It’s a rich, flavorful blend of ground beef, savory pork sausage, tender beans, and bold spices—all simmered into a thick, soul-soothing stew. Perfect for busy dinners, weekend meal prep, or chilly nights when you want comfort without complication, this chili checks all the boxes.
What I love most about this chili is how effortlessly it brings people together. There’s something about the aroma of spices melding with tomato and meat that sparks joy—whether you’re ladling it into bowls at a bustling family table or spooning it into a bowl after a long day. Even better, you can make it on the stove or let your slow cooker do the work, so the flavor builds while you live your life. Let’s dive into this cozy, crave-worthy recipe.
Why You’ll Love This Easy Homemade Chili
- Rich, comforting flavors from beef, sausage, spices, and simmered tomatoes
- Simple prep, big reward—with pantry staples and minimal effort
- Flexible cooking methods—stovetop or slow cooker adapts to your schedule
- Feeds a crowd or makes great leftovers
- Toppings-ready—cheddar, sour cream, tortilla chips, and more build perfect personalization
Ingredients (Serves 8)
- 1 tbsp olive oil
- 1 large onion, diced
- 2 lbs lean ground beef
- 1 lb ground pork sausage (e.g. Jimmy Dean)
- ¼ cup red wine vinegar
- 14.5 oz can petite diced tomatoes (undrained)
- 4 cups tomato juice*
- 1 cup ketchup
- 2 (15 oz) cans pinto beans (undrained)
- 1 (16 oz) can kidney beans (undrained)
- 1 tbsp light brown sugar
- 3 tbsp chili powder
- ¾ tsp garlic salt
- ½ tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper (more for heat-lovers)
- Cornmeal (optional, for thickening)
- Optional Toppings: shredded cheddar cheese, sour cream
*Note: You can substitute beef broth or water if tomato juice isn’t available.
Instructions
1. Sauté the Onion
Heat olive oil in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
2. Brown the Meats
Add ground beef and pork sausage. Use a meat chopper or wooden spoon to break meat into small chunks. Cook until browned, then drain excess grease if needed.
3. Build the Flavor Base
Stir in the red wine vinegar for a moment to deglaze the pot. Add diced tomatoes, tomato juice, ketchup, both types of beans, brown sugar, and all spices: chili powder, garlic salt, black pepper, paprika, cumin, and cayenne. Stir to combine.
4. Simmer
Bring to a boil over medium-high heat, stirring. Reduce heat to medium-low and simmer for at least 1 hour—or up to 3 hours—for thick, deeply developed flavor. Stir occasionally. To thicken further, add a small sprinkle of cornmeal during simmering.
5. Serve
Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, tortilla chips, or your favorite fixings. Enjoy!
Variations to Tailor to Your Taste
- Vegetarian Option: Use plant-based ground meat or lentils. Swap broth or tomato juice with vegetable stock.
- Spicy Kick: Add chopped jalapeños, chipotle in adobo, or extra cayenne.
- Meaty Upgrade: Stir in cooked ground turkey or diced ham for a flavor twist.
- Bean Variety: Substitute or add black beans, white beans, or chickpeas for variety.
- Chunky Style: Add diced bell peppers or corn toward the end for texture contrast.
Tips for Slow-Cooking Success
- Layer flavors: Browning the meats and deglazing adds savory depth.
- Time matters: Longer simmering deepens the flavor and thickens the chili.
- Adjust heat gradually: Start with less cayenne, then taste and add more if desired.
- Season throughout: Taste near the end and adjust seasoning—for better balance.
- Storing & reheating: Chili mellows overnight and reheats beautifully—freeze extra for busy days.
Serving Suggestions
- Pair with cornbread or buttery rolls—nutty and perfect for dipping
- Serve over steamed rice or buttered egg noodles for heftier meals
- Offer tortilla chips, fresh salsa, or jalapeño slices on the side
- Garnish with chopped cilantro, sliced avocado, or a squeeze of lime for brightness
- Lovely with a tall glass of milk or cold red ale—both tame the spice beautifully
Final Thoughts
This Easy Homemade Chili is classic comfort reimagined: deep flavors, hearty ingredients, and effortless execution. Whether simmered gently on the stovetop or slow-cooked while you’re away, it fills your kitchen with warmth and your bowl with delicious familiarity. Perfect for cold nights, lively gatherings, or simply when you need a cozy meal done right.
Minimal prep and pantry staples come together for a hearty dish that’s as satisfying as it is straightforward. Keep this chili recipe in your back pocket for when you need soul-soothing flavor in a hurry—it’s reliable, adaptable, and downright delicious.
Homemade Chili
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 2 lbs lean ground beef
- 1 lb ground pork sausage e.g. Jimmy Dean
- ¼ cup red wine vinegar
- 14.5 oz can petite diced tomatoes undrained
- 4 cups tomato juice*
- 1 cup ketchup
- 2 15 oz cans pinto beans (undrained)
- 1 16 oz can kidney beans (undrained)
- 1 tbsp light brown sugar
- 3 tbsp chili powder
- ¾ tsp garlic salt
- ½ tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper more for heat-lovers
- Cornmeal optional, for thickening
Optional Toppings: shredded cheddar cheese, sour cream
*Note: You can substitute beef broth or water if tomato juice isn’t available.
Instructions
Sauté the Onion
- Heat olive oil in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and fragrant.
Brown the Meats
- Add ground beef and pork sausage. Use a meat chopper or wooden spoon to break meat into small chunks. Cook until browned, then drain excess grease if needed.
Build the Flavor Base
- Stir in the red wine vinegar for a moment to deglaze the pot. Add diced tomatoes, tomato juice, ketchup, both types of beans, brown sugar, and all spices: chili powder, garlic salt, black pepper, paprika, cumin, and cayenne. Stir to combine.
Simmer
- Bring to a boil over medium-high heat, stirring. Reduce heat to medium-low and simmer for at least 1 hour—or up to 3 hours—for thick, deeply developed flavor. Stir occasionally. To thicken further, add a small sprinkle of cornmeal during simmering.
Serve
- Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, tortilla chips, or your favorite fixings. Enjoy!
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