Since the weather is officially the fall season, we all could benefit from an excellent guide on preparing a leisurely pot of homemade Chili. There are several chili recipes available on this site; however, this basic Chili is by far the one that is my absolute favorite. So good that I’ll keep returning for more small spoonfuls this traditional chili recipe is extraordinarily delicious and straightforward; it is also an example that can be modified in many options to be your individual. Look below for suggestions for changing the protein mix, liquids, spices, veggies, and even toppings!


YES! Chili is among my most-loved foods to stock in my freezer. After cooking your Chili,  break it iinto smaller portions and chill in the refrigerator for a night. The next day, you should ensure it’s labeled with contents and the date and then place it in the freezer. Chili can be kept on the shelf for around three months.

To heat it, let the Chili defrost in the refrigerator for a few hours and then heat it in a pot at a low temperature with water; if necessary, heat it up or in a microwave at high for approximately 1-2 minutes.


Chili is among the meals that tastes better as it cooks (to an extent). It’s best to let this Chili simmer for at least 30 minutes. However, it’s a dish you can allow to simmer for two hours. If you plan to simmer your Chili longer, cover it with a lid to prevent it from drying out. Inspect it regularly to determine how much it’s getting dry, and if it is, you can add water.


2 TBSP olive oil ($0.32)

One yellow onion ($0.49)

Two cloves of garlic ($0.32)

One lb. ground beef ($4.79)

1 15oz. canned kidney beans ($1.09)

1 15oz. container of black beans ($0.89)

1 15oz. container chopped tomatoes ($0.50)

1 6oz. bottle tomatoes ($0.55)

1 cup of water ($0.00)

Chili Seasoning

1 Tbsp chili powder** ($0.30)

One teaspoon ground cumin ($0.10)

1/4 tsp cayenne powder ($0.02)

1/4 teaspoon of garlic powder ($0.02)

1 tsp onion powder ($0.03)

1 Tablespoon brown sugar ($0.02)

One teaspoon salt ($0.05)

1/2 1 tsp Black pepper that is freshly crushed ($0.03)


Cut the onion in half and mince the garlic. Place them both in an enormous pot along with the olive oil. Cook over moderate heat until soft and translucent. Then add the beef and cook until the meat is entirely brown.

The beans should be rinsed and added to the pot. Add them into the pot with the diced tomatoes, tomato paste, 1 cup of water, and all the ingredients needed for chili seasoning. Stir until well combined. Put a lid on the pot and let it simmer on low heat for a minimum of 30 minutes, stirring now and then (the flavor improves the longer it cooks).

Give the Chili one last tasting, alter the seasonings and salt as needed, and enjoy hot with any of your preferred toppings.

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