Homemade Chili Recipe

Homemade Chili Haiku: "Not sure it's 'homemade' when ingredients are canned. But dang, is it good!" I halved the recipe for 2 adults and 2 kiddos, using a can of Rotel and one 15 oz. can of tomato sauce instead of the puree and made it in advance, letting it simmer in the dutch oven for an afternoon, tucking it into the fridge, then re-simmering next day b4 serving with cheese and Frito scoops. Nothing outstanding about this chili but maybe that's why we ate all of it up with no complaints. It's just a good, easy, basic chili. Can't wait for cooler Fall temperatures so we can have it again.

This is close to the way I use to make it. With small changes it is greatly improved. The difference is in the details: Addition of a small amount of sausage (1/3 of beef amt.) or brats. Remove the ground Brat ingredients from the casing and brown with the beef. Add the garlic & onions until cooked. I can't tolerate chile pepper so I use Louisiana Hot Sauce, and Worcester sauce to enrich the beef flavor, salt to taste. Add the beans, diced canned tomatoes, beef consommé instead of water. 1 can each of the last three ingredients. My hubs likes a small amount of pasta in chili. I was told that it is an Indiana "thing".

I cooked this in My Instant Pot for 1 hour. It was wonderful. If you choose this method, make sure you deglaze the bottom of the pan after you cook the meat mixture with additional water to avoid a burn notification. It was even better the next day.

I love this recipe! It's so fast and so good. I do add mild chili beans and a teaspoon of each, garlic & onion powder. I use only half the amount of puree because I like my chili thicker. Definitely try it either way. I usually only follow recipes from All Recipes. I'm never disappointed. Cook on!

I followed the spirit of the recipe, if not every detail. The main differences are that 1) I used dry pinto beans that I had soaked and cooked separately as noted in the Tips, and 2) instead of a slow cooker I slow simmered the mixture in a large pot for 4 hours, stirring occasionally. I also garnished with cilantro, diced onion, and grated cheese. It was a hit with my very discerning critic (wife).

I made it using Rotel and tomato sauce. Also, the cup of water was beef broth. I only put one can of beans (not big on beans in chili). Not only did I use cumin, and chili powder, I put in some turmeric as well. Also, I was out of minced garlic so I use garlic powder and garlic salt. Use what you have is my motto!

This was great!! I only made a few changes, but the family loved it!! I used 1 lb. of ground beef and 1 lb. of ground Italian sausage, which really added some amazing flavor. Instead of 2 cans of kidney beans, I used a can of cannelloni beans, a can of Bush’s Chili Pinto Beans, a can of Rotel (instead of the can of chilis), and tomato paste instead of the sauce. I also added a small can of mushrooms (because I’m crazy like that), and threw in a cup of frozen sweet corn towards the end. Served it with sour cream and hot sauce. The fam said to remember exactly how I made it!

This chili was a hit at our church potluck! We used 1 pound ground beef and 1 pound sausage. We also used 1 can of cannellini beans and 1 can of pinto beans. We also had Fritos, shredded cheddar cheese, diced red onions, and sour cream to add to your chili if you wanted. We will be making this again!

Husband liked it more the day after than the day I made it! I did tweak it. Instead of 2 canned red kidney beans I used 32oz of cooked dry ones, added 1/4c green bell pepper, 2 crumbled bay leaf, 15oz tomato sauce in lieu of tomato puree, 2 chopped Louisianna smoked sausages, 1 extra tablespoon of chili powder and 1c of beef broth instead of water. It really did turn out delicious!

Great basic recipe, and flavor! I did make a few changes this 2nd time! No chili peppers, 2 cans red beans, 1 can light kidney beans, 3 stalks of celery diced and added with onions, 28 oz can puree, 2 cans diced and 1 can stewed tomatoes, 2 tsp salt and a shake of crushed red pepper. Yummy both ways!

This was AMAZING! cooked on low for 4.5 hours in a 5 quart crockpot. Added a little extra cumin and chili powder. Had 2.3 lbs of ground beef. Also used one can kidney beans and 1 can cannelini beans. The combo was very good. Will make this often!

Easy and great tasting chili. The only change I made was to use a whole 28 oz can of tomato puree and left out the black pepper because hubby doesn't like pepper. Otherwise followed the recipe as written.

Can’t wait to make this for my besties.

I love this recipe, I did add a few things to make it my own. I love bell peppers so I added 3 chopped. I also added about a lb. of smoked sausage cut into bite size pieces. I do this a lot to my chili as it adds a smokey flavor and increases the size of the pot! Because we all know that the only thing better than fresh chili, is left over chili, that's had even more time to meld the flavors. Thanks for the recipe

This was absolutely delicious and easy to make. All of my poker buddies devoured this chili. I made a couple of changes to the ingredients. No “Cumin” was added, added 1 extra can of diced green chilies, added 1 extra teaspoon of Chili powder, Slow cooker for 8 hours Topped with diced red onion, cheese and Fritos.

Excellent. Just what you expect when anticipating chili.

This recipe was the perfect playoff football meal. It filled the kitchen with an amazing aroma while it was cooking. The only change that we made to the recipe was to add approximately 2 tablespoons of Worcestershire Sauce. When topped with chopped white onion, cilantro, and shredded cheese, it was the best-tasting chili we had ever made! We enjoyed the chili with a side of cornbread. Leftovers were tasty too!

We like spicy, savory so I added 1 tblsp espresso coffee, 1 finely chopped jalapeño, 1 tblsp Worcestershire sauce. So good.

It wasn't very flavorful and it mostly tasted like tomatos.

Easy to make and tasted great. If you can let it sit for a day it is even better.