Easy Homemade Chili Recipe
Classic, hearty chili full of ground beef, chili beans and seasonings!
- 1 lb ground hamburger
- 1 white onion
- 3 cloves garlic minced
- 15 oz beef broth
- 1 can chili beans 15.5 oz
- 8 oz tomato sauce
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp garlic salt
- 1/2 tsp oregano
- 2 Tbsp tomato paste
- sour cream and shredded cheese to top with optional
- 1 can petite diced tomatoes 14.5 oz can
In a dutch oven or soup pot over medium heat add hamburger and onions and cook until onions are translucent and ground beef is cooked through, about 5 minutes, stirring occasionally. Add minced garlic during last minute of cooking. Drain grease off.
Add the rest of the ingredients to dutch oven and stir to combine. Bring to a low boil then reduce the heat to low and simmer for 20 minutes, uncovered, stirring occasionally.
Remove chili from stove and let set 5-10 minutes then serve. Top with cheese and sour cream if desired!
HOW TO STORE LEFTOVERS
Place the chili in a storage container with lid off. Let it cool to room temperature. When it’s at room temperature place lid on and seal container, then place in the refrigerator.
It will keep up to 3 days in the refrigerator. If you won’t use it by then place it in the freezer to store.
You have the option of store leftovers in a freezer-safe bag, glass or plastic airtight containers.
First, place the chili in storage container of your choice. Don’t seal with container top or close bag. You want it to cool down to room temperature.
Once it’s at room temperature seal the bag or container and place in the freezer. If you used a bag lay it flat, so it’s easier to stack. A great tip is to place it on a sheet pan and freezer for 2 hours, remove from baking sheet and stack.
It will keep in the freezer for up to 3 months.
Calories: 481kcal | Carbohydrates: 28g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 2253mg | Potassium: 1264mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1585IU | Vitamin C: 10.2mg | Calcium: 108mg | Iron: 7mg