Published: December 4, 2025 | Updated: December 8, 2025
There’s nothing quite like a pot of homemade chili simmering on the stove. This classic dish is rich, hearty, and filled with layers of smoky flavor that warm you from the inside out. Growing up, this was one of my favorite dinners, and my mom truly made the best chili. Inspired by the flavors I loved from her kitchen, I’ve perfected my own version using simple pantry staples like ground beef, tomato paste, chili beans, and aromatic spices, building depth at every step for that classic, comforting flavor.
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Why You’ll Love This Classic Homemade Chili Recipe
- It’s deeply flavorful thanks to bacon drippings, spices, and a rich tomato base.
- Uses simple ingredients you already have in your pantry.
- Perfect for meal prep and the flavor develops even more while sitting overnight.
- Easy to customize: add black beans, kidney beans, sweet potatoes, pinto beans, or even swap in ground turkey.
WATCH: Homemade Chili Video Tutorial
What Does This Chili Recipe Taste Like?
This chili is bold, hearty, and perfectly balanced. The tomato paste and tomato sauce give it a rich tomato flavor, while the diced tomatoes with habaneros add just the right kick without overpowering heat. The spices create an earthy flavor with a subtle smokiness from the Worcestershire and hickory smoke. The bacon adds depth, and the chili beans round it out with creamy texture. It’s the perfect middle point between mild family-friendly chili and a spicy chili-lover’s favorite.
Ingredients for Homemade Chili
Below you will a list of ingredients for this recipe. This list may seem long, but this is an easy one-pot recipe that will pull together in no time:
Base Ingredients
- 4 slices bacon (optional) – adds smoky richness and deeper flavor.
- 1 cup sweet onion, diced – brings natural sweetness to balance the heat.
- 1 lb ground beef – classic chili base; use lean beef to reduce excess fat.
- 1 Tbsp garlic powder – enhances the savory profile.
- 1 Tbsp onion powder – builds a layered aromatic base.
- 1 tsp chili powder – essential for classic chili warmth.
- 1 tsp ground cumin – adds earthy flavor and depth.
- 1 tsp Adobo seasoning – boosts seasoning with a savory punch.
- ½ tsp thyme – adds subtle herbal notes.
- ½ tsp crushed red pepper – brings medium heat without overpowering.
- Salt & pepper, to taste – adjusts flavor to your preference.
Tomato + Liquid Base
- 1 (10 oz) can Royal Diced Tomatoes with Habaneros – mild heat and bold chili flavor.
- 1 (15 oz) can tomato sauce – creates a smooth, rich tomato base.
- 3 oz tomato paste (½ a 6 oz can) – thickens chili and adds stronger tomato flavor.
- 2 tsp Worcestershire sauce – adds savory, umami depth.
- Small dash hickory smoke – gives your chili a slow-cooker smoky taste in minutes.
- 1 can chili beans, drained – creamy texture and extra seasoning.
- 1¼ cups chicken broth – thins the chili slightly while adding flavor.
- 1 bay leaf – infuses slow-simmered aroma.
Optional Garnishes
- Sliced green onions – fresh bite and color.
- Shredded cheese – melty, comforting topping.
- Sour cream – cools spicy chili and adds creaminess.
- Cornbread – the perfect partner for scooping and dipping. You can find my homemade honey cornbread recipe here.
How to Make This Classic Homemade Chili
This homemade chili recipe comes together in four simple steps:
STEP 1: Build the Smoky Base – To start, slice bacon into small cubes and cook these in a large pot or Dutch oven over medium heat until crispy. Remove and set aside, while leaving the bacon drippings in the bottom of the pan.
STEP 2: Sauté Aromatics + Brown the Beef – Next, add diced sweet onion and cook until soft and fragrant. Add the ground beef and season with garlic powder, onion powder, chili powder, cumin, Adobo, thyme, and crushed red pepper. Cook on medium-high heat until the beef mixture is browned.
STEP 3: Build the Chili Base – Stir in tomato paste, diced tomatoes with habaneros, tomato sauce, chili beans, chicken broth, Worcestershire sauce, a dash of hickory smoke, and the bay leaf. Crumble bacon back into the pot if using or save some as a garnish.
STEP 4: Simmer Low + Slow – Bring to a gentle boil, then reduce to low heat. Cover and simmer 30 – 45 minutes, stirring occasionally to prevent sticking to the bottom of the pan. Remove the bay leaf and adjust seasoning with salt / pepper. Serve and enjoy!
How to Store Homemade Chili
Homemade chili leftovers store extremely well and taste even better the next day! Here are a few different ways to store this chili:
- Refrigerator: Store in an airtight container for 3 – 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating: Warm on low heat on the stovetop, adding a splash of beef or chicken broth if it thickens.
More Cozy Favorites from Elicit Folio
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FAQ
Can I use other beans?
Yes, you can use kidney beans, pinto beans, or black beans. Each of these all work beautifully in chili.
Can I substitute ground turkey for the ground beef?
I've tried this multiple times and this recipe still turns out amazing! Ground turkey makes this a lighter turkey chili while keeping the same great flavor.
Can I add vegetables like sweet potatoes or bell pepper?
Yes! Diced sweet potatoes, bell pepper, or even white beans or black beans add extra fiber and heartiness.
How do I make it spicier?
Simply add cayenne pepper, chipotle peppers in adobo, or a dash of hot sauce.
Classic Homemade Chili Recipe
Ingredients
Base Ingredients
- 4 slices Bacon
- 1 cup Sweet Onion chopped
- 1 lb Ground Beef
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Adobo
- ½ tsp Thyme
- ½ tsp Crushed Red Pepper
- Salt and Pepper to Taste
Tomato + Liquid Base
- 1 10 oz Can Diced Tomatoes with Habaneros I used the Ro-Tel brand
- 1 15 oz Can Tomato Sauce
- 3 oz Tomato Paste (½ a 6 oz can)
- 2 tsp Worcestershire Sauce
- 3 dashes Hickory Smoke
- 1 can Chili Beans drained
- 1¼ cups Chicken Broth
- 1 Bay Leaf
Instructions
- Start by preparing your ingredients: dice the sweet onion and bacon. Then gather all seasonings so they’re ready to add as you cook. Next, in a large pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the bacon to a plate and leave the drippings in the pot for added flavor.
- Add the diced sweet onion to the pot and season lightly with salt. Cook over medium to low heat for 3 – 4 minutes, or until the onions are soft and fragrant.
- Add the ground beef to the pot and sprinkle in the garlic powder, onion powder, chili powder, cumin, Adobo, thyme, and crushed red pepper. Cook until the beef is browned, breaking it apart as it cooks.
- Stir in the tomato paste, diced tomatoes with habaneros, tomato sauce, chili beans, chicken broth, Worcestershire sauce, a small dash of hickory smoke, and the bay leaf. Crumble the cooked bacon back into the pot if you'd like.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30 – 45 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
- Remove the bay leaf, ladle the chili into bowls, and finish with your favorite toppings like green onions, cheese, and sour cream. Serve warm with cornbread on the side.
Video
Nutrition
Quick Chili Recipe Tutorial Video:
Craving More?
I hope this Classic Homemade Chili warms your home as much as it warms ours. If you make this recipe, tag me on Instagram @elicitfolio. I love seeing your creations! And don’t forget to follow me on Pinterest for plenty of toppings ideas, slow cooker favorites, and more cozy comfort food inspiration.
I love a good Classic Homemade Chili Recipe. It’s very hearty and healthy on a rainy day. I can’t wait to make it next week.
This was so good! I loved the smoky note the bacon gave it. You HAVE to use bacon in good chili.
I knew this was going to be good when I saw the bacon. Every good chili always has bacon. Loved this one.
I love serving chili when it’s cold outside. I made it in the slow cooker and turned it out great. Thanks for the recipe!!
Mmmmm, this looks delicious. I have my ingredients out today to make a pot of chili; I think I’m going to try your recipe instead and hope mine comes out like this. I will say I have never added bacon before.
Now this is our all-time favorite chili recipe. My husband and kids love whenever I make this.