This chili recipe is packed with beans and bursting with flavor, it’s a breeze to whip up on the stovetop! Top it with cheese, sour cream, or whatever you love, and you’ve got the perfect meal. It’s especially amazing with corn chips for a little crunch. Chili is the ultimate comfort food, and for good reason. If you’re craving that classic, hearty dish to warm you up after a long day, this recipe has your name on it!
Most chili recipes can be complex, but my all-time favorite meat chili is simple and straightforward. And believe me, it’s far more than just a quick weeknight meal.
There’s nothing better than a big, steaming bowl of chili topped with melty cheese and a dollop of sour cream on a chilly day. It’s been my go-to comfort food since I first tried it, and honestly, I still can’t get enough of it.
The moment the temperature drops, this chili becomes a regular on my dinner table. It’s easy to whip up, super satisfying, and bursting with flavor. Every bite is a cozy mix of tender meat, hearty veggies, and warming spices that will have everyone coming back for seconds.
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⭐Why You'll Love This Chili Recipe
- Rich Flavor: Slow cooking with browned meats and aromatic spices makes this chili deeply flavorful.
- Tomato Goodness: Tomato puree and passata create a silky, flavorful sauce that pairs perfectly with the meat.
- Make It Yours: This recipe is super flexible, try different meats, adjust the spice, or toss in beans or veggies to match your taste.
- Meal Prep Win: It keeps well in the fridge or freezer and often tastes even better the next day!
- Comfort in a Bowl: Warm, hearty, and full of texture, it’s the ultimate comfort food.
- Crowd Favorite: Perfect for family dinners or hosting friends, everyone loves a good chili!
🧾Chili Ingredients
Here’s the breakdown of what’s in this chili recipe:
For Beans:
- Kidney Beans: I love using kidney beans for their hearty texture and nutrition. They’re filling and packed with protein and fiber. Feel free to swap them with black beans, pinto beans, or cannellini beans.
- Water: Used to cook and hydrate the beans, simple and essential.
For the Chili:
- Extra Virgin Olive Oil: A little extra virgin olive oil adds healthy fats and a delicious base for sautéing.
- Onion & Garlic: These add so much flavor! Onion brings sweetness, and garlic adds a savory kick.
- Salt & Pepper: Simple seasonings that highlight all the other flavors.
- Spices (Bold and Flavorful): I use red pepper, paprika, chili powder, cumin, bay leaf, and oregano. Together, they bring sweetness, smokiness, warmth, and a touch of heat for the perfect chili taste.
- Minced Pork: Pork makes the chili rich and satisfying, but you can swap it for turkey, chicken, or a meat substitute.
- Flour: Just a little to thicken the chili for that cozy texture.
- Tomato Puree & Passata: These add a deep, rich tomato flavor and a silky sauce.
- Wine: A splash of wine adds depth and a subtle acidity.
- Sugar: Just a pinch to balance the tangy tomatoes.
- Chicken Broth: It’s my go-to for a savory, flavorful base.
Garnish:
- Sour Cream: A dollop adds a creamy, tangy contrast.
- Cheese: Melty, gooey goodness that’s hard to resist.
- Coriander (Cilantro): A fresh, citrusy pop to brighten the dish.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Chili Recipe
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Soak kidney beans overnight (12 hours), then pressure-cook in 1 liter of water for 20 minutes until soft. Set aside.
2. Heat extra virgin olive oil in a large pot over medium heat. Add chopped onion and a pinch of salt, cook until softened.
3. Dice the red pepper and sauté in the pot until tender. Finely chop the garlic, add to the pot, and cook for 1-2 minutes until fragrant.
4. Add the minced pork to the pot, breaking it apart with a spatula as it cooks. Cook until browned.
5. Stir in paprika, chili powder, and cumin; cook for 30 seconds to toast the spices. Add flour and toast for 2 minutes.
6. Add the tomato puree and passata, stirring to combine. Cook for 5 minutes, then add a bay leaf and a sprinkle of oregano. Pour in the wine and simmer briefly to cook off the alcohol.
7. Add sugar, salt, and pepper to taste, adjusting the seasoning as needed.
8. Pour in the chicken broth, stir well, cover, and simmer on low heat for 15 minutes, stirring occasionally to blend the flavors.
📖Variations
- Vegetarian Chili: Replace the meat with plant-based protein sources like black beans, kidney beans, lentils, or tofu. Load up on vegetables for added texture and flavor.
- White Chicken Chili: Use chicken instead of pork and include white beans like cannellini or navy beans. Add green chilies, cumin, and oregano for a milder and tangier flavor.
- Turkey Chili: Substitute ground turkey for pork. It's a leaner option with a slightly different flavor profile.
- Three-Bean Chili: Incorporate a mix of beans such as black beans, kidney beans, and pinto beans for a variety of textures and flavors.
- Spicy Pork and Beer Chili: Include dark beer in the chili for a rich and malty flavor. Increase the heat with additional spices or hot sauce.
🍽 How to Serve
- Bowl: Serve the chili in individual bowls, allowing everyone to customize their toppings.
- Family-Style Dining: If serving a group, place the Chili in the center of the table for a family-style dining experience.
- Baked Potatoes: Offer baked potatoes as a base for chili. Scoop out the potato flesh and top it with a generous serving of chili.
- Pasta: Serve the chili over cooked pasta for a hearty chili pasta dish.
- Salads: Serve chili alongside Tomato Salad, Potato Salad or Guacamole.
- Bread: It goes great with warm Cornbread, Ciabatta, Garlic Bread, or some crunchy tortilla chips for scooping.
💭Tips for Recipe Success
Low Heat: Allow the chili to simmer on low heat. This helps meld the flavors and ensures tender meat.
Tomato Two Ways: Use both tomato puree and passata for a rich tomato flavor and a smooth consistency.
Adjust Consistency: Add chicken broth or water to achieve the desired consistency. Adjust as needed during cooking.
Let it Rest: Allow the chili to rest for a bit after cooking. This allows the flavors to develop further.
Taste and Adjust: Taste the chili throughout the cooking process and adjust seasonings as needed.
Make Ahead: Chili often tastes even better the next day. Consider making it ahead for a more developed flavor.
Storage: You can also keep any leftovers in a sealed container. Store in the refrigerator for up to 3-4 days.
🍛More Bean Recipes!
If you love using beans when you are cooking, then check out the following recipes for inspiration:
- Fabada Asturiana (White Bean Soup)
- Clam and Bean Soup (Alubias Blancas con Almejas)
- Cowboy Caviar
- Black Eyed Peas Recipe
🍲More Comfort Food Recipes!
Here are more of my favorite comfort food recipes! Try these:
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📖 Recipe
Chili Recipe
Ingredients
For Kidney Beans:
- 150 g Kidney Beans
- 1 l Water
For Chili:
- 3 tablespoon Extra Virgin Olive Oil
- 1 Onion
- 1 teaspoon Salt
- 1 Red Pepper
- 3 Garlic Cloves
- 500 g Minced Pork
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- 1 tablespoon Cumin Powder
- 1 tablespoon Flour
- 2 tablespoon Tomato Puree
- 500 g Passata
- 1 Bay Leaf
- 1 teaspoon Oregano
- 50 ml Wine
- 1 teaspoon Sugar
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 300 ml Chicken Broth
For Garnish:
- Sour Cream
- Cheese
- Coriander
Instructions
- Soak the kidney beans in water overnight for about 12 hours.
- Boil them in 1 liter of water in a pressure cooker for about 20 minutes until they are tender. Set aside.
- In a large pot, heat extra virgin olive oil over medium heat.
- Chop the onion, add to the pot, and season with salt. Sauté until softened.
- Dice the red pepper, add to the pot, and sauté until the vegetables are softened.
- Mince the garlic cloves, add to the pot, and cook for another 1-2 minutes until fragrant.
- Add the minced pork to the pot, breaking it apart with a spatula.
- Cook until the pork is browned.
- Stir in paprika, chili powder, and cumin powder. Cook for 30 seconds to toast the spices.
- Add flour to the pot and cook for a couple of minutes to toast the flour.
- Add tomato puree and passata, mixing until well combined. Cook for 5 minutes.
- Add bay leaf, and oregano to the pot.
- Pour in the wine and let it simmer for a few minutes to cook off the alcohol.
- Season with sugar, salt, and pepper.
- Add the cooked kidney beans to the pot.
- Pour in the chicken broth for additional flavor and moisture, mixing until well combined.
- Cover the pot and simmer on low heat for about 15 minutes, allowing the flavors to meld. Stir occasionally.
- Taste the chili and adjust the seasoning if necessary.
- Serve the chili hot, topped with a dollop of sour cream and shredded cheese. Garnish with fresh coriander.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Loved this recipe! I would add a can of corn for some sweetness. Delicious and super easy to adapt to my own tastes.