This hearty chili is packed with bold flavors and a perfect balance of spices that will warm you up on any chilly day. It’s a favorite for gatherings and easy enough to make any night of the week.
Start by heating some vegetable oil in a large pot or Dutch oven over medium heat. Toss in the chopped onion, celery, and garlic, and cook them until they’re soft and fragrant, about 5 minutes. Add the ground beef to the veggies and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly—this usually takes around 5 to 10 minutes. Once the beef is cooked, drain off any excess grease.
Next, stir in the canned tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, garlic powder, oregano, salt, and pepper. Bring everything to a boil, then lower the heat to medium-low, cover the pot, and let it simmer gently. Give it a good stir every now and then and let the flavors meld together for about an hour and a half.
Towards the end, add the kidney beans and let the chili continue to simmer for another 10 minutes or so. Then it’s ready to serve—perfect with some cornbread or your favorite toppings!
- Brown the meat thoroughly to develop deep flavor.
- Let the chili simmer slowly to blend the spices well.
- Taste and adjust seasoning before serving to get the perfect balance.
This chili is packed with rich flavors and a perfect balance of spices. It’s hearty and comforting, making it ideal for family dinners or game day gatherings. The recipe is easy to follow and can be customized to your preferred heat level.
Serve with warm cornbread or over a bed of steamed rice. Top with shredded cheese, sour cream, and chopped green onions for extra richness. A side of tortilla chips or a fresh garden salad pairs nicely.
Cool the chili completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months—just thaw and reheat gently.
