Description
This Best Homemade Chili is a savory and flavorful topping perfect for elevating your burgers and hotdogs. Made with ground beef, tomatoes, and a blend of spices, this chili simmers to a rich, thick consistency packed with bold American flavors. It’s easy to prepare on the stovetop and can be customized by adjusting the heat level or topping choices.
Ingredients
Scale
Chili Base
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon brown sugar
- 1 tablespoon Worcestershire sauce
- 0.5 cup water
Optional Toppings
- Shredded cheddar cheese
- Chopped onions
Instructions
- Brown the Beef: Heat a large skillet or saucepan over medium heat. Add the ground beef and cook it until browned, breaking it up into small pieces as it cooks. Drain off any excess fat if necessary.
- Sauté Onions and Garlic: Add the finely chopped onion to the skillet and cook until the onion softens, about 3 to 4 minutes. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Sauce and Seasoning: Pour in the tomato sauce and diced tomatoes. Stir in chili powder, smoked paprika, cumin, cayenne pepper (if using), salt, black pepper, brown sugar, Worcestershire sauce, and water. Mix everything well to combine all the flavors.
- Simmer the Chili: Reduce heat to low and let the chili simmer uncovered for 20 to 25 minutes. Stir occasionally to prevent sticking and allow the chili to thicken and the flavors to meld beautifully.
- Adjust Seasoning and Serve: Taste the chili and adjust seasoning as needed. Serve hot over burgers or hotdogs. Optionally, top with shredded cheddar cheese and chopped onions for added texture and flavor.
Notes
- This chili can be prepared a day in advance to deepen the flavors even more.
- Omit the cayenne pepper if you prefer a milder chili.
- Leftover chili freezes well in an airtight container for up to 3 months.
