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5 from 1 vote

Homemade Chili

This homemade chili is hearty and rich - it's the perfect comfort food for a cold winter night. Serve with sour cream, cheddar cheese, and scallions for the ultimate win! 
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Dish
Cuisine: American
Servings: 8 servings
Calories: 551kcal


  • 2 1/2 lb beef
  • 1/2 Vidalia onion
  • 1/2 red bell pepper
  • 3 garlic cloves
  • 16 ounces of mild salsa
  • 1 tbsp tomato paste
  • 1 16 ounce can dark red kidney beans
  • 15 ounces tomato sauce
  • 2 16 ounce cans of chili beans kidney beans mild chili sauce
  • 14.5 ounce petite diced canned tomatoes
  • 1 bottle of beer preferably dark beer
  • 1/2 Tsp granulated garlic
  • 1/2 Tsp paprika
  • 1/2 Tsp cumin
  • 1 tsp chili powder
  • 1/2 Tsp Kashmiri chili
  • Salt and pepper to taste


  • In a large pot, cook the onions and peppers over medium high heat for 3-4 minutes or until translucent.
  • Add the beef, and cook until browned, stirring occasionally.
  • Using a ladle, discard the excess oil leaving only about 1/4 of it in the pot.
  • Add the granulated garlic, paprika, cumin, chili powder, Kashmiri chili, salt, and pepper.
  • Stir in the fresh garlic and tomato paste.
  • Add the beer and cook for an additional minute.
  • Add the tomato sauce, mild salsa, diced tomatoes, chili beans, and kidney beans.
  • Let it come to a boil then reduce to medium low heat.
  • Cook for 1 hour or until the beef is fork tender.
  • Check for seasoning and add salt if needed.
  • Serve with sour cream, cheddar cheese, green onions, if desired and enjoy immediately!



Calories: 551kcal | Carbohydrates: 36g | Protein: 35g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 1337mg | Potassium: 1418mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1055IU | Vitamin C: 22.7mg | Calcium: 108mg | Iron: 7.3mg