This homemade chili is what you could imagine a cozy local diner serving on a snowy evening or what your grandmother would put on the table when you come to visit. It is filled with classic flavors that are rich and comforting. It is made with simple ingredients and comes together quickly. If you have the time to let it simmer for a few hours, the results are even better. It is best served with a steaming plate of fresh sourdough cornbread and some grated cheddar cheese. It has been passed down on my husband’s side of the family with quite the story, so make a batch of this homemade chili for yourself and see why!
The story “Never Change Chili”
As you have seen from the title, this is not just homemade chili, it is “never change chili”. This is the story of how that name came about:
My husband’s grandmother cooked from scratch and was always trying to improve her recipes to make them better. As great as this was, her husband wanted some of her recipes to stay the same. Because to him, they were already perfect, so why try to fix them? So, one day she placed a steaming bowl of chili in front of him and he tasted it. Looking at her, he said, “That’s it, this is perfect. Don’t change it. Don’t do anything different next time. Never change the chili!”
So, “never change chili was born”. It really is the best chili recipe I have ever had, and it was a meal that I made in bulk to have in the freezer for when I was postpartum after my daughter was born. Even though her birthday was in summer, I knew I wanted some hearty warm bowls of homemade chili during the time I took to rest. It is such a nourishing meal, and the recipe carries generations of memories.
Other Favorites
Since we live in Alaska, we love a hearty bowl of soup, especially in the cold winter months. Some of our other favorites are:
Cream of potato soup paired with cheddar jalapeno sourdough.
Cream of chicken with rice with a side of sourdough dinner rolls.
Tools
Chefs knife
Cutting board
Large pot
Spoon – I like wooden spoons like these.
Measuring spoons
Ladle
Ingredients
Onion – Sauteed onion is such a wonderful flavor and a great base for a soup or stew. I like to use a large yellow onion, but sweet, or white will work as well.
Green bell pepper – This is for flavor just like the onion.
Olive oil – The savory notes in the olive oil pair better with the spices and vegetables better than butter.
Garlic – Using fresh garlic is so much better than garlic powder in this recipe.
Ground beef – A good chili needs a base of meat and ground beef is the classic. I think the flavor is much better than using a meat such as ground turkey.
Chili powder – In the recipe down below it says 4-6 Tbsp. of chili powder. This is because everyone has a different preference. If the brand is different, it might be spicier or milder. Adjust as needed. I like to do 5 Tbsp because then it is a bold flavor without being too spicy for the kids.
Salt – Everything is better with a little sea salt.
Black pepper – A traditional seasoning that makes this dish sing.
Tomatoes – If you have fresh tomatoes, by all means use them. Chop them up and add the chunks of tomato and the juices. However, 3 cans of crushed or diced tomatoes can also be used in their place.
Kidney beans – Beans add that extra bit of protein and texture. Be sure to rinse and drain them well before adding them into the chili. When I was little, we only had kidney beans on hand for when we wanted to make chili so for the longest time, I thought they were called chili beans.
Vinegar – The acidity of the vinegar balances the flavors and brightens the dish. It seems to enhance the savory flavors and add a richness to it.
Brown sugar – A touch of sweetness to balance the savory flavors of the meat, tomatoes, and sauteed vegetables.
Additional ingredients and substitutions
Now, we aren’t supposed to be changing anything about this classic chili recipe. However, there is a note written in at the bottom that talks about the spice level. It says if you want the chili to be spicier, dice up a spicy pepper and add it in with the onion and bell pepper. Does it specify what kind of spicy pepper? No, so that is up to you and what your spicy pepper of choice is.
Let’s make homemade chili!
Always start by washing any produce you will be using. In this recipe that is the green pepper, and spicy pepper (if using).
In a large pot or Dutch oven, heat the olive oil on low. We want it to be hot but not smoking when we add in the vegetables.
Chop up the onion, green pepper, and spicy pepper if using. Add it into the hot oil and cook over medium heat until the onions are translucent. Stir occasionally.
Mince the garlic and add it into the onions. Sauté for 2 minutes or until fragrant.
Add the ground meat and cook until browned. Stir and break up the beef as needed while cooking
Season with salt, pepper, and chili powder. Allow the chili powder to toast and become fragrant.
Add in the tomatoes, vinegar, sugar, and beans. Stir well to combine.
Turn to low and simmer for 2-6 hours before serving.
Taste and add more salt and pepper if needed.
Top each bowl with your favorite toppings. We love freshly grated cheddar cheese, sour cream, and a hefty side of homemade cornbread. Other popular toppings are hot sauce or green onions.
Enjoy!
Storing
Store any leftovers in an airtight container or jar in the fridge for up to 5 days.
Freezing homemade chili
Chili freezes really well. It is a great meal to add to a meal prep rotation! Make as directed above and allow to cool. Transfer into glass freezer containers, freezer bags or souper cubes if you want individual portion sizes. Freeze for up to 6 months. To thaw leave in the fridge overnight and transfer into a pot. Heat over medium-low heat until warmed through.
Tips for success
Vegetables – Let these really cook through. It is easy to try to rush this step, but when they are properly sautéed, they impart such a wonderful flavor.
Simmering – If you can make this recipe around lunch time do it. Then it can simmer and intensify the flavors, and the chili will just get better.
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making homemade chili. Thank you!
Never Change Chili
This chili is classic, comforting, and delicious. It is made simply and left to simmer so the flavors meld into a rich hearty meal.
Ingredients
- 2 Tbsp. Olive oil
- 1 Large onion
- 2-3 Garlic cloves
- 1 Green bell pepper
- 1 Spicy pepper (optional)*
- 1 lb. Ground beef
- 4-6 Tbsp. Ground chili powder**
- 3 cans Crushed tomatoes (or 4 cups of freshly chopped tomatoes)
- 2 1/2 Tbsp. White vinegar
- 1 Tbsp. Brown Sugar
- 2 cans (12oz.) Kidney beans (drained and rinsed)
- Salt and pepper to taste
- Cheddar cheese and sour cream for serving
Instructions
- In a large pot, heat the olive oil on low.
- Chop up the onion, and pepper, and the spicy pepper if using. Add it into the hot oil and simmer on medium heat until the onions are translucent.
- Mince the garlic and add it into the onions. Sauté for 2 minutes or until fragrant.
- Add the ground beef and cook until browned. Stir and break it up as needed while cooking.
- Season with salt, pepper, and chili powder. Allow the chili powder to toast and become fragrant.
- Add in the tomatoes, vinegar, sugar, and beans. Stir well to combine.
- Turn to low and simmer for 2-6 hours before serving.
- Taste and add more salt and pepper as needed.
- Top each bowl with sour cream, freshly grated cheddar cheese, and a side of cornbread!
- Store any leftovers in an airtight container or jar in the fridge for up to 5 days.
- Enjoy!
Notes
* I have little kids so this is usually left out. If you are looking for a spicier chili, go with a jalapeno, or another favorite hot pepper.
** If you like a stronger chili flavor, and a little bit of heat, add more chili powder. I have also found that different brands of chili powder can taste different and have different spice levels. It is easy to add more, so if you are unsure, just start with the 4 Tbsp. of chili powder and increase as needed,
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