\t\t<\/p>\n This post may contain affiliate links, see my\u00a0disclosure policy<\/a>\u00a0for details.<\/span><\/p>\n<\/div>\n Watery chili and a greasy top layer are the two things that ruin a pot of homemade chili. This ground beef chili fixes both, simmers in 30 minutes, and gets thicker and better the longer you leave it on the stove.<\/p>\n Once the leaves start turning here in Maine, Sundays mean football. Half the people I know are parked in front of the Patriots game by early afternoon, and there\u2019s gotta be a pot of chili on the stove nearby. I\u2019ve been making chili for years, and for most of them I leaned on a seasoning packet like everybody else. This is my homemade version. I built the spice blend from what I had in the cupboard and tweaked it until it beat the packet. I haven\u2019t gone back.<\/p>\n The best part of this chili is how easy it comes together. Ten minutes of prep, a quick browning, and a 30 minute simmer, and you\u2019ve got a chili that tastes like it took all day. It\u2019s rich, thick, and full of flavor without being heavy or greasy. If you like easy fall dinners like my roasted butternut squash soup<\/a>, this chili belongs in the same rotation.<\/p>\n Full amounts and instructions are listed on the recipe card.<\/em><\/p>\n This is the blend that got me off seasoning packets for good. It\u2019s balanced, smoky, and not too hot, so everyone at the table can eat it. Mix it up before you start cooking so it\u2019s ready to go.<\/p>\n If you keep a jar of my all-purpose Mexican spice blend<\/a> on hand, you\u2019ll be happy to know this chili seasoning is just as easy to make ahead.<\/p>\n The fat percentage on the package matters more than most people think. Here\u2019s the quick breakdown:<\/p>\n Ground turkey (85\/15) is a great swap if you want a lighter chili. <\/p>\n Step 1: <\/strong><\/p>\n Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the ground beef and break it up with a spoon. Cook for about 5 minutes until it\u2019s browned but not cooked through.<\/p>\n Step 2: <\/strong><\/p>\n Stir in the diced onion and keep cooking for another 4 to 5 minutes. The beef should be cooked through and the onions soft. This takes about 10 minutes total.<\/p>\n Step 3: <\/strong><\/p>\n Stir in the minced garlic and all of the chili seasoning. Cook for one minute, stirring the whole time. The spices will toast in the fat and the kitchen will smell incredible.<\/p>\n Step 4: <\/strong><\/p>\n Pour in the crushed tomatoes, tomato paste, beef broth, soy sauce, and drained kidney beans. Stir until the tomato paste is fully mixed in.<\/p>\n Step 5: <\/strong><\/p>\n Bring the chili to a simmer, then lower the heat and let it go for 30 minutes, stirring now and then. It\u2019s done when it has thickened and the flavors have come together. Taste and add more salt if you need it.<\/p>\n Most chili recipes have you dump the spices in with the liquid. I don\u2019t, and this is the step that makes the biggest difference.<\/p>\n When the seasoning hits the hot fat from the browned beef, the spices bloom. That means the flavor opens up and spreads through the whole pot instead of sitting on top or making the chili gritty. The onions cook right in that same fat, so they pick up the flavor too. One minute in the pan is all it takes.<\/p>\n Cornbread is the classic, and I rotate between my homemade cornbread recipe<\/a> and corn muffins for my chili night. Growing up, we spooned chili over white or brown rice and topped it with cheese. You can also scoop up chili with tortilla chips, Tostitos Scoops, or top with tortilla strips<\/a> for a game day spread.<\/p>\n Let the chili cool, then store it in the fridge in an airtight container for up to 5 days. It thickens as it sits, so you may want a splash of beef broth when you reheat it.<\/p>\n This chili freezes well for up to 2 months. Portion it into freezer safe containers or bags, leaving a little room at the top for it to expand. Thaw it overnight in the fridge before reheating.<\/p>\n Reheat on low on the stovetop, stirring now and then, until warmed through. <\/p>\n For game day, reheat it on LOW in the slow cooker and leave it there to keep warm. If you\u2019re using frozen chili, always thaw it first so it heats evenly.<\/p>\n <\/p>\n Just enter your email below and we will send this recipe right to your inbox, plus we will send more yummy recipes and ideas.<\/p>\n <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Set aside.<\/p>\n<\/li>\n Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the ground beef and break it up with a spoon. Cook for about 5 minutes, until browned but not fully cooked through.<\/p>\n<\/li>\n Add the diced onion and cook for 4 to 5 minutes more, until the beef is cooked through and the onions are soft.<\/p>\n<\/li>\n Add the minced garlic and the chili seasoning. Cook for 1 minute, stirring constantly. <\/span><\/p>\n<\/li>\n![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/Homemade-Chili-Recipe-5.jpg\")
<\/figure>\nWhy You\u2019ll Love This Homemade Chili<\/h2>\n
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Ground Beef Chili Ingredients<\/h2>\n
![\"Raw](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/ingredients-for-homemade-chili.jpg\"\/)
![\"Raw](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/ingredients-for-homemade-chili.jpg\")
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Homemade Chili Seasoning<\/h3>\n
![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/homemade-chili-spice-blend.jpg\"\/)
![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/homemade-chili-spice-blend.jpg\")
<\/figure>\n\n
The Best Ground Beef for Chili<\/h3>\n
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How to Make Homemade Chili<\/h2>\n
![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/cook-the-meat-and-onions.jpg\"\/)
![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/cook-the-meat-and-onions.jpg\")
<\/figure>\n![\"Ground](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/add-the-spices-and-garlic-to-the-cooked-meat.jpg\"\/)
![\"Ground](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/add-the-spices-and-garlic-to-the-cooked-meat.jpg\")
<\/figure>\n![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/Add-the-tomatoes-broth-and-beans-to-the-pot.jpg\"\/)
![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/Add-the-tomatoes-broth-and-beans-to-the-pot.jpg\")
<\/figure>\n![\"Large](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/Simmer-30-minutes-until-thickened.jpg\"\/)
![\"Large](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/Simmer-30-minutes-until-thickened.jpg\")
<\/figure>\nWhy the Spices Go in With the Meat<\/h2>\n
Tips for the Best Ground Beef Chili<\/h2>\n
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Variations and Substitutions<\/h2>\n
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![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/Homemade-Chili-Recipe.jpg\"\/)
![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/Homemade-Chili-Recipe.jpg\")
<\/figure>\nWhat to Serve With Chili<\/h2>\n
Storage Instructions<\/h2>\n
Freezing Chili<\/h3>\n
Reheating Chili<\/h3>\n
More Chili Recipes You\u2019ll Love<\/h2>\n
Save This Recipe<\/h2>\n
![\"A](\"https:\/\/barefootinthepines.com\/wp-content\/uploads\/2026\/10\/Homemade-Ground-Beef-Chili-Recipe.jpg\"\/)
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<\/div>\nChili<\/h4>\n
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Homemade Chili Seasoning<\/h4>\n
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