Perfect Hearty Chili Recipe

This Perfect Hearty Chili recipe brings together just the right balance of sweet and spicy. Packed with meat and beans, this chili is, hands-down, my family's favorite homemade chili!

Fall has arrived! In my world, that means it's time for this hearty chili recipe.

I don't know what fall means to you, but for my family, getting outdoors to explore downtown areas of other cities and towns, more hiking, and food fests.

With fall also comes this chili recipe. My kids ask me to make it year-round, but to me, chili is an autumn food. That's when it appeals to me. It's right up there with my Grandma's ground beef stew recipe for perfect fall and winter foods.

This is a thick, hearty chili. If you like a more soupy type, just add 3-4 cups of broth or water. Not only is it hearty, it has just the right blend of spicy and sweet, in my opinion. It does lean on the spicy side, but for the younger kids, we just add sour cream and that tends to balance it out.

I've been making this chili for years because it's a winner with everyone. I'll bet your family will love it, too!

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top view of a bowl of chili with tortilla chips

How to make Chili - Step by Step

Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic. Cook and stir until vegetables are tender.

Pour the beans into a large pot and set to low heat. Stir in the vegetables. Add tomatoes. Add ground beef.

Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Bring to a boil.

Stir and reduce heat low; simmer, covered, for 1.5 hours, stirring occasionally.

side view of a bowl of chili garnished with lime

Can you freeze chili?

Yes, you can freeze chili. I recommend freezing it in small batches; then you can reheat it at needed.

Freeze in covered airtight containers or heavy-duty freezer bags. Properly stored, chili will be at it's best quality for 4-6 months. However, it's still safe beyond that time.

How to thaw frozen chili:

Cooked chili that has been thawed in the refrigerator can be kept for an additional 3 to 4 days in the refrigerator before cooking. Chili that was thawed in the microwave or in cold water should be eaten immediately.

Once reheated, any remaining should be thrown away.

Hand scooping up chili with a tortilla chip

What to serve with Chili

This one will probably depend on your family, culture, or geographic location. Here in the south, a favorite is cornbread. Of course, there are many good pairings for chili. A few ideas are:

Cornbread
Quesadillas
Nachos
Loaded potato skins
Sweet potato or regular fries
Breadsticks
Crackers
Tortilla chips

This Perfect Hearty Chili recipe brings together just the right balance of sweet and spicy. Packed with meat and beans, this chili is, hands-down, my family's favorite homemade chili!

Vegetarian Chili Option

There are several options for making making this a vegetarian chili.

Simply leave out the beef. Voilà! Vegetarian!
Replace the beef with 8 oz. of cubed firm tofu.
Replace the beef with meatless version of beef.

If you're looking for more recipes perfect for fall:

- Buffalo Chicken Nachos
- Tex Mex Cheesy Beef and Bean Skillet
- Grandma's Crockpot Ground Beef Stew

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