Recipe

Hearty Homemade Chili: Crispy & Crunchy

A cozy, beefy chili with deep spice, a glossy tomato base, and the best part: a loud, crispy topping situation that makes every bowl feel brand new.

By Matt Campbell

•

4.8

A steaming bowl of homemade beef chili topped with crunchy tortilla strips, diced onion, shredded cheddar, and cilantro on a wooden table with a spoon nearby

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Chili is already a comfort food heavyweight, but this one shows up wearing crispy edges like a trophy. Think hearty beef, tender beans, a tomato base that tastes like it actually simmered (because it did), and a topping bar that brings crunch in every bite.

This is weeknight-friendly, pantry-smart, and built for customizing. Make it mild for the whole crew, then let the hot sauce people handle their own business. The real secret here is texture: a thick, cozy chili under a layer of crunchy tortilla strips, crushed corn chips, and whatever else you have that crackles when you bite it.

A Dutch oven on the stove with chili simmering, a wooden spoon resting on the rim and small bowls of toppings nearby

Why It Works

Big flavor, low drama: Blooming the spices in the pot wakes everything up fast, no mysterious flat chili.
Hearty texture: A mix of beans plus a thickened base gives you that scoopable, cling-to-the-spoon chili.
Crispy and crunchy finish: Tortilla strips (or a smart shortcut) add the contrast that makes people go back for “just one more” bite.
Better the next day: Resting overnight turns it deeper, rounder, and even more addictive.

Pairs Well With

Skillet cornbread with honey butter
Simple lime slaw (cabbage, lime, salt, olive oil)
Cheesy garlic toast or a crusty baguette
Mexican-style rice with cilantro and lime

Storage Tips

Refrigerator: Cool chili quickly (spread it out, or leave it uncovered for 20 to 30 minutes), then store in an airtight container for about 4 days. Do not leave it out at room temp for more than 2 hours. Keep crunchy toppings separate so they stay crisp.

Freezer: Freeze in portions for up to about 3 months. Leave a little headspace in containers because chili expands as it freezes.

Reheat: Warm on the stovetop over medium-low, stirring occasionally, adding a splash of water or broth if it has thickened. Microwave works too, just stir halfway through for even heat. For food safety, reheat leftovers to 165°F (74°C).

Crunch rule: Add tortilla strips, chips, fried onions, or crackers right before serving. The chili will soften them fast, which is great for some people, but the crisp lovers deserve better.

Common Questions

How do I make chili thicker?

Simmer uncovered for 10 to 20 minutes. If you want it thicker immediately, mash some beans against the side of the pot, or stir in 1 to 2 tablespoons masa harina (nixtamalized corn flour, like Maseca) and simmer 5 minutes.

Can I make it in a slow cooker?

Yes. Brown the beef first, then sauté the onion and pepper. Add everything (except the finishing vinegar or lime) to the slow cooker and cook on low 6 to 8 hours or high 3 to 4 hours, until bubbling and the flavors taste melded. Add beans in the last hour if you want them firmer. Stir in the vinegar or lime right before serving.

What is the best meat for chili?

80/20 ground beef is the sweet spot for flavor. Lean beef works, but you may want an extra tablespoon of oil when sautéing so it does not taste dry.

Is this spicy?

It is medium-warm. To keep it mild, use mild chili powder, reduce the cayenne to a pinch, and skip the jalapeño. Heat lovers can add chipotle in adobo or extra cayenne at the end.

What are the crunchiest toppings?

Tortilla strips, crushed corn chips, fried onions, toasted pepitas, and even buttery garlic croutons. The move is layering: chili, cheese, then crunch, then a tiny hit of acid like lime.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (5 to 7 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Measuring spoons
Sheet pan (if baking tortilla strips)
Slotted spoon (optional, for skimming excess fat)

I love chili because it forgives you. You can be a little messy with the chopping, you can eyeball the spices, and it still comes out cozy. The first time I started taking chili seriously, it was not about some secret ingredient. It was about texture. I made a pot that tasted great but ate like brown soup. So I started thickening it properly and finishing it with crunchy toppings. Now I treat the topping bar like a mandatory part of the recipe, because that first crackle of tortilla strip against rich chili is the moment the whole bowl makes sense.

Hearty Homemade Chili: Crispy & Crunchy

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 6

Ingredients

Chili

1 tablespoon neutral oil (avocado, canola, or vegetable)
1 large yellow onion, diced
1 green bell pepper, diced
1 jalapeño, minced (optional)
4 cloves garlic, minced
2 pounds ground beef (80/20 preferred)
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 cup beef broth (or water)
2 (15-ounce) cans beans, drained and rinsed (kidney, pinto, or black beans, or a mix)
2 tablespoons chili powder (mild or hot, your call)
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne (optional)
1 tablespoon brown sugar (optional, balances acidity)
1 tablespoon apple cider vinegar or fresh lime juice (finish)

Crispy & crunchy toppings (pick your favorites)

Homemade tortilla strips (recipe below) or crushed tortilla chips
Shredded cheddar or pepper jack
Diced white onion or scallions
Sour cream or Greek yogurt
Sliced jalapeños
Chopped cilantro
Hot sauce
Toasted pepitas

Quick baked tortilla strips

6 to 8 corn tortillas, stacked and sliced into thin strips
1 1/2 to 2 tablespoons oil
3/4 teaspoon kosher salt

Instructions

Make the tortilla strips (optional but highly encouraged)

Heat oven to 400°F. Toss tortilla strips with oil and salt on a sheet pan, spread into a single layer.
Bake 8 to 12 minutes, tossing once halfway, until golden and crisp. Cool on the pan. They get crunchier as they cool.

Build the chili

Heat a Dutch oven over medium-high heat. Add oil, then onion and bell pepper. Cook 5 to 7 minutes until softened and starting to brown at the edges.
Add ground beef. Break it up and cook until no longer pink and beginning to brown, about 6 to 8 minutes. If you have more than about 1 to 2 tablespoons rendered fat, spoon off the excess (leave a little for flavor).
Add jalapeño (if using) and garlic. Cook 30 to 60 seconds, just until fragrant.
Stir in tomato paste and cook 1 minute so it caramelizes slightly.
Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Stir for 30 seconds to bloom the spices.
Pour in crushed tomatoes and broth. Scrape up any browned bits from the bottom of the pot. Stir in beans and brown sugar (if using).
Bring to a gentle boil, then reduce heat to low and simmer uncovered 30 to 40 minutes, stirring occasionally, until thick and glossy.
Turn off heat and stir in vinegar or lime juice. Taste and adjust salt, heat, and acidity. If it tastes flat, it usually wants salt or a tiny splash more acid.

Serve it crispy and crunchy

Ladle chili into bowls. Add cheese so it melts a little.
Top with tortilla strips or crushed chips, onion, cilantro, and anything else that crunches.
Finish with a squeeze of lime and hot sauce if you like it loud.

Hands sprinkling crunchy tortilla strips over a bowl of chili with melted cheese and cilantro

Nutrition information is estimated.

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