Recipe

Wholesome Chili Recipe

A rustic, homestyle pot of chili with tender beans, hearty beef, and a cozy spice blend that tastes even better the next day.

By Matt Campbell

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4.8

A steaming bowl of rustic homestyle chili with beans and ground beef, topped with chopped onions and a dollop of sour cream on a wooden table

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Some meals are built for showing off. Chili is built for showing up. This is the kind of wholesome, rustic, homestyle chili you can throw on the stove on a busy weeknight, let it simmer while you do your thing, and then suddenly your kitchen smells like dinner is handled.

We are going for big comfort here: deep tomato flavor, warm spices, tender beans, and beef that actually tastes like beef because we take 5 extra minutes to brown it properly. No fancy ingredients. No weird powders. Just solid chili with crisp-edge toppings and plenty of chances to taste as you go.

A Dutch oven on a stovetop with chili simmering, a wooden spoon resting on the rim

Why It Works

Rich, layered flavor from browning the meat and blooming the spices in the pot before adding liquids.
Rustic texture with a mix of beans and a slightly chunky base, plus an easy option to thicken without flour.
Wholesome and flexible with accessible pantry ingredients and simple swaps for heat level, beans, and protein.
Even better leftovers because the chili rests, the spices mellow, and everything tastes more like itself.

Pairs Well With

Storage Tips

Refrigerator: Cool chili down, then store in an airtight container for 3 to 4 days (guidelines vary by source and fridge temperature). The flavor gets cozier overnight.

Freezer: Freeze in freezer-safe containers or zip-top bags (lay flat for easy stacking) for up to 3 months for best quality. Leave a little space at the top since it expands.

Reheating: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of water or broth if it thickened too much. Microwave works too, just stir halfway through so the edges do not overheat. For food safety, reheat leftovers to 165°F / 74°C.

Food safety note: Get it into the fridge within about 2 hours.

Common Questions

How do I make chili thicker without adding flour?

Two easy moves: (1) simmer uncovered for the last 10 to 15 minutes, and (2) mash some beans against the side of the pot to naturally thicken the broth. You can also stir in 2 to 3 tablespoons of cornmeal and simmer 5 minutes.

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onion and garlic first (do not skip this if you want big flavor), then add everything to the slow cooker. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, or until the chili is bubbling and the beef is fully cooked. Slow cookers vary, so use the timing as a guide.

What beans work best?

Kidney beans are classic, black beans are a little sweeter and creamier, and pinto beans are extra comforting. Use any combination you like. You want about two 15-ounce cans total (about 3 cups drained beans).

Is this spicy?

As written it is medium-mild, but chili powder can range from very mild to surprisingly hot depending on the brand. For more heat, add cayenne, chipotle in adobo, or diced jalapeño. For less heat, skip the cayenne and choose a mild chili powder.

Can I make it vegetarian?

Absolutely. Swap the beef for 2 cups of diced mushrooms or an extra can of beans and use vegetable broth. Add 1 tablespoon soy sauce or 2 teaspoons smoked paprika for extra depth.

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
Can opener
Measuring spoons
Ladle for serving

I started making this chili when I realized the best “restaurant” skill you can bring home is not fancy plating, it is timing. Brown the meat, let the spices wake up in the pot, then simmer until everything tastes like it meant to be together. It is the meal I cook when friends swing by, when the weather is not cooperating, or when I want leftovers that actually feel like a plan. Also, I fully support a slightly chaotic toppings bar. Chili is better when everyone gets to build their own bowl.