Homemade Chili is one of my favorite meals during winter. It’s delicious and warms the body quickly – what more could you ask for? Oh, you want a Homemade Chili recipe that’s easy to make too? Alright, I have you covered!
This is the recipe I use every winter. It’s the recipe my grandmother passed on to my mother; and now I’m passing it on to you. Treat it well, share with friends and tell me what you think. This recipe freezes well and tastes even better the next day.
To get started you need:
- 2 pounds of ground turkey or beef (tofu may also work)
- 2 cans of kidney beans, drained (I use the light kidney beans for my homemade chili)
- 1 Can of crushed tomatoes
- 1 large can of tomato sauce (28 oz.) (These are the tomatoes I use, my son and I don’t like tomatoes, so I limit the amount of crushed. You can use more crushed tomato than tomato sauce for your homemade chili.)
- 1 14 oz. can of tomato sauce
- 1 large onion, sliced and/or diced
- 2 cloves of garlic
- 1/2 tsp. of oregano or thyme or basil
- 1/2 cup of chili powder
Once you have everything, start by browning your meat. Once it’s browned drain it and dump into a large pot.
In that large pot add the tomatoes and mix well. Continue adding the beans, mix well. Add the remaining ingredients and, you guessed it, mix well.
Cover the pot and cook on medium heat for 3 – 5 hours. Stir occasionally to prevent scorching and sticking.
This is the perfect game day chili, especially if you make it a day or 2 in advance. Top it with cheese and serve with a crusty bread, or corn bread for a complete, hearty winter meal.
I’ve frozen my homemade chili for 2 weeks and it was delicious when heated. I’m not sure what the time limit is on it though, as it doesn’t last long in my house!
What’s your take on this homemade chili recipe?