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Thick and hearty homestyle chili with green onion, cheese, and sour cream as a garnish in a white bowl.
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4.59 from 48 votes

Thick Homestyle Chili Recipe

Warm up this winter with a big bowl of the BEST thick, rich and hearty chili!
Prep Time10 mins
Cook Time4 hrs 15 mins
Total Time4 hrs 25 mins
Course: chili, Soup
Cuisine: American
Keyword: chili, hearty, homestyle, thick
Servings: 8
Calories: 577kcal
Author: Don't Sweat The Recipe

Ingredients

  • 2 lbs ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 teaspoon dried mustard
  • 1 teaspoon crushed red pepper (or more to taste)
  • 1 1/2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4.5 oz green chilies, chopped (1 - 4.5oz can)
  • 28 oz diced tomatoes (1 - 28 oz can)
  • 6 oz tomato paste (1 - 6 oz can)
  • 4 cups water
  • 32 oz kidney beans, undrained (2 - 16 oz cans)
  • 16 oz pinto beans, drained (1 - 16 oz can)
  • Toppings of choice: shredded cheese onions, jalapenos, sour cream, etc.

Instructions

  • Brown the ground beef and onion. Drain any excess fat, if desired.
    2 lbs ground beef, 1 large onion, chopped
  • Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.
    2 cloves garlic, minced, 3 tablespoons chili powder, 1 teaspoon dried mustard, 1 teaspoon crushed red pepper, 1 1/2 tablespoons cumin, 1 tablespoon dried oregano, 2 teaspoons salt, 1/2 teaspoon black pepper
  • Add the remaining ingredients, and simmer on low for at least 4 hours.
    4.5 oz green chilies, chopped, 28 oz diced tomatoes, 6 oz tomato paste, 4 cups water, 32 oz kidney beans, undrained, 16 oz pinto beans, drained

Notes

Vegetarian - I make this chili vegetarian for our daughter and she loves it. I add an extra can or two of beans. Then when the cooking time is done I stir in vegetarian faux meat crumbles. It comes out almost just as thick.
Storing - Let the chili cool to room temperature, place it in an air-tight container, and refrigerate for up to 4 days.
Freezing - Let the chili cool to room temperature, place it in a freezer-safe air-tight container, and freeze for up to 3 months.

Nutrition

Calories: 577kcal | Carbohydrates: 54g | Protein: 37g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 954mg | Potassium: 1531mg | Fiber: 18g | Sugar: 7g | Vitamin A: 1429IU | Vitamin C: 19mg | Calcium: 156mg | Iron: 10mg