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Homemade Chili Recipe

Name: MK Ranch Bar & Grills Homemade Chili Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork (optional, for richer flavor); 15 oz kidney beans, drained and rinsed; 15 oz black beans, drained and rinsed; 1 each yellow onion, medium, finely diced; 1 each green bell pepper, seeded and diced; 0.5 each red bell pepper, seeded and diced; 1 each jalapeño, seeded and minced (optional); 4 cloves garlic cloves, minced; 28 oz crushed tomatoes; 14.5 oz diced tomatoes with juice; 2 tbsp tomato paste; 2 cups beef broth (low sodium preferred); 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp brown sugar (to balance acidity); 1.5 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional, for heat); 2 tbsp vegetable oil or olive oil; 1 each lime (for serving); 0.25 cups fresh cilantro, chopped (for garnish); 1 cups shredded cheddar (optional, for serving); 0.5 cups sour cream (optional, for serving)

Inspired by MK Ranch Bar & Grill

Time1h 20m

Serves6

Make Homemade Chili Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat & Beans

1 lb ground beef (80/20)

1/2 lb ground pork (optional, for richer flavor)

15 oz kidney beans, drained and rinsed

15 oz black beans, drained and rinsed

Vegetables & Aromatics

1 each yellow onion, medium, finely diced

1 each green bell pepper, seeded and diced

1/2 each red bell pepper, seeded and diced

1 each jalapeño, seeded and minced (optional)

4 cloves Garlic cloves, minced

Tomatoes & Broth

28 oz crushed tomatoes

14 1/2 oz diced tomatoes with juice

2 tbsp tomato paste

2 cups beef broth (low sodium preferred)

Spices & Seasonings

2 tbsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp brown sugar (to balance acidity)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional, for heat)

Fats & Finishing

2 tbsp vegetable oil or olive oil

1 each lime (for serving)

1/4 cups fresh cilantro, chopped (for garnish)

1 cups shredded cheddar (optional, for serving)

1/2 cups sour cream (optional, for serving)

Method

Prepare Ingredients

Prep vegetables and beans

Dice the onion, bell peppers and mince the jalapeño and garlic. Drain and rinse both cans of beans; set aside in a colander to drain well.

Cook Meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon oil. When hot, add the ground beef and ground pork (if using). Break meat into pieces with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking. Use a slotted spoon to transfer browned meat to a bowl, leaving rendered fat in the pot (keep about 1–2 tablespoons). If excess fat remains, drain off but leave the fond on the bottom.

Sauté Vegetables

Add remaining 1 tablespoon oil to the pot if needed and reduce heat to medium. Add the diced onion, bell peppers and jalapeño. Cook, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.

Build Flavor

Return the browned meat to the pot with the vegetables. Stir to combine. Add the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, remaining 1 tsp salt, 1/4 tsp black pepper and red pepper flakes (if using). Cook the spices with the meat and vegetables for 1–2 minutes, stirring constantly, to bloom the flavors.

Add Tomatoes & Simmer

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, diced tomatoes with their juices and the beef broth. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot. Reduce heat to low, partially cover with a lid, and simmer gently for 30 minutes, stirring occasionally.

Finish & Combine Beans

After 30 minutes, stir in the drained beans. Continue to simmer uncovered or partially covered for another 15–20 minutes to let the flavors meld and the chili thicken. Taste and adjust seasoning: add more salt, chili powder, or a pinch of sugar as needed. If chili is too thick, add up to 1/2 cup more broth or water to reach desired consistency.

Serve

Ladle chili into bowls. Squeeze a little lime over each serving and garnish with chopped cilantro. Offer shredded cheddar and sour cream on the side for topping. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.