This Hearty chili is a classic no-frills recipe that hits the spot on a cold fall or winter evening! We love this homemade chili on a cold evening, the comforting flavor and texture of a warm bowl of chili is perfect after a long day of working in the cold and I also love how it can be tossed into the crockpot, making it perfect for a busy day. This homemade chili pairs very well with cast iron skillet cornbread, Amish honey dinner rolls, or Homemade whole wheat bread! Keep scrolling below the recipe card for step by step photos and notes.
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Hearty homemade chili (stovetop or slow cooker)
- 1 pound ground beef
- 3/4 cup diced onion
- 2 garlic cloves, minced
- 3 tablespoons all purpose flour (optional) *see note
- 1 1/4 cup whole kernel corn
- 2 15 oz. cans mild chili beans (with sauce)
- 1 cup beef broth
- 2 1/2 cups tomato juice
- 1 cup marinara or tomato sauce
- 15 oz. stewed tomato chunks, drained *see substitution below
- 2-3 teaspoons taco seasoning
- 1 1/2 teaspoons chili powder
- 1/8 teaspoon cayenne pepper *see note
- 2 teaspoons Italian seasoning (optional)
- salt to taste
- Brown the ground beef along with onions and garlic in several tablespoons of olive oil. Add 3 Tablespoons flour (optional) and stir to combine with the beef mixture.
- Place the beef mixture in a 6-7 quart crockpot, then add corn, beans and tomato chunks, then add broth, juice and seasonings. Stir well to combine, then stir in the marinara or tomato sauce and add salt to taste.
- Cover and cook on low for 5-7 hours or on high for 3-4 hours. Cool slightly and enjoy!
- In a large stock pot, brown ground beef with onions and garlic, in several tablespoons olive oil. Drain beef if needed, then stir in flour (optional) until well combined.
- Add corn, beans, tomato chunks, beef broth and tomato juice to browned beef. Stir well, then stir in seasonings and salt to taste
- Bring to a boil, then lower heat to med-low and stir in tomato sauce/marinara. Stir well and allow to simmer for 40-60 minutes, stirring occasionally.
- Cool slightly before serving and enjoy!
Equipment needed for this hearty homemade chili:
- Crockpot I like to use my 7 quart crockpot for cooking this chili in. Slow cooking the chili really develops the chili flavors nicely over the low and slow heat for an extended period of time.
- Stock pot A large stock pot is needed if you wish to cook the chili on the stovetop. Stove top chili is a great option if you wish to make the chili in a shorter amount of time than the slow cooking process.
- Measuring cups Measuring cups are needed to get an accurate measurement of the ingredients listed before adding them to the chili.
- Cutting board I like to use a cutting board and chef’s knife for dicing the onions and mincing the garlic needed in the homemade chili recipe.
Stewed Tomato Substitution:
For the a fresher option than stewed tomatoes try adding Roasted Tomatoes instead! This is my personal preference and one of the main reasons I keep frozen roasted tomatoes on hand throughout the winter months!
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Step 1 for slow cooker method: In a large stock pot, brown ground beef with onions and garlic, in several tablespoons olive oil. Drain beef if needed, then stir in flour (optional) until well combined.
Can I use canned whole kernels in this chili?
Yes you can, my personal preference is to use frozen sweet corn that we freeze during the summer months after harvesting sweet corn, but you can also use 15 oz. canned corn kernels, drained.
Are there other broth options instead of beef broth?
Yes, You can substitute chicken broth or 1 cup water and 1 beef bouillon cube for the beef broth. Vegetable broth or water and chicken bouillon also work as great substitutes for this hearty homemade chili.
Step 2: Add beans, corn and stewed or roasted tomatoes to the crockpot.
Is this chili spicy?
This chili has a mild heat with the addition of cayenne pepper. My husband and I love it with a little heat, however it was a little spicy for my toddlers. Feel free to omit the cayenne pepper if you are sensitive to spicy foods!
Step 2 continued: Add broth, juice and seasonings. Stir well to combine, then stir in the marinara or tomato sauce and add salt to taste.
Step 3: Cover and cook on low for 5-7 hours or on high for 3-4 hours. Cool slightly and enjoy!
Storage for leftover chili:
This homemade chili freezes well and can be kept in an airtight container in the freezer for up to 3 months. You can also refrigerate the chili for several days before reheating it. Do not keep the chili at room temperature for more than an hour or two to avoid harmful bacteria developing in the chili.
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