Ultimate Homemade Chili

Flat lay of homemade chili in a bowl, surrounded by bread, cilantro, lime and tortilla chips

4.50 from 2 votes

Our version of homemade chili is wholesome, hearty and comforting featuring a base of beef and sausage, white and red kidney beans, black beans and mushrooms. Chili powder, cumin, cayenne, jalapeño and chipotles make this a flavourful and spicy dish. Make your chili interactive by creating a chili bar with all your favourite toppings and sides.

Prep Time20

Cook Time2 40

Course: food and drink, Main

Cuisine: Canadian, north american

Keyword: chili recipe, homemade chili, how to make chili

Servings: servings

Calories: 333kcal

Author: Philip Lago and Mystique Mattai

Ingredients

4 oz bacon chopped
1 lb sausage removed from casings
1 lb stewing beef cubed
1 large onion diced
2 carrots diced
2 stalks celery diced
3 cloves garlic minced
2 jalapeno peppers diced
8 oz mushrooms chopped
2 tablespoon chili powder
3 teaspoon cumin
½ teaspoon cayenne pepper
1 ½ cups red kidney beans drained and rinsed
1 ½ cups white beans drained and rinsed
1 ½ cup black beans drained and rinsed
2 cans tomatoes
1 can chipotle peppers in adobo sauce
1 can beer
2-3 bay leaves
sea salt and fresh ground pepper

Instructions

Preheat a large pot on medium heat. Brown the meat, starting with the bacon, cooking until crisp, about 5-8 minutes. Place the bacon in a bowl and remove most of the remaining crease.
Next add the sausage in small chunks, spreading them around the bottom of the pan and ensuring there is space between each piece. Cook until browned, about 5-8 minutes. Remove the sausage into the bowl with the bacon.
Season the beef liberally with salt and pepper and place in the pot, again ensuring there is space between each beef cube. Brown on all sides, about 5-8 minutes. Add the beef to the bowl with the sausage and bacon and return the pot to the heat, without cleaning it.
Using the same pot, add the onions, carrots, and celery. Season with ½ teaspoon salt, and cook for 3-5 minutes, stirring often, until it releases it juices, and begins to soften. Scrape any bits from the bottom of the pan up.
Add mushrooms, jalapeños, and garlic. Cook an additional 3 minutes then sprinkle in the chili powder, cumin, and cayenne pepper. Stir to coat the vegetables.
Return the beef to the pot and add the beans. Stir to coat with the spices then add the tomatoes, chipotle peppers, and beer. Bring to a boil then lower heat to a low simmer. Add the bay leaves, cover and cook for 2-3 hours, until the beef is tender.
About 30 minutes before serving, remove the lid and allow to reduce and thicken slightly if necessary. Serve with your favourite fixings.

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