Chili Recipe: My Easy, Hearty & 100% Halal Comfort Food

• This is the exact chili recipe I make whenever my family needs a warm and filling meal on a cold day.

• There is nothing better than a cozy evening with a steaming pot of homemade chili simmering on the stove.

• I use only certified halal meats and alcohol-free ingredients so everyone can enjoy it with peace of mind.

• You don’t need to be a chef! If you can stir a pot, you can master this simple guide.

• You will love how simple pantry spices and fresh veggies create such a deep, smoky flavor.

What Is Chili?

Chili is a hearty, spicy stew traditionally made with meat, peppers, beans, and tomatoes. Originating in the American West, it has become a staple comfort food loved for its rich, thick texture. My recipe focuses on a perfect balance of savory and slightly sweet spices, avoiding the watery consistency of standard soups. By simmering the ingredients slowly, the flavors of cumin and chili powder deeply penetrate the tender beef. It is a tested, reliable method that delivers a satisfying and nutritious meal every time.

Why You’ll Love This Homemade Chili

• I can make it in one pot: This means I spend less time washing dishes and more time eating.
• My family loves the rich flavor: The combination of lean beef and kidney beans is incredibly satisfying.
• It is filling and budget-friendly: You can feed a whole family with just a few basic ingredients.
• Easy to adjust spice level: I can make it mild for the kids or extra spicy for myself.
• Perfect for meal prep: I find that this chili recipe actually tastes even better the next day.
• Completely halal with simple swaps: I use certified halal beef and broth, avoiding any non-permissible additives.

Ingredients

I always use halal-certified ingredients in my kitchen to ensure the meal is pure and safe for my family.

Main Ingredients

The Spices & Flavor

• Chili Powder: 3 tablespoons (the heart of the chili recipe).
• Ground Cumin: 1 tablespoon for that earthy, authentic smell.
• Brown Sugar: 1 tablespoon (optional, but it balances the acidity of the tomatoes).
• Salt & Black Pepper: To taste.
• Halal Beer Alternative: 1/2 cup of non-alcoholic beer or just extra beef broth.

Instructions – How to Make Chili

Follow my simple, step-by-step method to create a professional-tasting meal.

I start by browning the beef:

I place the ground beef in a large pot over medium-high heat. I cook it until it is fully browned, then I drain off most of the excess fat to keep the meal healthy.

I add the onion, garlic, and jalapeño:

I stir in the diced onion, bell pepper, jalapeño, and garlic. I sauté them with the meat for about 5 minutes until the vegetables are soft and fragrant.

I mix in the spices:

I add the chili powder, cumin, salt, and pepper. I cook this for 1 to 2 minutes. I’ve found that cooking the spices with the meat before adding liquid helps release their natural oils.

I add tomatoes, beans, and broth:

I pour in the crushed tomatoes, diced tomatoes, kidney beans, and the halal beef broth. If I am using the brown sugar or tomato paste, I stir those in now.

I let it simmer slowly:

I bring the pot to a boil, then I reduce the heat to low. I cover the pot and let it simmer for at least 45 to 60 minutes. This is the secret to a deep flavor, the longer it cooks, the better it gets!

I taste and adjust:

Right before serving, I take a spoonful to check the seasoning. I might add a tiny bit more salt or a squeeze of lime to make the flavors “pop.”

How Long Does Homemade Chili Last in the Fridge?

In my experience, storing chili correctly is just as important as cooking it.

• Refrigerator Life: I store my leftovers in an airtight container. It stays fresh and safe to eat for 3 to 4 days.
• The Next Day Benefit: I strongly believe that this chili recipe tastes better the next day. As it sits, the spices have more time to blend together.
• Reheating Tips: I recommend reheating it on the stovetop over medium heat. If it looks too thick, I just add a small splash of water or broth to loosen the sauce.

Tips for the Best Chili

• I always simmer it slowly: Do not rush the process! High heat can make the meat tough. A slow bubble is what you want.
• Do not skip tomato paste: This is the key to getting that dark, rich color and a sauce that isn’t watery.
• Adjust chili powder to taste: Every brand of chili powder has a different heat level. I always start with 2 tablespoons and add more if I want it bolder.
• Use fresh garlic: While powder works, fresh minced garlic provides a much more appetizing aroma.
• Let the chili rest: I let the pot sit for 10 minutes off the heat before serving. This allows the liquid to settle and the texture to thicken perfectly.

Variations

You can easily adapt my chili recipe to suit your dietary needs:

• Mild Chili: Use only half a jalapeño and reduce the chili powder.
• Spicy Chili: Add an extra teaspoon of red chili flakes or a dash of halal hot sauce.
• Bean-Heavy Chili: Add a can of black beans or pinto beans along with the kidney beans.
• Low-Carb Version: Skip the beans and the sugar; add extra bell peppers and mushrooms instead.
• Chicken Chili Option: Replace the ground beef with halal ground chicken or turkey for a lighter flavor.

Serve It

I love serving this chili recipe in a way that makes it a full family event.

• With Rice: I often serve it over a bed of fluffy white basmati rice.
• With Bread: It is amazing paired with warm naan or a slice of halal cornbread.
• Toppings: I set out bowls of shredded halal cheese, sour cream, and chopped green onions so everyone can customize their own bowl.
• Family Dinners: It is a great “centerpiece” meal for a casual Saturday night gathering.

FAQs

Can I freeze chili?

Yes! I freeze my chili all the time. It lasts for up to 3 months in a freezer-safe bag. I just thaw it in the fridge overnight before reheating.

Is this chili recipe spicy?

It has a “medium” heat. If you remove the seeds from the jalapeño, it is very mild and kid-friendly.

Can I make it without beans?

Absolutely. This is called “Texas-style” chili. Just add an extra half-pound of meat to keep the volume the same.

What can I use instead of beer?

In my halal chili recipe, I simply use extra beef broth or a splash of apple cider vinegar for that slight tang.

Is this chili recipe halal?

Yes! As long as you use halal-certified meat and broth and ensure your spices have no non-halal additives, this recipe is 100% permissible.

Conclusion

I truly hope you enjoy making this chili recipe as much as I do. From my experience, it is the most reliable and comforting meal you can have in your kitchen. It is easy, $100\%$ halal, and brings so much warmth to the table. I encourage you to try my recipe for your next family dinner and see how quickly the pot disappears! If you try it, I would love to hear your feedback or see what unique variations you came up with!

Chili Recipe

Mary

This homemade beef chili recipe is thick, rich, and full of comforting flavors. I prepare it using simple halal ingredients and slow-simmer it for the best taste. It’s perfect for family dinners, meal prep, and cozy nights at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 8

Calories 420 kcal

Ingredients

  

• 2 pounds lean ground beef halal
• 1 onion diced
• 1 jalapeño seeded and finely diced
• 4 cloves garlic minced
• 2½ tablespoons chili powder divided
• 1 teaspoon cumin
• 1 green bell pepper diced
• 1 can 14.5 oz crushed tomatoes
• 1 can 14.5 oz diced tomatoes with juice
• 1 can 19 oz red kidney beans, drained & rinsed
• 1½ cups halal beef broth
• 1 cup non-alcoholic beer OR extra beef broth
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar optional
• Salt & black pepper to taste

Instructions

 

• Heat a large pot over medium heat and cook the ground beef until browned.
• Add onion, garlic, jalapeño, and bell pepper; cook until softened.
• Stir in chili powder, cumin, salt, and black pepper.
• Add tomato paste, crushed tomatoes, diced tomatoes, beans, and broth.
• Pour in non-alcoholic beer or extra broth and mix well.
• Simmer uncovered for 40–45 minutes, stirring occasionally.
• Taste, adjust seasoning, and serve hot.

Keyword chili recipe, Homemade chili recipe