This chili is built around a simple homemade spice blend that delivers bold flavor using pantry staples. A store-bought chili seasoning packet can be used as a backup when time is tight.

Ingredients

Chili Base

• 1½ pounds lean ground beef
• 30 ounces kidney beans, drained and rinsed
• 32 ounces chunky salsa
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lime juice or apple cider vinegar

Homemade Chili Spice Blend

• 2 tablespoons chili powder
• 1½ teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Optional depth boost

• ¼ teaspoon cocoa powder or espresso powder

Shortcut Option

• 1 packet (1 oz) chili seasoning (use instead of homemade spice blend if needed)

Instructions

1. Brown the ground beef in a large pot over medium heat. Drain excess grease if needed.
2. Add all spice blend ingredients directly to the beef. Stir and cook for about 30 seconds to bloom the spices.
3. Add kidney beans and chunky salsa. Stir until fully combined.
4. Add Worcestershire sauce and optional cocoa or espresso powder if using.
5. Bring to a light simmer. Reduce heat and simmer uncovered for 20 to 30 minutes, stirring occasionally.
6. Remove from heat and stir in lime juice or apple cider vinegar. Taste and adjust salt or heat level as needed.

Heat Adjustment Tips

• For milder chili: reduce chili powder to 1½ tablespoons
• For spicier chili: add ½ teaspoon cayenne or crushed red pepper flakes
• For smokier flavor: increase smoked paprika slightly

Serving Suggestions

• Shredded cheddar or pepper jack cheese
• Sour cream or Greek yogurt
• Cornbread or tortilla chips
• Green onions or fresh cilantro

Storage Tips

• Refrigerate leftovers for up to 4 days
• Freeze for up to 3 months