Copycat Chili Recipe: A Restaurant-Style Classic Made at Home

Serve chili in bowls topped with shredded cheese, sour cream, diced onions, jalapeños, or fresh cilantro. Pair with cornbread, crackers, or a side of rice.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Chili freezes beautifully and can be kept in the freezer for up to 3 months.
Variants:

Vegetarian Chili: Replace ground beef with plant-based meat crumbles or chopped mushrooms. Use vegetable broth instead of beef broth.
White Chicken Chili: Use shredded chicken and white beans like cannellini or navy beans. Swap the tomato base for a creamy broth with green chilies.
Spicy Chili: Add diced jalapeños, habanero peppers, or extra cayenne for a fiery kick.
FAQ:

Can I make this chili in a slow cooker?
Yes! Brown the meat and sauté the veggies as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Can I skip the beans?
Absolutely. For a beanless chili, simply leave them out and add a little extra ground meat or vegetables for texture.

How can I thicken my chili?
Let it simmer uncovered until it reaches your desired consistency, or stir in a slurry of cornstarch and water.

Recreate the magic of your favorite restaurant-style chili with this easy and flavorful Copycat Chili Recipe. It’s everything you love in a bowl—bold, hearty, and incredibly satisfying!