Nephew’s Chili Recipe | Easy Homemade Chili

In this episode, Nephew walks you through how to properly brown the beef, build layers of flavor with seasonings, and simmer the chili low and slow to achieve the perfect texture. Using easy pantry staples like onion, garlic, chili powder, cumin, oregano, brown sugar, tomato paste, broth, and a mix of beans, this recipe creates a rich, satisfying chili that is both comforting and customizable.

Serve Nephew’s Chili with toppings such as shredded cheese, sour cream, avocado, green onions, or tortilla chips. Whether you prefer a mild or spicy version, this recipe adapts easily to your taste.

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What’s good, fam? It’s Nephew checking in. This is my very first episode of Cooking with Nephew. And if you’re new here and you don’t know, I’m Nephew. Today, we about to dive into my homemade chili done up my way. I promise you going to love it. Let’s get cooking with my nephew in the kitchen where we vibe. Got the flavors and the side by side. What’s up y’all? Let’s jump straight into this video. But first, we got to start with our ingredients. If you take a look below right now, I know y’all looking like nephew, that look like a lot of stuff. It’s not. Y’all see right here, we got the 9010. We don’t want all that grease going into that chili we about to cook up. But as always, folks, if you need that full ingredient list, it’s on my uncle’s website. That’s smoking and grilling with ab.com. And that’s wittab.com. Let’s jump straight into this. We got to do a little prep work. Not a lot of it, but first we going to start off with dicing our onion. Now that we got our onions diced, we about to go ahead and start browning our meat so we can move on to the next steps. As y’all can see, we got a medium heat going up under our Dutch oven. First off, I’m about to start with this extra virgin olive oil by Branching Ryan to coat this bottom. I know y’all wondering like, “New, why is you putting this oil in up in there?” That’s because we are doing 9010. We not doing that usual uh 8020 that do. We don’t have that all that extra fat. So, y’all see I got my ground beef in. We want to get this all the way broken up. If y’all see me laughing, man, my uncle is finally getting me back from all the times I be making him laugh on camera. So, if y’all see me smiling and laughing, that’s who I’m laughing at. Now, let’s get our diced onions. So, we go ahead and dump them into our Dutch oven. Dump these diced onions into this pot. All right, now that we got our onions in there, we’re going to go back to our meat masher and still kind of break this up. Next step, let’s go ahead and add our garlic. Y’all can see y’all know I’m using Ugg’s garlic press. You want to give this a few smashes. All the extra stuff, I always see UGG leave it in there. So, we going to leave it in there and I’m going to keep loading it up. All right. All right, now that we got our garlic in there, we going to go ahead and move this around. Get this to work with our ground beef and our onions. And y’all see them onions working, man. They picking up all that flavor at the bottom of the pot. Man, they smell amazing. Next step, we going to go ahead and add our dry ingredients. I like starting with the salt cuz only a few pinches of salt, people. Not too much. Then we’re going to come over to our brown sugar. This is just a double go. This is already pre-measured. Then our oregano. This is all one tablespoon. All right. Now, we’re going to add 2 Tbsp of the chili powder. And everything else is just a tablespoon, people. But we’re gonna add two of this chili powder. I don’t know about y’all, but I like a little extra kick on my chili. And as always, if you’re looking for the full ingredient list, it’s on our website. That’s smoking and grillingwithab.com, and that’s wittab.com. All right. Now that we got our last of the dry ingredients in, we going to throw all this in. Next up, let’s go ahead and add our tomato paste. So, while I’m grabbing this, y’all see we had some leftover from a prior video that UNC did. Let me go ahead and scoop out much as I need. As always, I know y’all probably saying, “Nephew, you not even telling us how much you putting in there.” Don’t trip. The full ingredient list is on my uncle’s website. That’s smoking the grilling.com. That’s wittab.com. Now that we got this tomato paste in here, let me go ahead and grab this beef broth cuz this is what’s going in next. Now we got our beef broth in there. Let’s go ahead and stir this around so we get our tomato paste to start blending in with this. Man, this smell good. I wish I was here. Next up, we going to go ahead and add our beans. First thing we got to do is get these drained and rinsed. [Music] [Music] All right, now that that we rinsed and dried, as y’all can see, let’s go ahead over to our Dutch oven so we can start pouring. Now, tell me below, man. Are y’all team beans or no beans? I like beans in my chili. Let’s go ahead and get this all in here. Make sure we don’t lose nobody. All right, now that we got our beans in there, let’s go ahead and grab our fire roasted diced tomatoes. I know y’all looking. Man, this smells amazing, people. As y’all notice as I’m going in for my second can, I didn’t drain anything, people. I’m putting everything that’s in the can into our Dutch oven. Now, let’s go ahead and start stirring. All right, now that we got everything in here and we simmering, let me turn this down a little bit. We want this on a slow simmer, people, for about 1 to two hours. While this is cooking, you want to make sure that you come and stir occasionally. You don’t want nothing to uh burn at the bottom of this. So, every time I come in here, cuz I’m about to come in here and make me some cornbread, folks. I don’t know. Y’all can’t smell this, man. But I’m so hungry. This smells so good, man. But, uh, one thing I noticed, you know, from watching UNK for so long is you got to taste as you go. I did add a little bit of seasoning to this, but it’s up to you, man. You know, add to your taste what you like. I added a little bit extra chili powder to it cuz I wanted, you know, a little bit of extra kick. So, not only are we going to look good, we is going to taste good, too. We talk about the food, people. We talking about the food people. Everybody calm down behind me. We talking about the food. So, let’s go ahead and get this pot on here and let this sit for about an hour or two. coming into a stir occasionally. [Music] All right, folks. As you can see, we let this slow cook for about an hour and a half. I took that top off. Let it cook for another 30 minutes to let it thicken up a little bit. Y’all can see right now. Hey, I wish y’all can smell this, folks. This is fire. We come in and get y’all a closer look. Ooh, we I wish y’all was here uh to smell this, man. This is great, man. And I went in, added a few more little ingredients to it, but it came out amazing. As you can see, we already got our pictures already taken. See if we can get y’all a closeup of that. I eat my chili. I grew up as a kid getting, you know, a lot of my chili off the ice cream truck. And that’s how we used to eat it. Right off the ice cream truck with a little Fritos, put the cheese over the top. It was banging. I’m excited. I’m ready to get in here. I’m starving, man. This smells amazing. Let’s go ahead and jump in here. See if we get us a nice size bite. Hey, she thick just like I like her, too. Hold on. This is fire, man. Going to go over here right now and tell Uncle he need to come down and get him a bowl cuz I’mma knock this all off if he don’t. First off, I want to say thank you for y’all to coming out, you know, and spending your Saturday with nephew, man. We here every Saturday at 1:00 p.m. Make sure you come tune in, spend your Saturdays with me. Remember, I’m not a chef. I’m just related to one, man. Let me go ahead and make my bowl and let me get up out of here, man. Peace. [Music]