Classic Chili Recipe

Introduction

Classic chili is a hearty and flavorful dish perfect for any occasion. Loaded with ground beef, beans, and a blend of spices, it’s a comforting meal that’s easy to make and always satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2-3 jalapeno peppers, diced (use bell pepper for milder heat)
• 6 cloves garlic
• 2 pounds lean ground beef
• 3 tablespoons chili powder (or more to taste)
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper (optional, for extra spicy)
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• 1 1/2 cups beef broth
• 1 15-ounce can diced tomatoes (with juices, fire roasted tomatoes recommended)
• 1 15-ounce can crushed tomatoes (with juices)
• 2 15-ounce cans red kidney beans, drained and rinsed
• Optional extras: 1 tablespoon or more hot sauce or red pepper flakes for spicier chili
• Toppings: shredded cheddar cheese, sour cream, chopped green onion, cilantro, tortilla chips, and more

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat.
2. Step 2: Add the diced onion and jalapeno peppers, cooking for 2-3 minutes until softened.
3. Step 3: Stir in the garlic and cook for 1 minute until fragrant.
4. Step 4: Add the ground beef, breaking it apart with a wooden spoon, and brown for 5-6 minutes, stirring occasionally.
5. Step 5: Mix in chili powder, ground cumin, cayenne pepper (if using), salt, black pepper, and tomato paste. Cook for 1-2 minutes to let the spices develop.
6. Step 6: Pour in the beef broth, diced tomatoes, crushed tomatoes, and kidney beans. Stir to combine.
7. Step 7: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for at least 30 minutes, stirring occasionally. Simmering up to 60 minutes enhances flavor.
8. Step 8: Serve topped with your favorite chili toppings like shredded cheese, sour cream, chopped herbs, or crunchy chips.

Tips & Variations

• For milder chili, substitute bell peppers for the jalapenos and omit cayenne pepper.
• Add a splash of hot sauce or extra red pepper flakes if you prefer a spicier dish.
• Swap kidney beans for black beans or pinto beans for different textures and flavors.
• Try fire roasted tomatoes for a smoky depth to the chili.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and use extra beans or vegetables like mushrooms and bell peppers. You can also use a plant-based meat substitute if desired.

How can I thicken my chili if it’s too watery?

Simmer it uncovered for longer to reduce the liquid, or stir in a small amount of cornstarch slurry (cornstarch mixed with water) until it reaches your preferred consistency.

Classic Chili Recipe

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★★★★★

4.9 from 135 reviews

This Classic Chili recipe is a hearty and flavorful dish that combines lean ground beef, kidney beans, tomatoes, and a robust blend of spices. Simmered to perfection, this chili is ideal for a comforting meal and can be customized with your favorite toppings such as shredded cheese, sour cream, and fresh herbs.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 1 large onion (diced)
• 2–3 jalapeno peppers (diced, use bell pepper for milder heat)
• 6 cloves garlic (minced)
• 2 pounds lean ground beef

Spices and Flavorings

• 3 tablespoons chili powder (or more to taste)
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper (optional, for extra spicy)
• Salt and black pepper to taste
• 2 tablespoons tomato paste

Liquids and Beans

• 1 1/2 cups beef broth
• 1 15-ounce can diced tomatoes (with juices, fire roasted preferred)
• 1 15-ounce can crushed tomatoes (with juices)
• 2 15-ounce cans red kidney beans (drained and rinsed)

Optional Extras

• 1 tablespoon or more hot sauce (optional)
• 1 tablespoon or more red pepper flakes (for a spicier version)

Toppings (optional)

• Shredded cheddar cheese
• Spicy chili flakes
• Sour cream
• Chopped green onion
• Chopped cilantro or parsley
• Fritos or tortilla chips

Instructions

1. Heat Oil: Heat the olive oil in a large pot over medium heat until shimmering.
2. Sauté Vegetables: Add the diced onion and jalapeno peppers to the pot and cook for 2-3 minutes until they soften and become fragrant.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
4. Brown Ground Beef: Add the ground beef, breaking it apart with a wooden spoon. Cook for 5-6 minutes, stirring occasionally, until the meat is thoroughly browned and no longer pink.
5. Add Spices and Tomato Paste: Stir in the chili powder, ground cumin, cayenne pepper (if using), salt, black pepper, and tomato paste. Cook for 1-2 minutes to let the spices bloom and become fragrant.
6. Add Liquids and Beans: Pour in the beef broth, diced tomatoes with juices, crushed tomatoes with juices, and the drained and rinsed kidney beans. Stir everything together to combine.
7. Simmer the Chili: Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for at least 30 minutes to allow the flavors to meld. You may simmer up to 60 minutes for an even deeper flavor.
8. Serve: Ladle the chili into bowls and serve with your favorite toppings such as shredded cheddar cheese, spicy chili flakes, sour cream, chopped green onions, cilantro or parsley, and crunchy fritos or tortilla chips.

Notes

• For a milder chili, substitute jalapeno peppers with bell peppers.
• Feel free to adjust the chili powder, cayenne, and hot sauce amounts to suit your preferred spice level.
• Simmering longer (up to an hour) allows the flavors to develop more deeply.
• You can substitute ground turkey or chicken for a leaner alternative.
• The recipe freezes well for meal prep and leftovers.
• For vegetarian variation, omit the beef and use vegetable broth with additional beans or lentils.

Keywords: classic chili, ground beef chili, homemade chili, kidney beans, spicy chili, comfort food