The Best Classic Chili Recipe Ever!
Full of flavor & easy to make, Chili is one of my favorite meals to cook. I love to pair my bowl of chili with cornbread & buttered rice. Plus, I can’t forget to finish off my chili with my favorite toppings such as cheddar cheese, sliced green onions, & a lil sour cream. If you want a hearty & fulfilling meal to take care of those hectic weekdays or even weekends – my classic chili recipe is the perfect go to meal. Not only is this recipe fulfilling, but it’s also super easy & simple to make.
My classic chili recipe is filled with delicious, seasoned ground beef & red kidney beans. With a few additional ingredients & a variety of spices – they all come together to give this dish a rich, hearty & tasty flavor. This is the perfect chili recipe when you want a comforting meal for the evening or game day. Plus, it comes in handy in the winter months to satisfy the hunger & to help keep you warm. Also, my classic chili recipe is great for when you have large crowds to feed. It’s flavorsome, a sure crowd pleaser & did I forget to mention “it’s so delicious”.
Chili is the perfect dish when having leftovers, the leftovers should be good in the fridge for 3 to 5 days. An extra bonus is that you can freeze this flavorful chili. It’s great to freeze in single serving portions or freezer bags. Just take it out the freezer the night before, allow it to defrost and reheat in the microwave or stovetop to serve.
***Note: This chili recipe is made using ground beef. But if you need to lay off red meat for any reason – some ground beef alternatives would be ground Turkey or chicken. I used red kidney beans for this recipe, but if you want to use pinto beans or black beans – they would be a good substitute. Just make sure you drain & rinse the beans off beforehand.
***Note: I know some people like their chili to be a little spicy. If you want your chili to have a little spice you can add a pinch of cayenne pepper (about 1/4 to 1/2 tsp).
Simmer your chili over medium low heat to allow the spices & flavor to concentrate. If you don’t want to fully cover the pot with a lid, you can cover it partially or halfway to prevent the liquid from evaporating too quickly. To finish off your chili you can pair it with crackers, rice, and/or cornbread. Plus, Top your chili off with your favorite toppings!
Toppings for your bowl of Chili (Options):
- Sour cream
- Cheddar Cheese
- Diced Scallions
- Diced Onions
- Diced Avocado
- Diced Jalapeño
- Crackers
- Tortilla Chips
- Fritos corn chips
- Lime wedges
The Best Classic Chili Recipe
Ingredients
- ½ to 1 Tbsp olive oil
- 1 small white or red onion chopped
- 1 medium green bell pepper chopped
- 2 Garlic Cloves chopped
- 1 pound ground beef
- 1 ½ Tbsp chili powder
- 1 ½ Tbsp ground cumin
- ½ Tbsp brown sugar
- 1 to 2 Tbsp tomato paste
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1 tsp salt
- 1 tsp ground black pepper
- 1 ½ to 2 Cups beef or chicken broth
- 1 15 oz. can petite diced tomatoes
- 1 16 oz. can red kidney beans (drained and rinsed)
Instructions
- First, clean & prep the veggies beforehand. Dice or chop up the onion, bell pepper, and garlic cloves.
- Next, brown the ground beef. In a skillet or pan over medium high heat cook the beef. Stir the beef consistently and allow it to brown. Season the beef with garlic powder, onion powder & black pepper. Salt is optional.
- Once the ground beef has browned, drain the excess fat.
- Over medium high heat, in a large pot or Dutch oven add some olive oil and allow it to get hot.
- Once the oil is hot, add the chopped bell pepper and onion. Sauté for 3 to 5 minutes.
- Add the cooked ground beef, diced garlic, chili powder, cumin and stir everything together.
- Add the tomato paste & stir it in until it dissolves.
- Then add the beef broth or chicken broth. Add the diced tomatoes & beans. (Make sure you drain & rinse the beans off before adding to the pot)
- Add a pinch of sugar & stir everything together. Allow the liquid to come to a boil.
- Reduce the heat to medium low & cover the pot partially with a lid. Allow the chili to simmer or cook for 1 to 2 hours. Stir the chili occasionally.
- Note: If you’re short on time 45 minutes should be enough, just finish cooking uncovered. But keep an eye on the chili.
- Stir the chili occasionally.
- Do a taste test. Make any adjustments if necessary. (Optional: You can adjust the seasoning to taste with salt-free garlic & herb seasoning or salt-free onion & herb in place of regular garlic powder and onion powder)
- Once the chili is done, you can serve it with rice or cornbread. Add your favorite toppings such as shredded cheddar cheese, green onion, sour cream, or crackers. Enjoy!
