Classic Chili Recipe

Introduction

This classic chili recipe is a hearty, comforting dish perfect for any day of the week. Packed with flavorful spices, tender ground beef, and beans, it’s easy to prepare and satisfying to eat. Serve it with your favorite toppings for a warming meal.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1/2 large white onion, chopped
• 3 cloves garlic, finely chopped
• 2 tbsp. tomato paste
• 1 1/2 lb. ground beef
• 1 1/2 tbsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper (optional)
• Kosher salt
• Freshly ground black pepper
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can kidney beans, drained
• Shredded cheddar, sour cream, and sliced scallions, for serving

Instructions

1. Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until it becomes slightly softened and translucent, about 6 to 8 minutes. Add the garlic and cook for about 1 more minute, stirring frequently until fragrant. Stir in the tomato paste to coat the vegetables evenly.
2. Step 2: Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue cooking until the meat is no longer pink, about 7 minutes. Drain any excess fat from the pot to keep the chili lean.
3. Step 3: Sprinkle in the chili powder, oregano, cumin, paprika, and cayenne pepper if using. Season generously with kosher salt and freshly ground black pepper. Pour in the crushed tomatoes and drained kidney beans, then bring the mixture to a boil.
4. Step 4: Reduce the heat to medium and let the chili simmer, stirring occasionally, until the flavors meld and the liquid reduces slightly, about 20 minutes. Taste and adjust the seasoning with more salt and pepper if needed.
5. Step 5: Serve the chili hot in bowls and top with shredded cheddar, a dollop of sour cream, and sliced scallions to add freshness and creaminess.

Tips & Variations

• For a spicier chili, increase the cayenne pepper or add a chopped jalapeño with the onions.
• Use ground turkey or chicken instead of beef for a leaner version.
• You can swap kidney beans for black beans or pinto beans depending on your preference.
• Slow cook the chili for several hours on low heat to deepen the flavors even more.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally, or microwave it in a microwave-safe bowl until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, you can substitute the ground beef with extra beans, lentils, or a meat alternative like crumbled tofu or tempeh to make it vegetarian.

Is it okay to freeze leftover chili?

Absolutely. Chili freezes well for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating.

Classic Chili Recipe

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5 from 462 reviews

This Classic Chili recipe is a hearty and flavorful dish featuring ground beef, kidney beans, and a blend of aromatic spices simmered in a rich tomato base. Perfect for a cozy meal, it’s topped with shredded cheddar, sour cream, and fresh scallions for an added burst of flavor and texture.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp. extra-virgin olive oil
• 1/2 large white onion, chopped
• 3 cloves garlic, finely chopped
• 2 tbsp. tomato paste
• 1 1/2 lb. ground beef
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can kidney beans, drained

Spices and Seasonings

• 1 1/2 tbsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. paprika
• 1/4 tsp. cayenne pepper (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Toppings

• Shredded cheddar cheese
• Sour cream
• Sliced scallions

Instructions

1. Sauté Aromatics: In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until it becomes slightly softened and translucent, about 6-8 minutes. Then add the finely chopped garlic and cook while stirring for about 1 more minute until fragrant.
2. Add Tomato Paste and Brown the Beef: Stir in the tomato paste to coat the vegetables evenly. Next, add the ground beef, breaking it up with a spoon as it cooks. Continue cooking until the beef is fully browned and no longer pink, approximately 7 minutes. Drain any excess fat from the pot.
3. Season and Simmer: Add chili powder, dried oregano, ground cumin, paprika, and cayenne pepper (if using) to the beef and stir well. Generously season with kosher salt and freshly ground black pepper. Pour in the crushed tomatoes and drained kidney beans. Bring the mixture to a boil, then reduce the heat to medium and let it simmer. Stir occasionally and cook until the flavors meld and the liquid slightly reduces, about 20 minutes. Adjust salt and pepper as needed.
4. Serve: Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, and sliced scallions to garnish. Enjoy warm.

Notes

• For a spicier chili, increase the amount of cayenne pepper or add a diced jalapeño when sautéing the onions.
• You can substitute ground turkey or chicken for a leaner version.
• Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Serve with cornbread or tortilla chips for a complete meal.
• If you prefer a thicker chili, simmer uncovered for an extra 10-15 minutes to reduce the liquid further.

Keywords: classic chili, ground beef chili, easy chili recipe, stovetop chili, hearty chili, chili with beans