Chili is a beloved comfort food that warms the soul and satisfies hunger. This classic chili recipe is perfect for gatherings, family dinners, or a cozy night in. Packed with flavor and made with simple ingredients, this dish is sure to become a favorite in your home.
Why Make This Recipe
Chili is easy to make, delicious, and perfect for any occasion. It’s a one-pot meal that combines meat, beans, and spices, making it a filling option that everyone will enjoy. Plus, it’s a great way to warm up on a chilly day or to feed a crowd. With this classic recipe, you’ll create a hearty chili that’s bursting with flavor and sure to impress.
How to Make The Best Classic Chili
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper (optional)
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Directions:
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes.
- Add the diced onion and cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon and cook for 6-7 minutes, until the beef is browned. Stir occasionally.
- Mix in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained kidney beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat to low or medium-low to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
How to Serve The Best Classic Chili
Serve the chili hot in bowls with your favorite toppings. Common toppings include shredded cheese, diced onions, sour cream, or fresh cilantro. You can also enjoy it with cornbread, tortilla chips, or over rice for added texture and flavor.
How to Store The Best Classic Chili
If you have leftovers, let the chili cool down before storing it in an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, you can freeze the chili for up to 3 months. Just thaw it in the fridge before reheating.
Tips to Make The Best Classic Chili
- Use lean ground beef to keep the chili healthy.
- Adjust the spices to suit your taste. Add more cayenne for extra heat or skip it if you prefer milder chili.
- For a thicker chili, let it simmer a bit longer to reduce the liquid.
Variation
You can easily customize this chili recipe to fit your tastes. Substitute ground turkey or chicken for the beef, or use a mix of different beans. You can also add bell peppers, corn, or other vegetables for added nutrition and flavor.
FAQs
Q: Can I make this chili ahead of time?
A: Yes! Chili tastes even better after it sits for a day, so feel free to make it in advance.
Q: What can I use instead of beef broth?
A: You can use chicken broth or vegetable broth if you prefer a different flavor or need a meat-free option.
Q: Is this chili spicy?
A: The heat level can be adjusted by using or omitting the cayenne pepper. It can be made mild or spicy, depending on your preference.
Classic Chili
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium yellow onion, diced For flavor base
- 1 pound 90% lean ground beef Main protein source
Spices and Flavorings
- 2.5 tablespoons chili powder Adjust to taste
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar Balances acidity
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cayenne pepper Optional for spice
Liquid Ingredients
- 1.5 cups beef broth Can substitute with chicken or vegetable broth
- 1 15 oz can petite diced tomatoes With juice
- 1 16 oz can red kidney beans, drained and rinsed For protein and fiber
- 1 8 oz can tomato sauce
Instructions
Preparation
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes.
- Add the diced onion and cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon and cook for 6-7 minutes, until browned.
Cooking
- Mix in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained kidney beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil, then reduce heat to low or medium-low to gently simmer the chili, uncovered, for 20-25 minutes.
- Remove the pot from the heat and let the chili rest for 5-10 minutes before serving.
