The Best Classic Chili

The Best Classic Chili is a hearty and flavorful one-pot meal loaded with tender ground beef, beans, tomatoes, and a bold blend of spices. It’s the ultimate comfort food, perfect for cozy weeknights, potlucks, or game day gatherings.

Why You’ll Love This Recipe

This chili is a timeless favorite. It uses simple, wholesome ingredients and delivers rich, deep flavor with minimal effort. It’s perfect for batch cooking, freezes well, and can be customized to suit your spice preference or dietary needs. Whether you’re new to chili or a seasoned fan, this recipe will become a staple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Yellow onion, diced
• Garlic cloves, minced
• Ground beef
• Tomato paste
• Diced tomatoes
• Tomato sauce
• Beef broth or water
• Kidney beans, drained and rinsed
• Pinto beans, drained and rinsed
• Chili powder
• Ground cumin
• Paprika
• Dried oregano
• Cayenne pepper (optional)
• Salt and black pepper

Directions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until soft. Stir in garlic and cook for another minute.
2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
3. Stir in tomato paste and let it cook for 1 minute.
4. Add diced tomatoes, tomato sauce, and beef broth. Stir to combine.
5. Add kidney beans and pinto beans, followed by chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, stirring occasionally.
7. Uncover and simmer for another 10–15 minutes to thicken if desired. Taste and adjust seasoning.
8. Serve hot with your favorite toppings.

Servings and timing

Servings: 6 servings
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

• Use ground turkey or chicken instead of beef
• Add chopped bell peppers or jalapeños for extra veggies and heat
• Stir in corn, zucchini, or sweet potatoes for a twist
• Omit meat and add more beans or lentils for a vegetarian version
• Add a splash of hot sauce or chipotle in adobo for smoky heat

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in individual portions for up to 3 months. Let thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring occasionally.

FAQs

Can I make this chili in a slow cooker?

Yes. After browning the beef and sautéing the onion and garlic, transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I make this chili vegetarian?

Absolutely. Replace the beef with lentils, chickpeas, or an extra can of beans and use vegetable broth.

How spicy is this chili?

It has a mild kick. Adjust the cayenne or add fresh jalapeños to make it spicier.

What beans work best in chili?

Kidney and pinto beans are classic, but black beans and cannellini beans also work great.

Can I add beer instead of broth?

Yes, a dark beer can add great depth of flavor. Just replace some or all of the broth.

Can I use fresh tomatoes instead of canned?

Yes, but you’ll want to peel and crush them, and you may need to add extra liquid as they cook down.

How do I thicken chili?

Simmer uncovered for longer or mash a few beans with a spoon to release their starch.

Can I double this recipe?

Definitely. Just make sure your pot is big enough.

What toppings go well with chili?

Try shredded cheese, sour cream, green onions, jalapeños, or crushed tortilla chips.

What should I serve with chili?

Cornbread, baked potatoes, or a simple green salad are all great choices.

Conclusion

The Best Classic Chili is warm, satisfying, and full of flavor—everything you want in a comfort food favorite. Whether you serve it on its own or dress it up with toppings, this chili delivers a cozy, crowd-pleasing meal that never goes out of style.

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