Classic Chili Recipe

Ingredients

For the chili:

• 2 lbs lean ground beef (85/15 or 90/10 works great)

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 1 red bell pepper, diced (optional but adds sweetness & color)

• 4–5 cloves garlic, minced

• 2–3 tablespoons chili powder (adjust to taste – start with 2½)

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano

• ½–1 teaspoon smoked paprika (optional – adds depth)

• ½ teaspoon black pepper

• 1 teaspoon salt (plus more to taste)

• 2 tablespoons tomato paste

• 1 (28 oz) can crushed tomatoes

• 1 (14.5 oz) can diced tomatoes (fire-roasted if you have them)

• 1 cup beef broth or water

• 2 (15 oz) cans kidney beans, drained and rinsed (or 1 kidney + 1 pinto)

• 1–2 teaspoons brown sugar (optional – balances acidity)

Toppings (serve on the side):

• Shredded cheddar or Mexican blend cheese

• Sour cream or Greek yogurt

• Sliced green onions

• Fresh cilantro

• Jalapeño slices

• Cornbread, tortilla chips, or oyster crackers

• Instructions

  1. Brown the meat Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook 7–9 minutes until no longer pink. Drain excess fat if desired (leave a little for flavor).

  2. Add aromatics Add diced onion and bell pepper. Cook 5–6 minutes until softened. Stir in garlic and cook 60 seconds until fragrant.

  3. Bloom the spices Stir in chili powder, cumin, oregano, smoked paprika, black pepper, salt, and tomato paste. Cook 2 minutes, stirring constantly – this builds huge flavor.

  4. Build the chili Pour in crushed tomatoes, diced tomatoes, beef broth/water, and brown sugar (if using). Stir well, scraping any browned bits from the bottom.

  5. Simmer low & slow Add drained beans. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer 45–60 minutes, stirring occasionally. The longer it simmers, the better it tastes (up to 2 hours if you have time).

  6. Final adjustments Taste and add more salt, chili powder, or a splash of hot sauce if desired. If too thick → add a little water/broth. If too thin → simmer uncovered 10–15 minutes more.

  7. Serve hot Ladle into bowls and let everyone pile on their favorite toppings.

  Quick Tips

  • Make ahead: Tastes even better the next day – refrigerate up to 4 days or freeze up to 3 months.

  • Slow cooker version: Brown meat/onions first, then transfer everything to slow cooker. Cook on LOW 6–8 hours or HIGH 3–4 hours.

  • Spice level: Add ½–1 tsp cayenne or 1–2 chopped chipotle peppers in adobo for serious heat.

  Enjoy your chili! 🍲 (Pro tip: Double the batch – it disappears fast.)