This classic chili is warm and hearty, perfect for chilly days. Made with ground beef, beans, and a mix of spices, it’s a filling dish that everyone loves!
No one can resist a big bowl of this chili. I like to top mine with cheese and sour cream—yum! It’s simple to make and tastes even better the next day.
Key Ingredients & Substitutions
Ground Beef: I usually use 80/20 ground beef for the balance of flavor and moisture. If you’re looking for a leaner option, go with ground turkey. You could even skip the meat altogether and use lentils or mushrooms for a vegetarian version!
Kidney Beans: These add great texture and protein; however, if you’re not a fan, black beans or pinto beans work just as well. It’s all about what you enjoy!
Spices: Chili powder is key for a bold flavor, but feel free to adjust the heat with cayenne pepper or even a splash of hot sauce. I like to mix in some smoked paprika for depth, but if you don’t have any, just omit it.
Tomatoes: Canned diced tomatoes bring a lot of flavor and moisture. You can substitute with fresh tomatoes—just chop and use about 3 cups, but don’t forget to adjust cooking time for moisture content!
What’s the Best Way to Brown the Meat?
Browning the meat is crucial for flavor! Here’s how to do it right:
- Make sure your pot is hot before adding the meat. This helps it brown instead of steam.
- Don’t crowd the pan! If you’re making a large batch, brown the meat in batches.
- Use a wooden spoon to break the meat apart as it cooks. This ensures even cooking and nice browning.
After browning, don’t forget to drain off any excess fat; this keeps your chili from getting greasy!
How Can You Enhance the Flavor While Simmering?
Simmering is where the magic happens. Here’s how to enhance the flavor:
- Allow your chili to simmer longer if you have time. Flavors deepen with more cooking.
- Stir occasionally, especially as it thickens, to prevent sticking.
- Adjust the seasoning towards the end. I like to add a little more salt and pepper at this stage to really bring everything together.
By following these tips, your classic chili will be both delicious and satisfying!
Classic Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped (plus extra for garnish)
- 3 cloves garlic, minced
- 1 to 1.5 pounds ground beef (or mix of beef and pork)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or water)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
How Much Time Will You Need?
This classic chili takes about 15 minutes to prepare and another 30 to 1 hour to cook, depending on how deep you want those flavors to be. All in all, you should plan for about 1 hour to 1 hour and 15 minutes from start to finish. Perfect for a cozy evening at home!
Step-by-Step Instructions:
1. Start with the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add your chopped onion and green bell pepper. Sauté these for about 5 minutes, or until they are softened and translucent. This step builds a lovely base for your chili!
2. Add Garlic and Meat:
Stir in the minced garlic and cook for another minute, until it’s fragrant. Now it’s time to add the ground beef. Break it up with a spoon as it cooks for about 6-8 minutes, or until it’s browned and no longer pink. If there’s a lot of grease in the pot, feel free to drain some of it off.
3. Spice It Up:
Now, add in the chili powder, ground cumin, smoked paprika (if using), dried oregano, cayenne pepper (if you like heat), and some salt and black pepper. Cook this mixture for 1-2 minutes to let the spices bloom and release their flavors.
4. Combine Everything:
Add the diced tomatoes (make sure to include the juice), tomato paste, kidney beans, and beef broth. Mix everything together well—this is where all the deliciousness comes together!
5. Bring to a Boil:
Bring the chili to a boil, then reduce the heat to low. Cover the pot partially and let it simmer for at least 30 minutes. Stir occasionally, which will help thicken the chili and meld those wonderful flavors together. If you’ve got time, let it simmer for up to an hour for even deeper flavors!
6. Final Touches:
Taste the chili when it’s nearing the end. Adjust the seasoning with extra salt or pepper if needed. Remember, the flavors should be bold and delicious!
7. Serve and Enjoy:
Serve the chili hot in bowls, topped with shredded cheddar cheese and a dollop of sour cream. You can also add some chopped green bell peppers on top for that extra crunch. Enjoy your warm, hearty classic chili!
Can I Use Different Beans in This Chili?
Absolutely! While kidney beans are traditional, you can substitute them with black beans, pinto beans, or even chickpeas, depending on your preference. Just make sure to drain and rinse canned beans to keep it healthy!
Can I Make This Chili in a Slow Cooker?
Yes! To convert this recipe for a slow cooker, brown the meat and sauté the vegetables first, then combine everything in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Just be mindful to adjust the liquid if it seems too thick.
How Do I Store Leftover Chili?
Once it’s cooled, store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze chili for up to 3 months. Just thaw it overnight in the fridge before reheating!
Can I Make This Chili Spicier?
Absolutely! To increase the heat level, add more cayenne pepper or some diced jalapeños. You can also add a splash of hot sauce or a pinch of crushed red pepper flakes for an extra kick!