Classic Chili Recipe
Introduction
This classic chili recipe is a hearty and flavorful dish perfect for any occasion. Packed with ground beef, beans, and a blend of spices, it delivers comforting warmth in every bite. Easy to make and customizable, it’s a go-to meal for cozy nights.
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
- Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until slightly softened and translucent, about 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the tomato paste to coat the vegetables.
- Step 2: Add the ground beef to the pot and cook, breaking up the meat with a spoon, until no longer pink, about 7 minutes. Drain any excess fat from the pot.
- Step 3: Stir in chili powder, oregano, cumin, paprika, and cayenne pepper if using. Generously season with salt and freshly ground black pepper. Pour in the crushed tomatoes and drained kidney beans, then bring the mixture to a boil.
- Step 4: Reduce heat to medium and simmer, stirring occasionally, until the flavors meld and the liquid slightly reduces, about 20 minutes. Adjust seasoning with salt and pepper as needed.
- Step 5: Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and sliced scallions before serving.
Tips & Variations
- For a thicker chili, simmer uncovered for a longer time to allow more liquid to evaporate.
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add a splash of beer or a bit of dark chocolate to deepen the flavor.
- Use different beans like black or pinto beans for variety.
- To make it spicier, increase the cayenne pepper or add chopped jalapeños.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You can also freeze chili for up to 3 months; thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili vegetarian?
Yes, substitute the ground beef with extra beans, lentils, or plant-based meat alternatives. You may need to adjust seasonings slightly to enhance flavor.
How can I reduce the spiciness if it’s too hot?
Add a dollop of sour cream or yogurt to each serving to help mellow the heat. You can also add a bit of sugar or extra tomatoes to balance the spice.
Print
Classic Chili Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Classic Chili recipe delivers a hearty and flavorful meal, combining tender ground beef with a robust blend of spices, tomatoes, and kidney beans. Perfect for cozy dinners, this chili is topped with shredded cheddar, sour cream, and fresh scallions for a delicious finish.
Ingredients
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 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
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can kidney beans, drained
Toppings
- Shredded cheddar cheese
- Sour cream
- Sliced scallions
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until the onion is slightly softened and translucent, about 6 to 8 minutes. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 more minute.
- Cook Meat and Seasonings: Stir in the tomato paste to coat the vegetables evenly. Add the ground beef and cook, breaking up the meat with a spoon, until it loses its pink color, approximately 7 minutes. Drain any excess fat from the pot.
- Add Spices and Simmer: Add chili powder, dried oregano, ground 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. Bring the mixture to a boil, then reduce heat to medium and let it simmer, stirring occasionally, until the flavors meld and the liquid reduces slightly, about 20 minutes. Taste and adjust seasoning if necessary.
- Serve: Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and sliced scallions for a creamy and fresh finish.
Notes
- For a spicier chili, increase the cayenne pepper or add a diced jalapeño with the onions.
- Ground turkey or chicken can be substituted for ground beef for a leaner option.
- For a thicker chili, simmer longer until desired consistency is reached.
- Leftovers taste even better the next day, as the flavors develop further.
- This chili freezes well for up to three months; reheat gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Classic chili, beef chili, easy chili recipe, stovetop chili, spicy chili, comfort food
