Classic Chili Recipe

The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.

This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.

In addition to the chili ingredients listed in this recipe for chili, you may also want to have these things as toppings.

I’ve been playing around with this chili recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!

The Best Classic Chili Recipe

The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.

Prep: 5min

Total: 30min

Yield: 6

Serving Size: 1 /6th of the recipe

Nutrition Facts: servingSize 1 /6th of the recipe, calories 334 kcal, Carbohydrate 34 g, Protein 25 g, Fat 11 g, Saturated Fat 3 g, Cholesterol 49 mg, Sodium 1249 mg, Fiber 9 g, Sugar 10 g

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

Instruction:

1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Classic Chili

Mom’s homemade chili recipe was the best! She knew just the right ingredients to put her ‘stamp’ on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. —Marjorie Carey, Alamosa, Colorado

Prep: 10min

Total: 02

Yield: 12 servings (3 quarts).

Nutrition Facts: calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

Ingredients:

• 1 medium green pepper, chopped
• 2 medium onions, chopped
• 1/2 cup chopped celery
• 1 tablespoon vegetable oil
• 2 pounds ground beef
• 2 cans (28 ounces each) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 2 tablespoons Worcestershire sauce
• 1 to 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) pinto beans, rinsed and drained
• Optional: Tortilla chips or corn chips, shredded cheddar cheese, and sliced green onions

Instruction:

In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. Serve with toppings as desired.

Classic Chili

Total: 0 1 0

Yield: 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 481, Fat 30g, Saturated Fat 9g, Carbohydrate 27g, Fiber 10g, Sugar 8g, Protein 28g, Cholesterol 81mg, Sodium 972mg

Ingredients:

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 2 pounds ground beef
• Kosher salt and freshly ground pepper
• 2 15-ounce cans kidney beans (do not drain)
• 3 14-ounce cans diced tomatoes

Instruction:

1. Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
2. Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.

Classic Chili recipe

This Classic Chili recipe is made with kidney and pinto beans, simmered in a red sauce with lots of seasonings. This traditional chili recipe is a great recipe with the perfect amount of spice level. Serve with a side of cornbread for the ultimate chili recipe.

Prep: 15min

Yield: 12

Ingredients:

• 2 lbs ground beef ((I like to use 85% lean beef))
• 1 cup diced yellow onion
• 1/4 cup diced celery ((about 1 large celery stalk))
• 2 (15 ounce) cans kidney beans with liquid ((see note))
• 2 (15 ounce) cans pinto beans with liquid ((see note))
• 2 (15 ounce) cans tomato sauce
• 1 (15 ounce) can petite diced tomatoes, drained
• 1 (4 ounce) can diced green chiles
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon ground pepper
• 1 cup water
• (optional) pinch of sugar ((this cuts the acidity of the tomatoes))

Instruction:

1. In a large skillet, brown the beef over medium-high heat. Add the onion and celery and sautee until soft. Drain any liquid.
2. In a 6-8 quart slow cooker, add the beef mixture along with all the remaining ingredients except the water. Add the water to your desired consistency. If you like a thinner chili add all of it. If you like thick chili don’t add any of it. Cook on low for 6-8 hours or on high for 4-6 hours.
3. Serve with shredded cheddar cheese, sour cream, and green onions.
4. Store leftover chili in an airtight container in the fridge.

The Best Classic Chili Recipe

FAQ

What is traditional chili?

What was the original chili made with?

What is the secret to perfect chili?

1. #1 Brown the Meat. Before adding all of the chili ingredients together, brown the meat in your pot, in a bit of oil, to develop a fuller flavor. …
2. #3 Elevate with Extra Flavor. Elevate your chili recipe by adding an extra layer of flavor. …
3. #5 Opt for Dried Beans.

What makes Texas chili different?