Why You’ll Love This Recipe

The Best Classic Chili is a hearty, comforting dish made with ground beef, beans, tomatoes, and a rich blend of spices. It’s perfect for cozy nights, game days, or feeding a crowd. With its deep, savory flavor and simple ingredients, this chili recipe is a timeless favorite that never goes out of style.

ingredients

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

ground beefoniongarlicdiced tomatoescrushed tomatoeskidney beansblack beansbeef brothtomato pastechili powderground cuminground paprikadried oregano saltblack pepperolive oil

directions

In a large pot or Dutch oven, heat olive oil over medium heat.

Add the chopped onion and cook until soft, about 5 minutes.

Stir in the garlic and cook for another minute until fragrant.

Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 2 minutes to toast the spices.

Add the diced tomatoes, crushed tomatoes, kidney beans, black beans, and beef broth. Stir to combine.

Bring to a boil, then reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally.

Taste and adjust seasonings if needed.

Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Variations

Use ground turkey or chicken instead of beef for a leaner version.
Add chopped bell peppers or jalapeños for extra flavor and heat.
For a spicier chili, increase the chili powder or add cayenne pepper.
Make it vegetarian by omitting the meat and doubling the beans.
Serve over rice or with cornbread on the side.

storage/reheating

Store chili in an airtight container in the refrigerator for up to 5 days.
Reheat on the stovetop over medium heat or in the microwave until hot.
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.

FAQs

Can I make this chili in a slow cooker?
Yes, brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6–8 hours.

Do I have to use both kidney and black beans?
No, you can use any beans you prefer or have on hand.

Is this chili spicy?
It has a mild to moderate spice level. You can adjust the heat to your preference.

Can I make this ahead of time?
Absolutely, chili tastes even better the next day as the flavors develop.

What toppings go well with chili?
Try shredded cheese, sour cream, avocado, jalapeños, green onions, or crushed tortilla chips.

Can I thicken my chili?
Yes, let it simmer longer uncovered or mash some of the beans to create a thicker texture.

Should I rinse the canned beans?
Yes, rinsing helps remove excess sodium and improves flavor.

Can I double the recipe?
Yes, it scales easily for larger batches.

What’s the best pot to use for chili?
A heavy-bottomed pot or Dutch oven works best for even cooking.

Can I add sugar to balance acidity?
A small amount of sugar (about 1 tsp) can help balance the acidity from the tomatoes if needed.

Conclusion

The Best Classic Chili is the ultimate comfort food that delivers bold flavor with every spoonful. Whether you’re cooking for family dinner, a potluck, or a game day crowd, this easy and satisfying recipe is sure to impress. Customize it to your taste and enjoy the warmth and heartiness of a true chili classic.