Why You’ll Love Classic Chili Recipe

I love this recipe because it’s simple, reliable, and packed with classic chili flavor. It doesn’t require fancy ingredients, yet it delivers a satisfying depth thanks to slow simmering and well-balanced spices. I also appreciate how easy it is to customize depending on my mood or what I have in my pantry.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound lean ground beef 90/10 or 85/15
1 large onion diced
2 cloves garlic minced
1 can red kidney beans with the juices
1 28-ounce can diced tomatoes
1½ tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano minced
1 teaspoon salt
1½ tablespoons sugar
1 teaspoon chili pepper paste optional

Directions

I start by heating a large pot over medium heat and adding the ground beef. I cook it thoroughly, breaking it apart as it browns. Once cooked, I remove the beef from the pot and set it aside.

In the same pot, I add the diced onion and cook until it softens and becomes translucent. I then stir in the minced garlic and cook just until fragrant.

Next, I add the chili powder, cumin, oregano, salt, and sugar directly to the onion mixture. I stir and let the spices cook briefly so they release their aroma and deepen in flavor.

I return the cooked ground beef to the pot and pour in the diced tomatoes. I stir everything together, bring the chili to a gentle simmer, partially cover the pot, and let it cook for 45 minutes to an hour, stirring occasionally.

Once the chili has thickened, I stir in the kidney beans along with their juices and let everything simmer for about 10 more minutes until heated through and well combined.

Servings and Timing

This recipe makes about 4 servings.
Prep time is around 20 minutes.
Cook time is approximately 1 hour and 10 minutes.
Total time comes to about 1 hour and 30 minutes.

Variations

I sometimes use ground turkey instead of beef for a lighter version.
When I want extra heat, I add cayenne pepper or chopped jalapeños.
I like mixing in black beans or pinto beans for variety.
For a thicker chili, I mash some of the beans directly into the pot.

Storage/Reheating

I store leftover chili in an airtight container in the refrigerator for up to four days. When reheating, I warm it on the stovetop over medium-low heat, stirring occasionally. This chili also freezes well for up to three months. I let it cool completely before freezing, then thaw it overnight in the fridge and reheat on the stove.

FAQs

Can I make this chili ahead of time?

Yes, I often make it a day ahead because the flavors deepen as it sits.

What kind of ground beef works best?

I prefer lean ground beef so the chili isn’t overly greasy.

Can I make this recipe vegetarian?

I replace the meat with plant-based crumbles or extra beans, and it still turns out hearty.

How do I make the chili thicker?

I simmer it uncovered longer or mash some of the beans into the sauce.

Can I make this chili spicier?

I add extra chili powder, cayenne, or chili paste for more heat.

Do I have to drain the beans?

No, I keep the bean liquid because it adds body and flavor.

Can I cook this in a slow cooker?

Yes, I brown the meat first, then cook everything on low for several hours.

What toppings go well with chili?

I like shredded cheese, sour cream, green onions, or diced avocado.

Can I freeze this chili?

Yes, it freezes very well and reheats beautifully.

What do I serve with chili?

I usually serve it with cornbread, tortilla chips, or rice.

Conclusion

This Classic Chili is a dependable, comforting recipe I keep in regular rotation. With savory beef, tender beans, and bold spices simmered together, it’s a satisfying dish that works just as well for busy weeknights as it does for make-ahead meals and leftovers.