This hearty classic chili is packed with tender beans, ground meat, and a flavorful mix of spices. It’s a warm hug in a bowl, perfect for chilly days or cozy gatherings!
When I make chili, I can’t help but sneak in a little extra spice—because why not? Plus, it’s super easy to whip up, and leftovers taste even better the next day!
Key Ingredients & Substitutions
Ground Beef: I like using 80/20 ground beef for the right mix of fat and flavor. If you want a leaner option, ground turkey or chicken works well, too. For a vegetarian version, try using lentils or black beans as a protein source.
Onion: A large onion adds depth to the chili. Yellow onions are my go-to, but if you have red or sweet onions, they can work just as fine. Just keep in mind that they might change the sweetness a bit.
Garlic: Fresh garlic is best for flavor. You can replace it with garlic powder in a pinch—just use about 1/8 teaspoon for each clove, but fresh does enhance the taste best!
Beef Broth: This adds richness to your chili. If you’re looking for a vegetarian option, vegetable broth is a great substitute. You could also use chicken broth if that’s what you have.
Spices: Chili powder, cumin, and smoked paprika bring the heat and flavor. Don’t have smoked paprika? Regular paprika works, but it won’t have that smoky touch. Feel free to add more spices like oregano or chili flakes based on your taste.
How Do You Get the Best Flavor in Your Chili?
A big key to a flavorful chili is to really pay attention to the spices. When you add them to the hot meat and onion, give them a minute to toast before adding the liquids—that helps to release their oils and deepen the flavor.
- Start with heating oil and browning the meat, which gives a nice base flavor.
- After adding onions and garlic, don’t rush them. They need to soften and sweeten a bit.
- When mixing in the spices, stir them in well, allowing them to cook for a couple of minutes to bring out their full taste.
- Don’t forget to let your chili simmer—the longer it simmers, the better it gets!
Classic Chili Recipe
Ingredients You’ll Need:
- For the Chili:
- 2 lbs ground beef (80/20)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 (8 oz) cans tomato sauce
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp dried oregano
- 1 tbsp tomato paste
- Salt and black pepper, to taste
- 1 tbsp vegetable oil
- Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
How Much Time Will You Need?
This classic chili recipe takes about 10 minutes to prep, followed by 30 to 60 minutes of cooking time as it simmers. You’ll have warm and delicious chili ready in about an hour! Perfect for a hearty meal any day of the week.
Step-by-Step Instructions:
1. Cook the Ground Beef:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once it’s hot, add the ground beef. Use a spoon to break it up and cook until it’s nicely browned and no longer pink, which should take about 6-8 minutes. If there’s a lot of excess fat after cooking, drain it out for a leaner chili.
2. Sauté the Vegetables:
Add the finely chopped onion to the pot with the cooked beef. Sauté for about 3-4 minutes or until the onion becomes soft and translucent. Then, stir in the minced garlic and let it cook for an additional 30 seconds until you can smell its wonderful aroma.
3. Add the Spices:
Now it’s time to stir in the tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Allow these spices to cook together for about 1-2 minutes to unleash their flavors before moving on to the next step.
4. Combine Ingredients:
Pour in both the tomato sauce and beef broth. Stir everything together until well combined, making sure the spices are evenly distributed through the mixture.
5. Let It Simmer:
Bring the chili to a gentle simmer. Once it starts bubbling, lower the heat to maintain a low simmer. Cover the pot partially with a lid to help keep in the heat and moisture. Let it simmer for at least 30 minutes, stirring occasionally. For even richer flavor and depth, consider letting it cook for up to an hour.
6. Taste and Adjust:
After simmering, taste your chili and adjust the seasonings if needed. You can add more salt or chili powder according to your preference. Remember, the flavors will deepen as it simmers!
7. Serve and Enjoy:
Now it’s time to serve the chili! Ladle it into bowls and add your favorite toppings like shredded cheddar cheese, a dollop of sour cream, and sliced green onions. For a fun twist, serve with tortilla chips on the side for some crunch.
Enjoy your comforting homemade classic chili—it’s sure to be a hit!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great leaner alternative to beef. Just be mindful that it may result in a slightly different flavor, so adjust your spices if needed.
How Can I Make This Chili Spicier?
If you want more heat, you can increase the amount of cayenne pepper or add in some diced jalapeños or crushed red pepper flakes. Taste as you go to find your perfect spice level!
Can I Freeze Leftover Chili?
Yes, chili freezes beautifully! Allow it to cool completely, then store it in airtight containers or freezer bags. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before reheating.
How Long Can I Store Leftover Chili in the Fridge?
Leftover chili can be stored in the fridge for up to 3 days in an airtight container. Reheat it on the stove or in the microwave, stirring occasionally for even heating.
