Classic Chili Recipe – Cozy, Hearty, and Full of Flavor

There’s nothing quite like a big steaming bowl of classic chili. The rich tomato broth, tender beans, and savory beef come together in a way that warms you from the inside out. Whether you’re craving comfort on a chilly night or planning a crowd-pleaser for game day, this classic chili recipe is one you’ll want on repeat.

Why You’ll Love This Classic Chili Recipe

This recipe is a one-pot wonder, making both prep and cleanup simple. The flavor is balanced with just enough spice to wake up your taste buds without overpowering them. You can adjust the heat level to keep it kid-friendly or fiery depending on your mood. The ingredients are pantry staples you probably already have on hand, so there’s no need for a special grocery run. And here’s the best part it tastes even better the next day as the flavors meld together overnight.

Ingredients You’ll Need

1 tablespoon olive oil
1 large yellow onion diced
1 green bell pepper diced
3 garlic cloves minced
1 pound ground beef
1 can kidney beans 15 oz drained and rinsed
1 can pinto beans 15 oz drained and rinsed
1 can crushed tomatoes 28 oz
1 can tomato paste 6 oz
2 cups beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper optional
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf

Essential Tools

Dutch oven or large heavy-bottomed pot
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board
Can opener

Step-by-Step Instructions

Step 1 Build the Flavor Base

Heat olive oil in your Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

Step 2 Brown the Meat

Add the ground beef, breaking it up with your spoon as it cooks. Let it brown until no pink remains, about 6 to 8 minutes. Leave a little fat for extra flavor.

Step 3 Add Beans and Tomatoes

Stir in the kidney beans, pinto beans, crushed tomatoes, and tomato paste. Pour in the beef broth and mix until combined. The mixture should look thick and hearty.

Step 4 Season and Simmer

Sprinkle in chili powder, cumin, paprika, cayenne if using, salt, and black pepper. Add the bay leaf. Bring to a gentle boil, then reduce to low heat and simmer uncovered for 30 to 45 minutes, stirring occasionally, until thickened.

Step 5 Taste and Serve

Remove the bay leaf and taste your chili. Adjust with more salt if needed or add extra chili powder if you want more heat. Serve hot with shredded cheese, sour cream, and fresh cilantro on top.

Tips and Tricks for the Best Chili

Add a splash of beer or bourbon with the broth for extra depth
If you have more time, simmer the chili for up to 2 hours on low for a richer flavor
Freeze leftovers in individual portions for quick meals later
For extra veggies and texture, toss in diced zucchini or mushrooms with the onions

Variations You’ll Want to Try

White Chicken Chili Swap the beef for shredded chicken use white beans and a squeeze of lime juice
Vegetarian Chili Skip the meat and load up on beans and sweet potatoes
Texas Style Chili Leave out the beans and tomatoes and stick to beef broth and spices for a purist version
Cincinnati Style Chili Serve it over spaghetti and top with a mound of shredded cheddar
Pumpkin Chili Stir in half a cup of pumpkin puree for a touch of sweetness and a seasonal twist

Frequently Asked Questions

Serving Ideas and Pairings

Spoon chili over baked potatoes for a hearty twist
Serve with a side of cornbread for the ultimate cozy combo
Enjoy over rice for a filling dinner
Pair with a crisp green salad for balance

Conclusion

This classic chili recipe is pure comfort in a bowl. It’s simple enough for a weeknight yet hearty enough for gatherings and meal prep. Make it once and you’ll keep it in your dinner rotation. Try it out leave a comment below and don’t forget to share your bowl of chili joy

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