Classic Chili Recipe

The classic chili recipe is your ultimate comfort food, offering a rich, hearty, and deeply satisfying meal that’s surprisingly adaptable to your pantry. You’ll find this recipe incredibly useful for weeknight dinners, game days, or simply when you crave a bowl of pure deliciousness.

Key Ingredients for Classic Chili

• 1 tablespoon olive oil
• 1.5 pounds ground beef (80/20 recommended for flavor)
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can mild green chilies, drained
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 cup beef broth (optional, for a thinner chili)
• Optional Toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, sliced jalapeños, cornbread

How to Make Classic Chili

This classic chili recipe is a culinary hug in a bowl, designed for maximum flavor with minimum fuss. Its thick, rich texture and layers of savory spices make every spoonful a delight. You’ll love how easily the ingredients meld together, creating a truly satisfying experience in approximately 1 hour and 30 minutes of prep and cook time.

Step-by-Step Instructions

1. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté the Vegetables: Add the chopped yellow onion, green bell pepper, and red bell pepper to the pot with the browned beef. Cook, stirring occasionally, until the vegetables have softened, about 5–7 minutes.
3. Add Aromatics: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Incorporate Tomatoes and Beans: Pour in the crushed tomatoes and diced tomatoes (with their juices). Add the drained and rinsed kidney beans, pinto beans, and black beans. Stir in the drained green chilies.
5. Season the Chili: Add the chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper. Stir well to distribute the spices evenly throughout the mixture.
6. Season to Taste: Season with salt and black pepper. Begin with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then adjust to your preference after the chili has simmered.
7. Simmer the Chili: Bring the chili to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, stirring occasionally. This allows the flavors to meld and deepen. If you prefer a thinner chili, you can add the beef broth during this simmering stage.
8. Final Adjustments: After simmering, taste the chili and adjust the salt, pepper, and cayenne pepper as needed. If the chili is too thick, you can add a splash more beef broth or water.
9. Serve: Ladle the hot chili into bowls and serve with your favorite toppings.

Why You’ll Love This Classic Chili

This classic chili recipe is your go-to for a reason – it’s the epitome of hearty comfort food, delivering a deeply satisfying, boldly spiced flavor that warms you from the inside out. Unlike fussy recipes that require endless simmering or exotic ingredients, this dish relies on pantry staples and simple techniques, making it incredibly budget-friendly without sacrificing exceptional taste. The real magic lies in its customizable nature and the symphony of textures from tender beans and savory beef, making it a fantastic competitor to a simple stew but with a more robust, zesty personality.

Forget takeout or expensive pre-made meals; this homemade chili costs a fraction to make and tastes infinitely better. Gather your friends and family and let the irresistible aroma fill your home as it simmers. It’s more than just a meal; it’s an experience of warmth and deliciousness. Don’t wait another minute to unlock the secret to the best chili you’ll ever make – give this recipe a try this week!

Storing and Reheating Tips

Refrigeration:

• Allow the chili to cool completely before storing.
• Transfer the chili to an airtight container.
• Store in the refrigerator for up to 3–4 days.

Freezing:

• Once cooled, portion the chili into freezer-safe containers or heavy-duty freezer bags.
• Label with the date.
• Frozen chili will maintain its best quality for up to 2–3 months.

Reheating:

• Stovetop: Reheat refrigerated chili in a saucepan over medium heat, stirring occasionally, until heated through. If reheating from frozen, thaw overnight in the refrigerator first, then reheat as above. You may need to add a splash of water or broth to loosen it up.
• Microwave: Reheat refrigerated chili in a microwave-safe bowl. Cover loosely and microwave on medium power, stirring every minute or two, until hot. For frozen chili, thaw completely before microwaving.

This classic chili recipe is a crowd-pleaser that’s as easy to make as it is delicious. Whip up a batch this weekend and experience the ultimate in comforting, flavorful dining. You won’t be disappointed!

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