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Classic Chili

A hearty and flavorful traditional chili with ground beef, beans, and a rich tomato base seasoned with aromatic spices. Perfect for game days, potlucks, or cozy family dinners.

75 minEasyServes 6380 cal/serving

AmericanDinnerStovetopHigh ProteinHigh FiberLow CarbLow-SodiumAlcohol-FreeCorn-Free

Ingredients

  • 2 lbs ground beef, 85% lean
  • 1 onion, diced
  • 1 bell pepper, diced (any color)
  • 3 garlic cloves, minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cans diced tomatoes (14 oz cans), canned, with juices
  • 1 lg can tomato sauce (8/15 oz cans)
  • 1 cup beef broth
  • 2 cans kidney beans (15 oz cans), canned, drained and rinsed
  • 1 tbsp brown sugar, packed
  • 1 tbsp olive oil
  • 1 cup cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 green onions, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.

  2. 2

    Add 2 lbs 85% lean ground beef and cook until browned, breaking it up with a spoon as it cooks, about 7-8 minutes. Ensure the beef reaches an internal temperature of 160°F (71°C).

  3. 3

    Add 1 diced onion and 1 diced (any color) bell pepper to the pot. Cook until vegetables begin to soften, about 5 minutes.

  4. 4

    Add 3 minced garlic cloves and cook for another 30 seconds until fragrant.

  5. 5

    Stir in 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute to toast the spices.

  6. 6

    Add 2 cans canned, with juices diced tomatoes (14 oz cans), 1 lg can tomato sauce (8/15 oz cans), and 1 cup beef broth. Stir to combine.

  7. 7

    Bring the mixture to a simmer, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.

  8. 8

    Add the 2 cans canned, drained and rinsed kidney beans (15 oz cans) and 1 tbsp packed brown sugar. Stir to combine.

  9. 9

    Continue to simmer, uncovered, for another 20-30 minutes until the chili has thickened to your desired consistency. Stir occasionally to prevent sticking.

  10. 10

    Taste and adjust seasonings as needed.

  11. 11

    Serve hot with optional toppings such as 1 cup shredded cheddar cheese, 1/2 cup sour cream, 4 sliced green onions, and 1/4 cup chopped fresh cilantro.

Questions

Can I make Classic Chili dairy-free?

Yes. The dairy in this entry is 1 cup cheddar cheese, shredded, 1/2 cup sour cream. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Classic Chili keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Classic Chili?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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