A Classic Chili Recipe with a rich, slow-cooked flavor that comes together in about 30 minutes. This recipe checks all of the boxes for the perfect cozy weeknight dinner! It is a crowd pleaser every time, requires very little prep work, and cooks in just one pan.
If you want to make a different kind of chili, you can also try this White Chicken Chili.
This dish is also packed with protein, veggies, and warm spices, so it’s a great family-friendly meal that is both wholesome and so delicious. Plus, you can easily adjust this classic chili recipe to fit your family’s needs. Feeding a crowd? No problem! Try doubling the recipe. Want to sneak in extra veggies? Add ‘em in, they’ll taste great!
I love easy, cozy, comforting dinners like this classic chili recipe. If you’re looking for more chili recipes to try, I’ve got you covered!
Let the slow cooker do all of the work with my Super Easy Slow Cooker Chili, Slow Cooker Beet Chili, and Slow Cooker Chicken Chili. Looking for a leaner chili recipe? Try my Extra Lean Turkey Chili with Kale and Sweet Potato Chili.
For even more chili inspiration, check out my Top 30 Healthy Chili Recipes.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Sauté onion and garlic:
- Heat olive oil in a large pot or large Dutch oven over medium heat.
- Add the onions and cook for about 3-5 minutes, stirring occasionally until they become soft and translucent.
- Then, stir in the garlic and cook for an additional minute.
Add tomato paste and ground beef:
- Mix the tomato paste in with the onion and garlic, and stir until the vegetables are coated well.
- Then, add the ground beef, breaking it up with a wooden spoon as it cooks.
- Cook for about 7 minutes or until the meat is no longer pink, then drain any excess fat.
Sprinkle in seasonings:
- Season generously with kosher salt and freshly ground black pepper.
- Then, add chili powder, oregano, cumin, paprika, and cayenne (which is optional).
- At this point, taste and adjust to your preference.
Add beans, tomatoes, and broth:
- Pour in the canned crushed tomato, tomato sauce, pinto beans, kidney beans, and beef broth, then stir to combine.
Boil and simmer:
- Bring everything to a boil, and then reduce the heat to medium-low.
- Simmer for about 20 minutes, stirring occasionally until the flavors meld together and the liquid reduces slightly.
- Add more salt and pepper if needed.
Add toppings and enjoy:
- Top your beef chili recipe with shredded cheddar cheese, sour cream, and sliced green onion.
- Serve and enjoy!
Bread: Fresh, warm bread is the coziest accompaniment to this classic chili recipe. Serve it alongside toasty garlic bread, gluten-free cornbread, or garlic butter.
Toppings: The right toppings will make a good bowl of chili even better. I like to serve mine with sour cream, cheddar cheese, and green onions. You can also try it with your favorite hot sauce, fresh herbs, or sliced avocado.
Crunchy crackers: Add flavor and texture to your dish with crunchy oyster crackers, saltines, or low-carb almond flour crackers.
Side Salad: This rich, hearty chili goes great with a light, fresh side salad. Try it with my parmesan Brussels sprouts salad, easy broccoli salad recipe, or coleslaw recipe.
Classic Chili Recipe
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 cup white onion chopped
- 3 cloves garlic finely chopped
- 2 tbsp tomato paste
- 1 lb ground beef
- 1 tsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional
- Kosher salt and freshly ground black pepper to taste
- 1 cup can crushed tomatoes
- 1 15-oz. can kidney beans drained
- 1 15-oz. can pinto beans drained
- 1 cup tomato sauce
- 1 cup beef broth
- Shredded cheddar, sour cream and chopped green onions for serving
Instructions
- Heat oil in a large pot over medium heat.
- Add onions and cook for about 3-5 minutes, stirring occasionally until they become slightly soft and translucent.
- Stir in garlic and cook for an additional minute until it becomes fragrant.
- Mix in the tomato paste, ensuring it coats the vegetables.
- Add ground beef, breaking it up with a spoon, and cook for roughly 7 minutes until it’s no longer pink. Drain any excess fat.
- Sprinkle in chili powder, oregano, cumin, paprika, and cayenne (if using). Season generously with salt and black pepper.
- Pour in tomatoes, beans, tomato sauce and beef broth. Then bring the mixture to a boil.
- Reduce the heat to medium and let it simmer for about 20 minutes, stirring occasionally, until the flavors meld and the liquid reduces slightly. Adjust the seasoning with more salt and black pepper if necessary.
- Serve the chili in bowls and top with cheese, sour cream, and scallions. Enjoy!
Notes
- Feel free to swap the beef in this recipe for ground turkey or chicken.
- Sautéing onions, garlic, and ground meat adds a lot of depth to the overall flavor of the dish.
- Try a low sodium broth in if you’re watching your salt intake.
- Swap the beans for a different variety like black beans or navy beans.
- Make a double batch of this classic chili recipe and freeze half.
- To Store: Store in an airtight container in the fridge for up to 4 days. Store any leftover toppings separately.
- To Freeze: Store your leftovers in a freezer-safe container or Ziploc bag and freeze for up to 3 months.
- To Reheat: Reheat leftover chili in the microwave or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is my new go-to chili recipe. Love the spice blend. May try it with fresh tomatoes next time. Thanks Olivia!
Aww so happy you liked it! Thanks for your feedback 😉
I can’t wait to try this recipe. Sounds delicious!
I’m sure you’ll love it!