Classic Chili Recipe
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.
Servings 8 people
Calories 252kcal
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
Serving: 1/8 | Calories: 252kcal | Carbohydrates: 26g | Protein: 19g | Fat: 9g | Cholesterol: 36mg | Sodium: 540mg | Potassium: 199mg | Fiber: 7g | Sugar: 5g