Homemade Classic Chili is a timeless, soul-warming dish packed with tender ground beef, hearty kidney beans, and a robust tomato base. Infused with bold spices and simmered to perfection, this comforting one-pot meal is ideal for cool nights, game day spreads, or as a savory topping for hot dogs, baked potatoes, or nachos.
Why You’ll Love This Recipe
This chili recipe hits all the right notes: it’s flavorful, filling, and wonderfully adaptable. Whether you’re serving it solo with your favorite toppings or using it as the base for chili dogs or chili mac, it delivers satisfying comfort in every spoonful. The simple ingredients and straightforward preparation make it a dependable go-to for family dinners or entertaining a crowd.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chili:
olive oil
onion, diced
green bell pepper, chopped
garlic, minced
ground beef
kidney beans, drained and rinsed
diced tomatoes
tomato sauce
tomato paste
chili powder
cumin
smoked paprika
cayenne pepper (optional)
salt and black pepper
water or beef broth
Directions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, chopped green bell pepper, and minced garlic. Sauté for 5–6 minutes, or until vegetables are softened and fragrant.
- Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain any excess fat from the pot.
- Stir in tomato paste and cook for 1 minute to deepen the flavor. Add diced tomatoes, tomato sauce, and kidney beans.
- Sprinkle in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Pour in water or beef broth and stir until combined.
- Bring the mixture to a gentle boil. Reduce the heat to low and simmer uncovered for 30–45 minutes, stirring occasionally, until the chili thickens and flavors meld.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with shredded cheese, sour cream, green onions, or your favorite chili toppings.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Calories: Approximately 375 kcal per serving
Variations
- Vegetarian Version: Replace the beef with extra beans, lentils, or a plant-based ground meat alternative.
- Spicy Kick: Add fresh jalapeños, more cayenne, or a splash of hot sauce for added heat.
- Chunky Style: Mix in chopped carrots, zucchini, or mushrooms for a vegetable-packed chili.
- Beans & Meat Mix: Add black beans or pinto beans alongside kidney beans for added texture and flavor.
- Slow Cooker Option: Brown the meat and sauté vegetables first, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally, or in the microwave until hot. Chili also freezes well for up to 3 months—cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey is a leaner option and works well in this chili recipe with minimal flavor adjustments.
What kind of beans are best for chili?
Kidney beans are classic, but you can use black beans, pinto beans, or a combination for variety.
How do I thicken the chili?
Let it simmer uncovered to reduce excess liquid. You can also mash a few beans into the chili to naturally thicken it.
Can I make it ahead of time?
Absolutely. Chili tastes even better the next day as the flavors continue to develop in the refrigerator.
Is this chili spicy?
It has a mild to moderate heat. Adjust the cayenne pepper or chili powder to your preferred spice level.
Can I double the recipe?
Yes, it scales easily. Use a large pot and extend the simmer time slightly if doubling.
What toppings go well with chili?
Shredded cheddar, sour cream, green onions, jalapeños, tortilla chips, or cornbread crumbles are all excellent options.
Can I use crushed tomatoes instead of diced?
Yes, though it will result in a smoother texture. For chunkier chili, stick with diced tomatoes.
What side dishes pair well with chili?
Cornbread, tortilla chips, rice, baked potatoes, or a simple green salad are all great pairings.
Can I make this in an Instant Pot?
Yes. Use the sauté function for the vegetables and beef, then cook on high pressure for 15 minutes with a natural release.
Conclusion
Homemade Classic Chili is a dependable, crowd-pleasing dish that brings bold, comforting flavor to your table with minimal effort. Whether you’re enjoying a cozy weeknight meal, prepping for game day, or building the perfect chili dog, this recipe is hearty, versatile, and always satisfying. Keep it simple or make it your own with your favorite add-ins and toppings.
PrintHomemade Classic Chili
This hearty and comforting chili is simmered low and slow with ground beef, kidney beans, tomatoes, and a bold blend of spices—perfect for cozy nights, game day gatherings, or topping your favorite baked potato or hot dog.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 1/2 lbs ground beef
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup water or beef broth
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until soft and fragrant.
- Add ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease.
- Stir in tomato paste, diced tomatoes, tomato sauce, and kidney beans.
- Add chili powder, cumin, paprika, cayenne (if using), salt, pepper, and water or broth. Mix well.
- Bring chili to a gentle boil, then reduce heat and let simmer uncovered for 30–45 minutes, stirring occasionally, until thick and flavorful.
- Taste and adjust seasoning as needed.
- Serve hot with shredded cheese, sour cream, green onions, or cornbread on the side.
Notes
- Chili tastes even better the next day after the flavors have melded.
- Substitute ground turkey or chicken for a lighter version.
- Use fire-roasted tomatoes for a smoky twist.
- Add more cayenne or a chopped jalapeño for extra heat.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 7g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg