A hearty bowl of chili is the kind of meal that warms you from the inside out. It’s rich, filling, and packed with bold flavors that only get better with time.
This recipe strikes the perfect balance — tender meat, a deep, smoky tomato base, and just the right kick of spice. It’s the kind of dish that makes you want to go back for seconds.
Chili Recipe
This classic chili recipe combines ground beef, beans, tomatoes, and a perfect blend of spices for a deeply satisfying meal.
The secret lies in layering flavors — browning the meat to develop richness, simmering with aromatic vegetables, and letting the spices bloom in the heat. The result is a thick, flavorful chili that’s as comforting as it is versatile.
Serve it with cornbread, over rice, or even on top of baked potatoes — it’s a recipe that easily adapts to your taste and occasion.
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 ½ pounds (680 g) ground beef (or ground turkey for a leaner option)
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup beef broth (or water)
Spices and Seasoning:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon sugar (to balance acidity)
For Serving:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
- Tortilla chips or cornbread
Instructions
1. Brown the Meat
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and no longer pink. This step is key to developing that deep, savory base flavor.
Once browned, drain any excess fat, leaving just enough to keep the chili rich without being greasy.
2. Sauté the Aromatics
Add the diced onion and bell pepper to the pot and cook for about 5 minutes, stirring occasionally, until softened and slightly golden.
Stir in the minced garlic and cook for another 30 seconds until fragrant. The vegetables should release their natural sweetness, blending beautifully with the browned meat.
3. Add the Spices and Tomato Paste
Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne. Stir well to coat the meat and vegetables evenly.
Then, add the tomato paste and cook for about 2 minutes. This step helps the spices bloom and deepens the flavor of the chili, creating a robust, smoky base.
4. Simmer the Chili
Pour in the crushed tomatoes, diced tomatoes, beans, and beef broth. Stir everything together and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and let the chili simmer uncovered for 30–40 minutes, stirring occasionally.
During this time, the sauce will thicken, and the flavors will meld beautifully. If the chili gets too thick, add a splash of broth or water to reach your desired consistency.
5. Taste and Adjust
After simmering, taste the chili and adjust the seasonings as needed — a bit more salt, spice, or even a small pinch of sugar can fine-tune the balance.
For an even deeper flavor, let the chili rest for 10–15 minutes before serving. The longer it sits, the better it tastes.
6. Serve and Enjoy
Ladle the chili into bowls and top with your favorite garnishes — shredded cheddar, sour cream, green onions, or a sprinkle of fresh cilantro.
Serve with warm cornbread, tortilla chips, or a side of rice for a complete and satisfying meal.
Different Variations
1. Turkey Chili:
Swap the beef for ground turkey and use chicken broth instead of beef broth for a lighter, leaner version that’s still rich in flavor.
2. Vegetarian Chili:
Skip the meat and load up on extra beans, lentils, and vegetables like corn, zucchini, or mushrooms. Use vegetable broth and add a touch of soy sauce for extra umami depth.
3. White Chicken Chili:
Use shredded cooked chicken, white beans, green chiles, and a creamy base of chicken broth and sour cream for a milder but equally comforting variation.
4. Spicy Chili:
If you love heat, add chopped jalapeños or a few dashes of hot sauce. You can also include chipotle peppers in adobo sauce for a smoky, fiery kick.
5. Slow Cooker Chili:
Brown the meat and onions first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours for a hands-off version with incredible flavor.
Conclusion
A bowl of chili is the definition of comfort food — rich, hearty, and endlessly customizable. This recipe gives you a classic, full-bodied version that’s easy to make and perfect for feeding a crowd.
Whether you like it spicy or mild, meaty or vegetarian, chili invites creativity and personal touches.
Serve it hot, top it generously, and let each spoonful remind you why this dish has been a staple in kitchens for generations.