Why You’ll Love This Recipe

The Best Classic Chili is a rich, hearty, and flavorful dish that brings together ground beef, beans, tomatoes, and bold spices in one comforting pot. Perfect for game day, cold nights, or casual gatherings, this no-fuss recipe delivers everything you love in a traditional chili—thick, meaty, and full of deep, savory flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beef (80/20 for best flavor)oniongarlickidney beansblack beans (optional)pinto beans (optional)diced tomatoes (canned)tomato pastebeef broth or waterolive oilchili powderground cuminpaprikacayenne pepper (optional)oregano saltblack pepper

directions

Heat olive oil in a large pot over medium heat.

Add ground beef and cook until browned, breaking it up with a spoon.

Stir in chopped onion and garlic; sauté until softened.

Add chili powder, cumin, paprika, oregano, salt, pepper, and cayenne if using; cook for 1 minute to toast spices.

Stir in tomato paste, then add diced tomatoes, beans, and beef broth.

Bring to a boil, reduce heat, and simmer uncovered for 30-45 minutes until thickened and flavors meld.

Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCook time: 40 minutesTotal time: 50 minutes

Variations

Add a chopped bell pepper or jalapeño for extra texture and heat.

Use ground turkey or chicken for a leaner option.

Make it vegetarian by skipping the meat and adding more beans or lentils.

Stir in a square of dark chocolate for a deeper, richer flavor.

Top with shredded cheese, sour cream, green onions, or crushed tortilla chips.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Chili can be frozen for up to 3 months; thaw in the fridge and reheat on the stovetop or microwave.Add a splash of broth if it thickens too much.

FAQs

What’s the best meat for chili?

Ground chuck (80/20) offers the best flavor and texture.

Can I make it spicier?

Yes, increase cayenne or add chopped jalapeños or hot sauce.

Do I have to use beans?

No, leave them out for a Texas-style no-bean chili.

Can I make it in a slow cooker?

Yes, brown the beef and sauté onions first, then cook on low for 6-8 hours or high for 3-4.

Is this chili gluten-free?

Yes, just ensure your broth and seasonings are gluten-free.

Can I double the recipe?

Absolutely—just use a large pot and adjust seasoning to taste.

How do I thicken chili?

Simmer uncovered, or mash some of the beans to create a thicker texture.

What should I serve with it?

Cornbread, baked potatoes, rice, or tortilla chips work great.

Can I use fresh tomatoes?

Yes, but you may need to cook longer to concentrate the flavor.

Does chili taste better the next day?

Yes, the flavors deepen and improve after resting.

Conclusion

The Best Classic Chili is a timeless, crowd-pleasing recipe that brings warmth and flavor to the table with every bite. Whether you’re making it for a family dinner or a weekend get-together, this simple and satisfying chili delivers big, bold taste with minimal effort. One pot, endless possibilities, and guaranteed comfort.