This simple and classic chili is packed with spices, and is the perfect slow cooking, one pot meal on a cool evening.
If you ever wished for a set it and forget it recipe, this is a good one that you can count on. Chili always makes me think of cooler weather and cozy nights in. It’s made in one pot, so excessive dishes won’t be an issue, and most of the work is done in the first fifteen minutes of cooking. This dish is packed with spices, but you can always adjust the heat to your liking. Add more chili powder and red pepper flakes if like things extra spicy, or use less of each if you’re sensitive to heat. Toppings can also help cut the heat of your chili, especially dairy such as sour cream & cheese. This is a dairy free recipe, so those toppings are always optional.
Simple, Classic Chili Recipe Video Tutorial
Lets Make This Simple, Classic Chili
Here Are The Ingredients We’ll Need:
- 1 tablespoon vegetable oil
- 1 medium yellow onion, small dice
- 1 red bell pepper, small dice
- 3 garlic cloves, sliced thin
- 1 lb ground beef, 80/20
- 2 teaspoons kosher salt, diamond crystal
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon dark brown sugar
- 1 teaspoon red pepper flakes
- 1 15 ounce can red kidney beans
- 1 14 ounce can tomato puree
- 1 14 ounce can fire roasted tomatoes
- 1 tablespoon worcestershire sauce
- cheddar cheese
- sour cream
- fritos chips
You can substitute ground chicken or ground turkey for the ground beef in this recipe, however be careful with overcooking that protein.Chicken and turkey have less fat than beef so it may come out drier if cooked too long. Simmer for only 30 minutes after browning the meat if you choose to use these alternatives.
- Pour vegetable oil into a dutch oven and heat over a medium high flame.
- Sauté onions and red bell peppers in the pot for 3-5 minutes, until they start to become translucent. Then make a small space in the center of the pot and add the garlic, cooking until fragrant. About 30 seconds.
- Add ground beef to the pot and break up with a wooden spoon. Brown the meat about 80% of the way and then add in spices (chili powder, smoked paprika, cumin, brown sugar, and red pepper flakes). Continue cooking until the rest of the meat is browned.
- Pour in kidney beans, tomato puree, fire roasted tomatoes, and worcestershire sauce. Mix to combine and bring to a boil.
- Reduce to a simmer, cover, and cook for 1 hour. After an hour, remove the lid and cook for another 30 minutes. If at any time the chili starts to look dry, add 3/4-1 cup of water.
- Top with toppings of your choice, and enjoy!
Frequently Asked Questions About Preparing Chili:
It’s all about the toppings, baby! I love adding sour cream, cheddar cheese, herbs, and fritos to my chili. The sour cream definitely cools it down and brings a good balance.
Reduce, reduce, reduce! Don’t be afraid to leave your chili on the stove, uncovered, for longer than the time mentioned. The longer it stays on the stove, the more liquid evaporates & the thicker your chili becomes.
Add water! If you find that your chili is too dry and thick for your liking, add in a cup of water and mix it up.
Absolutely! I put my cooled prepared chili into a gallon sized Ziploc freezer bag and flatten it out before sealing so that it takes up minimal space. Then I throw it right in the freezer. It will stay good for up to 6 months.
There are so many things to do with leftover chili! My favorite things to do would probably be to drizzle it over nachos and top with different toppings like avocado and jalapeños, or to stuff it into tacos and quesadillas.