Classic Chili

This is my go-to, no-frills classic chili: hearty ground beef, kidney beans, tomatoes, and plenty of warm, smoky spices. It’s exactly what I want on a cold day or when I’m feeding a crowd, and it’s especially good with a table full of toppings so everyone can build their perfect bowl.

Yield: About 10 cups

Servings: 6-8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 pound ground beef

• 2 tablespoons chili powder

• 2 tablespoons ground cumin

• 2 tablespoons granulated sugar

• 1 tablespoon garlic powder

• 1 tablespoon smoked paprika

• ½ teaspoon ground cayenne pepper

• 2 tablespoons tomato paste

• 1½ cups beef broth

• 1 (15-ounce) can diced tomatoes, with juices

• 1 (15-ounce) can tomato sauce

• 2 (15-ounce) cans kidney beans, drained and rinsed

• Kosher salt and black pepper

For Serving

• Shredded cheddar cheese

• Oyster crackers

• Sliced green onions

• Sour cream

Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook for 5–7 minutes, until soft and translucent. Add the garlic and cook for another minute. Season with salt and pepper.

2. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and cooked through.

3. Add the chili powder, cumin, sugar, garlic powder, smoked paprika, cayenne, and tomato paste. Season with another generous pinch of salt and pepper and stir until the beef is evenly coated and the tomato paste is incorporated.

4. Pour in the beef broth, diced tomatoes and their juices, and tomato sauce. Add the kidney beans and stir everything together.

5. Bring the chili to a boil, then reduce the heat to low and simmer for 20–25 minutes, stirring occasionally. Taste and adjust the seasoning as needed.

6. Remove from the heat and ladle into bowls. Finish with your favorite toppings and serve warm.

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Serving Suggestions

Serve by the bowlful with shredded cheddar, sour cream, green onions, and oyster crackers, with a big slice of cornbread on the side. Or turn the chili into a meal of its own by spooning it over a hot dog for a chili cheese dog or piling it onto a baked potato with cheddar, sour cream, and green onions. It’s also great over fries or tater tots for an easy game-day situation.

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Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through.

Chili also freezes beautifully. Let it cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Maddie's Tip

Chili is one of those dishes that only gets better with a little time. If you can, make it a day ahead and let it hang out in the fridge overnight. The flavors will deepen, and all you have to do the next day is reheat and pile on the toppings.