The Best Classic Chili
Chili may seem like a simple dish, but I put a lot of thought and love into my recipe. I use two secret ingredients that make it the best, and it stands out from others with its deep, rich flavor. This is the perfect, hearty weeknight meal made in one pot in under one hour.
This is one of my family’s favorite comfort foods. I like to serve it with my buttery southern cornbread because they go so well together. With lots of tangy tomatoes, three different kinds of beans, and extra veggies, this is a hearty pot of chili for a scrumptious comfort meal.
Table of contents
Since this recipe is so easy to make, it’s often on my dinner menu. I also like to double the recipe and freeze some for those nights when I don’t have the time to cook. Nothing is better than a delicious homemade dinner that can be made in advance. We love topping it with sliced avocado and crushed corn or tortilla chips. But you can use your favorite toppings, like shredded cheese, sour cream, or chopped jalapenos.
Why you will love this recipe
- A simple but delicious meal: I can make this easy dish in less than an hour, but it is an outstanding meal. My perfect blend of seasonings and secret ingredients makes it stand out from other chili recipes.
- Nothing is wasted: Although we usually devour it all, leftovers can be frozen for up to three months.
- It is very inexpensive: I can feed the whole family for less than $20 and still have plenty of leftovers.
- Spicy or mild: Since I am making it at home, I can make it as spicy or mild as I want!
What you will need
- Ground beef – I like to use 85/15 ground beef because it has just enough fat to provide delicious flavor without being too greasy.
- Light brown sugar – This is my first secret ingredient. Its caramelized sweetness balances out the savory flavors and adds depth to the chili.
- Cocoa powder – My second secret ingredient enhances the chili by adding richness and depth. It balances the acidity of the tomatoes and elevates the rest of the ingredients without tasting chocolatey.
- Spices and aromatics – I always saute onion and garlic. It’s a simple step, but it adds so much flavor. I also blend chili powder, ground cumin, red pepper flakes, and cayenne pepper to get the most flavorful chili.
- Tomatoes—I will only use San Marzano crushed tomatoes. They are beefy, tasty, and not too acidic. I also add tomato paste.
- Beef broth – I use beef broth for a hearty, meaty taste. The meat and other ingredients absorb the broth as it cooks and blooms the spices. Be sure to get low-sodium broth so it does not make it too salty.
- Red bell pepper and corn – I like red bell peppers for their sweetness, texture, and color. The corn adds a burst of sweet freshness and crunchy texture.
- Beans—I add kidney beans for their hearty texture, rich flavor, and firm body to hold up to a long cooking time. Cannellini beans have a milder, creamy, and buttery texture. They also absorb flavors from the chili, so they blend in seamlessly. I also add pinto beans; these are soft without getting too mushy.
How to make
Saute: First, I heat one tablespoon of olive oil in a large pot and saute the onion, stirring, for three minutes until soft. Then, I add the garlic and cook for about 30 seconds until fragrant.
Brown the ground beef: Now, I add the ground beef and cook it for about six minutes, breaking it up with a wooden spoon until it is no longer pink. After I drain the grease, I pour in the tomatoes and tomato paste and cook for another five minutes, stirring frequently.
Simmer until finished: Next, I add the rest of the ingredients, including salt and pepper, to taste and stir well, bringing it to a low boil. Then, I reduce the heat to low and let it gently simmer for 20-30 minutes, stirring occasionally.
Rest and serve: Once finished, I remove it from the heat and let it rest for 10 to 15 minutes before serving.
Expert tip
How to avoid acidic chili
My most essential tip is to get high-quality tomatoes and tomato paste. These ingredients can make or break your chili. Low-quality crushed tomatoes are very acidic and should be avoided. I highly recommend using San Marzano tomatoes; they are milder and sweeter, with the perfect balance of sweet and tangy.
Another tip I want to share is to use just a bit of sugar in the chili. This is not to make it sweeter but to balance the acid from the tomatoes. I prefer to use brown sugar for the deep molasses flavor that complements and enhances the other ingredients in this recipe.
More tips to consider
- Remember to drain the fat after browning the beef. Otherwise, the chili will be very greasy.
- Also, drain the beans and corn, or the chili will be very runny.
- Get the best tomatoes and tomato paste. Inferior brands can lead to bitter chili.
- Do not skimp on any of the ingredients. The better the products, the better the food.
- Water can be used instead of broth to cut calories, but this will also reduce flavor.
- Sauteing the garlic and onion makes a difference, so don’t skip this step.
Recipe variations and add-ins:
- Bacon chili: Everyone loves it when I add chunks of my thick-cut maple bacon to the chili. The bacon’s taste is delicious, and the crunch adds texture.
- More veggies: Instead of corn and bell peppers, I sometimes add mushrooms, zucchini, carrots, and celery.
- Add coffee: A ½ cup of strong-brewed coffee adds dimension and complexity to make this chili even richer. This added depth takes it to the next level.
- Beer chili: I have often added beer to my chili for a hoppy, malty taste that balances the heat. Depending on the type of beer, the flavor can add sweetness, a tangy taste, or even some bitterness.
- Vegan chili: To make this a vegan dish, I sometimes use ground mushrooms instead of ground beef. Then, I use vegetable broth instead of beef broth, and the difference is hardly noticeable. The only difference is the texture.
Serving suggestions:
One of my kids’ favorite ways to enjoy this classic chili is on my air-fried hot dogs. It only takes me a few minutes, and two ingredients to cook these, and everyone enjoys my chili dogs on soft hoagie rolls with a side of beans and potato salad. Another delicious way to enjoy it is by mixing it with macaroni noodles and cheddar cheese. This chili mac meal is always a hit at my house.
I like serving this chili in my bread bowls to make things extra fun. Not only does it save me from having to do as many dishes, but it also means I don’t have to make any other side dishes. The bread is a super side dish for dipping. A glass of Cabernet Sauvignon pairs well with this, as does a fruity red Malbec for the adults, and the kids always seem to enjoy a strawberry banana smoothie.
How to store leftovers:
- Refrigerate: Store leftovers in a sealed container in the fridge for up to a week.
- Freezing: Leftovers can also be stored in the freezer for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: To reheat, I pour mine in a saucepan and simmer it on medium-low for about five minutes or heat it in the microwave for one to two minutes.
Frequently asked questions
Too many chili pepper seeds or white piths left on the chili peppers can lead to a high concentration of bitter flavors. It is essential to remove these parts of the peppers from them before adding them to the chili. This is often a problem when buying certain inexpensive spices. Getting the cheaper off-brand ones sometimes leaves you with a bitter aftertaste. Add a teaspoon of lemon juice or vinegar to even it out.
This usually happens if the beans or other vegetables are not drained. I always drain and rinse all the canned beans and corn. Leaving the juices in there may seem like a good idea for flavor, but it will add too much sodium and liquid to make the chili runny. Also, it takes away from the flavors of the seasonings added to the chili.
Too much acidity from the tomatoes can cause homemade chili to become sour. This may be due to using too many tomatoes or low-quality tomatoes that are not fresh enough when they are canned. It is important to get high-quality ingredients for the best flavor. Try stirring in a bit of baking soda or a teaspoon of sugar. This can help balance the acidity problem.
If the chili is too watery after simmering for a while, I recommend adding a cornstarch slurry. Dissolve one tablespoon of cornstarch in two tablespoons of water and add the mixture to the chili. Stir and simmer for a few minutes; the chili should thicken. Add more slurry if needed.
More delicious chili recipes to try:
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Best Classic Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 pound 85 or 90% lean ground beef
- 2 tablespoons light brown sugar
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 28 ounces canned crushed tomatoes
- 3 tablespoons tomato paste
- 1 1/2 teaspoons salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper optional
- 1/4 cup cocoa powder unsweetened
- 3 cups beef broth
- 1 medium red bell pepper seeds removed and diced
- 15 ounces canned kidney beans rinsed and drained
- 15 ounces canned cannellini beans rinsed and drained
- 15 ounces canned pinto beans rinsed and drained
- 1/2 cup canned sweet corn rinsed and drained
Instructions
- In a large pot over medium heat add olive oil and then saute the onion in it for about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add the ground beef, and cook for about 6-7 minutes until no longer pink and the onions are soft. Break the meat with a wooden spoon.
- Drain the fat and add the tomato paste and crushed tomatoes, stir well while cooking for about 5 minutes.
- Add the rest of the ingredients to the pot. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Once cooked, remove the pot from the heat and let it rest for 10-15 minutes before serving.