Description
This Classic Chili Recipe features a hearty and flavorful combination of ground beef, beans, and tomatoes simmered with aromatic spices. Perfect for a comforting meal, it’s topped with shredded cheddar, sour cream, and green onions for added richness and texture. Ideal for cozy dinners, the recipe can be easily adapted with ground turkey or chicken and offers options for low sodium and different beans.
Ingredients
Scale
Base Ingredients
- 1 tbsp extra-virgin olive oil
- 1 cup white onion, chopped
- 3 cloves garlic, finely chopped
- 2 tbsp tomato paste
Protein and Beans
- 1 lb ground beef
- 1 15-oz. can kidney beans, drained
- 1 15-oz. can pinto beans, drained
Spices and Seasonings
- 1 tsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Kosher salt and freshly ground black pepper, to taste
Liquids
- 1 cup crushed tomatoes (canned)
- 1 cup tomato sauce
- 1 cup beef broth
Garnishes
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
Instructions
- Heat the oil: Warm 1 tablespoon of extra-virgin olive oil in a large pot over medium heat to prepare the base for sautéing.
- Sauté onions: Add 1 cup of chopped white onion and cook for 3-5 minutes, stirring occasionally until the onions soften and turn translucent.
- Add garlic: Stir in 3 finely chopped garlic cloves and cook for an additional minute until fragrant, enhancing the dish’s aroma.
- Incorporate tomato paste: Mix in 2 tablespoons of tomato paste, coating the onions and garlic to add depth to the flavor.
- Cook ground beef: Add 1 pound of ground beef, breaking it up with a spoon, and cook for about 7 minutes until no longer pink. Drain any excess fat to keep the chili from being greasy.
- Add spices and season: Sprinkle 1 teaspoon each of chili powder, ground coriander, and ground cumin, along with 1/2 teaspoon paprika and optional 1/4 teaspoon cayenne pepper. Season generously with kosher salt and freshly ground black pepper to taste.
- Add liquids and beans: Pour in 1 cup crushed tomatoes, 1 cup tomato sauce, 1 cup beef broth, and the drained kidney and pinto beans (15 oz. cans each). Stir everything together well.
- Bring to boil and simmer: Bring the mixture to a boil, then reduce heat to medium and let it simmer uncovered for about 20 minutes, stirring occasionally until the flavors meld and the liquid reduces slightly.
- Adjust seasoning: Taste the chili and add more salt and black pepper if needed to balance flavors.
- Serve and garnish: Spoon the chili into bowls and top with shredded cheddar cheese, sour cream, and chopped green onions. Serve hot and enjoy your classic chili!
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Sautéing the onions, garlic, and ground meat enhances the overall richness and depth of the chili.
- Use low sodium beef broth if you want to reduce salt intake.
- Swap the kidney and pinto beans with other types like black beans or navy beans to vary the texture and flavor.
- The recipe makes a great batch for freezing; store half for up to 3 months in a freezer-safe container.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, keeping toppings separate.
- Reheat chili in the microwave or on the stovetop until warmed through.
