Dinner

Classic Chili Recipe

ByClara Bennett July 18, 2026July 18, 2026

Introduction

Classic chili is a hearty, flavorful dish perfect for cozy dinners or casual gatherings. This recipe combines tender ground beef with spices, tomatoes, and beans for a satisfying meal that’s easy to make and always delicious.

A close-up view of a thick chili stew inside a white, round pot with blue handles, showing a rich, chunky mix of ground meat, dark red kidney beans, and diced tomatoes in a deep reddish-brown sauce. A large metal ladle with a long handle sits partly submerged in the stew, held by a woman's hand, ready to serve. The pot is placed on a white marbled surface with scattered green onion slices and chopped white onions partially visible around the edges. The textures highlight the moist, meaty chunks with the soft beans and bits of tomato evenly spread throughout the stew. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
3 cloves garlic, finely chopped
2 tbsp. tomato paste
1 1/2 lb. ground beef
1 1/2 tbsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper (optional)
Kosher salt
Freshly ground black pepper
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can kidney beans, drained
Shredded cheddar, sour cream, and sliced scallions, for serving

Instructions

Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until it becomes slightly softened and translucent, about 6-8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the tomato paste to coat the vegetables evenly.
Step 2: Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 7 minutes. Drain any excess fat from the pot.
Step 3: Sprinkle in the chili powder, oregano, cumin, paprika, and cayenne pepper if using. Season generously with salt and freshly ground black pepper. Pour in the crushed tomatoes and drained kidney beans, then bring the mixture to a boil.
Step 4: Reduce the heat to medium and let the chili simmer, stirring occasionally, until the flavors meld and the liquid reduces slightly, about 20 minutes. Taste and adjust seasoning with salt and pepper if needed.
Step 5: Serve the chili hot, topped with shredded cheddar cheese, sour cream, and sliced scallions as desired.

Tips & Variations

For a spicier chili, add more cayenne pepper or a chopped jalapeño.
Substitute ground turkey or chicken for a leaner version.
Try adding different beans like black beans or pinto beans for variety.
Letting the chili simmer longer can deepen the flavors even more.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. Chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with rich, thick chili showing two layers: a deep red-brown mix of ground meat and kidney beans at the bottom, topped with bright orange shredded cheddar cheese and small pieces of chopped green onions and white onions scattered on top. On one side, smooth white sour cream is being scooped up with a silver spoon, creating a creamy contrast against the chili. The white marbled surface underneath highlights the colors of the dish, with some small bits of cheese and onion on the surface for added detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chili without beans?

Yes, you can omit the beans if you prefer a more traditional Texas-style chili. Simply increase the amount of meat or vegetables to maintain the volume.