Picture a steaming bowl of classic chili, its rich aroma filling your kitchen with warmth and comfort.
There’s something incredibly satisfying about this hearty dish, perfect for a cozy night in.
With simple ingredients and straightforward steps, this recipe is a favorite for its ease and indulgence.
As the flavors meld together during the simmer, they transform into something truly delightful. Let’s bring this comforting classic to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 can opener
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14 ounces) kidney beans, drained and rinsed
- 1 can (14 ounces) black beans, drained and rinsed
- 1 cup beef broth
- 1 bell pepper, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the classic chili recipe, you can follow this timeline:
- Reading the Recipe (5 minutes)
- Before starting, take a few minutes to read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Preparation (15 minutes)
- 0:00 – 5:00 minutes: Gather all the ingredients and equipment (large pot, wooden spoon, knife, cutting board, can opener).
- 5:00 – 10:00 minutes: Chop the onion, mince the garlic, and chop the bell pepper.
- 10:00 – 15:00 minutes: Measure out the spices (chili powder, cumin, paprika, cayenne pepper, salt, and black pepper) and open the cans of crushed tomatoes, kidney beans, and black beans.
- Cooking (60 minutes)
- 15:00 – 18:00 minutes: Heat olive oil in a large pot over medium heat.
- 18:00 – 23:00 minutes: Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 23:00 – 28:00 minutes: Add the ground beef and cook until browned.
- 28:00 – 30:00 minutes: Stir in the spices.
- 30:00 – 31:00 minutes: Mix in the tomato paste and cook for another minute.
- 31:00 – 33:00 minutes: Pour in the crushed tomatoes and beef broth, stirring to combine.
- 33:00 – 35:00 minutes: Add the kidney beans, black beans, and chopped bell pepper.
- 35:00 – 80:00 minutes: Bring the mixture to a boil, then reduce heat and let simmer for 45 minutes, stirring occasionally.
- Resting (10 minutes)
- 80:00 – 90:00 minutes: Remove from heat and let the chili rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the ground beef to the pot and cook until browned.
Stir in chili powder, cumin, paprika, cayenne pepper, salt, and black pepper.
Mix in the tomato paste and cook for another minute.
Pour in the crushed tomatoes and beef broth, stirring to combine.
Add the kidney beans, black beans, and chopped bell pepper to the pot.
Bring the mixture to a boil, then reduce heat and let simmer for 45 minutes, stirring occasionally.
Remove from heat and let the chili rest for 10 minutes before serving.
Serving Tips
- Shredded Cheese: Sprinkle on top for a creamy and tangy contrast to the spicy chili.
- Sour Cream: Add a dollop for a cooling effect that balances the heat.
- Chopped Green Onions: Provide a fresh and crisp bite with a mild onion flavor.
- Crusty Bread: Serve alongside to soak up the rich, flavorful sauce.
- Cornbread: Offers a sweet and crumbly complement to the savory chili.
Storage
To store chili, let it cool completely before transferring it to an airtight container.
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze chili, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date and freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat chili, use a pot over medium heat.
Stir occasionally until hot.
Alternatively, microwave in a microwave-safe dish.
Stir every minute until evenly heated.
Avoid overheating to preserve flavor.
Final Thoughts
Enjoying a warm bowl of classic chili is a comforting experience. This recipe is perfect for a cozy family dinner or a gathering with friends.
Don’t forget to customize the spice level to your liking.
The beauty of chili lies in its versatility, allowing you to experiment with different ingredients and toppings.
Consider making the chili a day ahead for a deeper, more developed flavor.
Whether you enjoy it with crusty bread or a side of cornbread, classic chili is sure to delight.
Frequently Asked Questions
Can I Substitute Ground Beef With Turkey or Chicken?
You can substitute ground beef with equal amounts of ground turkey or chicken. Maintain the same cooking techniques: brown the meat, then incorporate spices. Adjust cook time slightly if using leaner poultry to prevent dryness.
What Can I Use as a Vegetarian Alternative to Beef Broth?
You can substitute beef broth with vegetable broth, maintaining the same measurement of 1 cup. Make certain it’s well-seasoned for depth. Use low-sodium varieties to control salt levels, and simmer with herbs for enhanced flavor.
How Can I Thicken My Chili if It’S Too Watery?
You can thicken your chili by simmering uncovered to reduce liquid, stirring frequently. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir into chili. Cook for 5 minutes until thickened, ensuring a smooth consistency.
Is It Necessary to Use Both Kidney and Black Beans?
You don’t need to use both kidney and black beans. You can choose one type or substitute with other beans like pinto or navy. Adjust the quantity to 28 ounces total to maintain the recipe’s texture.
What Are Some Side Dishes That Pair Well With Chili?
Pair chili with cornbread, ensuring a 1:1 flour to cornmeal ratio for balance. Opt for a 4-ounce serving of coleslaw for crunch. Prepare a 2-cup serving of white rice, using a 2:1 water-to-rice ratio.
Classic Chili
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 can opener
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can crushed tomatoes (28 ounces)
- 1 can kidney beans drained and rinsed (14 ounces)
- 1 can black beans drained and rinsed (14 ounces)
- 1 cup beef broth
- 1 bell pepper chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the ground beef to the pot and cook until browned.
- Stir in chili powder, cumin, paprika, cayenne pepper, salt, and black pepper.
- Mix in the tomato paste and cook for another minute.
- Pour in the crushed tomatoes and beef broth, stirring to combine.
- Add the kidney beans, black beans, and chopped bell pepper to the pot.
- Bring the mixture to a boil, then reduce heat and let simmer for 45 minutes, stirring occasionally.
- Remove from heat and let the chili rest for 10 minutes before serving.
Notes
