The Best Classic Chili Recipe

I’ve tried out many clili recipes, tasting a few bites and left thinking “hmm this is good, but what could I do differently next time. It’s not quite right.” This recipe is perfect for the kind of chili I love! It will be my go-to chili recipe from now on. Let’s pause for the great chili debate before I go on.

To bean or not to bean?

I’m bringing my South Carolina chili with beans to Texas because I love beans in my chili. Now if I cook a New Mexican or Texas style Chili Con Carne that’s a different story, a different kind of chili…but this is classic chili and that means ground beef, chili powder & beans!!

Ok back to it…

This chili recipe is flavorful, has some heat but doesn’t have you chugging water between bites, and has the perfect consistency. It doesn’t taste like spaghetti sauce & by that I mean it’s not too tomatoey. It’s so simple and easy. You don’t have to spend money on all kinds of random spices that you’ll rarely use.

I love the flavor ancho chili powder brings. Ancho chili is a dark smokey chili with a deep rich flavor and mild to medium heat.  Their flavor is somewhat sweet and a little raisin like. 

It’s hearty & healthy! A bowl is filling and packed with 39 grams of protein and 12 grams of fiber.

This will be a family favorite for sure. You can adjust the amount of chili powder or cayenne to suit your (or your kids) taste. It is delicious served with my recipe for Sweet Jiffy Cornbread or Healthy Southern Cornbread from scratch!

Simple Steps to the Perfect Chili

The Best Classic Chili

Recipe by Paige MurrayCourse: MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

1

hour 

Calories

455

kcal

Protein

39 g

Carbs

36 g

Fats

18 g

Fiber

12 g

Delicious classic chili recipe with beans

Ingredients

• 2 lbs 90% lean ground beef (or leanness of choice)*

• 1 onion, diced

• 1 tablespoon oil (I used bacon grease. Use avocado oil for healthier choice)

• 1 tablespoon minced garlic

• 1-3 tablespoons chili powder (I used 3)

• 2 tablespoons ancho chili powder

• 1 tablespoon ground cumin

• 1 tablespoon ground oregano

• 1/4 teaspoon cayenne pepper (optional or use more for more heat)

• 1- 15 oz can tomatoe purée

• 1- 10 oz can Rotel fire roasted diced tomatoes and green chilies

• 1- 27 oz can dark red kidney beans with liquid

• 1-2 cups of water (I used one for a thick chili)

• 2 teaspoons salt

• 1 teaspoon garlic salt

• Toppings

• Chives

• Plain Greek yogurt or sour cream

• Cheese

• Avocado

Directions

• Add a tablespoon of oil to a large soup pot over medium high heat.
• Sauté onions until soft & browning.
• Add garlic & spices and sauté for one more minute. Stirring often. (You can leave out some of the chili powder & cayenne until you are sure you want more heat)
• Brown ground beef in the pot and break up into pieces.
• Once meat is cooked through add the Rotel, tomato puree, beans with liquid, water, salt & garlic salt. Taste and add more chili powder or cayenne if you want more heat.
• Cover and cook on a low simmer for at least one hour but it can cook on low all day.
• This can be made the day ahead and reheated. Leftovers freeze well in a freezer ziplock bag.
• I topped mine with cheese and plain Greek yogurt!

Notes

• By using 96% lean ground beef the nutrition changes to 375 calories, 42 g of protein, 9 grams of fat, 36 grams carbs, and 12 grams of fiber.