The Best Classic Chili Recipe

Written by Published on in Main Dishes, Recipes, Southern Fried Skinnyfied

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!

Oh so much flavor! Greek Yogurt & Cheese are delicious toppings.
The hardest part of this recipe is opening the tomatoes ha ha!
Chili is perfect for these cool fall days. Look at that moon!

Simple Steps to the Perfect Chili

  • Sautéing the onions in bacon drippings.
    Sautéing the onions in bacon drippings.
  • Sauté the spices & garlic with the onions to release all the flavor.
    Sauté the spices & garlic with the onions to release all the flavor.
  • Browning the beef in the spice & onions.
    Browning the beef in the spice & onions.
  • The Rotel & tomato puree. If you can't find tomato puree, mix 1/3 cup tomato paste with 2/3 cup water.
    The Rotel & tomato puree. If you can’t find tomato puree, mix 1/3 cup tomato paste with 2/3 cup water.
  • Adding the rest of the ingredients to the pot.
    Adding the rest of the ingredients to the pot.
  • After one hour of simmering! Smells sooo good.
    After one hour of simmering! Smells sooo good.
    The Best Classic Chili
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    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.

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    3 Comments

    1. Pingback: Healthy Cornbread Recipe (Southern Style) - Boots & Biscuits

    2. Robyn Whaley
      November 17, 2020 at 1:42 am

      I served this for my husband’s 60th Birthday party and everyone loved it so much they all wanted the recipe. It has great flavor with just the right amount of heat.