Hearty and Flavorful Chili for Any Occasion
This classic chili recipe is the perfect go-to meal for cozy nights, game days, or family gatherings. Packed with rich flavors from ground beef, beans, tomatoes, and a medley of spices, it’s both comforting and satisfying. Whether you’re feeding a crowd or meal-prepping for the week, this chili is easy to make and can be customized with your favorite toppings. Plus, it’s freezer-friendly, making it a convenient option for busy weeknights. Serve it with cornbread or over rice for an extra hearty meal!
This hearty chili recipe is perfect for game days, chilly winter nights, or casual family gatherings. Serve it during Super Bowl parties, potlucks, or as a comforting weeknight dinner.
How to Make From Scratch Classic Chili:
Start by browning ground beef (or your choice of meat) in a large pot. Once browned, add chopped onions, garlic, and bell peppers. Sauté until softened. Add canned tomatoes, tomato sauce, kidney beans, and chili seasoning (paprika, cumin, and chili powder). Simmer for 30-40 minutes to let the flavors meld.
When to Flip Classic Chili:
No need to flip, just stir occasionally to ensure the ingredients are well-mixed and to avoid burning at the bottom of the pot.
How to Reheat Classic Chili:
Reheat your chili on the stovetop over medium heat or in the microwave. Add a splash of water or broth to restore the consistency if needed.
Can You Save Batter Classic Chili?:
There’s no batter for chili, but you can save leftovers easily.
Can You Freeze Classic Chili?:
Yes, chili freezes exceptionally well. Store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Ingredients:
- 1 lb ground beef (or turkey)
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can kidney beans (drained)
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Directions:
- Brown the ground beef in a large pot over medium heat. Drain any excess fat.
- Add the chopped onions, garlic, and bell pepper to the pot. Cook until the vegetables are soft, about 5-7 minutes.
- Stir in the chili powder, cumin, and paprika, allowing the spices to coat the meat and vegetables.
- Add the diced tomatoes, tomato sauce, and kidney beans to the pot. Stir to combine.
- Bring the chili to a simmer and reduce the heat to low. Let it cook for 30-40 minutes, stirring occasionally.
- Taste and adjust the seasoning with salt and pepper as needed.
Editor’s Note:
Feel free to customize this chili by adding toppings like shredded cheese, sour cream, jalapeños, or fresh cilantro. For extra heat, add some cayenne pepper or chopped chili peppers.
Nutrition Facts:
Per serving (based on 6 servings):
- Calories: 350
- Protein: 25g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 8g
