The Best Classic Chili Recipe

I finally perfected my Classic Chili Recipe, and the one pantry trick I use is not what you’d expect.

I never planned to perfect a bowl of chili, but after years of tinkering I landed on what I now call my Classic Chili Recipe. It’s loud and honest, built around good ground beef and a spoonful of smoked paprika that sneaks in a smoky edge.

People swear its depth proves it could win, so I’ve half-joked it’s the Best Simple Chili Recipe whenever someone asks for my secret. A lone bay leaf and the right splash of Worcestershire do weird things, you’ll wonder why you ever settled for the bland stuff.

I mess up sometimes, but most times it sings.

Ingredients

• Ground beef: Rich in protein and iron, gives chili hearty texture but higher in fat.
• Onion: Adds sweetness and depth, gives fiber and vitamin C, softens while cooking.
• Garlic: Sharp, aromatic, allicin gives tiny health boost, punches flavor.
• Crushed tomatoes: Tomato base, lycopene rich, adds acidity and natural sweetness.
• Kidney beans: Great fiber and plant protein, add creaminess and balance chili’s richness.
• Chili powder: Chile, cumin and oregano blend, gives warmth, a bit smoky and spicy.
• Brown sugar: Just a touch brightens tomatoes, tames acidity, gives round sweeter finish.
• Worcestershire sauce: Umami booster, salty tang and complex depth, small splash goes far.
• Bay leaf: Whole leaf adds herbal background, remove before serving, subtle but crucial.

Ingredient Quantities

• 1 1/2 lb ground beef (80/20) — ground chuck works too
• 1 tbsp vegetable oil
• 1 large yellow onion
• 1 green bell pepper
• 3 garlic cloves
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 (15 oz) cans kidney beans (drained and rinsed)
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1-2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1-2 tsp kosher salt
• 1 tsp black pepper
• 1 bay leaf

How to Make this

1. Heat 1 tablespoon vegetable oil in a large pot over medium high heat, add 1 1/2 lb ground beef and break it up, brown well about 6 to 8 minutes until deep brown and crusty in places, season lightly with 1 to 2 tsp kosher salt and 1 tsp black pepper while it cooks; drain off excess fat but leave a couple tablespoons for flavor.

2. Add 1 large yellow onion, diced, and 1 green bell pepper, diced, cook stirring until softened about 5 minutes, then stir in 3 minced garlic cloves and cook another 30 seconds or so until fragrant.

3. Push the meat and veg to one side, add 2 tablespoons tomato paste and cook it for 1 to 2 minutes stirring, let it darken a bit so it develops more flavor, then mix everything together.

4. Stir in the spices: 3 tablespoons chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1/2 tsp cayenne pepper; toast the spices with the meat for about 30 seconds to bloom them but don’t let them burn.

5. Pour in 1 cup beef broth and scrape the bottom of the pot to deglaze and pick up all those browned bits, they’re where the flavor lives.

6. Add 1 28 oz can crushed tomatoes, 1 tbsp Worcestershire sauce, 1 to 2 tbsp brown sugar, and 1 bay leaf, stir to combine and bring to a gentle simmer.

7. Stir in 2 15 oz cans kidney beans, drained and rinsed, then reduce heat to low and simmer uncovered or partially covered for 30 to 45 minutes until thickened and flavors meld; if you want a thicker chili smash a cup of the beans against the pot and stir them in.

8. Taste and adjust seasoning, add more kosher salt if needed, maybe another pinch of black pepper, and if it tastes too sharp add a touch more brown sugar or a splash of broth.

9. Remove the bay leaf, serve hot with whatever toppings you like; it keeps well and often tastes even better the next day.

Equipment Needed

1. Large heavy pot or Dutch oven, big enough so it wont boil over when simmering
2. Wooden spoon or sturdy spatula to break up the beef and stir stuff
3. Slotted spoon or large spoon to skim and drain excess fat
4. Colander or fine mesh sieve for rinsing and draining the beans
5. Chef knife and cutting board for the onion, pepper and garlic
6. Measuring spoons and measuring cup for spices, broth and oil
7. Can opener for the tomatoes and beans
8. Ladle or large heatproof spoon for serving and taste testing

FAQ

The Best Classic Chili Recipe Substitutions and Variations

• Ground beef (1 1/2 lb): swap with ground turkey or chicken for a leaner chili, use ground pork for a richer, fattier result, or try plant based crumbles like Impossible or Beyond to make it meat free. If using lean turkey add a tablespoon of oil so it won’t dry out.
• Crushed tomatoes (28 oz can): use diced tomatoes if you want more texture, tomato sauce for a smoother base, fire roasted crushed tomatoes for a smoky note, or tomato passata if you have it on hand.
• Kidney beans (two 15 oz cans): pinto or black beans work great and change the texture, cannellini beans give a creamier bite, or omit beans and add extra meat and simmer longer; canned beans should be drained and rinsed.
• Beef broth (1 cup): substitute chicken broth or vegetable broth, or water plus a teaspoon of beef bouillon, even a splash of beer adds depth. Watch the salt, some broths are pretty salty so taste as you go.

Pro Tips

1. Let the meat actually get a good dark crust before you break it up and stir, dont worry about a little sticking, thats flavor. Drain most fat but leave about 1 to 2 tablespoons in the pot so the spices and paste bloom better.

2. Cook the tomato paste and spices longer than you think; let the paste darken and smell a little sweet and nutty and toast the spices until they smell fragrant, this makes a huge difference. When you add broth, scrape the browned bits off the bottom, thats where the best flavor hides.

3. If the chili is too thin, smash about a cup of the beans into the pot or stir in a tablespoon of masa harina or cornmeal to thicken without watering down the flavor. For more depth add a teaspoon of unsweetened cocoa or a shot of cold brewed espresso, very subtle but it wakes it up. Taste as you go and adjust sugar, salt or heat little by little.

4. Make it a day ahead whenever you can, it almost always tastes better the next day. Reheat gently, add a squeeze of vinegar or lime and a final pinch of salt right before serving to brighten everything up. Store in single serving portions for easy reheating.

The Best Classic Chili Recipe

Recipe by Belinda Ecclestone

0.0 from 0 votes

I finally perfected my Classic Chili Recipe, and the one pantry trick I use is not what you'd expect.

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Servings

6

servings

Calories

473

kcal

Equipment: 1. Large heavy pot or Dutch oven, big enough so it wont boil over when simmering
2. Wooden spoon or sturdy spatula to break up the beef and stir stuff
3. Slotted spoon or large spoon to skim and drain excess fat
4. Colander or fine mesh sieve for rinsing and draining the beans
5. Chef knife and cutting board for the onion, pepper and garlic
6. Measuring spoons and measuring cup for spices, broth and oil
7. Can opener for the tomatoes and beans
8. Ladle or large heatproof spoon for serving and taste testing

Ingredients

• 1 1/2 lb ground beef (80/20) — ground chuck works too

• 1 tbsp vegetable oil

• 1 large yellow onion

• 1 green bell pepper

• 3 garlic cloves

• 1 (28 oz) can crushed tomatoes

• 2 tbsp tomato paste

• 1 cup beef broth

• 2 (15 oz) cans kidney beans (drained and rinsed)

• 3 tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp cayenne pepper

• 1-2 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• 1-2 tsp kosher salt

• 1 tsp black pepper

• 1 bay leaf

Directions

• Heat 1 tablespoon vegetable oil in a large pot over medium high heat, add 1 1/2 lb ground beef and break it up, brown well about 6 to 8 minutes until deep brown and crusty in places, season lightly with 1 to 2 tsp kosher salt and 1 tsp black pepper while it cooks; drain off excess fat but leave a couple tablespoons for flavor.
• Add 1 large yellow onion, diced, and 1 green bell pepper, diced, cook stirring until softened about 5 minutes, then stir in 3 minced garlic cloves and cook another 30 seconds or so until fragrant.
• Push the meat and veg to one side, add 2 tablespoons tomato paste and cook it for 1 to 2 minutes stirring, let it darken a bit so it develops more flavor, then mix everything together.
• Stir in the spices: 3 tablespoons chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1/2 tsp cayenne pepper; toast the spices with the meat for about 30 seconds to bloom them but don’t let them burn.
• Pour in 1 cup beef broth and scrape the bottom of the pot to deglaze and pick up all those browned bits, they’re where the flavor lives.
• Add 1 28 oz can crushed tomatoes, 1 tbsp Worcestershire sauce, 1 to 2 tbsp brown sugar, and 1 bay leaf, stir to combine and bring to a gentle simmer.
• Stir in 2 15 oz cans kidney beans, drained and rinsed, then reduce heat to low and simmer uncovered or partially covered for 30 to 45 minutes until thickened and flavors meld; if you want a thicker chili smash a cup of the beans against the pot and stir them in.
• Taste and adjust seasoning, add more kosher salt if needed, maybe another pinch of black pepper, and if it tastes too sharp add a touch more brown sugar or a splash of broth.
• Remove the bay leaf, serve hot with whatever toppings you like; it keeps well and often tastes even better the next day.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 426g
• Total number of serves: 6
• Calories: 473kcal
• Fat: 25g
• Saturated Fat: 9.3g
• Trans Fat: 0.25g
• Polyunsaturated: 2.5g
• Monounsaturated: 11.7g
• Cholesterol: 91mg
• Sodium: 533mg
• Potassium: 773mg
• Carbohydrates: 29g
• Fiber: 6.7g
• Sugar: 5.7g
• Protein: 35g
• Vitamin A: 1333IU
• Vitamin C: 21mg
• Calcium: 57mg
• Iron: 5.2mg