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Easy Classic Chili Recipe

Easy Classic Chili Recipe

This straightforward recipe delivers a hearty, flavorful chili that’s surprisingly simple to prepare, making it an ideal go-to for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Simmer/Cook Time 1 hour 30 minutes
Total Time 1 hour 20 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 2 pounds ground beef (80/20 recommended)
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, tortilla chips, jalapeño slices

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
    2 tablespoons olive oil or vegetable oil, 1 large yellow onion, chopped, 2 bell peppers (any color), chopped
  2. Add the ground beef to the pot. Break it apart with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease.
    2 pounds ground beef (80/20 recommended)
  3. Stir in the drained and rinsed kidney beans and pinto beans, crushed tomatoes, tomato sauce, and the can of diced tomatoes and green chilies (undrained).
    2 (15-ounce) cans kidney beans, drained and rinsed, 1 (15-ounce) can pinto beans, drained and rinsed, 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
  4. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Stir well to combine all the spices with the meat and vegetables.
    2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper
  5. Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will develop and meld. Aim for 1.5 to 2 hours for an exceptionally deep flavor.
  6. Before serving, taste the chili and add salt and black pepper as needed. If you prefer a thicker chili, you can simmer it uncovered for the last 15-30 minutes of cooking.
    1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste
  7. Ladle the hot chili into bowls. Serve with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, fresh cilantro, or diced red onion.

Notes

This recipe is a testament to how simple ingredients can create a profoundly delicious and satisfying meal. The beauty of this recipe lies in its hands-off simmering time, allowing the flavors to meld beautifully. Expect to spend about 15-20 minutes on active preparation, with approximately 1 hour to 1 hour 30 minutes of simmering time. Leftovers are arguably even better the next day.