Chili

Chili is the kind of dinner that makes the whole kitchen smell like you’ve been cooking all day. ♡

It’s thick, cozy, and packed with layers of flavor, without being complicated. Here’s the thing: the best chili isn’t about a million ingredients, it’s about building a strong base (tomato + spices) and letting it simmer long enough for everything to turn rich and cohesive.

This is my classic, crowd-pleasing version: hearty beef, beans if you want them, and just enough smoky spice to keep it interesting. It’s perfect for game day, meal prep, or a lazy Sunday dinner that turns into amazing leftovers.

Let’s make it together.

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 1 red bell pepper, diced (optional but adds sweetness)

• 4 cloves garlic, grated or minced

• 2 pounds ground beef (80/20 is best for flavor)

• 2 teaspoons fine sea salt, plus more to taste

• 1 teaspoon freshly ground black pepper

• 2 tablespoons tomato paste

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried oregano

• 1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)

• 1 can (28 ounces) crushed tomatoes

• 1 can (15 ounces) diced tomatoes (fire-roasted if you have them)

• 1 1/2 cups beef broth (or water)

• 2 cans (15 ounces each) kidney beans or pinto beans, drained and rinsed (optional)

• 1 tablespoon brown sugar (optional, balances acidity)

• 1 to 2 teaspoons apple cider vinegar or lime juice (optional, to finish)

For serving (optional)

• shredded cheddar, sour cream, sliced jalapeños, chopped cilantro

• diced red onion, avocado, tortilla chips, cornbread

Tips

• Brown the beef well. Let it sit and get some color before stirring—those browned bits add big flavor.

• Bloom the spices. Stir spices into the tomato paste for 30–60 seconds so they wake up and taste richer.

• Simmer gently. A low simmer makes the chili thick and cohesive instead of watery.

• Taste at the end. Chili always needs a final salt check, and a tiny splash of vinegar can make flavors pop.

• If it’s too thin, simmer uncovered. If it’s too thick, add a splash of broth.

Variations

• Add a different protein: ground turkey, chicken, or half beef + half sausage.

• Make it smoky: add 1 to 2 minced chipotles in adobo or a teaspoon of adobo sauce.

• Add veggies: corn, zucchini, mushrooms, or extra bell peppers.

• Make it bean-free: skip beans and add an extra pound of meat or diced sweet potato.

• Make it thicker: mash some of the beans into the pot, or stir in crushed tortilla chips near the end.

FAQ

Chili

A hearty classic chili with ground beef, warm spices, and a rich tomato base—perfect for meal prep and cozy dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced (optional)
• 4 cloves garlic, minced
• 2 pounds ground beef
• 2 tsp fine sea salt
• 1 tsp black pepper
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 to 1/2 tsp cayenne (optional)
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) diced tomatoes
• 1 1/2 cups beef broth
• 2 cans (15 ounces each) beans, drained and rinsed (optional)
• 1 tbsp brown sugar (optional)
• 1 to 2 tsp vinegar or lime juice (optional)

Method

 

1. Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion (and bell pepper if using) and cook 5 to 7 minutes until softened. Add garlic and cook 30 seconds.
2. Brown the beef. Add ground beef, salt, and pepper. Cook 8 to 10 minutes, breaking it up, until browned. Drain excess grease if needed.
3. Bloom the spices. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook 1 minute, stirring constantly.
4. Simmer. Add crushed tomatoes, diced tomatoes, and broth. Bring to a simmer, then reduce heat to low and cook uncovered 30 to 40 minutes, stirring occasionally.
5. Add beans. Stir in beans (if using) and simmer 10 more minutes.
6. Finish. Stir in brown sugar (if using) and a splash of vinegar or lime juice. Taste and adjust salt and heat.
7. Serve. Serve hot with your favorite toppings.

Notes

• Chili tastes even better the next day. Store in the fridge up to 4 days or freeze up to 3 months.
• For thicker chili, simmer uncovered longer. For thinner, add broth a splash at a time.
• If you like a smoother texture, mash a cup of beans and stir them back in.

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