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Classic Chili
Isabella

Classic Chili

This hearty Classic Chili is the ultimate comfort food — thick, smoky, and loaded with bold Tex-Mex flavor. Featuring perfectly seasoned ground beef, aromatic onions and garlic, and a rich tomato base, this chili delivers warmth and satisfaction in every spoonful. Ready in under an hour and endlessly customizable, it’s perfect for cozy dinners, game-day gatherings, or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Method Notes

Ingredients
  

  • For the Base
  • 1 tablespoon extra-virgin olive oil – for sautéing and adding richness
  • ½ large white onion chopped – adds sweetness and aroma
  • 3 cloves garlic finely chopped – infuses the chili with deep flavor
  • 2 tablespoons tomato paste – intensifies the tomato base and adds depth
  • For the Meat & Seasoning
  • 1½ pounds ground beef – use lean beef for the best texture
  • 1½ tablespoons chili powder – brings that signature warmth
  • 1 teaspoon dried oregano – adds a hint of earthiness
  • 1 teaspoon ground cumin – for a smoky undertone
  • ½ teaspoon paprika – enhances color and mild spice
  • ¼ teaspoon cayenne pepper optional – for extra heat
  • Kosher salt and freshly ground black pepper – to taste
  • For the Sauce & Finish
  • 1 28-oz can crushed tomatoes – creates a thick, saucy base
  • 1 15-oz can kidney beans, drained – classic for heartiness and texture
  • Toppings: shredded cheddar sour cream, and sliced scallions – for that perfect finishing touch

Method
 

  1. Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, 6–8 minutes. Stir in garlic and cook for 30–60 seconds until fragrant. Add tomato paste and cook 1–2 minutes to caramelize.
  2. Step 2: Add ground beef. Break it apart with a wooden spoon and cook until no pink remains, about 6–7 minutes. Drain excess fat.
  3. Step 3: Add chili powder, oregano, cumin, paprika, cayenne, salt, and pepper. Stir and toast the spices for 30 seconds to release their aroma.
  4. Step 4: Stir in crushed tomatoes and kidney beans, scraping up browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until thickened.
  5. Step 5: Taste and adjust seasoning. Serve hot with shredded cheddar, sour cream, and scallions. Pair with cornbread or tortilla chips if desired.

Notes

Make it ahead — chili tastes even better the next day as the flavors develop. Adjust spice level with cayenne or jalapeños. Add veggies like bell pepper or corn for variety. For thicker chili, simmer longer uncovered or mash some beans into the sauce.