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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 tbsp extra-virgin olive oil
  • 0.5 large white onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 tbsp tomato paste
For the Meat & Seasoning
  • 1.5 lb ground beef (lean preferred)
  • 1.5 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp paprika
  • 0.25 tsp cayenne pepper (optional)
  • Kosher salt and freshly ground black pepper, to taste
For the Sauce & Finish
  • 28 oz can crushed tomatoes
  • 15 oz can kidney beans, drained
  • Toppings: shredded cheddar, sour cream, and sliced scallions

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.