Best Classic Chili Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
327 kcal
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Course
Main Course
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Cuisine
American
Best Classic Chili Recipe
Description
The Best Classic Chili Recipe builds a flavorful base by sautéing diced yellow onion and minced garlic, then browning lean ground beef for a foundational meaty richness. Tomato paste and crushed tomatoes are stirred in early to create a thick, tangy sauce that carries the chili’s flavor. The addition of chili powder, cumin, brown sugar, salt, black pepper, red pepper flakes, and optional cayenne pepper layers the chili with warmth and subtle spice.
Unsweetened cocoa powder adds a subtle bitter note that enhances the depth of the chili. A medley of canned beans—kidney, cannellini, and pinto—along with sweet corn combine for a hearty texture that contrasts the smooth tomato base. The chili simmers uncovered for about 20-25 minutes to concentrate flavors and meld the components gently.
Allowing the chili to rest off the heat before serving helps flavors settle. This chili works well as a main dish for casual dinners or for feeding a crowd, pairing naturally with cornbread or toppings like shredded cheese, sour cream, or diced onions.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced, medium
- 4 cloves garlic minced
- 1 pound ground beef 85 or 90% lean
- 2 tablespoons light brown sugar
- 2 tablespoons chili powder
- 2 tablespoons cumin ground
- 28 ounces crushed tomatoes canned
- 3 tablespoons tomato paste
- 1 1/2 teaspoons salt or to taste
- 1/2 teaspoon black pepper or to taste, ground
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper optional
- 1/4 cup cocoa powder unsweetened
- 3 cups beef broth
- 1 medium red bell pepper seeds removed and diced
- 15 ounces Kidney Beans rinsed and drained, canned
- 15 ounces cannellini beans rinsed and drained, canned
- 15 ounces pinto beans rinsed and drained, canned
- 1/2 cup corn rinsed and drained, canned, sweet
Instructions
- In a large pot over medium heat add olive oil and then saute the onion in it for about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add the ground beef, and cook for about 6-7 minutes until no longer pink and the onions are soft. Break the meat with a wooden spoon.
- Drain the fat and add the tomato paste and crushed tomatoes, stir well while cooking for about 5 minutes.
- Add the rest of the ingredients to the pot. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Once cooked, remove the pot from the heat and let it rest for 10-15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 1306mg | 54% |
| Potassium | 1280mg | 27% |
| Fiber | 12g | 48% |
| Sugar | 11g | 22% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 155mg | 16% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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