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4.2 from 147 votes

Classic Chili recipe

This Classic Chili recipe is made with kidney and pinto beans, simmered in a red sauce with lots of seasonings. This traditional chili recipe is a great recipe with the perfect amount of spice level. Serve with a side of cornbread for the ultimate chili recipe.

Prep Time
15 mins
Cook Time
4 hrs
Servings: 12 servings
Course: Main Course
Cuisine: American

Ingredients

  • 2 lbs ground beef (I like to use 85% lean beef)
  • 1 cup diced yellow onion
  • 1/4 /4 cup diced celery (about 1 large celery stalk)
  • 2 (15 ounce) cans kidney beans with liquid (see note)
  • 2 (15 ounce) cans pinto beans with liquid (see note)
  • 2 (15 ounce) cans tomato sauce
  • 1 (15 ounce) can petite diced tomatoes, drained
  • 1 (4 ounce) can diced green chiles
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon ground pepper
  • 1 cup water
  • (optional) Pinch of sugar (this cuts the acidity of the tomatoes)
Toppings: shredded cheddar cheese, sour cream, green onions

Instructions

    Cup of Yum
  1. In a large skillet, brown the beef over medium-high heat. Add the onion and celery and sautee until soft. Drain any liquid.
  2. In a 6-8 quart slow cooker, add the beef mixture along with all the remaining ingredients except the water. Add the water to your desired consistency. If you like a thinner chili add all of it. If you like thick chili don't add any of it. Cook on low for 6-8 hours or on high for 4-6 hours.
  3. Serve with shredded cheddar cheese, sour cream, and green onions.
  4. Store leftover chili in an airtight container in the refrigerator.

Notes

  • Most people think you should rinse your canned beans but America's Test Kitchen says you should keep the liquid because it acts as a thickening agent.