Classic Chili recipe
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
4 hrs
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Servings
12 servings
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Course
Main Course
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Cuisine
American
Classic Chili recipe
Description
Classic Chili recipe blends ground beef with yellow onion and celery, sautéed at the start to soften them and develop flavor. Multiple canned beans including kidney and pinto contribute texture and protein, while tomato sauce, diced tomatoes, and green chiles supply the tomato base and mild heat. Chili powder and cumin add depth and warmth, balanced with salt and black pepper for seasoning. Water is added to adjust thickness according to preference. The slow cooker allows the ingredients to meld over several hours, yielding tender beef and a thick, rich chili with a hearty, stew-like texture.
The chili can be served hot, garnished with shredded cheddar cheese, sour cream, and sliced green onions, adding creamy and fresh accents. It suits casual dinners and can be enjoyed with cornbread or over rice. It keeps well refrigerated for leftovers, making it practical for meal prepping.
The recipe note advises against rinsing canned beans, as keeping their liquid contributes starch that thickens the chili. Adjust water added to achieve your ideal consistency from thick to more soup-like.
Ingredients
- 2 lbs ground beef (I like to use 85% lean beef)
- 1 cup yellow onion diced
- 1/4 /4 cup celery about 1 large celery stalk, diced
- 2 (15 ounce) cans Kidney Beans see note, with liquid
- 2 (15 ounce) cans pinto beans see note, with liquid
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can tomato petite diced, drained
- 1 (4 ounce) can diced green chiles
- 3 tablespoons chili powder
- 2 teaspoons cumin ground
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper ground
- 1 cup water
- (optional) sugar this cuts the acidity of the tomatoes, pinch of
Toppings: shredded cheddar cheese, sour cream, green onions
Instructions
- In a large skillet, brown the beef over medium-high heat. Add the onion and celery and sautee until soft. Drain any liquid.
- 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.
- Serve with shredded cheddar cheese, sour cream, and green onions.
- Store leftover chili in an airtight container in the refrigerator.
Notes
- Do not rinse canned beans; their liquid helps thicken the chili.
- Adjust water amount to achieve your preferred chili thickness.
- Store leftovers in an airtight container in the refrigerator.
User Reviews
Overall Rating
4.2
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