Dinner

Classic Chili Recipe

ByMaya Arden June 30, 2026June 30, 2026

Introduction

Classic chili is a comforting and flavorful dish perfect for any day when you crave something hearty. This recipe combines seasoned ground beef, tomatoes, and beans for a rich, satisfying bowl. Ready in just over 30 minutes, it’s ideal for weeknight dinners or casual gatherings.

A close-up view of a thick chili in a white enameled pot with a black rim and teal handles, filled with chunky ground meat, kidney beans, and diced red tomatoes all mixed in a rich, deep red tomato sauce. The chili looks dense and slightly oily on the surface with visible texture from the meat and beans. A large metal spoon rests inside the pot on the right side, partially submerged in the chili, showing some of the chili heaped on it. The pot is placed on a white marbled surface with faint green onion slices visible on the upper left and chopped white onions in a white bowl at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp. extra-virgin olive oil
1/2 large white onion, chopped

3 cloves garlic, finely chopped
2 tbsp. tomato paste

1 1/2 lb. ground beef
1 1/2 tbsp. chili powder

1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. paprika

1/4 tsp. cayenne pepper (optional)
Kosher salt
Freshly ground black pepper

1 (28-oz.) can crushed tomatoes
1 (15-oz.) can kidney beans, drained
Shredded cheddar, sour cream, and sliced scallions, for serving

Instructions

Step 1: In a large pot over medium heat, heat the olive oil. Add the chopped onion and cook, stirring occasionally, until slightly softened and translucent, about 6-8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Stir in the tomato paste to coat the vegetables.
Step 2: Add the ground beef to the pot. Cook, breaking up the meat with a spoon, until no longer pink, about 7 minutes. Drain any excess fat.
Step 3: Stir in chili powder, oregano, cumin, paprika, and cayenne pepper if using. Season generously with kosher salt and freshly ground black pepper.

Step 4: Pour in the crushed tomatoes and drained kidney beans and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the flavors meld and the liquid slightly reduces, about 20 minutes. Adjust seasoning with salt and pepper if needed.
Step 5: Ladle the chili into bowls and top with shredded cheddar, sour cream, and sliced scallions to serve.

Tips & Variations

For a spicier chili, increase the cayenne pepper or add a diced jalapeño along with the onions.

Swap ground beef for ground turkey or chicken for a lighter version.
Use black beans or pinto beans instead of kidney beans for a different texture and flavor.
Let the chili simmer longer for a thicker, more concentrated flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with chili showing three main layers: the bottom layer is dark red chili with ground meat and kidney beans, the middle layer is bright orange shredded cheddar cheese scattered across, and the top layer includes chopped white onions and green scallion rings spread unevenly. On one side, a dollop of smooth white sour cream sits partly mixed into the chili, with a silver spoon resting inside the bowl. The bowl is placed on a white marbled surface with a few yellow cheese shreds nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and add extra beans, vegetables like bell peppers or mushrooms, or use plant-based meat substitutes for a vegetarian version.

How can I thicken the chili if it’s too watery?

Simmer the chili uncovered for a longer time to reduce liquid, or stir in a small amount of masa harina or cornmeal to thicken it quickly.

Maya Arden