This Homemade Classic Chili is hearty, flavorful, and easy to make in one pot. Ground beef, kidney beans, crushed tomatoes, and a blend of warm spices come together for a comforting chili that’s perfect for a cozy dinner or game day.
Jump to RecipePrep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Why You’ll Love This Recipe
- One-pot meal: Everything comes together in a single large pot.
- Simple ingredients: Uses easy-to-find pantry and refrigerator staples.
- Full of flavor: Chili powder, cumin, oregano, paprika, and garlic give the chili plenty of depth.
- Easy to customize: Add more heat, switch up the beans, or load it up with your favorite toppings.
- Great for leftovers: The flavors develop even more after sitting overnight.
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1/2 large white onion, chopped
- 3 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
- 1 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, to taste
- Freshly ground black pepper, to taste
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can kidney beans, drained
- Shredded cheddar cheese, for serving (Optional)
- Sour cream, for serving (Optional)
- Sliced scallions, for serving (Optional)
How to Make Classic Chili
1) Cook the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 6–8 minutes, stirring occasionally, until it softens and becomes translucent. Stir in the garlic and cook for another minute, just until fragrant.
2) Brown the beef
Add the tomato paste and stir it into the onions and garlic. Add the ground beef and break it apart with a wooden spoon or spatula as it cooks. Continue cooking for about 7 minutes, or until the beef is fully browned and no longer pink. If there is a significant amount of excess grease, carefully drain it from the pot.
3) Add the spices and vegetables
Sprinkle in the chili powder, oregano, cumin, paprika, and cayenne pepper if you’re using it. Season with salt and freshly ground black pepper. Stir everything together so the spices coat the beef.
4) Simmer the chili
Pour in the crushed tomatoes and add the drained kidney beans. Stir well and bring the chili to a boil. Once it starts bubbling, reduce the heat to medium and let it simmer for about 20 minutes. Stir occasionally as it cooks, allowing the chili to thicken and the flavors to come together.
5) Taste and serve
Taste the chili before serving and adjust the salt, pepper, or cayenne if needed. Spoon the chili into bowls and finish with shredded cheddar cheese, a dollop of sour cream, and sliced scallions.
Pro Tips
- Don’t rush the onions: Giving them several minutes to soften helps build a flavorful base.
- Brown the beef well: Letting the beef develop some color adds more flavor to the finished chili.
- Adjust the heat: Leave out the cayenne for a milder chili or add more if you like extra spice.
- Let it simmer: Even though this chili comes together fairly quickly, allowing it to simmer gives the spices time to blend.
- Make it ahead: Chili reheats extremely well and can taste even better the next day.
- Don’t forget the toppings: Cheese, sour cream, and scallions add creaminess, freshness, and texture.
Variations
Spicy Chili:
Add extra cayenne pepper or diced jalapeños for a hotter chili.
Three-Bean Chili:
Add black beans and pinto beans along with the kidney beans for a heartier, bean-filled chili.
Turkey Chili:
Swap the ground beef for ground turkey for a lighter variation.
Extra-Meaty Chili:
Increase the ground beef to 1 1/2 lbs. for a meatier chili.
Smoky Chili:
Replace some of the paprika with smoked paprika for a deeper, smoky flavor.
Loaded Chili:
Top your chili with cheddar cheese, sour cream, scallions, diced avocado, jalapeños, or crushed tortilla chips.
Homemade Classic Chili
Course: MainCuisine: AmericanDifficulty: Easy6
servings10
minutes40
minutes390
kcalIngredients
1 Tbsp. extra-virgin olive oil
1/2 large white onion, chopped
3 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 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, to taste
Freshly ground black pepper, to taste
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can kidney beans, drained
Shredded cheddar cheese, for serving
Sour cream, for serving
Sliced scallions, for serving
Directions
- Sauté the aromatics — 7–9 minutes: Heat olive oil and cook the onion for 6–8 minutes. Add garlic and cook for 1 minute.
- Brown the beef — 7–8 minutes: Stir in tomato paste, add the ground beef, and cook until browned. Drain excess fat if needed.
- Add spices and simmer — 20 minutes: Stir in the seasonings, crushed tomatoes, and kidney beans. Bring to a boil, reduce heat, and simmer for 20 minutes.
- Serve: Taste and adjust seasoning, then ladle into bowls and top with cheddar, sour cream, and scallions.
Final Thoughts
This Homemade Classic Chili is the kind of recipe that delivers a lot of flavor without requiring complicated ingredients or a long cooking process. It’s hearty enough for a weeknight dinner, easy to customize, and makes excellent leftovers. Load it up with your favorite toppings and serve it with warm cornbread for a complete comfort-food meal.
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