Name: Classic Chili Recipe for Bold, Hearty Flavor Any Night of the Week
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 pounds ground beef; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 cloves garlic, minced; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional, for heat); 2 (14.5-ounce) cans diced tomatoes; 1 (8-ounce) can tomato sauce; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed; 1 cup water or beef broth

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This classic chili recipe is where comfort meets a little fire. I’ve made this on rainy Sundays, during football games, and even once when I realized I had three cans of beans, ground beef, and a craving that wouldn’t quit. We’re not reinventing chili here—we’re just making it bold, beefy, and loaded with flavor. The best chili recipe doesn’t need fancy tricks. Just a hot pot, the right spices, and maybe a little patience while it simmers to perfection. You’ll smell it and know. You’ll sneak a spoonful and smile. Whether you like your chili spicy or basic, easy or homemade from scratch, this is the recipe I come back to again and again. It’s flexible, cozy, and won’t leave you with a pile of dishes. Which is great, because I’d rather spend my evening eating this chili with a slice of cornbread and a cold drink than scrubbing pans. Let’s get into it.

1) Key Takeaways
2) Easy Classic Chili Recipe
3) Ingredients for Classic Chili
4) How to Make Classic Chili
5) Tips for Making Classic Chili
6) Making Classic Chili Ahead of Time
7) Storing Leftover Classic Chili
8) Try these Main Course next!
9) Classic Chili
10) Nutrition

1) Key Takeaways

This hearty chili recipe brings classic comfort with deep, smoky flavor and tender beef.
It’s easy to make, budget friendly, and perfect for family dinners or game days.
You can customize the heat, thickness, and mix-ins like beans or veggies.
It’s the best chili recipe to keep on rotation through cold weather or lazy weekends.

2) Easy Classic Chili Recipe

This chili recipe is the kind of dish that feels like a warm hug from the inside out. Every time I make it, I wonder why I don’t cook it more often. There’s something about the slow simmer, the deep aroma of garlic and chili powder, and that first spoonful that just hits right.

I remember the first time I tried making chili on my own, I went a little overboard with cayenne. My kitchen turned into a fire zone. Lesson learned, and now I’ve nailed that perfect balance between cozy warmth and just the right amount of kick. This version is my go-to, a chili easy recipe that’s hearty, flavorful, and feels like home in a bowl.

What makes this the best chili recipe is that it’s simple but adaptable. If you like things spicy, toss in more chili powder. Want it mild? Cut back a bit. This classic chili recipe doesn’t need fuss—it just needs time and love. That’s the secret, and it’s one worth keeping.

3) Ingredients for Classic Chili

Ground Beef: I like to use lean ground beef because it gives you all the flavor without the extra grease. When it browns, it releases that savory aroma that makes you instantly hungry.

Onion: You’ll want a chopped onion to build that flavorful base. It softens and adds a subtle sweetness to balance the spice.

Green Bell Pepper: A little crunch and freshness go a long way here. The pepper adds that earthy taste that ties everything together.

Garlic: Minced garlic brings everything to life. When it hits the pan, it’s magic.

Chili Powder & Cumin: These two spices are the backbone of the chili. They’re warm, smoky, and they give this dish its signature kick.

Tomatoes & Sauce: Diced tomatoes and a bit of tomato sauce add body and a touch of acidity to balance the meatiness.

Beans: I like a mix of kidney and pinto beans. They soak up all those delicious flavors and make each bite more satisfying.

Broth: A splash of beef broth (or water if you prefer) helps the flavors blend as it simmers.

4) How to Make Classic Chili

Step 1. In a large pot, cook the ground beef over medium heat until browned. Drain off the excess fat so the chili stays rich, not greasy.

Step 2. Add in the chopped onion, bell pepper, and garlic. Stir until the veggies soften and everything smells amazing.

Step 3. Sprinkle in your chili powder, cumin, salt, and pepper. Give it a good stir to coat the meat and vegetables evenly.

Step 4. Pour in the tomatoes, tomato sauce, beans, and broth. Stir until everything is mixed together.

Step 5. Bring the chili to a boil, then reduce the heat. Let it simmer uncovered for about 30 to 45 minutes. Stir occasionally and enjoy the smell filling your kitchen.

Step 6. Taste and adjust your seasoning before serving. Top it with shredded cheese, sour cream, or green onions if you like a little something extra.

5) Tips for Making Classic Chili

Don’t rush the simmering time. This isn’t fast food—it’s slow and steady cooking. The longer it simmers, the deeper and richer the flavor gets. That’s the beauty of a chili recipe that loves patience.

If you like thicker chili, let it cook uncovered. For a thinner texture, add a little more broth. Taste along the way and make it your own. That’s part of the fun.

Sometimes I like to toss in a square of dark chocolate or a spoonful of brown sugar at the end. It softens the edges of the spice and gives it a subtle depth that surprises people in the best way.

6) Making Classic Chili Ahead of Time

One of the best parts about this recipe for chili homemade is that it gets better with time. Make it the night before, refrigerate it, and reheat it the next day. You’ll notice the flavors deepen and blend even more.

If you’re planning to make it ahead for a gathering, keep it in a covered pot or slow cooker. When you reheat, add a splash of broth to loosen it up and bring it back to that perfect consistency.

This chili recipe is forgiving. Whether you cook it fresh or prepare it a day early, it always delivers comfort and flavor that feels familiar yet special.

7) Storing Leftover Classic Chili

Store leftover chili in an airtight container once it’s cooled. It’ll stay fresh in the fridge for up to five days. If you’re freezing it, divide it into smaller portions so it’s easy to reheat later.

To reheat, just warm it on the stove over medium heat until it starts to bubble. The flavors don’t fade—they deepen. Sometimes it even tastes better the second time around.

This chili easy recipe is perfect for meal prep or busy weeknights. You’ll thank yourself when you’ve got a ready-to-heat meal that beats any takeout option.

8) Try these Main Course next!

9) Classic Chili