This Classic Chili recipe is made with beef, kidney and pinto beans, and simmered in a red sauce with lots of seasonings. This easy chili recipe is cooked in a slow cooker and always the first pot of chili to go.
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HOMEMADE CHILI RECIPE
When I’m looking for the best classic beef chili recipe I want something with the right ratio of meat, beans, spices, and kick. This has all of those things and has so much flavor.
INGREDIENTS
- GROUND BEEF – I love using organic lean ground beef but any beef will do. You can even use ground turkey for a leaner option.
- YELLOW ONION – These are a little sweeter than a white onion.
- DICED CELERY – This is the best secret ingredient that makes this taste like homestyle chili.
- PINTO BEANS
- RED KIDNEY BEANS – You can use any kind of beans, light or dark.
- TOMATO SAUCE
- DICED GREEN CHILES – These add a little kick and spice.
- PETITE DICED TOMATOES – I like petite diced tomatoes because they are less chunky.
- GROUND CUMIN
- CHILI POWDER
TOPPINGS FOR CHILI
We all know that any good chili has all the toppings. My favorite toppings are:
- SHREDDED CHEDDAR CHEESE
- SOUR CREAM – Stir into your bowl to tone down the spice.
- GREEN ONIONS
- CORN CHIPS OR TORTILLA CHIPS
WHY YOU SHOULDN’T RINSE YOUR CANNED BEANS?
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.
WHAT TO SERVE WITH THIS?
I love serving this with homemade cornbread. Have plenty of toppings on hand. Top chili dish with sour cream, green onions, jalapeños, cilantro, sliced avocado, diced bell pepper, lime wedges, or hot sauce.
WHAT IS THE SECRET TO REALLY GOOD CHILI?
The secret is to let the flavors meld by simmering for a while. This soup is best with warm spices for a medium heat, not too spicy.
IS THIS FREEZER FRIENDLY?
Yes. Freeze for up to three months. Thaw in the refrigerator and heat on the stove or in a slow cooker.
OTHER CHILI RECIPES
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.
- 2 lbs ground beef, (I like to use 85% lean beef)
- 1 cup diced yellow onion
- 1/4 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
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In a large skillet, brown the beef over medium-high heat. Add the onion and celery and sautee until soft. Drain any liquid.
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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.
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Serve with shredded cheddar cheese, sour cream, and green onions.
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Store leftover chili in an airtight container in the refrigerator.
