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Chuck's Classic Chili Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 574
This classic chili recipe is one of my most popular chili recipes! This is easy the best chili I've ever made and a family favorite! Slow cooking this chili allows for the flavors to combine and beef to become tender. Enjoy!

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion (finely chopped)
  • 3 garlic cloves (minced)
  • 1 1/2 lb ground beef (lean 90/10)
  • 2 tbsp ground cumin
  • 1 tsp paprika
  • 2 1/2 tbsp chili powder
  • 1 1/2 tbsp brown sugar
  • 1/4 tsp cayenne pepper (optional, spicy!)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 1/2 cup beef broth
  • 1 15 oz can petite diced tomatoes
  • 8 oz can tomato sauce
  • 1 16 oz can red kidney beans (drained and rinsed)
  • 1 small tub sour cream (optional topping)
  • 1/2 cups red onion (optional topping)
  • 1 small bag shredded cheddar cheese (optional topping)
  • 1 bunch cilantro (chopped) (optional topping)

Instructions 

  • On a stove top heat olive oil in a large heavy bottom pot over medium high heat. 
  • Next add chopped onions and cook for 4 minutes stirring occasionally. Then add garlic and cook for an additional 1 minute, continue stirring.
  • Add the lean ground beef to the pot. Using a wooden kitchen spoon, break the ground beef apart into small pieces. Cook for about 7 minutes or until the beef is browned, stirring occasionally while it’s cooking.
  • Place your skillet back on medium-high heat, add beef and cook until the beef has browned. Stirring occasionally to keep it from burning.
  • Next add the chili powder, cumin, paprika, brown sugar, tomato paste, salt, pepper, and cayenne (optional). Stir to combine all ingredients evenly.
  • Next, add in the diced tomatoes (with their juices), beef broth, drained kidney beans, tomato sauce. Stir to combine all ingredients evenly.
  • Bring the chili to a gentle boil, then reduce the heat to low or medium-low to maintain a gentle simmer leaving the pot uncovered. Simmer for 25 minutes while occasionally stirring.
  • Remove pot from heat, turn off stove, and let the chili rest for 10 minutes before serving. Serve with your preference of toppings such as shredded cheddar cheese, avocado slices, sour cream, chopped red onions, hot sauce.


Calories: 574kcal
Course: Main Course
Cuisine: American

Nutrition

Calories: 574kcal | Carbohydrates: 57g | Protein: 32g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 5280mg | Potassium: 3230mg | Fiber: 16g | Sugar: 37g | Vitamin A: 5083IU | Vitamin C: 68mg | Calcium: 193mg | Iron: 13mg