There are few meals as hearty, satisfying, and deeply comforting as a big bowl of Old-Fashioned Chili. This recipe is a timeless classic, reminiscent of childhood dinners and cozy evenings. It’s a simple, no-fuss, one-pot meal that delivers big on flavor, combining savory ground beef, tender beans, and a rich, smoky, and perfectly spiced tomato sauce. It’s the kind of meal that warms you from the inside out and is guaranteed to be a favorite with the entire family.
Why This Classic Chili Recipe is a Keeper
This is the kind of recipe you’ll come back to time and time again. Here’s why:
- Hearty and Filling: Packed with ground beef and beans, this chili is a truly satisfying meal that will leave everyone full and happy.
- Rich, Slow-Simmered Flavor: This recipe gets its incredible flavor from a great blend of spices and a nice, long simmer on the stovetop, which allows all the flavors to meld together perfectly.
- A True One-Pot Meal: Everything cooks together in a single large pot or Dutch oven, which means less time spent on cleanup.
- Even Better the Next Day: Chili is one of those magic meals where the flavors get even deeper and more delicious after a night in the fridge, making it perfect for leftovers.
Your Simple Ingredient Checklist
This recipe uses classic, easy-to-find ingredients for an authentic, homemade taste.
The Ingredient Lineup:
- Ground Beef: 2 pounds of lean ground beef.
- Onion & Garlic: 1 large yellow onion, chopped, and 3 cloves of garlic, minced.
- Tomatoes: 1 (28-ounce) can of diced tomatoes (undrained) and 1 (15-ounce) can of tomato sauce.
- Beans: 1 (15-ounce) can of kidney beans and 1 (15-ounce) can of pinto beans, both rinsed and drained.
- Chili Seasoning: 3-4 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, ½ teaspoon of salt, and ½ teaspoon of black pepper.
- Beef Broth: 1 cup of beef broth.
- Brown Sugar: 1 tablespoon of packed brown sugar (optional, to balance the acidity).
- Olive Oil: 1 tablespoon.
Step-by-Step Instructions
This simple one-pot method makes for an easy and delicious dinner.
Part 1: Brown the Meat and Aromatics
- Sauté Onion and Garlic: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and cook until it begins to soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Ground Beef: Add the ground beef to the pot. Use a spoon to break it apart and cook until it is browned all over. Drain off any excess grease from the pot.
Part 2: Simmer the Chili
- Add Spices and Tomatoes: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the cooked beef. Stir well and cook for one minute until the spices are fragrant.
- Add Remaining Ingredients: Pour in the diced tomatoes (with their juices), tomato sauce, beef broth, and the optional brown sugar. Stir everything together well.
- Bring to a Simmer: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the chili simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavor will be.
Part 3: Add Beans and Serve
- Stir in the Beans: About 15 minutes before you’re ready to serve, stir in the rinsed and drained kidney beans and pinto beans.
- Finish Simmering: Let the chili continue to simmer, uncovered, for the final 15 minutes to allow the beans to heat through and the chili to thicken slightly.
- Serve Hot: Ladle the hot chili into bowls and serve with your favorite toppings.
Tips and Topping Suggestions
- The Simmer is Key: The magic of a great chili happens during the long, slow simmer. Don’t rush this step! An hour is good, but if you have time for 90 minutes or even two hours, the flavor will be even more developed.
- Adjust the Spice: This recipe has a classic, mild-to-medium heat level. Feel free to add a pinch of cayenne pepper or a chopped jalapeño (sauté it with the onion) for more spice.
- The Best Toppings: Chili is all about the toppings! Set out bowls of shredded cheddar cheese, sour cream or Greek yogurt, chopped green onions or chives, diced avocado, jalapeño slices, or crushed tortilla chips.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.
The Best Old-Fashioned Chili
This classic Old-Fashioned Chili is hearty, rich, and perfectly spiced—just like Mom used to make. With lean ground beef, tender beans, and a slow-simmered tomato base, it’s the ultimate comfort food for chilly days and cozy nights.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board and knife
- Wooden spoon
- Measuring spoons and cups
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 lbs lean ground beef
- 3-4 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 28 oz diced tomatoes, undrained
- 15 oz tomato sauce
- 1 cup beef broth
- 1 tbsp packed brown sugar (optional)
- 15 oz kidney beans, rinsed and drained
- 15 oz pinto beans, rinsed and drained
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion and cook for 5-7 minutes until softened. Add minced garlic and cook 1 minute more.
- Add ground beef to the pot. Break it apart with a spoon and cook until browned. Drain excess grease if needed.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Add diced tomatoes (with juices), tomato sauce, beef broth, and optional brown sugar. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for at least 1 hour, stirring occasionally.
- About 15 minutes before serving, stir in kidney beans and pinto beans. Simmer uncovered until beans are heated through and chili thickens slightly.
- Ladle into bowls and serve hot with desired toppings such as shredded cheese, sour cream, green onions, or tortilla chips.
Notes
For the best flavor, let the chili simmer low and slow for up to 2 hours. Chili tastes even better the next day as the flavors continue to meld. Freezes beautifully for up to 3 months.