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.