There is not much that compares to the comfort that a bowl of delicious chili will bring you. This classic chili recipe makes the perfect bowl in just 30 minutes. It is sure to be the best chili recipe you ever try!
Just like our easy taco soup, chili is loaded with ground beef, and beans, and made extra flavorful with vegetables and aromatics. Altogether, our recipe promises a quick and easy chili that is sure to become a fall favorite for you and your family.
Cold weather calls for a homemade bowl of soup or stew, and no soup is as hearty as this chili. Homemade chili is full of flavorful meat with tasty broth, and results in bite after bite of goodness. Load up your chili with cheese, and sour cream, and you will have a perfect meal.
With flavors that are reminiscent of our ground beef tacos and evidently, you can enjoy this stew-like soup all year round.
Why You’ll Love This Recipe
- Easy to make. The entire process of making the classic chili is so quick adding to our collection of 30-minute meals!
- Comforting. A hot bowl of chili is incredibly soothing and makes a great comfort meal.
- Kid-friendly. Children love the delicious soup, especially when topped with sour cream, and shredded cheese.
Ingredients for Chili
- Ground beef – we recommend using 80/20 ground beef, for the perfect balance of fat, just like the meat we use in our ground beef taco bowls.
- Onion & carrot – diced up, these vegetables create a delicious base for our chili.
- Green pepper – adds flavor and contributes to the texture of the chili.
- Garlic – an important aromatic that adds depth to this classic chili recipe.
- Broth – your choice of beef broth or chicken broth, both add great depth to the chili.
- Can of diced tomatoes – we use the juice, along with the diced tomatoes. You can also use a can of crushed tomatoes, or you can dilute some tomato paste.
- Kidney beans – canned beans work great. You can also use black beans or pinto beans.
- Chili seasoning – a combination of ground cumin, sugar, salt, pepper, and of course, chili powder!
For a complete list of ingredients and quantities, see the recipe card below.
How to Make Chili Step-by-Step
Making chili doesn’t have to be complicated and time-consuming. With just a few short steps, you can have a hot and tasty bowl of homemade chili.
Step 1 – Cook the meat: In a large skillet or Dutch oven, brown ground beef then add the onion and cook until tender.
Step 2 – Add veggies: Add in cubed carrots, peppers, and garlic. Saute until vegetables are tender and garlic is fragrant.
Step 3 – Finish chili: Add in the broth, diced tomatoes, beans, and seasoning. Bring to a soft boil, and simmer over low heat for 15 minutes, or until chili is desired thickness.
Step 4 – Garnish: Finally, garnish the chili with fresh herbs. Proceed to top the chili with sour cream and some shredded cheddar cheese.
Toppings for Chili
Although chili is delicious as is, you can significantly improve it by adding some delicious toppings that allow you to customize each bowl to your liking.
- Lime wedge – squeeze lime into your bowl to add a refreshing zest to the hearty bowl.
- Cheese – cheddar cheese makes a great topping to your finished bowl of chili. Allow it to melt into the hot soup for a delicious and cheesy chili.
- Green onions – garnish your bowl of chili with sliced green onions for some color and flavor.
- Sour cream – a dollop of sour cream takes this chili to the next level.
- Herbs – a finish of freshly chopped cilantro or parsley adds a great flavor to the chili.
- Fried tortilla strip – a delicious crunchy topping that adds texture to every bite.
- Tortilla chips – you may top your chili with these, or use them to scoop chili!
- Quesadillas: You can serve this chili with some cheese quesadillas. Additionally, you can dip the quesadilla into the chili.
- With a side: Chili is undoubtedly, well complimented by loaded baked potatoes.
- With a dip: A bowl of pico de gallo pairs beautifully with the filling chili. Altogether, the acidity and refreshing crunch of the pico de gallo balances the heavier chili beautifully.
- Bread: You will certainly want to complete the meal with cornbread, homemade breadsticks, or even bread machine bread.
Expert Tips for the Best Chili
- Meat: Swap out beef for ground chicken, ground turkey, and even pork.
- Fat content: Be sure to drain any excess fat if using 80/20 beef.
- Brown the meat: To get a deep and rich flavor, be sure to allow your beef mixture to brown well.
- Spice: Add diced jalapeño, cayenne pepper, or red pepper flakes to the seasoning to give the chili an extra kick!
- Tomatoes: If you don’t like chunks of tomato in the chili you can use tomato purée, or simply blend the diced tomatoes with the juice before adding them in!
- Consistency: Adjust the thickness of your chili to your liking! Proceed to add more or less broth depending on what you prefer. If you like the chili thicker, simmer longer to allow it to reduce.
Of course, chili can be made vegetarian. Simply take out the beef, and add in more vegetables and beans. You can also use vegetable broth as your base as well.
You can indeed use water but broth adds a depth of flavor to your chili that you don’t want to skip out on. However, if you are using water, be sure to add more seasoning to compensate for the loss of flavor.
When using high-quality ingredients, chili can be very good for you. This soup is packed with protein from the beef and the beans making it a great healthy comfort food.
Store & Reheat
- Storage. Store leftover chili in an air-tight container, refrigerated for up to 3 days.
- Reheat. Warm your refrigerated chili in a pot over low to medium heat until hot.
- Freeze. Chili freezes very well, for an easy meal in the coming month. Make sure you are freezing fully cooled chili. Store in a freezer-safe container for up to 3 months. Reheat: Allow soup to thaw in the fridge before reheating in a pot over low heat so as not to overcook.
If you tried this Classic Chili Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we really appreciate it!
Classic Chili Recipe (Ready in 30 Minutes)
- 2 lbs ground beef
- 1 medium onion finely cubed
- 1 large carrot cubed
- 1/2 medium green pepper, cubed
- 3 garlic cloves, minced
- 3 cups beef broth, or chicken broth
- 14.5 oz can diced tomatoes
- 15.5 oz can kidney beans, drained and rinsed
- In a Dutch oven, add the ground beef and cook over medium-high heat breaking up the meat as it’s browned.
- Add the onion, carrots, bell pepper and continue to cook over medium heat until the vegetables are tender.
- Finally, add the broth, tomatoes, beans and seasonings and allow the soup to simmer on low heat for 15 minutes.
- Top your chili with your favorite toppings and enjoy!
- Tomato chunks: If you don’t like tomato chunks in your chili you can puree the diced tomatoes with the juice, or you can also use tomato puree.
- Storage: Refrigerate cooled chili in an air-tight container for up to 3 days.
- Reheat: Easily reheat chili in a pot over low heat until reheated.
NOTE: Recipe developed by Valentina’s Corner and first published on Natasha’s Kitchen.