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–+ servings

Classic Chili

30-MinutesBeefChristmasClassicDiner-StyleFallFestiveGluten-FreeKid-FriendlyLow-CostMeal PrepPotluckPrep-AheadQuickSoups & SaladsSpecial OccasionStove-TopWinter
Time :30 minutes
Yield :6 servings
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The Scoop

This chili keeps things simple and lets the simmer do the heavy lifting.
Ground beef, kidney beans, tomatoes, and plenty of chili powder and cumin come together into a thick, hearty bowl with just a little sweetness and optional cayenne heat. Top it with cheddar and scallions, grab a spoon, and call it dinner.
Hack it:
Swap the ground beef for ground turkey, chicken, pork, or a beef-and-sausage blend.
Add black beans, pinto beans, or chickpeas for extra texture and heartiness.
Add diced bell peppers, corn, mushrooms, or zucchini for more vegetables.
Stir in smoked paprika, oregano, or Worcestershire sauce for deeper flavor.
Serve over baked potatoes, fries, rice, or cornbread instead of eating it straight from the bowl.
Leftovers:
Turn it into loaded baked potatoes with cheddar and sour cream.
Spoon it over fries or tortilla chips for loaded chili nachos.
Use it as a filling for burritos, quesadillas, or tacos.
Stir it into cooked pasta with extra cheese for a quick chili mac.
Top a grilled cheese sandwich with a scoop for an over-the-top chili melt.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 pound 90% lean ground beef
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper, optional
  • 1 1/2 cups beef broth
  • 1 (15-ounce) can petite diced tomatoes
  • 1 (16-ounce) can red kidney beans, drained and rinsed
  • 1 (8-ounce) can tomato sauce
  • scallions, optional, to taste, chopped, for topping
  • cheddar cheese, optional, to taste, shredded, for serving

Directions

  • Add the olive oil to a large stockpot or Dutch oven over medium-high heat.
  • Add the onions and cook until tender, about 5 minutes.
  • Add the ground beef and cook until browned, while breaking apart with a wooden spoon, about 5 minutes.
  • Add the chili powder, the cumin, the sugar, the tomato paste, the garlic powder, the salt, the pepper, and the cayenne, stirring until the spices are fragrant and the beef is well-coated, about 1 minute.
  • Add the broth, the diced tomatoes and their juices, the beans, and the tomato sauce.
  • Bring the chili mixture to a boil.
  • Reduce the heat to medium-low.
  • Gently simmer for 20-25 minutes uncovered, stirring every so often.
  • Serve hot topped with the scallions and the cheddar cheese.
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