Classic Chili Recipe
A staple in the midwest - this classic chili recipe is family friendly and great to serve a crowd!
Top with shredded cheddar, sour cream , corn chips or cracker - and don’t forget the hot sauce!
I have been making this chili recipe for over 15 years now. It is our tradition to serve this on trick-or-treat night (along with hot dogs and apple cider). But I also make this recipe on repeat throughout the cold months here in Ohio.
I love to double or even triple this batch - enough for dinner and then 2-3 freezer meals to stash for later in the winter.
Be sure to top this with all kinds of goodies: shredded cheddar cheese, sour cream , corn chips, avocados - oh and my favorite, fermented hot sauce!
VIDEO TUTORIAL
Check out this video from our channel, where I share the step-by-step recipe.
Also see 4 other soup recipes that are great for dinner tonight and for your freezer.
Notes
This is a basic recipe. You can tweak the ingredients to put your own spin on things:
Want Italian style chili? Sub in some ground Italian sausage for the beef. Add oregano, basil, and parmesan cheese?
Want Mexican style chili? Sub in black beans, add corn, up the cumin, and top with tortilla chips.
I tend to feed small children, so this recipe is pretty mild. Want to turn up the heat? Add in several of your favorite diced hot peppers.
The liquids listed on this recipe are basic too. Feel free to swap out the tomato juice for broth or even beer!
How to Freeze Classic Chili
This makes an excellent freezer meal! For best results, follow the recipe as is.
Allow soup to cool completely before transferring to a ziploc bag or freezer storage container.
Freeze for up six months.
When ready to eat, thaw soup overnight in refrigerator, use a cold water bath, or use the defrost setting of your microwave.
Reheat in a large pot or dutch oven. If chili seems too thick or dry, add additional tomato juice or broth.
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Classic Chili
Ingredients
1 Tbsp olive oil
1 medium onion, diced
2 bell peppers, diced
1-2 jalapenos, seeded and diced (optional)
2 cloves minced garlic
1.5 lb ground meat of choice (I like to use lean ground beef)
2 Tbsp chili powder
1 Tbsp cumin
1/4 tsp. cayenne pepper (optional)
salt + pepper
2 Tbsp Worcestershire Sauce
2 (15.5 oz) cans kidney beans, rinsed
1 (15.5 oz) can pinto beans, rinsed
1 (15 oz) can tomato sauce
2 (15 oz) cans diced tomatoes
15 oz tomato juice or water
Optional toppings: shredded cheddar cheese, sour cream, avocado, hot sauce, oyster crackers, corn chips
Directions
Drizzle olive oil in large stock pot or dutch oven, over medium high heat.
Add diced onion and peppers and cook until soft and translucent.
Add garlic and cook for about 30 seconds until fragrant.
Add ground meat. Use a meat chopper to break apart and brown meat. Drain excess fat.
Add spices, salt + pepper, and Worcestershire sauce and cook for about one minute until fragrant.
Stir in beans, tomatoes, and juice. Bring contents to a boil.
Once boiling, stir and reduce heat. Allow to simmer on stovetop for at least one hour.
Serve with desired toppings.
