This is the BEST Classic Chili recipe full of flavor and is hearty and comforting! It is loaded with ground beef, beans, onions and garlic in a richly seasoned tomato base. There is also a pinch of ground clove and ground allspice to bring depth of flavor and warmth. The flavor of this chili recipe is amazing and it is nice and thick, like a chili should be!
I might even go as far to say you could win a chili cook off contest with this recipe!?
If you want to make quick work of your chili, check out this recipe for Instant Pot Chili. If you like it spicy, really spicy, check out this recipe for Instant Pot Buffalo Chicken Chili. Or if you want a chicken chili give this Instant Pot Chicken Chili a try!
Make it Ahead
I think we all know that chili gets better with time! Let it sit in the fridge a day or two and the flavors all come together!
Chili can absolutely be made ahead and kept in the fridge for a busy night.
You can make this chili recipe a couple days ahead and keep it for up to 4 days in a covered container in the fridge.
Reheating Leftovers
Reheat individual portions or the whole recipe on the stove top, in your crock pot or in the microwave.
The chili will thicken in the fridge as it sits. So you may need to add a few splashes of water or chicken broth to loosen it up a bit.
Freezing
You can also FREEZE your chili which makes it a great option for family meal prep or even taking to a Meal Train!!
Simply make the recipe completely, cool it, and then pop it in freezer safe container, allowing for some expansion during the freezing process.
You can freeze it in one large batch or in single servings!
To thaw your chili for serving there are a couple options:
- Pop it in the fridge overnight and then simmer on the stove top to warm through for serving.
- Soak the chili (in it’s freezer container) in cool water, changing the water about every 30 minutes until it is thawed enough to scoop into a pot for warming on the stove top.
- Put the frozen block of chili in a crock pot in the morning on low, it will be nice and warm when it is time for dinner.
- Thaw the chili with the defrost function on your microwave.
Variations
Since chili is kind of a dump and cook type of soup it is really easy to change up the flavor to suit your family’s tastebuds. Here are a few things to make this recipe your own:
- Use ground turkey instead of ground beef.
- Add a little spice and use chili beans in spicy sauce.
- For extra spice add a pinch of cayenne or extra red pepper flakes.
- For extra extra spice add a chopped jalapeno when you sauté the onions.
- Try using black beans instead of northern beans.
- Add 1 cup of chopped green peppers for a veggie heavy version of this chili.
- For a vegetarian version add a veggie crumble in place of the ground beef- like impossible, morning star or make your own with this vegan ground beef recipe.
- Another vegetarian option would be to omit the beef all together and add an extra can of beans.
Chili Toppings
A great way to serve this Classic Chili is to put out a buffet of toppings for people to choose from. Here are some starter ideas:
- Fritos or tortilla chips
- Fresh diced avocado
- Sour Cream or Plain Greek Yogurt
- Shredded cheese
- Jalapenos (fresh or pickled)
- Tabasco or hot sauce
- Chopped green onions or white onions
- Cornbread
- Saltine Crackers
What to Serve with Chili
Nothing better than a big hearty bowl of chili on a cold or snowy night. Serve it up with a large veggie tray with ranch dip, chips with spinach artichoke dip, and one of these cornbread/biscuit recipes: Buttermilk Cornbread, Best Ever Cornbread, Sweet Corn Muffins or Garlic Cheddar Biscuits.
Related Recipes
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Classic Chili Recipe
Ingredients
- 1 lb ground beef (up to 1.5 lbs.) recommend 80/20 or 85/15
- 2 tablespoon olive oil or canola oil
- 3 large garlic cloves minced
- 1 large yellow or white onion chopped
- 2-3 celery stalks chopped
- 4 oz can chopped green chilies
- 15 oz can diced tomatoes
- 16 oz tomato sauce
- 1 cup water
- 15 oz can chili beans in sauce (do not drain)
- 15 oz can northern beans drained
- 1½ tablespoon sugar
- 1 bay leaf
- 1 tablespoon (heaping) chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- pinch of ground allspice
- pinch of ground clove
- pinch of red pepper flakes
Instructions
- In a large pot over medium high heat sauté the garlic, celery, and onions for 5 minutes, stirring often.2 tablespoon olive oil or canola oil, 3 large garlic cloves, 1 large yellow or white onion, 2-3 celery stalks
- Add the ground beef and cook, crumbling, for 5 minutes until cooked thru.1 lb ground beef
- Turn the heat to medium low and add the green chilies, tomato sauce, diced tomatoes, water, both beans, sugar, and all the spices and seasonings. Stir to combine.4 oz can chopped green chilies, 15 oz can diced tomatoes, 16 oz tomato sauce, 1 cup water, 15 oz can chili beans in sauce, 15 oz can northern beans, 1½ tablespoon sugar, 1 bay leaf, 1 tablespoon (heaping) chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon kosher salt, ½ teaspoon pepper, pinch of ground allspice, pinch of ground clove, pinch of red pepper flakes
- Simmer over low heat for 30 minutes, stirring occasionally.
- Remove the bay leaf and discard before serving.
Storing
- Store any leftovers in the fridge for up to 4 days.Can be frozen for up to 3 months.
Serving
- Serve this chili with any of your favorite toppings: Fritos, sour cream, green onions, jalapenos, shredded cheese, tabasco, fresh avocado, saltine crackers. Also great with Buttermilk Cornbread, Best Ever Cornbread, or Cornbread Muffins.
Make Ahead
- This recipe can be made ahead up to 4 days and reheated on the stove top. You may need to add a little water to loosen it up as it will thicken in the fridge.
Freezing
- Chili freezes really nice for easy meals during busy times!
- Freeze as one large recipe or smaller portions. Will be good for up to 3 months.
- See notes for thawing and serving options.
Notes:
- Pop it in the fridge overnight and then simmer on the stove top to warm through for serving.
- Soak the chili (in it’s freezer container) in cool water, changing the water about every 30 minutes until it is thawed enough to scoop into a pot for warming on the stove top.
- Put the frozen block of chili in a crock pot in the morning on low, it will be nice and warm when it is time for dinner.
- Thaw the chili with the defrost function on your microwave.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Originally Posted February 2018 – Copy updated October 2020
Lauren
I love how quickly and easily this comes together! and with mostly pantry ingredients! a fall and winter staple in our house, thank you, thank you!
Brenda
Excellent easy chili. Recipe is a keeper!
Emily
We made chili and cornbread last night! We usually make it without beans, need to try this recipe with them!!
Anna Kate Goshko
i LOVE a good bowl of Chilli! I would love to have this cooking in a slow cooker all day!
Andrea Howe
I need to make 2 big batches for tomorrow night. Would I be able to cook it in a slow cooker?
Tawnie
Perfect for Fall! Yummm!
John
This is really good chili!