A Classic Chili recipe that has ground beef and beans. It has all the flavors you love: chili powder, garlic, onions, and tomatoes, plus a little clove and all spice for warmth. There is nothing better than a big bowl of chili on a cold night!
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.
Video
Notes
Thawing Frozen Chili for Serving:
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.