Classic Chili

There’s almost nothing more comforting on a cold day than a big bowl of chili topped with cheese, sour cream, and hot sauce. It’s actually one of my favorite things to cook during the fall and winter seasons. I've eaten chili since I was a kid, but I’ve kicked up the flavor and heat with this recipe that I’ve developed over several years.

It’s got the perfect amount of heat from jalapeños, chili powder, and smoked paprika. You can swap the jalapeños for Serranos if you want even more spice. Remember, a recipe is sort of like a guide so you can add a little less — or way more — seasonings to match your spice tolerance.

This recipe makes about six large servings so pull out your largest Dutch oven or pot. It’s the perfect recipe to serve family or guests, or to have leftovers ready for days. The longer it sits, the more the flavors will meld so let it simmer on the stove for as long as you can manage before digging in.

Are you hungry, now!? Time to cook! Enjoy!

What kind of meat do I use in chili?

This recipe uses ground beef which is typical for a classic chili. I think beef has the perfect amount of fat and flavor to make the base. If you want to be healthier, swap the beef for ground turkey. I use ground turkey from time to time and it works perfectly. If you’re vegetarian, you can use your favorite meat substitute.

What toppings do I serve chili with?

Keep it classic and top the bowl of chili with shredded cheese, sour cream, and your favorite hot sauce and (I like Tabasco). Diced avocado is also delicious for some creaminess.

For serving, my go-to is tortilla chip or Fritos for crunch, or you can

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Chili

Servings: 6

Author: Austin Havens

This classic chili recipe combines the flavors of ground beef, jalapeños, onion and garlic topped with lots of cheese and sour cream.

Ingredients

• 1 lb. ground beef
• 1 large yellow onion (chopped)
• 2 jalapeños (deseeded, deveined, and chopped)
• 3-4 garlic cloves (chopped)
• 2 15.5 oz cans of dark kidney beans (drained, rinsed)
• 2 15.5 oz cans of red kidney beans (drained, rinsed)
• 1 28 oz can of diced tomatoes
• 1 6 oz can of tomato paste
• 1/4 cup avocado or olive oil
• 2 tbsp chili powder
• 1 tbsp garlic powder
• 1/2 tbsp smoked paprika
• salt and pepper
• shredded mexican cheese
• sour cream
• hot sauce
• tortilla chips (optional)

Instructions

1. heat oil in a 5 to 6 quart dutch oven or pot over medium-low heat for about 4 minutes.
2. add diced onions and cook for another 5 minutes.
3. add jalapeños and garlic and continue to cook for 5 minutes.
4. add ground beef and seasonings to the same pot and continue to cook until meat is brown.
5. once beef is cooked, add tomato paste and combine.
6. fill the tomato paste can with water twice and add to pot. stir.
7. add diced tomatoes and beans.
8. reduce heat to low and stir.
9. cover and simmer for at least 30 minutes before serving. (the longer you let it simmer, the more the flavors will combine.)
10. serve in a bowl topped with shredded cheese, sour cream, hot sauce, and tortilla chips (optional). enjoy!

Did you make this recipe?

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