Classic Chili Recipe
- By Amy Dong
- Updated Oct. 13, 2026
When the temperature drops, nothing beats a standout homemade bowl of extra flavorful chili. With lean ground beef, onions, green bell peppers, it simmers in a rich tomato base. I make this easy chili recipe for meal-prep prior to a busy week. I also love it for sharing with friends. Someone always asks for the recipe.
In This Article
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Amy’s Notes
When I host a gathering in the fall or winter, this classic chili recipe often lands a spot on the table. My Auntie Tiffany shared this extra flavorful chili recipe with me over 30 years ago, and it’s still the one I rely on most. This homemade chili recipe will replace all others once you taste it. What you’ll love:
- Freezer-friendly: Stash extra portions in the freezer for busy nights ahead.
- Low Effort: Quick and easy to prepare, this classic chili recipe cooks itself while you go about your day.
- Better the Next Day: The flavors continue to deepen overnight, which is why it’s one of my favorite choices for meal prep.
- Feeds a Crowd: One pot makes enough for a fall/winter gathering, as well as game-days.
My family loves this chunky chili recipe with our Honey Cornbread Muffins. For more ideas, browse my easy chili recipes collection.
Key Recipe Ingredients
- Lean ground beef: Provides a hearty protein base that holds up to long simmering.
- Italian diced tomatoes: Adds a rich tomato flavor with a hint of built-in seasoning.
- Kidney and black beans: Bring a hearty texture and make the meal filling enough to feed a hungry family.
- Green bell peppers and onions: Build the essential aromatic flavor foundation of the chili.
- Chili powder and cumin: Deliver that warm, classic spiced flavor without overwhelming heat.
Substitutions and Variations
- Meat: Swap the ground beef for ground turkey or chicken for a lighter option.
- Beans: Use pinto beans or white beans instead of black beans, depending on what is in your pantry.
- Toppings: Serve this classic chili recipe alongside sliced avocado, guacamole, sour cream, shredded cheese, chopped cilantro, sliced jalapeño, or chopped green onions.
- Slow Cooker: Brown the meat, and add all ingredients in a slow cooker. Cook on low for 8 hours or on high for 4 hours.
Step-by-Step Recipe Instructions
- Mix your ground meat with the initial seasonings, then toss it into a large heavy pot or Dutch oven with a little olive oil. Cook until fully browned, breaking it up as you go.
- Pour the rest of your ingredients right into the pot along with the cooked meat.
- Bring everything to a boil, stirring often. Cover, turn the heat to low, and let it simmer for up to 4 hours so the flavors have time to come together.
- Ladle into bowls, top with your favorite shredded cheese, and dig in!
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Chop your onions and bell peppers up to two days in advance and store them in an airtight container in the fridge.
- Brown the ground meat ahead of time so you can just dump everything into the pot when dinnertime rolls around.
- Make a double batch on Sunday because the leftovers taste even better on Monday.
- To store: Let your chili cool completely, then tuck it into an airtight container. It keeps beautifully in the fridge for up to 4 days. The flavor gets even better the next day!
- To freeze: Transfer cooled chili to freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat.
Watch Us Make This Recipe
Classic Chili Recipe
Ingredients
- 2 pounds lean ground beef, or turkey
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1-2 tablespoons olive oil
- 32 ounces tomato sauce, high quality
- 16 ounces Italian diced tomatoes, with juices
- 16 ounces kidney beans, rinsed and drained
- 16 ounces black beans, rinsed and drained
- 6 cloves garlic, minced
- 3 medium green bell peppers, seeded and chopped
- 2 small onions, chopped
- 2-4 teaspoons chili powder, depending on desired amount of heat
- 1 teaspoon cumin
- 1 teaspoon table salt
- 2 teaspoons sugar
- 1 dash cayenne
- 1 dash Tabasco sauce
- 1 dash allspice
- Topping Ideas: Shredded Cheddar or Mexican style cheese, sliced avocado, sour cream, chopped cilantro, or sliced green onions.
Instructions
- In a bowl, combine ground meat with 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp pepper.
- Add olive oil in a large heavy pot or Dutch oven and cook seasoned meat until browned, breaking it up as you go.
- Add all remaining ingredients to the browned meat in the same pot. Bring to a boil, stirring frequently
- Immediately reduce to simmer and cover. Simmer for 4 hours until flavors are infused. Serve with your favorite toppings.
Notes
- Chili can also be done in a slow cooker. Brown the meat first. Then cook on low for up to 8 hours or on high for up to 4 hours.
- Serve this homemade chili alongside some Honey Cornbread Muffins.
- Prep ahead: Chop the onions and peppers up to 2 days in advance.
- To store: Place leftover chili in the fridge in an airtight container for up to 4 days. Freeze for up to 2 months. Thaw overnight in the fridge, and reheat on the stovetop over medium-low heat.
- To freeze: Transfer cooled chili to freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat.
- This recipe is part of our hugely flavorful chili recipes collection.
Nutrition (per serving)
What to Serve With Classic Chili
Vegetables
- Air Fryer Broccoli adds a crisp, green contrast to a heavy bowl of chili.
- Honey Glazed Carrots bring a touch of natural sweetness to the meal.
Potatoes
- Greek Lemon Potatoes make the ultimate side dish to serve alongside chili.
Rice and Grains
- Serve a generous scoop of homemade chili over Instant Pot Brown Rice to stretch the meal even further for a crowd.
Frequently Asked Questions
Yes. Brown your meat first, then transfer everything into your slow cooker and cook on low for about 8 hours.
If you’re short on time, simmer this classic chili for at least 1 hour, but the flavors really come together if simmered 4 hours.
Absolutely. Let it cool completely, then transfer it to freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.
You can easily control the spice by adjusting the amount of chili powder or adding a pinch of cayenne pepper to suit your family’s preference.
We love topping bowls with shredded cheddar cheese, diced green onions, sour cream, and crushed tortilla chips.
Yes, rinse and drain both the kidney beans and black beans before tossing them into the pot so your chili does not get too watery.
More to Cook and Eat
- Easy Asada Tacos – Quick weeknight tacos loaded with seasoned meat and your favorite fresh toppings.
- Hearty Minestrone Soup – A veggie-packed Italian classic that warms you up on cold nights.
- Slow Cooker Pot Roast – Tender, melt-in-your-mouth beef with carrots and potatoes made effortlessly.
- Creamy Tomato Soup – Smooth and comforting soup that pairs perfectly with grilled cheese.