Home > Recipes > Soups, Stews & Chili > Classic Beef Chili Recipe
by Michelle
September 5, 2023
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4.85 (138 ratings)Bring on the comfort food with this thick and hearty ground beef chili recipe! Packed with ground beef, a blend of spices, and beans in a rich and thick tomato sauce, this easy chili recipe is great on its own, on a hot dog, or transformed intoFrito pie!
Around the end of summer, I start ITCHING to grab a mug of my favorite hot chocolate, bust out my Dutch oven, and churn out some of my favorite cold-weather comfort food favorites. I’m talking about things likeItalian wedding soup, spaghetti andmeatballs,beef stew, and HOMEMADE CHILI.
A big bowl of piping hot chili topped with shredded cheese, sour cream, and Fritos is one of my ultimate cold-weather comfort foods. It’s something that I’ve loved since I was a kid, and I still can’t get enough of it.
The BEST Chili Recipe!
While I’ve tried quite a few classic chili recipes, I still hadn’t managed to find “the one” until I came across this one long ago. Once I made this recipe, the search was officially over; it is, hands-down, the best chili recipe I’ve ever made. It is worthy of lamination and a permanent home in any recipe collection.
Why I love it so much:
- This is THICK chili!To me, there’s nothing worse than a watery chili, and this particular recipe has a wonderfully thick and rich sauce thanks to using tomato puree, which is significantly thicker than tomato sauce. Simmering uncovered also helps to reduce and thicken the sauce.
- No extras– As you’ll see in the ingredient list below, it is wonderfully simple. We’re talking beef, beans, some aromatics and seasonings, and the sauce ingredients. While I love salads with a lot of “stuff”, I prefer a simplistic chili that lets the wonderful flavors shine.
- Freezes and Reheats Beautifully – This is a perfect recipe for portioning out and freezing for easy lunches, or make a double batch and save half for a later date or bring to a friend!
Ingredients You’ll Need
This recipe strikes the perfect balance of textures, flavors, and spice; the resulting chili is thick and tender, not soupy, and a phenomenal blend of flavors.
- Ground beef: Literally the meat of this recipe, you want to use a beef that is 85-90% lean meat for a hearty flavor that isn’t too greasy.
- Onions + Garlic: Flavor the base of this beef chili recipe.
- Bell Pepper: Seeded and diced red bell pepper add a pop of flavor to the dish.
- Spices: A blend of chili powder, ground cumin, cayenne pepper, and salt season this hearty chili.
- Beans + Tomatoes: Helps bulk up the chili for a filling and flavorful meal.
- Tomato puree: Gives a richtomato flavorto the chili.
Tips and Substitutions
- The Best Beef:I believe the best beef for this recipe is an 85-90% lean ground beef.
- Alternative meats:If you are looking to switch it up you can also use ground turkey or ground chicken.
- Garlic:If you do not have fresh cloves of garlic, you can substitute ¾ teaspoon garlic powder.
- Other beans: You want to use beans that hold up to low, slow cooking. If you don’t want to use kidney beans (red beans) you can also try black beans or pinto beans
- Omit the beans?Alternatively, you could omit the beans entirely if you want.
- Other Veggies:I love this meat-and-bean chili, but some people prefer more veggies in their chili. If you’d like, you can replace (or add to) the red bell pepper with celery, carrots, zucchini, sweet potatoes, and/or mushrooms.
- Diced Tomatoes:I prefer to use “petite diced tomatoes” because the chunks are smaller and I find that they incorporate into the final dish much better than the much larger chunks that you find in regular diced tomatoes.
How to Make the Chili
- Heat oilin alarge Dutch ovenover medium heat until it is shimmering.
- Cook vegetables and spices:Add the onions, bell pepper, chili powder, cumin, cayenne, and salt. Cook until the vegetables have softened, about 7 minutes.
- Mix in the garlic:Stir in the garlic and cook for another 30 seconds.
- Cook beef:Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes.
- Add remaining ingredinets:Stir in beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoonsalt.
- Simmer (#3):Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
- Uncover and cook(#4):Remove the lid and continue to simmer for an additional 45 minutes.
- Season to taste:Season with additional salt and pepper to taste before serving.
Crock Pot Chili Cooking Directions
You can easily make this beef chili in the slow cooker but the texture may not turn out exactly the same. To prepare this chili in the crockpot:
- Heat oilin a large dutch oven over medium heat until it is shimmering.
- Cook vegetables and spices:Add the onions, bell pepper, chili powder, cumin, cayenne, and salt. Cook until the vegetables have softened, about 7 minutes.
- Mix in garlic: Stir in the garlic and cook for another 30 seconds.
- Cook the beef:Add the beef and increast the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes.
- Add remaining ingredients:Stir in beans, diced tomatoes (with their juice), tomato puree and the remaining 1/2 teaspoonsalt.
- Transfer and slow cook:Transfer to the crock pot and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Uncover and cook:For a thicker texture that mimics the stovetop version, leave the lid ajar and cook on high for an hour at the end.
- Season to taste:Season with additional salt and pepper to taste before serving.
Serving Suggestions
One of my favorite things about chili is how easy it is to serve in a variety of different ways. Some of my favorite ways to enjoy this beef chili recipe include:
- Top chili with sour cream, avocado, and/orguacamole
- Sprinkle with shredded cheese
- Garnish with cilantro or green onion
- Make intoFrito Pie
- Serve over a hot dog or baked potato
- Crush tortilla chips or corn chips on top or use them to scoop the chili!
- Serve it with a slice ofhomemade cornbreadorcornbread muffins
Storing and Freezing Chili
- Storing:Store leftover chili in an air-tight container in the refrigerator for up to 4 days.
- Freezing:For longer storage, you can keep the chili in the freezer for up to 3 months in a freezer-safe container.
- Thawing:Move the chili from the freezer to the refrigerator to thaw 24 hours before reheating and serving.
Chili FAQs
What is chili?
Chili, also referred to as chili con carne is a hearty beef stew made with spices, peppers, meat, tomatoes, and beans (in some cases). Most homemade chili recipes are made up of the same basic ingredients like ground beef, onion, spices, beans, and some type of tomato product. The differences usually reside in the quantities used, how the dish is cooked, how long the chili cooks, or the region they are cooked in.
What makes Texas chili different?
Texas chili omits beans and tomatoes entirely from the recipe. Instead, the chili cooks with a chili paste base leading to a thick, hearty beef stew.
What is Cincinnati chili?
“Cincinnati chili” is a Mediterranean-spiced meat sauce often served over spaghetti.
Do you put beef broth in chili?
This is a personal preference. For this recipe, I do not use beef broth. The ground beef gives a deep, meaty flavor and by omitting the broth keeps the consistency of the chili thick.
If You Love Chili, Try These Other Versions:
Watch the Recipe Video:
If you make this beef chili recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️
Beef Chili Recipe
Yield: 8 servings
Prep Time: 20 minutes mins
Cook Time: 2 hours hrs 10 minutes mins
Total Time: 2 hours hrs 30 minutes mins
Hearty, comforting, and filling this beef chili recipe is perfect for topping with sour cream and cheese, spooning over a hot dog, or making into Frito pie.
4.85 (138 ratings)
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions, medium, finely chopped
- 1 red bell pepper, stemmed, seeded and finely chopped
- ¼ cup chili powder
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon salt, divided
- 6 garlic cloves, minced
- 2 pounds ground beef, 85-90% lean
- 30 oz can dark red kidney beans, drained and rinsed
- 28 oz can diced tomatoes
- 28 oz can tomato puree
Instructions
Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds.
Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes.
Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste before serving. Garnish with shredded cheddar cheese and sour cream, if desired. Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The chili can also be frozen for up to 1 month (let the chili thaw in refrigerator for 24 hours before reheating).
Notes
- Beef: I recommend 85-90% lean ground beef. You can also use ground turkey or ground chicken.
- Garlic:If you do not have fresh cloves of garlic, you can substitute ¾ teaspoon garlic powder.
- Beans: You want to use beans that hold up to low, slow cooking. If you don’t want to use kidney beans (red beans) you can also try black beans or pinto beans. Alternatively, you could omit the beans entirely if you want.
- Other Veggies:I love this meat-and-bean chili, but some people prefer more veggies in their chili. If you’d like, you can replace (or add to) the red bell pepper with celery, carrots, zucchini, sweet potatoes, and/or mushrooms.
- Diced Tomatoes:I prefer to use “petite diced tomatoes” because the chunks are smaller and I find that they incorporate into the final dish much better than the much larger chunks that you find in regular diced tomatoes.
- Slow Cooker Instructions: Prepare through step #2 up until simmering, then transfer to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Leave the lid ajar and cook on high for the final hour of cooking to allow the chili to thicken.
- Storage: Chili should be stored in an airtight container for up to 4 days.
- Freezing Instructions: Once completely cooled, transfer chili to an airtight container and freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutritional values are based on one serving
Calories: 348kcal, Carbohydrates: 33g, Protein: 32g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 70mg, Sodium: 810mg, Potassium: 1384mg, Fiber: 9g, Sugar: 10g, Vitamin A: 1150IU, Vitamin C: 42.3mg, Calcium: 107mg, Iron: 7.4mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Main Course
Cuisine: American
This recipe was originally published in January 2013.
Photography by Lauren Grant.
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Divedoggy — Reply
Easy and yummy! I added some Chipotle peppers in adobo sauce (1/4 can) for a little extra zing. I also cooked the hamburger in a separate fry pan and drained off the fat before adding it to the chile. Feeds a lot of people for not much money!
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Momof4nuc — Reply
My favorite and go to… I add the rotel cans and add my sofrito. Kids ask for it every time
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Amanda Ranger — Reply
Loved it! The only thing I did different was to add sweet corn and some Cajun spice. Delicious!
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Marylou Harryman — Reply
It’s arduous to seek out knowledgeable folks on this topic, however you sound like you recognize what you’re talking about! Thanks
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Robert Lerner — Reply
I made and entered this chili recipe in a community Chili Bake-off. There were multiple entries. I WON FIRST PLACE — and there was no runner-up! Only raves about the taste, texture and appearance. I followed the recipe but added a small can of green chiles and a bit of broth at the end.
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Spaghetti Meat Sauce — Reply
The owner of this recipe loves spaghetti meat sauce. It’s just eating spaghetti with no noodles. My suggestion: Get some noodles, lather this meat sauce on there, little parm…and this is a great recipe. I would not call this a chili; not even in the same ballpark. Spaghetti Meat Sauce 4.5/5. Chili 1.5/5. This is an honest review and baffled at the positive comments. No disrespect Michelle, I am sure you make other great dishes.
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Amy Pelletier — Reply
Good and will make again, but will start the meat then add the onions and peppers to avoid the veg oil.
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Regina Tijerina — Reply
This was TERRIBLE. I followed the directions in exact order and it tasted like the S word. The acid and tomato flavor was horrible. Similar to a bad Spaghetti sauce. My husband is from the south and he had to add so many more spices to make it taste better. Terrible.
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Stephanie M. White — Reply
This is a great tasting chili and so easy to make. I’ve added it to my list of recipes.
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Joetta — Reply
This definitely is The Best Chili Recipe! I’ve made it several times and it always tastes delicious, and full of flavor! Instead of ground beef, I use ground turkey without sacrificing flavor or texture. Once again Michelle has shared a wonderful recipe. She never disappoints! Sometimes I use crushed tomatoes instead of petite diced. I have been making Chili for over 40 years for my family, and this is by far my number one! :)
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Joetta — Reply
My previous comment was
supposed to show 5 stars!
Excellent!
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FabGramLyn — Reply
This is almost exactly how I make my chili. I do add green chilies as well as the bell peppers. Also use crushed tomatoes and tomato paste in lieu of the puree. Sometimes I even add sautéed sirloin tips cut in small chunks for a more meaty chili. Best recipe ever!
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Larry Byington — Reply
Yoo spicy, does not tell size for caliries
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Linda Davenport — Reply
I would prefer to use dried beans when making chili, how much should I use?
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A Garcia — Reply
Husband is picky, but this recipe was spot on! Thanks!!
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Kathy Blackman — Reply
Wonderful recipe for really good chili. Easy to throw together too. I made mine in the crock pot.
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Jo — Reply
Simply the best Chili recipe I’ve ever made! I used ground Turkey and left out the cayenne. It still had a nice spicy flavor! Thank you!
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Rachel — Reply
So good! I left out cayenne. I added 2 tablespoons brown sugar. It was not spicy.
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Karen — Reply
This is exactly America’s Test Kitchen Recipe and I love it. It is my go to chili recipe.
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Trending in Deals — Reply
This all-American beef chili looks delicious! I love the combination of beef, beans, and tomatoes with all the spices. This is definitely a chili recipe I’d be willing to try! You want to secure your data? then use PureVPN coupon codes and secure your data at affordable price, I recently used it.
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Suzanne Hanger — Reply
You stated in your text:I still hadn’t managed to find “the one” until I came across this one long ago.
Why do you not state the source for your recipe?
I just made this recipe, from my America Test Kitchen book, but was on your site to see if you had a good chili recipe to try, and realize it’s the exact same one.
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G. Poon — Reply
Why does this and so many other blogs make you page through what seems like 18 million words and 24,000 advertisem*nts before getting to what is really important…the ingredients and instructions?
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kevin warn — Reply
This All-American Beef Chili recipe looks absolutely delicious. I love that it includes classic ingredients like ground beef, chili powder, and cumin. This looks like the perfect meal for a chilly night.
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JB — Reply
I was thinking a 50/50 mix of venison with 80/20 ground beef would be good. Would love to know if someone already tried.
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Marla Reynolds — Reply
I have used all venison on chili before. I think it’s what you are use to eating would be best. I love venison over all the rest. When I grind my meet up I do not add any filler to it, just plan hamburger no filler I any of mine. Meet no fat. have a good day.
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KL — Reply
This is my go-to chili recipe for its simplicity and great taste.
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Bailey — Reply
Our family loves this recipe! It’s absolutely delicious!
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Nika — Reply
Michele, this recipe served as an excellent base to build the perfect chili upon. Having entered a chili contest years ago, I figured this would simplify the need for multiple dumps, and 24+ hours of simmering. I did use 93% lean beef and equal amounts ground sirloin. The organic tomatoes and beans were used as per the recipe. The organic spices, were tweaked a bit- playing with Ancho Chili Powder, Coco Chili Powder, and regular chili powder. In addition to the Cayenne, I added extra cumin, and a few shakes of crushed red pepper. It’s always satisfying to minimize the salt, and utilize the freshest ingredients to make homemade meals. The result was a beautifully tasting chili with a light kick. Thank you for sharing this recipe. Blessings!
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J.B. — Reply
I LOVE this recipe! It’s been my go to chili recipe since I found it. I, like many, tend to tweak recipes to my liking along the way, and this one is no exception. I substitute half of the ground beef for ground chuck and half of the diced tomatoes for RO-TEL fire roasted diced tomatoes with green chilies. I hope everyone enjoys your recipe as much as me and my family do. Thanks so much for sharing.
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Anna Duxler — Reply
I loved this chili. I added white beans because kidney beans aren’t my fave. It’s just a perfect recipe.
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Katie Cos — Reply
This is my favorite chili recipe and I’ve been using it for about 3 years. And YES! I use the full 1/4 cup of chili powder. We use a tad less cumin and half the kidney beans and use light red beans. We’ve tried omitting the beans completely but it’s just not the same. Wondering why it’s hard to find tomato puree at the market only 2 Italian brands of puree but hands down my favorite recipe. 5 gold stars!
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Sherri — Reply
Perfect Chili recipe for the chilly fall days here in Chicago. I made it today and we enjoyed it for dinner tonight. We are chili connoisseurs here and you got thumbs up across the board. Surely, no need for toppings, it IS that good! Super easy and straight forward. It’s nice when the ingredients are either all on hand or easily purchased (especially during a worldwide pandemic!) Thank you Michelle! Absolutely delicious and perfect as the recipe is written. I am not sure how anyone can rate a recipe when they substitute and change what is written?! Anyway, this is truly great as is! Perfect mellow spiciness, perfect heat. Very, very good for a classic chili!!
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Jan — Reply
This is a delicious and easy chili recipe. I made it with no changes to the recipe and my husband and I enjoyed it very much.
We didn’t even put the cheese and sour cream on, Just made cornbread to go with it. Deelish!!! -
suzanne — Reply
This is my Pennsylvania Dutch recipe that has been iin my family forever. The only difference is that we use a can of stewed tomatoes. I would not use 1/4 CUP chili powder to start unless you know your family really likes it hot. Start with less, add to taste.
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Michele — Reply
This is delicious! I do not like bell peppers, so I substituted zucchini for the peppers. I served it with a salad and sweet yellow cornbread.
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Michele Welch — Reply
I can’t wait to try this recipe! My favorite way to eat chili is in a soft tortilla shell. Put a little chili down the middle, top with a bit of Velveeta cheese, fold over and heat in the toaster oven.
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Keg72 — Reply
Delicious! I omitted the bell pepper and dialed back the cayenne due to personal taste but otherwise made as written. Just delicious!! To those who couldn’t believe the 1/4 cup of chili powder and/or commented on the level of spice, I wonder if you were thinking of chili FLAKES which is quite a different ingredient than chili POWDER (the former being spicy, the latter not). Highly recommend!
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EJ — Reply
This is hands down my favorite quick chili recipe, and I’m very picky about chili. The only chili recipe that I like more than this is your longer chili con carne recipe, which is linked to this one. I’ve been coming back to these two recipes for four years now, having tried many others in the interim. This is SO good! 😊
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Jan G — Reply
This Chili was Delish!! I used crushed tomatoes instead of tomato puree added brown sugar to taste. Amazing!
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Chrissy — Reply
Perfection! Made today with no deviation from your recipe. Hearty, spicy, sublime. Served with homemade skillet jalapeño cheddar cornbread. Perfect lunch for a New England Fall day. Thank you!
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Jennifer Walsh — Reply
Omg, this was beyond spicy! I thought 1/4 cup seemed like a LOT so I laid a little less. And I also brought the ceyanne down to 1/8 of a tsp. And this was not edible for me. It was just way too hot! Every other recipe I’ve looked at since called for 2. -2.5 TBSP of chili powder…why so much in this recipe?
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J.B. — Reply
This is, as the title says, the best chili recipe. Even my picky kids like it! It’s super versatile and allows you to adjust the seasonings to your liking, and it tastes great.
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Toni — Reply
Should I add brown sugar and if yes how much
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Rose Martine — Reply
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading :)
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Jill Kelley — Reply
See AlsoA Beginners Guide To Choosing the Best Beans for Chili — XLNT Foods :: XLNT Foods is the oldest continuously operating Mexican food brand in the United States, and one of the oldest companies in Southern California. For over 125 years, XLNT has produced dBest Substitutes for Kidney Beans by UseThe Great Debate! Beans or No Beans In Chili — XLNT Foods :: XLNT Foods is the oldest continuously operating Mexican food brand in the United States, and one of the oldest companies in Southern California. For over 125 years, XLNT has produced delicious To Bean or Not to Bean? 'Texas' Chili for the U.S. Grand PrixJust double checking…1/4 cup chili powder?
Thanks! -
Josette — Reply
Easy and delicious
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Lisa — Reply
I have made a few chilli receipes over the years, and this is the best by far. It was spivey without being too hot. My whole family enjoyed it!
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Trish — Reply
I enjoyed this recipe. The only alterations were to use half the kidney beans stated which was amount sufficient for me and I omitted the tomato purée. Didn’t want too much tomato product. With these alterations the recipe was still great to me. Definitely will make again and again
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Elle — Reply
Absolutely fantastic. I added tomatillos to mine.
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Michael d high — Reply
This has become my go to recipe
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Milisa — Reply
So hearty and delicious. My family loves this chili!
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Christy Denney — Reply
I love this chili! Perfect for winter!
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Amy — Reply
I’ve been making this chili exclusively for the past year and I have no desire to try any other recipe. I use ground elk every time as we do not eat conventional beef and it’s so good! It’s easy to have all the ingredients on hand, too. Winner winner chili for dinner!
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John — Reply
Gonna try this because I love chili but can not figure out the seasoning well enough. One thing I have noted, when either pressure cooking or slow cooking, I find my seasoning to be a little flat. So I will add or reserve some seasoning for the end. In this case, a little cayenne or some Louisian hot sauce after the slow cook or before serving might help balance the spice pack. Just a thought. BTW how are the ‘guins looking this year?
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Peggy S. — Reply
How crucial is the tomato puree to this recipe? I have all the ingredients on hand except tomato puree. I do, however, have crushed tomatoes. Would those work?
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John — Reply
Good question. When I have used crushed instead of puree, I find the tomato flavor to stronger. Not a bad thing but it can hide some of the spices so you taste the tomato…..then the heat. Sneaky way to wake up the buds.
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Emily Kerr — Reply
This was incredible and I’m totally a beginner cook! This is literally the best chili I’ve ever had!
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Sandy — Reply
Absolutely the best chili I have ever made or tasted. I love the technique of cooking the meat in the softened veggies and spices. That makes this recipe. When you bite into the meat (I used ground turkey) you get a wonderful burst of flavor! Super recipe!
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Christy Denney — Reply
This is the best chili recipe. So good and filling!
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JennNnn — Reply
Best chili recipe ever. I’ve been using it for years now! Still going strong in 2018!!
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Mike — Reply
If you can’t find extra lean ground beef, would you suggest browning the beef first and draining the fat ?
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Michelle — Reply
Hi Mike, 85-90% isn’t super lean (I think the 93-96% stuff is super lean), but if you go down to 80% or lower, you may want to drain.
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Tosha — Reply
If Im wanting to make double the serving would I just double all the ingredients?
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Michelle — Reply
Yes!
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Mark — Reply
Wow!! I finally found a chili recipe that comes out the way it says it will! This is my new favorite chili. I followed the recipe and directions and it turned out perfect. I was skeptical about not draining the beef, but using 89% lean didn’t leave much fat in the pan and once everything was added and simmered it cooked down anyway. The flavor is perfect. Just enough heat so everyone enjoyed it. The best part was the texture. Nice and thick. We served it with Fritos Scoops. Absolutely great chili. Will be making this a lot over Fall and Winter. Thanks for sharing!
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Ann spencer — Reply
My husband is enjoying this as I type and he said to thank you from him. Looks so fresh and crunchy and creamy all at once. Another winning recipe from browneyedbaker !!
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Vicky Maraldo — Reply
Yes I made this…. was pretty damn good….I however would add about 1 cup of beef broth… adding more juicy ness 👏 mines still better
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Emma — Reply
What size crock pot is this recipe for? Would this fit in a 4.5 quart?
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Michelle — Reply
Hi Emma, This is not a crock pot recipe; it is meant to be made on the stovetop.
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Emma —
I don’t know how I missed that… Do you think it could still be done in a crockpot, aside from browning the beef?
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Michelle —
Hi Emma, Cooking it on the stovetop, especially the last part when it is uncovered, really helps for it to cook down and thicken. You could still do it in the crock pot, just know that the texture will end up being different.
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Deborah — Reply
Chili and cornbread on a winter’s night is pure comfort food, and this is just about identical to my own recipe, so I didn’t have to make it to know the flavor must be good. That being said, though, the chili looks very greasy in the posted pictures. I would strongly suggest *not* sauteing the vegetables in oil, but with the ground meat. While browning, the meat will give off some grease of its own, so after it’s browned and the vegetables are soft, place the whole mixture in a colander and rinse it off with cold water to remove all that excess grease. Put the mixture back in the cooking pot and add the amounts of chili powder and cumin to taste so the chili is mild enough or hot enough to best suit your and your family’s taste. Hope this helps!
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Michelle — Reply
Hi Deborah, I don’t find this chili to be greasy, but if you are worried about it, I would simply recommend using extra lean ground beef instead of rinsing it – you would lose SO much flavor doing that!
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Deborah —
I always use ground sirloin for chili and rinse it to remove any excess grease *before* adding the spices. It makes a world of difference and, since the spices are added *after* returning the meat to the cooking pot, you still get all the full flavor of the chili.
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Michelle —
That wouldn’t work with this recipe since the vegetables and spices are cooked together, and then with the beef, but even if they were added after, I just can’t imagine rinsing cooked beef!
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Beth — Reply
Everyone raves about this chili, especially when I cook it with venison! I make my own chili powder using the recipe at https://wholenewmom.com/recipes/the-best-basic-chili-powder/, which conveniently makes 1/4 cup per batch. :-)
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Michelle — Reply
Thanks for sharing Beth! And I’m so glad it’s been a hit!
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Robin M. — Reply
I made this today in my Instant Pot. I sautéed the beef in the pot. I added the rest of the ingredients, put the lid on, pressed the chili/bean button and walked away. When the 30 minute cook time was up, I let the pressure release on its own instead of using the quick release since I was in no hurry. It was really good and my family loved it!
Thanks as always for another great recipe🙂 -
Cindy — Reply
This is a fantastic chilli recipe. My husband loved it, after 2 large helpings he said he had to stop. Came home from work the next day and had more.
Thank you-
Michelle — Reply
So awesome to hear this! Thanks for taking the time to leave a review! :)
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Cynthia — Reply
Sounds perfect for a January day in Maine with wind chills of -25! I’m going to follow all the pre-cooking instructions and then throw it all in my Crock-Pot on low for 4 hours. Does this sound like a good idea?
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Michelle — Reply
Hi Cynthia, I’ve never made this in the slow cooker, so I couldn’t say for sure, but during that last 45 minutes it does cook uncovered so a good bit of the liquid evaporates and it thickens, which may not happen in a covered slow cooker.
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Laurie Victor — Reply
How do I find the nutritional value for this recipe? I’m tracking calories. Thank you!
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Michelle — Reply
Hi Laurie, I don’t calculate nutritional info because there are so many varying factors (brands, servings, etc.) but there are tons of sites out there that will let you do it for free… I know for sure MyFitnessPal.
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Kathy — Reply
Just made this tonight on a frigid Illinois winter day (2 degrees!). I used ground turkey and pureed 2 cans of diced tomatoes (instead of using the tomato puree) and it turned out excellent. We especially loved it with Cholula Chipotle Hot Sauce – yum! Thanks for another great recipe, BEB!!
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Jeremy — Reply
I made this tonight and it was delicious! I added an extra bell pepper and three jalapenos because I wanted more texture and spiciness. It turned out great. Thanks for the great recipe!
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Regina — Reply
Love this chil. reminds me of what my family made when I was growing up. I add in jalapeños and use fewer beans since my husband doesn’t like too many. I lie that there are no complicated steps or crazy ingredients like in some other chili recipes.
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Georgene Friend — Reply
I made this today. It was the best chili I’ve ever tasted
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Deb — Reply
Just stumbled upon this recipe, made it over the weekend and LOVED it. Simple, easy, thick and tasty. I changed nothing other than using half the cayenne pepper. After I sauteed the pepper, onions, etc. and browned the meat, I put it all in the crockpot and it was soooooooooooo good!!
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Madro — Reply
This must be a mistake, “1 (28-ounce) can tomato puree”?
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Dan Havrey — Reply
So, i just made this last night for a chili cook-off at work….
Lets just say i won 1st place. It was the only pot that was scraped clean.
Thanks,
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Michelle — Reply
Oh my gosh that’s awesome!! Love it!
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Merl — Reply
This recipe was both easy and delicious. It will now be my go to recipe for chili.
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Judy McKee — Reply
Hi Michelle, I just finished reading all the comments from your followers from 2013 about your Classic Chili recipe. I too am a Pittsburgh bred lady & follow your fantastic recipes every day, as well as your adventures of a growing family! ! Very interesting the sameness & the differences in people’s opinions in recipes. I also am not a fan of any of the “mealy” beans in chili, or at anytime, so since my boys are all married & I have only me to cook for each day,, I
make my chili like yours but use cut green beans, or French cut green beans & can eat every bit without leaving a thing in the bowl. Your hubby & boys are so Blessed to have you, & so are all of US ! ! -
Stacy — Reply
Made this recipe exactly as Michelle wrote using all organic ingredients. Muir glen fire roasted tomatoes and tomato puree Grass fed beef ect. It was outstanding. My 2year old daughter gobbled it up with colby cheese and raw onion on top. Not too spicy at all.. I will deff be making this again but we are chili lovers at my house so next time we are trying beb Cincinnati chili. The knock off Wendy’s chili recipe is also great. Thanks Michelle for another great recipe..
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Jan — Reply
We love chili but have never made it myself. This recipe caught my eye as a basic recipe and I’ve made a few times already. Once as written, and again with a few changes/comments. I like this chili because it’s nice & thick without having to add flour or masa. The flavor & texture were pretty much what I was looking for. The tweaks I made the 2nd time around were: added extra chili powder & cayenne (probably double) and about 1-1/2 times the cumin. Used 1 can small red beans & 1 can pinto beans. For the diced tomatoes, I recommend using regular dice & not petite diced as the smaller ones disappeared into the mix. I like small bits of tomatoes to be there. It’s very meaty. Next time I’ll try using half the meat and twice the beans, and maybe using coarse ground beef instead of regular. All in all a great chili. Very hearty and flavorful, and not soupy. Nice balance of flavors.
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Kim Knapp — Reply
Delicious! Not too hot but has a great flavor! (I skipped the bell peppers because I dislike them.)
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andreabelly — Reply
It looks totally fabulous blog. it is water in My mouth to see your fabulous recipes here hmmm i love to learn this and apply at my home.
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Julie — Reply
Our weather finally turned chilly last week so I made this for dinner, exactly as written. Delicious! It’s my new go-to chili recipe. We topped it with avacado chunks and Texas toast on the side. Yum!
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Rachael — Reply
This is delicious!!! I made it without beans becaue my husband doesn’t care for them. I also added just a tad bit of brown sugar and cinnamon. It’s so good!!!
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Lori — Reply
This sounds yummy & I will be making this chili this week! I was introduced to Cincinnati chili a couple of years ago and have become a big fan of it. Our favorite is Skyline Chili. Since we did not have a Skyline near us, I went on a search for a comparable recipe that I can make at home. I found this recipe and can say it is almost as good as Skyline!
https://www.pratesiliving.com/cincinnati-chili-mine-finally-tastes-like-skyline-chili/
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Shayla P — Reply
This is my favorite chili recipe. Would have been helpful to have a note that you recently renamed it from All-American Chili though! <3
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Mandy — Reply
Hi Michelle, I’ll have to try this! I always love finding new chili recipes.
I see you mentioned wanting to try Cincinnati chili and someone linked to a recipe a few comments above – that is not authentic Cincinnati chili. The meat is supposed to be boiled, and then ground in a good processor or pulsed a few times in a blender. It should have some unsweetened chocolate too. I hope you find a great authentic recipe to try out and post so that more people can be exposed to it!
Are there any chili parlors in Pittsburgh? My mom’s family is from Cincinnati, and she remembers going to all of the chili parlors on family vacations as a kid. I was wondering if there were any since Pittsburgh isn’t terribly far away.
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Michelle — Reply
See AlsoTexas No Bean Chili RecipeHi Mandy, Thanks for all of the info on Cincinnati chili! I just looked online and couldn’t find anywhere in Pittsburgh that serves Cincinnati-style chili. I’ll have to tackle it on my own! :)
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Danielle — Reply
What if you don’t have a Dutch oven? Ok in a regular pot?
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Michelle — Reply
Yes, perfectly fine! Just make sure it’s a large pot with at least 6 to 7 quart capacity.
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Tarryn — Reply
Sounds like a delicious chili!!! Just one question… is the amount for chili powder correct? It says 1/4 CUP…
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Michelle — Reply
Hi Tarryn, Yes, that’s correct!!
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Michele Welch — Reply
Just the recipe I’ve been looking for. My go-to chili recipe is using a starter by Tabasco Hot sauce that’s oh so good. I can have it ready in about 30 minutes, just add chili hot beans by Bush’s, the starter and ground beef. But I’ve been looking for a true homemade chili that warms your insides. My question is, your recipe calls for Dark kidney beans, do you think I could use chili hot beans by Bush’s? Can’t wait to make some for this weekend to weather the possible coming hurricane.
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Michelle — Reply
Hi Michele, I think using those beans would be just fine! And stay safe!
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Kim — Reply
Is it possible to remove the video that plays in the middle of the blog post. I just discovered your blog and the same video just plays over and over and I would like to remove it. It’s not even the same recipe as the post and it’s killing my computer battery.
It makes browsing your blog difficult.
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Michelle — Reply
Hi Kim, Yes, you should see an “X” in the upper right hand corner – just click that and it will close and stop playing.
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Kim —
But is there a way to keep it from playing in the first place. I spent some time looking over several recipes and you have click the little X every time you open a new page. I was hoping I could remove the video altogether.
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Michelle —
Hi Kim, No, it will load when a recipe post is opened, there is currently not a way to eliminate it entirely. Just click on the X to turn it off if you’re not interested in the recipe videos.
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Linda — Reply
Hi, I live in Los Angeles and we have had an increcible heat wave for the past 2 weeks. Just read your recipe and this will be the first dish I prepare as we cool down. Would be fantastic for Halloween!
My question is WHICH Penzeys’ chili powder do you use. They have about 4 different options on their website.
Thanks for your help …. Love your recipes!
Linda-
Michelle — Reply
Hi Linda, Just their regular chili powder, this one >> https://www.penzeys.com/online-catalog/regular-chili-powder/c-24/p-55/pd-s
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Sara — Reply
How spicy would you consider this? My husband and I love a spicy chili, however I’m also cooking for an almost 2 year old, so I need to take spiciness in to consideration!
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Michelle — Reply
Hi Sara, I cut the cayenne in half when I’m going to serve it to Joseph too, and it’s very mild.
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Linda — Reply
I have lived in Texas my entire life and have never eaten beans with chili. Mine will always have a can of Rotel in it. We are still hot here and a LONG way from Houston. Not ready to think of chili. Might have our first freeze in November.
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Michelle — Reply
Interesting! I’ve never had Rotel in chili… it’s always so interesting to find different regional spins on recipes!
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Donna Clarke — Reply
This makes a bigger batch than what my husband and I can eat at one sitting, so what I do is to put the chili in pint jars and pressure can them. On the shelf, in beautiful display, they are ready to once again enjoy this fabulous recipe without having to thaw the frozen product if I had chosen to put it in the freezer, or have to make certain that we have the chili several times in one week to eat it all up. The canning of the chili works beautifully and one pint jars are enough for even one person to grab and enjoy. We used to be a family of six, but when all the children grew up and moved out of the home, we had to learn to cook smaller meals and/or preserve food the old fashion way……canning. smile.
Keep delivering your wonderful recipes. They are tasty and eye appealing. Your delightful comments about your family and accompanying pictures make you seem like I am reading about “family”. You are wonderful.
Thank you.-
Michelle — Reply
Thank you so much for the kind words Donna :)
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Helen — Reply
Heart dish
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Mary Anne Paul — Reply
Michelle, I just made this recipe last week for the Steeler game. LOVE IT……..definitely my favorite chili. Thank you!
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Michelle — Reply
So awesome, Mary Anne! Glad to hear it’s someone else’s favorite, too :)
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I’m as excited as you when Fall rolls around and it’s football and chili season again! Here’s my family-favorite recipe for Cincinnati Chili – you’ll love it!
http://www.snowflakesandcoffeecakes.com/home/cincinnati-chili
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Michelle — Reply
Thank you so much for sharing!
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Rita — Reply
Hi. I’d like to try this because my husband loves chili 🌶. If I read the recipe correctly, you add the raw ground beef to the cooked veggies. I assume then you don’t drain the rendered fat from the cooked beef before adding the rest of the ingredients. Isn’t the end result too fatty/greasy that way?
On a different subject: do you have any recipes for diabetic friendly desserts?
Thanks very much!!
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Michelle — Reply
Hi Rita, Yes, that’s correct, you don’t drain the chili. No, I don’t find this to be greasy in any way, but if you’re concerned use the 90% lean beef vs the 85%.
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Stephanie — Reply
This is the best chili recipe I have ever made. Everyone loves it!
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Ria Mathew — Reply
Hello!
In your recipes are you referring to kosher salt or iodized salt? Thank you!-
Michelle — Reply
Hi Ria, Always regular table salt unless stated otherwise (I do call out kosher salt specifically when it is necessary).
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Meg — Reply
I cooked the Easy Chili Recipe last weekend. It was delicious and very easy. I made it exactly as instructed, with one exception. I substituted one can of kidney beans for great northern beans for variety. My kids loved this chili – it was just the right amount of spice. I served it with cheese, sour cream, and chopped jalapeño and cilantro. Yummy for a cold, rainy day!
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Eloise — Reply
I think some folks may be confusing the chili powder with the cayenne pepper. I just made this chili, and it’s not hot at all. Has spice to it. It’s delicious!
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Mercedes — Reply
Real chili does not contain beans. I remember Bridget Lancaster making this chili on America’s Test Kitchen, and I lost all respect for that show. She lives in Boston, maybe that is the way chili is made, there, but I live in Texas, and we do NOT put beans in chili. Chili is a meat dish.
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Amber — Reply
Do you drain your ground beef or no ? I’m going make this tomorrow but wasn’t sure
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Michelle — Reply
Hi Amber, No, you do not drain the ground beef.
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Amber — Reply
I have a question do you drain the ground beef when done or leave the juices to cook with the chili this looks good and I’m going make it tomorrow but I wasn’t sure if you drained the beef or not
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Maria — Reply
Could I omit the beef and still have it taste good? This sounds delish but we don;t really eat beef in my household. :)
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Michelle — Reply
Hi Maria, I think you would find it to be much too soupy. I would recommend using ground chicken or ground turkey if you don’t eat beef.
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Pam Considine — Reply
This looks like a great recipe! When I have made chili I always add a green bell pepper or two, but the red pepper would work just as well. I love the garlic flavor also. I do like it a little more “soupy”, but if needed I could always add more tomatoes. I’d also serve it with a bottle of hot sauce and some crushed red pepper, for those who like it hotter. Thanks for sharing!
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Sandra — Reply
I just made this chili and everyone loved it! Easy to make – I added a bit more cayenne pepper, a can of navy beans and a can of mushrooms!
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Rick — Reply
This recipe calls for for too much liquid, I used the results as spaghetti sauce. If I were to make this again, it would use small cans of both, but most likely would skip the puree, but probably will not use this one again.
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Calicook — Reply
I’m so sorry I made this dish! 1/4 C chili powder is WAY too much! Ruined 2 lbs of grass fed beef, i even used less than 1/4 cup because it seemed like way too much chili powder. Maybe if your chili powder is very old or you aren’t buying it from Whole Foods, this won’t wreck your chili, but it wrecked mine. I am the only person in my family who could stand the heat and I’ve been eating it for lunch, but not to be ablle to serve it to the family created an unhappy group.
I frantically searched the web for things to add to tone it down, and suffice it to say nothing worked. -
karly — Reply
This Recipe is my absolute all time go to! I will usually add a little more cayenne and a jalapeno. it is SO delicious. favorite chili recipe I have found. love the browneyedbaker’s recipes! Thanks!!
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Gemlik Satılık Daire — Reply
Super recipe! My husband couldn’t stop eating it. I added an extra can of pinto beans, 1 minced jalapeño and 1/4 cup brownsugar for an extra sweet & spicy kick
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Terri A — Reply
First chilly fall day today so I made this. Really fantastic!
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Glenda — Reply
I have been searching for a great chili recipe, and this looks exactly like what I have been looking for! Can’t wait to try this, but I would like to make this in my pressure cooker. I have used my pressure cooker quite a bit but still am definately not a pro. Could you please give me some tips for preparing this recipe in a pressure cooker. Thanks so much for your help.
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Michelle — Reply
Hi Glenda, Unfortunately, I’ve never used a pressure cooker, so I’m not much help :(
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Yelena Butler — Reply
I made this chili yesterday. It was absolutely delicious! My husband said that it’s the best chili he’s ever tasted! Thank you so much, Michelle, for this recipe! :-)
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beef recipe — Reply
this chili beef is the best. i love chili flavor. the tomatoes is uhm okay (not a fan of tomato). and its great, really good recipe!
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Andrew Pennebaker — Reply
Nice, easy recipe for a first time chili maker. Though I was surprised how it taste-tested through the process:
1. Smells very tomatoey/nasty for the first hour.
2. Tastes like incredibly bland chili for the next hour.Finally, I added another pinch of salt and 1/8th cup of chili powder, cooked for thirty more minutes, threw shredded sharp cheddar cheese on top, and it became passable, gaining compliments from two of my roommates.
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rudii — Reply
Super recipe! My husband couldn’t stop eating it. I added an extra can of pinto beans, 1 minced jalapeño and 1/4 cup brownsugar for an extra sweet & spicy kick
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Stacy — Reply
I made this last week and it has been a HUGE hit! My husband rarely eats left overs – until this chile recipe – he has eaten this for dinner three nights in one week. Thanks for a great recipe!!! It’s a keeper!!!!
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BurMarie — Reply
My ol man n I are cooking it now as we speak! So far it tastes bomb diggity!! I can’t wait for the finished product! Thank you for this great recipe Michelle!!!
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Walter Russell — Reply
Do I really use 1/4 cup of chili powder, seems a little excessive. Am I wrong?
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Michelle — Reply
Hi Walter, Yes, ¼ cup of chili powder is correct. It’s a good amount for the amount of chili this dish makes. It’s not all that different from a lot of other chili recipes that I’ve seen.
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Amanda — Reply
Just made this it is DELICIOUS! The perfect chili recipe. I halved it because it’s just me and my hubby. I used green bell pepper instead of red and tomato sauce instead of purée- still perfect!! Next time I might just make all if it because it is so yummy.
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Jenn — Reply
Started fall right with this delicious chili. It was very very good and I am looking forward to the leftovers. Thank you.
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Carolyn — Reply
Hi there! Have you done this in a crockpot or have suggestions for that method?
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Michelle — Reply
Hi Carolyn, I haven’t done it in a crockpot, but I have made it in a Dutch oven and then placed it (covered) in an oven on “warm” setting (165 degrees F) to keep for about 4 hours. I think you could make it and then pop it into a crockpot to keep warm for serving.
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Carolyn —
Thank you!
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Lauren — Reply
I just made this and it is SO hot that I couldn’t eat it – which is a shame because the less sensitive/wimpy member’s of my family said it was delicious! I will definitely be making this again, but omitting about half the chili powder. I’m off to get another glass of milk…. :)
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Lauren — Reply
Made this again with less chili and it was great! It’s now on regular rotation at out dinner table – thanks for another great recipe!
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Megan — Reply
I didn’t know chili shimmered. :)
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Michelle — Reply
Chili doesn’t shimmer, but oil shimmers when it gets very hot, which is how best to tell that it’s hot enough to add the ingredients to the pan. I assume you’re referring to the first sentence in Step #1.
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Government Contract — Reply
Great write-up, I’m standard website visitor of the website, preserve inside the excellent function, and it is going to be a regular guest for a lengthy period.
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Walesca — Reply
Thank you so much for sharing this recipe. I just finished making it and WOW it is delicious. <3
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Heidi — Reply
Does anyone know the carbs in one serving? I have to do this gestational diabetes diet, and I’m so tired of calculating carbs:)
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The Healthy Apple — Reply
LOVE this recipe! Making this tomorrow for clients and can’t wait! Thank you! I’m shopping online for tomato puree but can’t find it…is there anything I can replace this with? Perhaps diced tomatoes? Thanks!!
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Michelle — Reply
Tomato puree is usually found with all of the other canned tomato products, so if you have access to those, I’m not sure why you wouldn’t be able to find tomato puree. Don’t substitute diced tomatoes; tomato puree is smooth like tomato sauce (but thicker). That would probably be your best substitution (crushed tomatoes would be your next option).
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Thank you so much; it came out great!!
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Milena — Reply
Happy birhtday, BEB! I love the All-American Beef Chili! And the whole blog! Keep it up!
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Twyla — Reply
Do you not drain the ground beef? I’ve pinned several of your recipes. I’m a big fan of your site!
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Michelle — Reply
Hi Twyla, No you do not need to drain the beef. Enjoy!
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Take It from Meg — Reply
Might I suggest adding a few dashes of Worcestershire sauce? I find it’s the secret to my chili.
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Shiloh Barkley — Reply
That looks really thick!
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Liz — Reply
This looks delicious! Do you think turkey can be substituted for beef or would it not turn out as well?
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Michelle — Reply
Hi Liz, I personally always think that ground beef tastes better than ground turkey, but if you’re not a red meat eater, then I think you could certainly substitute ground turkey. It definitely won’t taste the same, but I don’t think it would be a failure.
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Marlin —
I have recently realized that adding bacon to ground turkey makes it taste significantly better. Pork bacon tastes best but turkey bacon works well also. Just cut it into tiny pieces and crisp it in the pan with a little veggie oil before adding the turkey. Everyone in my family loves this!
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Kenny — Reply
I’ve been craving chilli ever since I left the states and for my first time making it I gotta admit it was pretty darn good. Thanks for this amazing recipe.
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Sarah — Reply
Any major changes to making this in a slow cooker?
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Michelle — Reply
Hi Sarah, Not that I can think of. I would prepare it on the stovetop as described in steps 1 and 2, then transfer to a slow cooker to “simmer”.
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Jayne — Reply
mmm… nice chunky chilli. I love mine with a good amount of beef and body.
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Dee — Reply
Brilliant! I have made many chili recipes and never used tomato puree. Makes it so thick and yummy. Thanks for solving my issue of never having thick enough chili. Thumbs up from my husband too.
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Ginny — Reply
This chilli looks A-Mazing!! There’s nothing better than a good bowl a chilli, especially in the winter! Great post and I’ll definitely be giving this a whirl! x
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Emily — Reply
I made this last night for dinner and it’s absolutely delicious!! Perfect in every way–a *tiny* bit of kick from the cayenne, but not so hot that the kids couldn’t eat it. :) The only change I made was to cook it in my electric pressure cooker on high for 30 minutes, then let the pressure release naturally.
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Christin Yuppa — Reply
Would tomato puree be the same as tomato sauce or tomato paste? I’d like to make this for our church on Sunday….everyone is bringing chili and I’ve been looking for a new recipe!
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Michelle — Reply
Hi Christin, Tomato puree is different from both tomato sauce and tomato paste. If you are unable to find puree, it is a closer match to tomato sauce if you absolutely need to make a substitution.
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Shelly — Reply
Oh, a perfect choice for our football viewing pleasure! Might not be able to wait until Sunday’s playoff game to make this.
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Purabi Naha — Reply
I’ll have to save this recipe since this is tried and tested. This is absolute visual treat !! I am sure this must have tasted fabulous! http://cosmopolitancurrymania.blogspot.in/
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Aly — Reply
I made this one, and posted it this week, too! :D It’s really yummy!
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Jessica — Reply
This chili looks so hearty and warming! I make chili every year but haven’t gotten around to it this season. I’ll have to give yours a try!
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Shelby — Reply
Michelle, just wondering how you felt ( if you have tried) a hot and sweet chili,which is my family’s favorite. It contains lots of spices, dark brown sugar and dark beer.
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Michelle — Reply
Hi Shelby, I have made this chili: https://www.browneyedbaker.com/2011/10/27/favorite-best-chili-recipe/, which uses a homemade spice paste from dried chiles, as well as molasses and beer. It sounds like what you’re describing, and I absolutely love it. Fantastic!
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Kara D — Reply
This is my go-to chili recipe as well! It’s turned family and friends who did not previously like chili to become fans and make it themselves!
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GrannyJean — Reply
This sounds delish, but real chili doesn’t have beans. If we have guest from someplace other than Texas we serve rice and beans on the side so they can mix it like they want. I’ve tried it with beans, but after eating Texas chili all these years it just doesn’t taste right to me or my family.
I do enjoy your recipes, and have saved several for future use and made a few recipes already. Keep up the good work.
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Keisha — Reply
I could eat a big hot bowl of this with a giant chunk of buttery cornbread or on top of a good juicy hot dog on a buttery toasted bun…i think I just made myself hungry! This chili look sooo good!
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Margot C — Reply
What brand of Chili Powder do you use?
Some say that Gebhardt is the stuff to buy (from Walmart, alrighty then), but it contains something called Silicon Dioxide; what on earth is that and do we care about it? More to the point what on earth do they mean by the cryptically mentioned ‘natural flavor’? I’m not a complete nut about ingredients; Red Dye #2 is a major nutrition source in my house – so my real question is what is the best Chili Powder to use?
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Michelle — Reply
Hi Margot, I usually use either McCormick or Penzeys.
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Margot C —
Ah Penzeys, That catalog is like p*rn to me (better!); I sit in bed reading all of the descriptions of all of the spices. That reminds me that I should order some new stuff from them. You should get them to do a giveaway with you so that more people know about them, they are the best.
I am definitely making your chili though, I’ll just use the McCormick stuff (which is always consistent at least). I think I’m going to try doing it in the crock-pot though. I’ll report back.
I like that you don’t have that ‘brown the beef then pour all of the stuff off’ step. I hate that – yes, I want all of that fat and flavor please. It’s not that much fat once amortized over the whole dish and it’s miles better tasting. For the crock-pot version I’ll brown the meat and dump the entire thing in the crco*ck-pot.
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Mandie @ Oh So Decadent — Reply
I have been looking for a good chili recipe for years, thank you for this! I’ll definitely give this one a try, especially since you say it is the absolute best! So excited :).
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Katie @ Blonde Ambition — Reply
I love thick, hearty chili! No soupy stuff for this girl. Though the chili recipe you linked to is pretty tempting too – I love putting beer in my chile, and the homemade chile powder/paste sounds so good!
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Steph in Lex — Reply
Chili and football are so intertwined in my mind that I often end up making my first batch of chili when it’s way too warm out–like still in the 70s–just because it feels right to be eating it when there’s football on! So I know what you mean about craving it as soon as fall seems like it’s coming on…
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So thick – just the way I like my chili. Sounds great for these cold winter nights!
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marie @ little kitchie — Reply
never can have enough chili recipes! these looks great, and so so good for the chilly weather!
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Christina M — Reply
This looks delicious!! Very similar to my mom’s chili recipe, only hers uses whole stewed tomatoes to give it those big hunks of tomato too. I want to try this as is, definitely with the cheese and sour cream on top!! :)
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Allison — Reply
According to http://www.tastebook.com/recipes/1066313-All-American-Beef-Chili, it’s 1 Tablespoon of cumin.
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Paul L — Reply
What’s the right amount of cumin??? I want to make this NOW!
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Michelle — Reply
Hi Paul, My apologies for the error, I have fixed it, but it is 1 tablespoon cumin.
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Lori — Reply
Michelle – This is so timely….I made a batch of chili thi week which was met with raves but my youngest said, it needed just a little bit more of a kick. Here’s hoping this is the one! I am going to make it straight away!
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Ellen @ The Baking Bluenoser — Reply
You just can’t beat the comforting feeling that chili will bring to you. It’s a great meal on a cold winter’s night, and this recipe looks absolutely superb. Thanks for sharing!
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I love chili! It’s such a comforting fabulous meal and it always tastes better the next day!!! Yum! Your recipe sounds delish!!
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Janet Bridges — Reply
I can’t wait to make this, but as the other fan stated, cumin isn’t listed in the ingredients. Please help. It looks way to good to guess on anything! And thank you for being such an amazing cook!
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Michelle — Reply
Hi Janet, My apologies, I just fixed it, but the correct amount is 1 tablespoon ground cumin.
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Coleen's Recipes — Reply
PERFECT dinner for this cold weather!! (great photos)
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Ashley @ Wishes and Dishes — Reply
OK I am not even a chili person but this looks amazing! For some reason I can’t get over the look and texture of the kidney beans.
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David — Reply
You don’t have to use kidney beans. Others like pinto, black beans, white beans, etc can all work very well. Or you could omit the beans entirely and still have very good chili.
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Terry —
A quick alternative is also a can of fat free retired beans. It adds thickness, protein and hides the beans.
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Sarah — Reply
I have the same issue, so I purée the kidney beans in the blender with some of the tomato sauce or purée that you are using in the recipe. You’ll get the flavor and health benefits of the beans without the texture.
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Lara —
Sarah,
That’s exactly what I do! I learned it from my grandmother, who would grind up the beans so that my dad and his 3 brothers wouldn’t know there were beans in it… Until one day when my uncle caught my grandma in the act! I think it really adds to the texture as well. Yummy!
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Jo — Reply
I don’t see cumin listed in the ingredient list, but is referred to in the directions???
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Michelle — Reply
Hi Jo, My apologies for that omission. I have corrected it; it should be 1 tablespoon cumin.
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