Making chili is easy and quick when you have this classic chili recipe. In fact, it only takes 35 minutes from start to finish to have this chili recipe on your table. Just one look at its ingredients and there’s no question why this hearty chili is one of our most popular recipes. Since it's made with beef, flavorful veggies, and traditional seasonings, it’s simple to stir up and serve to your family and friends with no need to shop for ingredients that aren’t already in your pantry. The simplicity of this chili’s ingredients also allows you to easily adjust its consistency, just in case you’re eager to learn how to thicken chili.
Once you make this chili recipe, challenge yourself to make the recipe’s Chili for Two variation or Cincinnati-Style Chili variation. If you love chili but want to substitute beef for chicken, try our white chicken chili recipes—made with fresh poblano chile peppers which have a mild heat level that is perfect for when you want a little heat without the burn.
Ingredients
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1 pound lean ground beef
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½ cup chopped green sweet pepper (1 small)
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½ cup chopped onion (1 medium)
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4 cloves garlic, minced
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1 15 ounce can tomato sauce
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1 15 ounce can red kidney beans, undrained
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1 14.5 ounce can diced tomatoes, undrained
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2 - 3 teaspoon chili powder
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½ teaspoon salt
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½ teaspoon dried basil, crushed
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¼ teaspoon ground black pepper
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Shredded cheddar cheese (optional)
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Chopped onion (optional)
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Dairy sour cream (optional)
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Crushed red pepper (optional)
Directions
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In a 3-quart saucepan cook and stir ground beef, sweet pepper, ½ cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.
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Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
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To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.
Chili for Two Variation
Prepare as above, except divide all ingredients in half.
Cincinnati-Style Chili Variation
Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, ½ teaspoon ground cinnamon, ½ teaspoon ground allspice, ½ teaspoon ground cumin, and ¼ teaspoon cayenne pepper with the tomato sauce. To serve, place ½ cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or ¼ cup additional kidney beans.
Nutrition Facts (per serving)
| 381 | Calories |
| 15g | Fat |
| 35g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 381 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 6g | 30% |
| Cholesterol 71mg | 24% |
| Sodium 1265mg | 55% |
| Total Carbohydrate 35g | 13% |
| Protein 32g | 64% |
| Calcium 111.1mg | 9% |
| Iron 5.2mg | 29% |
| Potassium 905mg | 19% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
