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Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

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

1 pound lean ground beef
½ cup chopped green sweet pepper (1 small)
½ cup chopped onion (1 medium)
4 cloves garlic, minced
1 15 ounce can tomato sauce
1 15 ounce can red kidney beans, undrained
1 14.5 ounce can diced tomatoes, undrained
2 - 3 teaspoon chili powder
½ teaspoon salt
½ teaspoon dried basil, crushed
¼ teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions

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.
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.
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.

Frequently Asked Questions

How long is chili good for in the refrigerator?

Once you have ladled the cooled chili into a large bowl or individual containers, you can cover and store the chili in the refrigerator up to 3 days. The flavor of chili often improves after a day in the fridge because the extra time allows flavors to meld.
Can you freeze chili?

Yes, you can freeze chili. You’ll need to divide the cooled chili among shallow freezer-safe containers. Leave ½ to 1-inch space between the top of the chili and the container rim. This gives the chili room to expand while it freezes without breaking the container or causing the lid to pop off. Freeze chili for up to 3 months.

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.