• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • About Me
  • Recipes
  • Cookbooks
  • Work With Me
  • Contact

CPA: Certified Pastry Aficionado

Simple, Classic Chili

soup
November 3, 2016

Jump to Recipe Print Recipe

Simple Classic Chili – A no-frills recipes for a simple classic chili. Made with lean beef, two different kinds of beans, and a whole lot of heartiness, this classic chili is perfect on its own or mixed into cheese for a yummy queso dip.

Cup Of Chili With Cheese, Sour Cream And Cilantro On TopAnother fall week, another record high temp here in Atlanta. 87 degrees to be precise. It was the hottest Halloween on record. I am about fed up with this heat! I need it to be cold enough so I gotta wear socks on my feet around the house and sweats when I go to sleep (that’s how I measure temperature). Is that too much to ask for?!

I realize that I may sound ridiculous to you Northerners who are reading this, since you’ve probably had cold weather since September and probably hate it already. But just let me have my moment.

Today’s recipe is a desperate attempt to convince myself that fall is here, even if the weather won’t cooperate.

I always get a craving for chili around this time of year. It’s a comforting, easy meal that I can add to anything: baked potato, nachos, and even spaghetti (don’t knock it ’till you try it!!!). So when that craving kicked in last week, I just had to make it. Cold weather or not.

Simple Classic Chili With A Spoon In It Simple Classic Chili Being Mixed With Sour Cream And Cheese Simple Classic Chili Mixed With Cheese And Sour Cream

Every time I make chili, I make it slightly different than the last. So I wanted to use this opportunity to finally settle on a simple, classic recipe that I loved. But also a recipe that I could easily add things (veggies, spices) without having to adjust the other ingredients.

And that’s the recipe we have here, folks! A simple, bare-bones chili that satisfies the classic craving but that you can also make your own. Want to add zucchini and squash for more veggies? Do it! Want more spice? Add a jalapeno! Don’t like beans? Wait – you don’t like beans?! Fine. Then keep them out! But I’m still judging you for not liking them. I could LIVE off beans and rice.

Browning Hamburger In A Pot Cooking Vegetables To Add To The Chili Adding Spices To The Pot Simple Classic Chili Before It Has Cooked DownSimple Classic Chili Mixed With Cheese And Sour Cream

This is a super simple recipe, so if you’re a beginner cook, have no fear! You’re gonna rock this recipe! Here are a few extra tips to make sure this chili comes out perfectly:

  1. Decide what kind of chili you want before you get started. Are you going to use beef or turkey? Kidney beans, black beans, or pinto beans? Do you want extra heat? Extra veggies? You want to plan these things out so you make sure to get any additional ingredients that you need.
  2. If you want to add more vegetables, only add 1-2 cups max. You don’t want the chili to get overwhelmed. Corn, zucchini, and squash are all great options.
  3. If you want to add spice, but are nervous about making it too spicy, use dry spices. That way, you can add a little at the end, taste, and then add more, if needed. Fresh jalepeno is tricky because you have to cook it with the other veggies so that it softens up. You won’t be able to taste the complete chili before adding in more.
  4. You can use any ground beef or turkey for this recipe. They are interchangeable. Same goes for the beans. But I would stick to black beans, pinto beans, or kidney beans since they hold up better.
  5. Use a big pot or dutch oven for the chili. You’re going to be making tons of chili so you need to have a large vessel to handle the job. Added on 11/29/2016: As you can see in the photos, I cooked this chili in a cast iron dutch oven. This is a major no no that I was not aware of. Cooking acidic foods in the cast iron will eat away at the coating, something I learned first-hand. My cast iron started peeling a few weeks after making this chili. It was not pretty! So make sure you use a stainless steel pot or enameled dutch oven. Or anything else besides cast iron.
  6. If you want a chunkier chili, buy whole tomatoes and rough-chop them yourself. I wanted the tomatoes to break down into the chili so I didn’t want the chunks. That’s why the recipe says petite diced tomatoes.
  7. Make sure to purchase your ingredients for serving (shredded cheese, sour cream, onions, diced avocado, cornbread). I cannot tell you home many times I’ve done this! I usually just focus on the recipe and forget all about how I plan on eating it.
  8. The cook time of the chili all depends on how soupy you want it. Watch the chili and when it gets to the desired consistency, remove it from the heat. I like mine thick, so I let it cook for the full 60 minutes. But if you like it runnier, it should be done by 45 minutes.

And there you have it! A simple, classic chili. How do you plan on making yours? Let me know if the comments below!

Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!

[show_shopthepost_widget id=”2436191″]

bowl of simple classic chili topped with sour cream cheese parsley and a spoon next to it, shot from a side angle
Print Recipe

Simple, Classic Chili

A no-frills recipes for your good ole fashioned chili. Made with lean beef, two different kinds of beans, and a whole lot of heartiness, this classic chili is perfect on it's own or mixed into cheese for a yummy queso dip.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 8 servings

Ingredients

  • 1 teaspoon olive oil
  • 1 -1 1/2 pounds ground meat lean (or ground turkey)
  • 1 large onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons salt
  • 3 cups chicken broth
  • 1 can petite diced tomatoes (28-ounces)
  • 1 can kidney beans (15.5 ounces)
  • 1 can pinto beans (15.5 ounces)
  • toppings (cheese, sour cream, onions, cilantro, etc)

Instructions

  • Grab a large pot or dutch oven and place on burner. Set heat to medium and add oil to pot.
  • Once pot is hot, add ground beef (or turkey) and begin to brown it. Once it's completely cooked, scoop out of from pot and into a small bowl and set aside.
  • In the same pot used to cook the meat, add diced onions. Raise heat a little so it's between medium and medium-high. Cook until onions start to become translucent, about 5 minutes. Add in peppers and cook until those start to soften, about 5-8 minutes.
  • Make a well in the center of the onions and peppers. Add garlic so that it receives direct heat and starts to brown. Do not let garlic burn! It should only take 30 seconds for it to brown and release its fragrance. At that point, stir into the onions and peppers.
  • Add the salt, cumin, chili pepper and cayenne to the vegetables. If you don't like spice, only add 1/4 teaspoon. You can taste the chili at the end of the recipe and add more if you need extra kick. Stir spices into vegetables until evenly dispersed and let them cook for 30 more seconds.
  • Reduce heat to medium. Add back meat and stir in chicken broth. The addition of the broth will break up the browned bits on the bottom of the pot. Use your wooden spoon to help those bits break off and mix into the broth. This is pure flavor, people!
  • Cover and bring mixture to a boil. Once boiling, remove lid and reduce temperature to medium-low so it's now simmering. Let simmer (uncovered) for 45-60 minutes until chili is the desired consistency. I like mine thick so I used those full 60 minutes.
  • Add tomatoes and beans to mixture. Simmer for another 10 minutes to bring chili back to temperature.
  • Once it's done, give the chili a taste to see if you need more salt or cayenne. Give it one last stir.
  • Serve with your favorite toppings. I like mine with sour cream, cheese, and a sprinkle of cilantro. Yummm!

Notes

Recipe adapted from The Kitchn
The flavor of the chili will be even better the next day. Chili will keep fresh for about a week and frozen for up to three months.
 

Collage Of Simple Classic Chili Pictures

You might also like:

Turkey Noodle Soup

Dipping Bread Into Turkey Noodle Soup

Creamy Tomato Basil Soup

Dipping A Breadstick Into Tomato Basil Soup

Pasta e Fagoli Soup

Pasta e Fagioli Soup - A classic Italian soup that is made with a tomato broth, ground beef, pasta, and packed-full of veggies and beans. All of these ingredients transform this into an irresistible dish that is so comforting and warms the heart. And stomach! Even better than the Olive Garden version.

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email this to a friend (Opens in new window)

50 Comments

« Cranberry Cookies with White Chocolate Drizzle
Bananas Foster French Toast Casserole »

Comments

  1. Diana says

    October 31, 2022 at 10:58 am

    We love this chili..been using it for two years..i do make a cpl of changed..i bump the cayenne to a heaping tsp..i also add q tsp of onion powder and a tsp of garlic powder, my T of chili powder is heaping, and rather than a large can if petite diced, i use a 15 oz of that and a can of Rotel. We like a nice zing, not too hot or too mild..

    Reply
    • Diana says

      October 31, 2022 at 10:59 am

      Oops lol changes

      Reply
      • Diana says

        October 31, 2022 at 11:00 am

        Oops again a tsp f onion powder. I need my glasses on lol

        Reply
  2. Lesley says

    January 7, 2017 at 6:25 pm

    Do you leave the garlic cloves whole or do you chop/mince them?

    Reply
    • Sharon says

      January 7, 2017 at 6:40 pm

      Good question! Mince the garlic before adding. I will adjust the recipe to make that clear. I hope you enjoy it!

      Reply
      • Lesley says

        January 7, 2017 at 9:27 pm

        Turned out great, super delicious, hubby is on his second bowl full.. 🙂 thank you!

        Reply
        • Sharon says

          January 8, 2017 at 2:36 pm

          Yay! I am so happy you both like it!

          Reply
  3. elizabeth says

    December 11, 2016 at 7:35 pm

    Hey Sharon I’m cooking this now! Do you also drain the tomatoes?

    Reply
    • Sharon says

      December 11, 2016 at 7:48 pm

      Hi Elizabeth!! Nope, don’t drain the tomatoes. You need that liquid to keep your chili from being too thick. Thanks for your question and I hope you enjoy!!!

      Reply
  4. Michelle says

    November 30, 2016 at 10:18 pm

    Delish! Had to improvise a bit, but I will definitely make again.

    Reply
    • Sharon says

      December 1, 2016 at 5:03 am

      Yay!! So glad you liked it. If you have an tips for how you improvised, feel free to share!

      Reply
  5. Justine Y @ Little Dove says

    November 10, 2016 at 2:42 am

    Love all the veggies, you put in yours, it really does look amazing! I’m hoping you get some Fall weather soon, 80 in November really is too warm.

    Reply
  6. Marilyn says

    November 9, 2016 at 1:19 pm

    How hot does it come out with your spices? I need to prepare it for someone that likes it hot.

    Reply
    • Sharon says

      November 9, 2016 at 1:22 pm

      It’s super mild. So add a jalepeno with your other peppers to give it more spice. When the chili is done, give it a taste. If it needs more spice. Add a little more cayenne hot sauce and stir. Hope that helps!

      Reply
      • Marilyn says

        November 10, 2016 at 2:47 pm

        thank you, also, do you drained rinse the beans?

        Reply
        • Sharon says

          November 10, 2016 at 7:36 pm

          I didn’t rinse them but I definitely drained them. Thanks for the question!

          Reply
  7. Steph says

    November 8, 2016 at 4:04 pm

    This chili was delicious! Saving this recipe. Thank you!

    Reply
    • Sharon says

      November 9, 2016 at 5:58 am

      Thanks Steph!

      Reply
  8. cheryl says

    November 5, 2016 at 9:23 am

    Mmmmm chili. The ultimate comfort food. This looks soooo delicious!

    Reply
    • Sharon says

      November 6, 2016 at 11:14 am

      Thanks so much!

      Reply
  9. charlotte says

    November 4, 2016 at 2:32 pm

    Your photos are beautiful! I am the same way… once the temps drop, I want warm, fuzzy socks and blankies and books and warm coffee. And also the comforts of a good, hearty delicious chili. Thanks for sharing this recipe! Would love to make it vegetarian and actually have some veggie crumbles in the freezer–they’d be perfect!

    XOXO

    Reply
    • Sharon says

      November 6, 2016 at 11:14 am

      Thank you so much! Thankfully it finally got cold this weekend! Fuzzy socks here I come! So glad you can make this version vegetarian! Just use a veggie broth instead, along with your veggie crumbles.

      Reply
  10. Dahn @savor the Best says

    November 3, 2016 at 9:09 pm

    oh yes this is chili season. I actually can’t get enough of chili all year long but this is the time of year I make it the most

    Reply
    • Sharon says

      November 4, 2016 at 5:37 am

      Yes! I totally agree

      Reply
  11. Platter Talk says

    November 3, 2016 at 9:07 pm

    Just made a batch of chili but I used chick peas instead of kidney beans. I agree with you that chili gets better by the day. Thanks for you Rx.

    Reply
    • Sharon says

      November 4, 2016 at 5:36 am

      I love your idea of using chickpeas! Those also work amazing, I bet

      Reply
  12. Hanady | Recipe Nomad says

    November 3, 2016 at 8:33 pm

    The weather in Shanghai is perfect for chili! Love all the tips and your photos are fantastic!

    Reply
    • Sharon says

      November 4, 2016 at 5:35 am

      Thanks so much! Glad you can enjoy this chili in Shanghai too!

      Reply
  13. Julie | This Gal Cooks says

    November 3, 2016 at 8:13 pm

    I live in Florida and like Atlanta, it’s been warm here! Warm weather won’t stop me from enjoying a great bowl of chili. Great recipe, Sharon!

    Reply
    • Sharon says

      November 4, 2016 at 5:33 am

      Oh man! It’s even hotter where you are! Hope you like the chili!

      Reply
  14. Renee says

    November 3, 2016 at 7:34 pm

    I love your list of ways to make the chili more unique to your tastes. Especially #7 – I love guacamole on chili, but never remember to buy the avocados.

    Reply
    • Sharon says

      November 4, 2016 at 5:32 am

      Exactly! It’s so easy to forget the toppings

      Reply
  15. michelle says

    November 3, 2016 at 3:17 pm

    I rarely save recipes because I never have any time (patience, really) but I am totally going to make this!

    Reply
    • Sharon says

      November 3, 2016 at 6:46 pm

      Yay! That means a lot to me! Thank you for stopping by 🙂

      Reply
  16. Bridget @ Antics of a Nutty Hiker says

    November 3, 2016 at 2:46 pm

    Oh this looks so yummy! I am pinning it for later =) Can you freeze this?

    Reply
    • Sharon says

      November 3, 2016 at 6:47 pm

      Yup sure can. It keeps in the freezer for up to 3 months

      Reply
  17. Dominique Garcia says

    November 3, 2016 at 12:11 pm

    Are you kidding me!_ This is so mouthwatering I literally want it now! I’ve never added sour cream to my chili, I will definitely have to try! I need to add this to my dinner lineup next week. Thank you so much for sharing. Can’t wait to check out more of your recipes.

    Reply
    • Sharon says

      November 3, 2016 at 6:50 pm

      Really?! You’ve never had sour cream in your chili?? It’s so great! I am a whimp when it come to spicy food so that’s why I started adding it. It makes the spice a little more mild.

      Reply
  18. candy says

    November 3, 2016 at 7:59 am

    Can’t go wrong with a big pot of classic chili. Deer season will be here in two weeks and this is a tradition around our house.

    Reply
    • Sharon says

      November 3, 2016 at 6:52 pm

      Nope you sure can’t! I haven’t made it with venison before but I bet it’s delicious!

      Reply
  19. Sue Parke says

    November 3, 2016 at 7:36 am

    I looove chili and I make it all the time. And I’m a lot like you, I make it a little different every time! But I’ve never used chicken broth so I’m definitely going to try that next time!

    Reply
    • Sharon says

      November 3, 2016 at 6:58 pm

      Awesome! I hope you like it!

      Reply
  20. Chrissy says

    November 3, 2016 at 7:34 am

    This Looks delicious!
    We love Chili – so I am absolutely pinning this to come back to!
    Thank you

    Reply
    • Sharon says

      November 3, 2016 at 6:54 pm

      You are welcome!

      Reply
      • Julianne says

        October 6, 2018 at 5:29 pm

        This was so delicious I followed exactly from your instructions! So perfect for Fall!

        Reply
        • Sharon says

          November 19, 2018 at 10:52 am

          Aw so glad to hear it! Thanks for the feedback!

          Reply

Trackbacks

  1. Simple, Classic Chili – Cucina de Yung says:
    June 14, 2019 at 8:50 pm

    […] Original Recipes visit: Simple, Classic Chili @ certifiedpastryaficionado.com […]

    Reply
  2. 42 Chili Recipes To Keep You Warm This Winter | Chief Health says:
    October 4, 2018 at 12:28 pm

    […] From: CertifiedPastryAficionado […]

    Reply
  3. Recipe of the Week: Secret Ingredient Chili | Balanced Parenting Blog says:
    April 9, 2017 at 11:55 pm

    […] has the changes I made. Here’s the original recipe from Certified Pastry Aficionado, http://www.certifiedpastryaficionado.com/simple-classic-chili/. There are a bunch of great tips about making it, including a note about cooking times and […]

    Reply
  4. Pasta e Fagioli Soup says:
    February 20, 2017 at 5:26 am

    […] Regardless of the weird weather, I’ve been enjoying various comforting homemade soups like this turkey noodle soup and this hearty chili. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

ORDER MY NEW COOKBOOK NOW!

photo of entertaining made easy cookbook available for preorder now

fall flavors

overhead shot of partially eaten baked carrot cake oatmeal in casserole dish with serving spoon

Baked Carrot Cake Oatmeal

a slice of chocolate pecan pie on a plate with another plate of pie in the background, shot from a side angle

Chocolate Pecan Pie

three Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting on a platter with two cupcakes on a pedestal on top of cotton napkin with whole pecans sprinkled around, shot from a side angle

Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting

overhead shot of bright pumpkin fettuccine on a white plate with sundried tomatoes and wilted spinach throughout

Pumpkin Fettuccine with Sundried Tomatoes

Pumpkin Tres Leches

two pints of high road ice cream stacked on top of each other with glass dishes of apple pie sundaes next to them and an apple slice and a apple cut in half in front, shot from the front

Apple Pie Sundae

Breakfast
Appetizers
Entrees
Salads
Sides
Drinks
Desserts
Roundups
Holidays

Browse by Date

  • Home
  • About Me
  • Contact Me
  • Privacy Policy

fall flavors

plate of pecan sticky bun

Pecan Sticky Buns

pumpkin challah bread sliced with a knife

Pumpkin Challah Bread

shortcut apple strudel on a marble serving platter cut down the middle to expose the apple center with vanilla ice cream on top and a fork in the foreground

Shortcut Apple Strudel

Pumpkin Tres Leches

two pints of high road ice cream stacked on top of each other with glass dishes of apple pie sundaes next to them and an apple slice and a apple cut in half in front, shot from the front

Apple Pie Sundae

 

Cookie dough Easter eggs with M&M’S® are the pe Cookie dough Easter eggs with M&M’S® are the perfect treats to make for Easter!

To find this recipe, search for cookie dough Easter eggs on certifiedpastryaficionado.com

#cookiedough #cookiedougdesserts  #chocolatechipcookiedough #easterdesserts #eastertreats #easter #eastersunday #desserts #springdesserts  #yum #eatingfortheinsta #instayum #picoftheday #foodblog #delicious #nomnomnom #feedfeed #foodietribe #eeeeeats #huffposttaste #buzzfeast #buzzfeedfood #TODAYfood #foodblogeats
Cookie dough flautas have flour tortillas stuffed Cookie dough flautas have flour tortillas stuffed with cookie dough, wrapped into a fluted shape, and then air fried until they are crispy on the outside and gooey on the inside. Served with chocolate sauce.

To find this recipe, search for chookie dough flautas on certifiedpastryaficionado.com

#sweetflautas #flautas #cookiedough #chocolatechipcookiedough #desserts #sweettreats #airfryer #airfryerdesserts #easydesserts #yum #eatingfortheinsta #instayum #picoftheday #foodblog #delicious #nomnomnom #feedfeed #foodietribe #eeeeeats #huffposttaste #buzzfeast #buzzfeedfood #TODAYfood #foodblogeats
Garlic parmesan orzo has orzo pasta cooked in chic Garlic parmesan orzo has orzo pasta cooked in chicken broth and sauteed garlic and then finished with heavy cream and finely shaved parmesan cheese.

To find this recipe, search for garlic parmesan orzo on certifiedpastryaficionado.com

#orzo #garlicorzo #orzopasta #pastarecipes #garlic #sidedish #maindish #parmesancheese #parmesanorzo #yum #eatingfortheinsta #instayum #picoftheday #foodblog #delicious #nomnomnom #feedfeed #foodietribe #eeeeeats #huffposttaste #buzzfeast #buzzfeedfood #TODAYfood #foodblogeats
This raspberry toaster strudel copycat has store-b This raspberry toaster strudel copycat has store-bought puff pastry filled with raspberry jam, baked, and then finished with vanilla icing to make for an incredible semi-homemade version of this childhood classic.

To find this recipe, search for raspberry toaster strudel on certifiedpastryaficionado.com

#strudel #raspberry #puffpastry #breakfast #brunch #dessert  #copycatrecipe #vanillaicing #homebaking #yum #eatingfortheinsta #instayum #picoftheday #foodblog #delicious #nomnomnom #feedfeed #foodietribe #eeeeeats #huffposttaste #buzzfeast #buzzfeedfood #TODAYfood #foodblogeats
Lemon blueberry shortcakes are buttery shortcakes Lemon blueberry shortcakes are buttery shortcakes cut in half and topped with freshly whipped cream and sweetened blueberries in fresh lemon juice.

To find this recipe, search for lemon blueberry shortcakes on certifiedpastryaficionado.com

#lemondesserts #shortcakes #lemonblueberry #homebaking #whippedcream #blueberries #lemon #springdesserts #yum #eatingfortheinsta #instayum #picoftheday #foodblog #delicious #nomnomnom #feedfeed #foodietribe #eeeeeats #huffposttaste #buzzfeast #buzzfeedfood #TODAYfood #foodblogeats

Copyright © 2023 Certified Pastry Aficionado · Web Design by Viva la Violet

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.