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Bowl of Chunky Chili with with a spoon.
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5 from 2 votes

Quick and Easy Classic Chili Recipe

This traditional chili recipe features ingredients like ground beef, onion, tomato, garlic, and the perfect blend of spices. It takes 10 minutes to prep and 45 minutes to cook.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: chili, chili with beans, classic chili
Servings: 15 servings
Calories: 269cal
Cost: $8


  • 7 1/4 quart or larger Dutch oven
  • Stovetop
  • cutting board & knife
  • can opener
  • spatula


  • 2 pounds ground beef
  • 1 large onion diced
  • 2 cloves garlic pressed *extract the most flavor
  • 28 ounces canned diced tomatoes Do not drain*
  • 24 ounces tomato sauce (3, 8-ounce cans)
  • 6 ounces tomato paste
  • cups beef broth *I used Better than Bouillon Beef paste with water.
  • 2 tablespoons chili powder *see note for homemade chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 tablespoon brown sugar
  • teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon red pepper sauce
  • 15 ounces red kidney beans drained and rinsed
  • 15 ounces dark red kidney beans drained and rinsed


  • On a stovetop, add the ground beef to the Dutch oven. Season with 1 teaspoon of salt, and the ground, black pepper. Cook until browned, and drain any excess grease.
    2 pounds ground beef, 1½ teaspoons salt, ½ teaspoon black pepper
  • Add the diced onion to the pot, and cook for about 4 minutes or until the onion is translucent. Add in the freshly pressed garlic and cook for an additional minute.
    1 large onion, 2 cloves garlic
  • Add the diced tomatoes, tomato sauce, paste, beef broth, remaining salt, pepper, chili powder, ground cumin, smoked paprika, and brown sugar. Simmer for 30 minutes stirring occasionally.
    28 ounces canned diced tomatoes, 24 ounces tomato sauce, 6 ounces tomato paste, 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 tablespoon brown sugar, 1½ teaspoons salt, ½ teaspoon black pepper, 1½ cups beef broth
  • Add in the rinsed, and drained beans, and red pepper sauce; stir and continue cooking for 15 minutes; chili will begin to thicken.
    1 teaspoon red pepper sauce, 15 ounces red kidney beans, 15 ounces dark red kidney beans
  • Taste chili and add more salt or pepper if needed. Serve while warm.


Nutritional values may vary and are meant to be a guide.
If you do not have chili powder on hand you can make your own with this recipe. Please note, these measurements will make more than you need for this recipe. Store any leftovers in an airtight jar.
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 tablespoon of cumin powder
  • 2 tablespoons of paprika
Chili can be frozen in containers, freezer bags, or aluminum pans. When freezing the chili in a container such as a glass jar, make sure to leave 1 inch of space at the top for expansion; if freezing in an aluminum pan or tin foil bag, leave 2 inches of space for expansion.
Never freeze chili with ingredients like cheese and onions because these items will likely cause mold growth during storage. Add those items after thawing and reheating the chili on your stovetop or microwave oven; this ensures that they are fresh, and your chili will taste best!
To store cooled chili in the refrigerator, add it to an airtight container and store for up to 5 days for best taste.


Serving: 1serving | Calories: 269cal | Carbohydrates: 22g | Protein: 17g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 785mg | Potassium: 820mg | Fiber: 7g | Sugar: 6g | Vitamin A: 883IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 5mg