Introduction
classic chilli recipe Welcome to the ultimate chili experience! This classic chili recipe is packed with rich flavors, hearty textures, and a perfectly balanced spice blend that will keep you coming back for more. Whether you’re preparing it for a family dinner, a game day feast, or just craving comfort food, this recipe will become a staple in your kitchen. Forget those store-bought seasoning packets—today, we’re making the best homemade chili with simple ingredients and robust flavors. So, let’s dive in!
Recipe Ingredients
(Servings: Choose 1x, 2x, or 4x for scaling)
The Essentials:
Olive oil (1 tbsp / 2 tbsp / 4 tbsp) – Helps sauté the onions and enhances the richness of the chili.
Yellow onion, diced (1 medium / 2 medium / 4 medium) – Adds a slightly sweet and savory base.
Ground beef, 90% lean (1 lb / 2 lb / 4 lb) – The heart of the dish; provides depth and meaty richness.
Chili powder (2.5 tbsp / 5 tbsp / 10 tbsp) – The star of the spice blend, delivering a warm and earthy kick.
Ground cumin (2 tbsp / 4 tbsp / 8 tbsp) – Adds a smoky depth to the flavor.
Sugar (2 tbsp / 4 tbsp / 8 tbsp) – Balances out the acidity from the tomatoes.
Tomato paste (2 tbsp / 4 tbsp / 8 tbsp) – Thickens the chili and enhances umami flavors.
Garlic powder (1 tbsp / 2 tbsp / 4 tbsp) – Gives that aromatic punch.
Salt (1.5 tsp / 3 tsp / 6 tsp) – Essential for flavor enhancement.
Black pepper (0.5 tsp / 1 tsp / 2 tsp) – Adds a mild heat and sharpness.
Beef broth (1.5 cups / 3 cups / 6 cups) – Enhances depth of flavor and keeps the chili moist.
Petite diced tomatoes, with juice (15 oz / 30 oz / 60 oz) – Brings texture and acidity.
Red kidney beans, drained and rinsed (16 oz / 32 oz / 64 oz) – Provides heartiness and fiber.
Tomato sauce (8 oz / 16 oz / 32 oz) – Helps create a thick and rich consistency.
How to Make the Recipe
Follow these simple steps to achieve the perfect classic chili:
Sauté the Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onions and cook for about 5 minutes until soft and slightly golden.
2. Brown the Beef: Add ground beef to the pot. Break it apart with a spoon and cook for 6–7 minutes until browned.
3. Season the Base: Stir in chili powder, cumin, sugar, tomato paste, garlic powder, salt, and pepper. Mix well to ensure even distribution.
4. Add the Liquids: Pour in beef broth, diced tomatoes (with juice), kidney beans, and tomato sauce. Stir to combine.
5. Simmer to Perfection: Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer uncovered for 20–25 minutes, stirring occasionally.
6. Let it Rest: Remove from heat and allow the chili to rest for 5–10 minutes before serving.
7. Garnish & Serve: Enjoy with shredded cheddar cheese, sour cream, or your favorite toppings!
How to Make Moist Chili
To ensure your chili stays rich and moist, consider these tips:
Use beef broth instead of water for deeper flavor.
Don’t rush the simmering process—slow cooking allows the flavors to meld beautifully.
Cover while simmering if you prefer a more liquid consistency.
Add a splash of tomato sauce or broth if it thickens too much.
Test Kitchen Tips – 10 Pro Tips for the Best Chili
Toast the spices in the pan before adding liquid to bring out their aroma.
Use fresh garlic instead of garlic powder for extra depth of flavor.
Choose a mix of beans (black beans, pinto, or kidney) for a fun variation.
Let it rest longer (even overnight!) for the flavors to deepen.
For a smoky twist, add a bit of smoked paprika or chipotle powder.
For a thicker chili, mash some of the beans before adding.
Stir occasionally to prevent sticking and ensure even cooking.
For a richer texture, mix in a small piece of dark chocolate.
Adjust spice levels by adding jalapeños or hot sauce.
Use high-quality ground beef for the best results.
How to Store Your Chili
Refrigerator: Store in an airtight container for up to 4–5 days.
Reheat: Warm on the stovetop over medium heat, stirring occasionally.
Can You Freeze Chili?
Yes! Chili freezes exceptionally well. Follow these steps:
Cool Completely: Allow chili to cool to room temperature before freezing.
Portion Out: Divide into freezer-safe containers or heavy-duty ziplock bags.
Label & Freeze: Store in the freezer for up to 3 months.
Reheat Properly: Thaw overnight in the refrigerator or warm on the stovetop with a bit of broth.
NonVegKahani Community Tips & Praise (By Rahul K.)
“I’ve made this recipe multiple times, and it never fails to impress. The balance of spice and savory flavors is just perfect. I recommend adding a little smoked paprika if you like a smoky touch! Also, letting it rest for a few hours before serving enhances the taste immensely. If you haven’t tried this recipe yet, you’re missing out!”
Nutrition Information (Per serving)
Calories: 350
Protein: 28g
Carbs: 30g
Fat: 15g
Fiber: 8g
Sugar: 6g
Best YouTube Video Link
Check out this amazing step-by-step chili-making guide: Best Chili Recipe Video
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