More Great Recipes: Beans | Beef | Chili | Main Dish

Classic Chili

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Member since 2006
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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

2 lbs. ground beef
3 TB. vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 tsp. fresh ground black pepper
1 tsp. ground cumin
1/2 tsp. ground chipotle pepper
1 1/2 tsp. crushed red peppers
3 TB. chili powder
3 Cups water
1 26 oz. can tomato puree
2 16 oz. cans no salt added chopped tomatoes
2 16 oz. cans kidney beans, drained
1-2 tsp. salt


Brown beef in two batches in a thick-bottomed soup kettle. Drain off fat and set browned beef aside. Heat 3 TB. oil in kettle over medium high heat, adding onions when hot. Sauté for 4-5 minutes, stirring often. Add garlic, continuing to cook 2-3 more minutes. Add pepper, cumin, chipotle, and crushed red peppers to taste plus chili powder, while continually stirring until spices begin to stick to bottom of kettle and brown (about 30-45 seconds). Quickly add 3 Cups of water. Add tomato puree, chopped tomatoes and the juice they were packed in. Add kidney beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir. When chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle. If you don't have 3 hours, use less chipotle and crushed red peppers or else they will overpower the other flavors

Top with shredded Cheddar cheese, chopped green onion & a dollop of sour cream on top, with crusty bread on the side. Serves six to eight.

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