Whether you’re cooking for game day, cold weather, or just craving bold, satisfying flavors, this Classic American Chili brings the heat. Made with ground beef, beans, tomatoes, and a blend of spices, it’s customizable, freezer-friendly, and even better the next day. Grab a spoon—it’s chili time!
🥣 Ingredients (Serves 6)
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 pounds ground beef
- 2 tablespoons tomato paste
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar, chopped onions, jalapeños
🔥 Instructions
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and bell pepper. Cook until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
Brown the Beef: Add ground beef and cook, breaking it up with a spoon, until no longer pink. Drain excess fat if needed.
Layer the Flavor: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add diced tomatoes, tomato sauce, and beans.
Spice It Up: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
Simmer to Perfection: Reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally, until thickened.
📦 Amazon Must-Haves to Help You Create the Best Classic American Chili
- 🍲 Enameled Cast Iron Dutch Oven — Ideal for slow-simmering chili and locking in deep, rich flavors.
- 🥄 Wooden Spoon Set — Gentle on cookware and great for stirring thick chili mixtures without scratching.
- 🌶️ Chili Powder Variety Pack — Experiment with different chili powders—from mild to fiery—to build your signature blend.
- 🫘 BPA-Free Can Opener — Perfect for opening beans and tomato cans quickly and safely.
- 🧂 Magnetic Spice Jars Set — Organize your chili spices like a pro with this sleek magnetic setup.
Pro Tip: Chili tastes even better the next day—make a big batch and freeze individual portions for a quick, hearty meal anytime.
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