Classic Homemade Chili

Everyone needs a good Classic Homemade Chili recipe and this one is simply perfect!

Lauren Allen

Everyone needs a good Classic Homemade Chili recipe and this one is simply perfect! It’s made with ground beef (or ground turkey) and I’ve included tips for how to make chili on the stovetop or in the slow cooker.

Chili is such a versatile and delicious comfort food. It shines as a main dish (along side some Homemade cornbread of course!) or serve it over a baked potato, on top of Cornbread Waffles, or on Spaghetti Squash.

I think we can all agree that a basic chili recipe with beans is something everyone should have in their recipe box! I’m talking about a no-nonsense chili with meat and beans, that’s super flavorful but easy to make. You could substitute ground turkey to make it turkey chili, or leave the meat out all together (and add more beans) to make vegetarian chili.

How to Make Chili:

1. Cook onions. Cook the onions in olive oil for about 5 minutes until they are tender and start to get a little bit golden and caramelized.
2. Add meat. Add the ground beef and sausage cook until browned. Remove grease.
3. Add remaining ingredients and simmer.  Bring the mixture to a boil and then reduce the heat to a simmer. Simmer for at least an hour, to allow the flavors to blend.
4. Serve with a spoonful of sour cream and shredded cheese on top.

Lauren Allen

Variations:

• Add bacon: cooked bacon would add a fun flavor twist.
• More veggies, like chopped, sautéed bell pepper and celery, or even cooked cubes of butternut squash, or pumpkin.
• Meatless: leave out the ground beef and sausage, and double the amount of beans called for.
• Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy chili recipe!

Lauren Allen

For Crockpot Chili:

Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.

For Instant Pot Chili:

Turn Instant Pot to Saute and brown the onion and meats. Discard the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.

Freezing Instructions:

Allow to cool and then add to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and then reheat on the stovetop for 20-30 minutes.

Try Serving Chili on Top Of:

• French Fries to make Chili Fries.
• Cornbread Waffles
• Hot dogs to make Chili Dogs.
• Baked potatoes
• Stuffed Spaghetti Squash
• Nachos

Side Dish Ideas:

• Homemade Cornbread
• Cheese crisps or quesadillas
• Green salad
• Potato Skins

Easy Homemade Chili

Servings: 8 Calories: 517 Cost: 5 Prep: 10 Mins Cook: 2 Hrs 10 Mins Total: 2 Hrs 20 Mins

Ingredients

• 1 Tablespoon olive oil
• 1 large onion , diced
• 2 pound lean ground beef
• 1 pound pork sausage
• 1/4 cup red wine vinegar
• 14.5 ounce can petite diced tomatoes , undrained
• 4 cups tomato juice *
• 1 cup ketchup
• 2 15 ounce cans pinto beans , undrained
• 16 ounce can can kidney beans , undrained
• 1 Tablespoon packed brown sugar
• 3 Tablespoons chili powder
• ¾ teaspoon garlic salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoons ground cumin
• 1/4 teaspoon cayenne (or more if you want it spicier)
• Shredded Cheddar cheese (optional)
• Sour cream (optional)

Instructions

1. Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
2. Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease.
3. Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne.
4. Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for a at least one hour, or up to 3 hours, stirring occasionally.
5. Serve in bowls with a dollop or sour cream and a sprinkle of cheese on top.
6. Serve chili with: cornbread, biscuits, or a green salad.

Notes

Tomato Juice: I usually buy a 46 ounce can and don’t use all of it. You could drink the extra, make a veggie/fruit smoothie with it, or save it for another soup. A good tomato juice substitute for this recipe is 2 cups tomato sauce + 2 cups of water.

Meatless Chili: Omit the meat and add double the beans.

Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy chili recipe!

Slow Cooker: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.

Instant Pot: Turn Instant Pot to sauté and brown the onion and meats. Drain the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.

Freezing Instructions: Freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop for 20-30 minutes.

Nutrition

Calories: 517kcal

Carbohydrates: 52g

Protein: 32g

Fat: 21g

Saturated Fat: 7g

Cholesterol: 76mg

Sodium: 1193mg

Potassium: 1488mg

Fiber: 11g

Sugar: 23g

Vitamin A: 2103IU

Vitamin C: 40mg

Calcium: 118mg

Iron: 7mg

This article was originally published on tastesbetterfromscratch.com

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