The Best Classic Chili

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium White Onion (peeled and diced)
• 1 large Jalapeño Pepper (seeded and diced (keep some seeds for extra heat if desired))
• 3 cloves Garlic (minced)
• 1 pound Ground Beef (85% lean, preferably grass‑fed)
• 2 tablespoons Chili Powder (store‑bought or homemade blend)
• 1 teaspoon Ground Cumin (freshly ground if possible)
• 0.25 teaspoon Cayenne Pepper (optional, for extra heat)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Tomato Paste (concentrated flavor)
• 1 can (14.5 oz) Fire‑Roasted Diced Tomatoes (drained)
• 1 can (28 oz) Crushed Tomatoes (undrained)
• 2 cups Beef Broth (low‑sodium)
• 2 cans (15 oz each) Red Kidney Beans (drained and rinsed)
• 1 tablespoon Hot Sauce (your favorite brand, adjust to heat preference)

Instructions

1. Heat Oil

   Place the large pot over medium heat and add the olive oil. Let it warm for about 30 seconds until it shimmers.

   Time: PT2M

   Temperature: medium heat

2. Sauté Onion and Jalapeño

   Add the diced white onion and jalapeño to the pot. Cook, stirring occasionally, until the onion becomes translucent and the jalapeño softens, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.

   Time: PT1M

   Temperature: medium heat

4. Brown Ground Beef

   Add the ground beef to the pot. Break it apart with the wooden spoon and cook, stirring occasionally, until fully browned and no pink remains, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high heat

5. Season and Add Tomato Paste

   Sprinkle in the chili powder, ground cumin, cayenne (if using), salt, and black pepper. Stir in the tomato paste and cook for 2 minutes, allowing the spices to become aromatic.

   Time: PT2M

   Temperature: medium heat

6. Add Tomatoes, Broth, Beans, and Hot Sauce

   Pour in the fire‑roasted diced tomatoes, crushed tomatoes, beef broth, drained kidney beans, and hot sauce. Stir to combine all ingredients.

   Time: PT3M

   Temperature: medium heat

7. Bring to a Boil

   Increase the heat and bring the chili to a rolling boil, about 5 minutes, watching closely to prevent overflow.

   Time: PT5M

   Temperature: high heat

8. Simmer

   Reduce the heat to low, cover partially, and let the chili simmer gently for 45 minutes, stirring every 10‑15 minutes. Adjust seasoning with extra salt, pepper, or hot sauce if needed.

   Time: PT45M

   Temperature: low simmer

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

8g

Ingredient Substitutions

• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of White Onion: Yellow Onion, Sweet Onion
• Instead of Jalapeño Pepper: Serrano Pepper, Fresh Chili
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Ground Beef: Ground Turkey, Ground Chicken
• Instead of Chili Powder: Paprika + Cumin + Oregano
• Instead of Ground Cumin: Cumin seeds (to grind)
• Instead of Cayenne Pepper: Red pepper flakes, Hot sauce
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Black Pepper: White Pepper
• Instead of Tomato Paste: Tomato sauce (1/4 cup)
• Instead of Fire‑Roasted Diced Tomatoes: Regular diced tomatoes + 1 tsp smoked paprika
• Instead of Crushed Tomatoes: Whole peeled tomatoes, crushed by hand
• Instead of Beef Broth: Chicken Broth, Vegetable Broth
• Instead of Red Kidney Beans: Black Beans, Pinto Beans
• Instead of Hot Sauce: Chili flakes (1 tsp), Sriracha (1 tbsp)

Equipment Needed

• Large Pot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Can Opener
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté onion and jalapeño until softened
• Brown ground beef completely
• Add spices and tomato paste and cook until fragrant
• Simmer the chili for at least 45 minutes

Chef Tips from the Video

• Use fire‑roasted tomatoes for a smoky depth that regular tomatoes lack.
• Deglaze the pot with a splash of broth after browning the beef to capture all the caramelized bits.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in portion‑size bags for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chili tastes better the next day; refrigerate and reheat gently over low heat.
• Portion and freeze for quick meals; thaw overnight in the fridge before reheating.

Frequently Asked Questions