Classic Chili: 1 Cozy Fall Favorite

There’s just something magical about a big pot of chili bubbling away on the stove, isn’t there? It’s the smell, the warmth, the pure comfort in a bowl, especially when those crisp autumn leaves start falling or you just need a no-fuss dinner after a long day. This classic chili recipe is my go-to for exactly those moments – super hearty, bursting with flavor, and honestly, pretty darn simple to whip up. You know, for a long time, the kitchen felt like this scary, complicated place to me. My corporate job was just relentless, and cooking felt like another thing I just didn’t have time for or the talent to do. I truly believed I wasn’t a ‘kitchen person.’ But then, I took a chance and tried to bake bread, and after a few… well, let’s call them ‘experiments’, I finally pulled off a gorgeous loaf. That moment was a revelation! It showed me that incredible food doesn’t have to be overwhelming. It’s all about finding that pure joy in creating something delicious, just like we believe here at Pure Cooking Joy, and you can learn more about our story here. This recipe is proof that simple ingredients, made with a little love, can bring everyone together, and it’s totally approachable, no matter your cooking experience! Feel free to connect with us on Facebook too!

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Why You’ll Love This Classic Chili Recipe

There are so many reasons this classic chili recipe is a winner:

• It’s incredibly easy to throw together, perfect for busy weeknights.
• Seriously flavorful, with that deep, savory taste you crave.
• Super versatile – dress it up or down with toppings!
• It’s the ultimate cozy fall recipe, but honestly, it’s delicious year-round.
• Plus, it makes your kitchen smell heavenly!

Gather Your Ingredients for a Classic Chili Recipe

Let’s get our pantry ready for this amazing, simple homemade chili! You’ll need:

• 1 tablespoon olive oil
• 1 pound ground beef (or turkey, if you prefer!)
• 1 large onion, all chopped up
• 2 bell peppers, also chopped
• 2 cloves garlic, minced nice and fine
• 1 (28 ounce) can crushed tomatoes – the base of our flavor!
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 cup beef broth (or veggie broth for a vegetarian twist!)
• 2 tablespoons chili powder – this is key for that classic taste!
• 1 teaspoon cumin
• 1/2 teaspoon salt, or to your taste
• 1/4 teaspoon black pepper
• And for serving? Get ready for shredded cheese, a dollop of sour cream, some fresh chopped green onions, or maybe even a slice of warm cornbread peeking out!

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Simple Steps to Make the Best Chili Seasoning

Alright, let’s get this pot of deliciousness going! Making a really great classic chili recipe is all about building those flavors layer by layer. It’s not complicated, I promise, and totally doable even on a busy night. I love kicking things off by getting the aromatics just right—it makes such a difference for your easy stovetop chili!

Sautéing Aromatics for Your Easy Stovetop Chili

First things first, grab a big pot or a Dutch oven. Give it a swirl of olive oil and get it over medium heat. Toss in that ground beef and cook it until it’s all nicely browned, breaking it up with your spoon as you go. Drain off any extra grease, we don’t need that! Now, add your chopped onion and bell peppers. Let them soften up and get a little tender, this usually takes about 5 to 7 minutes. Then stir in that minced garlic and let it cook for just another minute until it smells amazing. This is where the magic starts for your hearty beef chili!

Combining Ingredients for Hearty Beef Chili

Once your veggies are softened and fragrant, it’s time to add the rest of the good stuff! Pour in your crushed tomatoes, all those drained and rinsed beans (kidney, black, and pinto – woohoo for beans!), and that beef broth. Then comes the comfort food aspect we love! Stir in your chili powder, cumin, salt, and pepper. Give it a good mix so everything is well combined. This is where you really start to see your hearty beef chili come together.

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Simmering to Perfection: The Key to a Classic Chili Recipe

Now we let it do its thing! Bring the whole pot up to a simmer, then immediately turn the heat down to low. Pop a lid on it, leaving it just slightly ajar, and let it cook. You can go for at least 30 minutes, but honestly, letting it simmer for up to an hour is even better. The longer it simmers, the more all those amazing flavors get to meld together beautifully. It’s crucial to stir it every now and then so nothing sticks. And don’t forget to taste it! Adjust the seasonings as needed – maybe it needs a touch more salt or a pinch more chili powder? This final taste test is really the key to making sure it’s the perfect classic chili recipe for you. You can find more weeknight dinner ideas here!

Tips for Success with Your Weeknight Chili

Okay, so making this weeknight chili is pretty straightforward, but a few little tricks can make it absolutely perfect every single time. If you like it with a kick, don’t be shy about adding a pinch of cayenne pepper or even a finely diced jalapeño when you’re sautéing the onions and peppers. Trust me, that little bit of heat wakes everything up! Sometimes, depending on my tomatoes, my chili can get a little too thick or, the opposite, a bit runny. If it’s too thick, just stir in a splash more beef broth or even a little water until it’s just right. If it’s too thin for your liking, letting it simmer uncovered for the last 15-20 minutes usually does the trick to thicken it up beautifully. Oh, and a really important tip to prevent any sticking? Just give it a good stir every 10-15 minutes while it’s simmering. It really makes a difference! You can find more amazing soup and salad ideas here.

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Serving Suggestions for Your Cozy Fall Recipes

One of the best things about this chili is how fantastically it pairs with ALL the toppings and sides! For that classic cozy fall recipe vibe, I absolutely love piling on some shredded cheddar cheese, a big dollop of cool sour cream, and a sprinkle of fresh green onions. It’s like a party in a bowl! Don’t even get me started on serving it with warm, crumbly jalapeño cornbread – seriously, it’s a game changer. Crackers are great too if you’re feeling less fancy. It’s just the perfect comforting meal, maybe even alongside something sweet like a pumpkin cinnamon roll casserole!

Make Ahead Chili and Freezing Instructions

You know, the best part about this classic chili recipe is that it actually tastes even better the next day! It’s perfect for making ahead. Once it’s cooled down completely, just scoop it into an airtight container. It’ll keep beautifully in the fridge for about 3-4 days. When you’re ready to reheat, just pop it back into a pot over low heat, stirring occasionally, maybe adding a tiny splash of broth if it looks a bit thick. If you want to freeze it for even longer, that works like a charm too! Let it cool completely, then pack it into freezer-safe bags or containers. It can hang out in the freezer for a good 3-4 months. To thaw, just pop it into the fridge overnight. It’s always good to have a batch of this make ahead chili ready to go!

Frequently Asked Questions about Classic Chili

Got questions about whipping up this classic chili recipe? I’ve got you covered!

Can I make this chili vegetarian?

Absolutely! You can easily make this a vegetarian delight. Just swap out the ground beef for an extra can or two of beans, or even some chopped mushrooms or textured vegetable protein (TVP). Use vegetable broth instead of beef broth, and you’ll have a hearty meatless chili!

What kind of beans are best for chili?

Honestly, the best beans are the ones you love! This recipe uses kidney, black, and pinto beans because they have great texture and hold up well during simmering. But don’t let that stop you – chili is super forgiving. Cannellini beans, navy beans, or even chickpeas can work beautifully too!

How can I make my chili thicker or thinner?

If your chili is too thick, just stir in a little more beef broth or water, bit by bit, until you reach your desired consistency. If it’s too thin, no worries! Let it simmer uncovered for an extra 15-20 minutes. Evaporation will work its magic and thicken it up nicely. You can also mash up some of the beans against the side of the pot to help thicken it naturally.

Can I use ground turkey instead of beef?

Definitely! Ground turkey is a fantastic substitute for ground beef in this classic chili recipe. It’s a bit leaner, so you might want to add an extra splash of olive oil when you’re browning it to keep things moist. The flavor will be slightly different, but still delicious and hearty!

Nutritional Estimate for Your Hearty Beef Chili

Just a heads-up, the nutrition info for homemade cooking can change a bit depending on what you use and how much you serve! This estimate is for a roughly 1.5-cup serving of our hearty beef chili. It’s packed with protein and fiber, plus it’s pretty reasonable on calories. For the full, detailed breakdown and our disclaimer, you can check out our nutrition page.

Share Your Classic Chili Recipe Creations!

I really hope you give this classic chili recipe a try! It’s one of my absolute favorites, and I’d be thrilled to hear all about your experience. Did you add any special twists? What were your favorite toppings? Let me know in the comments below, or if you have any questions, shoot them over! You can always reach out through our contact page too. Happy cooking!

Classic Stovetop Chili

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A hearty and easy beef chili recipe perfect for weeknights or cozy fall gatherings. Customize your spice level and toppings.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large onion, chopped
• 2 bell peppers, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped green onions, cornbread

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
2. Add the chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Pour in the crushed tomatoes, kidney beans, black beans, pinto beans, and beef broth.
5. Add the chili powder, cumin, salt, and pepper. Stir to combine.
6. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
7. Taste and adjust seasonings as needed.
8. Serve hot with your favorite toppings.

Notes

• For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño with the bell peppers.
• This chili freezes well. Let it cool completely before transferring to freezer-safe containers.
• You can easily prepare this chili as part of your meal planning for the week.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 12g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 15g
• Protein: 25g
• Cholesterol: 70mg