This Old-Fashioned Chili Recipe Tastes Just Like My Childhood
Some recipes don’t need a twist—they just need to be done right. That’s exactly how I feel about this old-fashioned chili. It’s hearty, rich, and packed with bold flavor, but what I love most is how simple it is. No weird ingredients. No fancy steps. Just good old chili like my grandma used to make—simmered low and slow, with tender ground beef, beans, and the kind of spices that make your kitchen smell amazing for hours.
Whether I’m serving it for game day, meal prepping lunches for the week, or feeding a crowd on a chilly evening, this is the chili I come back to every single time.
Why This Classic Chili Still Works Like a Charm
I’ve tried dozens of chili recipes over the years—some with bacon, some with beer, some that call for ten different peppers—but this one never fails me. Here’s why:
- Simple pantry staples: You probably already have everything you need.
- Thick and hearty: It’s not soupy or runny—just the right amount of stick-to-your-ribs richness.
- Perfect spice balance: Warm and comforting with a tiny kick.
- Family-friendly: Even picky eaters usually ask for seconds.
- Freezer-friendly: I always double the batch and freeze half for later.
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 10 minutes | Cook Time: 45 minutes–1 hour)
- 2 pounds ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon sugar (helps cut the acidity of the tomatoes)
- Optional toppings: shredded cheese, sour cream, green onions, crushed tortilla chips
How I Make This Classic Chili from Scratch
1. Brown the Meat and Aromatics
In a large pot or Dutch oven, I brown the ground beef over medium-high heat until it’s fully cooked. Then I add in the diced onion and garlic and let them cook down with the beef for about 5 minutes, until they’re softened and fragrant. I drain off the excess grease before moving on—this keeps the chili from being too oily.
2. Add the Tomatoes and Beans
Next, I stir in the crushed tomatoes, tomato sauce, kidney beans, and pinto beans. I love the combination of the two types of beans—it adds texture and heartiness.
3. Season and Simmer
I stir in the chili powder, cumin, paprika, salt, pepper, and cayenne if I’m using it. Then I sprinkle in a little sugar to mellow out the acidity from the tomatoes. I bring the pot to a gentle boil, then lower the heat and let it simmer, uncovered, for at least 45 minutes. Longer is better—if I have time, I’ll let it go for 1.5 to 2 hours, stirring occasionally.
4. Taste and Adjust
Toward the end of cooking, I give it a taste and adjust the seasoning if needed. Sometimes I add a pinch more salt or chili powder depending on how it’s tasting.
5. Serve Hot with Your Favorite Toppings
I ladle the chili into bowls and let everyone top theirs how they like. Personally, I go for shredded sharp cheddar, a dollop of sour cream, and some crushed tortilla chips for crunch.
My Tips for Perfect Chili Every Time
- Use a mix of beans: Kidney and pinto give you great texture, but you can also use black beans or chili beans.
- Don’t skip the sugar: Just a teaspoon makes a big difference in flavor balance.
- Simmer uncovered: This helps thicken the chili and concentrate the flavor.
- Add heat carefully: If you’re cooking for kids or spice-sensitive guests, skip the cayenne—or serve it on the side.
- Make it ahead: Chili tastes even better the next day after the flavors have had time to meld.
How I Serve This Old-Fashioned Chili
This chili is a full meal in a bowl, but here’s how I like to round it out:
- With cornbread (sweet or savory, either works)
- Over baked potatoes for a chili-stuffed twist
- On top of rice or elbow macaroni for extra bulk
- As a chili dog topping for backyard BBQs
- With tortilla chips or Fritos for that classic chili pie vibe
It’s also great with a side salad if you’re trying to balance things out (but no judgment if you’re not).
FAQs From My Kitchen
Q: Can I make this in a slow cooker?
Absolutely. Brown the beef and onions first, then transfer everything to the crock pot. Cook on low for 6–8 hours or high for 3–4.
Q: Is it okay to freeze leftovers?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
Q: Can I make it vegetarian?
Totally. Swap the ground beef for plant-based crumbles or more beans and use a veggie-forward broth for added depth.
Q: How do I thicken the chili if it’s too thin?
Let it simmer longer uncovered. You can also mash a few beans with the back of a spoon or stir in a tablespoon of tomato paste.
Q: Can I double the recipe?
Yes—and I often do. Just make sure your pot is big enough!
Why This Chili Will Always Have a Place in My Recipe Box
It’s classic for a reason. No shortcuts, no gimmicks—just deeply satisfying, cozy chili that tastes like something passed down through generations. Whether I’m feeding a crowd, freezing a batch for later, or just craving something warm and comforting, this old-fashioned chili hits the spot every time. And in my opinion, there’s no better smell than chili simmering away on the stove.
This Old-Fashioned Chili Recipe Tastes Just Like My Childhood
Ingredients
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt (or to taste)
- 2 teaspoons black pepper
- 4 teaspoons cayenne pepper (optional)
- 1 teaspoon sugar (helps cut the acidity of the tomatoes)
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (28 oz)
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can tomato sauce (15 oz)
- 1 cup beef broth
- 1 bell pepper, chopped
Instructions
- In a large pot over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat.
- Add the chopped onion, bell pepper, and garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the ground cumin, paprika, salt, black pepper, cayenne pepper, and sugar. Cook for another 2 minutes to toast the spices.
- Add the diced tomatoes, kidney beans, tomato sauce, and beef broth to the pot. Stir to combine.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. Serve hot with your favorite toppings.
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