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This Classic Chili recipe is one that everyone needs in the recipe box. Made with just six ingredients and ready in 30 minutes this makes the best chili!
Looking for more easy ground beef recipes? I think you’ll love my Lasagna, Spaghetti Sauce, and Stuffed Peppers.
Chili is one of those recipes that we all need a dependable, easy, and fool-proof recipe to turn to time and again. Once we have a classic recipe, we can add to or adjust to make it our own by adding a little more of this, a few more optional ingredients, or serving in a special way. But, we all need a recipe that is delicious and ready in minutes rather than hours! This is it!
What My Family Loves About this Chili Recipe
- Simple Ingredients. This recipe is made with just a handful of simple ingredients that I generally keep on hand – ground beef, beans, tomatoes, and seasonings.
- Quick and Easy. My chili is quick and easy to prepare. It is ready for serving in 30 minutes!
- Make it Your Own. Depending on the season, what we have on hand, and our mood, we can add in other ingredients. I’ve included a few of our favorites below under optional ingredients as well as in the recipe card.
How to Make the Best Chili Recipe
For my classic chili recipe, you’ll need just six ingredients. You can then customize this chili recipe with some of the optional ingredients to make it your own.
Ground Beef – I love to use a lean ground beef. If I can find local, grass-fed ground beef, I generally will choose it since it has such incredible flavor. You can also use ground turkey or ground chicken, if you prefer.
Beans – You can use your preferred bean such as black beans, pinto beans, or kidney beans. I prefer to drain and rinse my canned beans before adding them to the recipe.
Tomatoes – I use crushed tomatoes to make my recipe even easier.
Seasonings – The basic seasonings I include are: Stone House Seasoning, chili powder, and ground cumin. This chili recipe is rather mild, but you can easily adjust the spiciness of the recipe by using more chili powder than called for in the recipe.
Optional Ingredients – diced onions, diced green peppers, diced jalapeño, diced carrots, cubed pumpkin, cubed sweet potatoes, cubed butternut squash, mushrooms.
Optional Toppings – sour cream, grated cheddar cheese, sliced jalapeño pepper.
Step by Step Instructions
Brown the meat. Brown the ground beef and then drain away any excess drippings.
Add other base ingredients. Stir in beans, tomatoes, Stone House Seasoning, chili powder, and ground cumin.
Simmer. Allow to simmer until heated throughout and then serve with your favorite toppings.
Substitutions We Love
How to Make Vegetarian Chili
To make this recipe as a vegetarian chili recipe, simply omit the meat and double the beans called for in the recipe. This would be a great time to use multiple types of beans such as black beans and pinto beans and / or red kidney beans in your recipe. You may also want to consider adding additional vegetables listed in the optional ingredients. Serve with your favorite toppings!
How to Make Vegan Chili
To make this a vegan chili recipe, see the notes above to make it a vegetarian chili and then be sure to serve it with dairy-free and vegan-friendly toppings.
What to Serve with Chili
- Tortilla Chips
- Baked Potatoes
- Baked Sweet Potatoes
- Cornbread Muffins
How to Store Instructions
Allow the chili to cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days. To serve, simply reheat on the stovetop or in the microwave until heated throughout.
Allow the chili to cool completely. Transfer to a freezer-friendly container or freezer zip top storage bags. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave until heated throughout.
More Chili Recipes You May Love
Here’s my Best Classic Chili Recipe. I hope you love it as much as my family does!
The Best Classic Chili Recipe
- 1 pound ground beef (lean) ground turkey or ground chicken
- 2 (16-ounce) cans beans (black beans, pinto beans, red kidney beans) drained and rinsed
- 1 (16-ounce) can crushed tomatoes
- 1 teaspoon Stone House Seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- sour cream
- cheddar cheese grated
- jalapeno pepper sliced
- 1/2 medium onion diced
- 1 large green pepper deseeded and diced
- 1 medium jalapeno pepper deseeded and diced
- 2 large carrots peeled and diced
- Brown ground meat in a Dutch oven or soup pot set over medium heat. Add seasonings, tomatoes and beans. Simmer until heated throughout.
- Serve with your favorite toppings.
Omit the meat and double the beans called for in the recipe. Vegan Chili Variation:
Omit the meat, double the beans and serve with dairy-free toppings. Consider including additional ingredients including cubed sweet potato, peppers, mushrooms, etc. Freezing Instructions: Allow the chili to cool completely. Transfer to a freezer-friendly container or freezer zip top storage bags. Freeze for up to 3 months. To serve, thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave until heated throughout.
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Love this chili Robyn! It tastes great! Really easy to get on the table during a busy day and my family enjoys it! I even make it some on weekends because it’s got so much flavor, even though it’s fast to make.
Thank you for sharing it with us!
Thanks so much, Leigh. I’m glad you enjoy this chili. I’, too, love how easy it is to make on a busy day.
Hi Robyn, by pure coincidence I had just made Chili for dinner shortly before opening Add A Pinch newsletter. I had followed a much more complex traditional recipe using many ingredients but I will give your simpler recipe a try next time to compare the result. Love the blog Robyn.
Thanks! Hope you do try the chili and enjoy it, David.