My Best Classic Chili Recipe

Published 2 months ago• 5 minute read

, Slow Cooker Beef and Noodles, Cheeseburger Soup with Bacon, Traditional Beef Stew Recipe, and Creamy Sausage Gnocchi for ultimate comfort!

Bowls of chili topped with shredded cheese, green onions, and sour cream.

A side view of a large blue dutch oven filled with homemade chili.

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

These images are intended to help you visualize the process. Keep scrolling to the printable recipe card below for exact ingredient amounts and instructions.

Cooking chopped bacon in a dutch oven surrounded by other chili ingredients.

Adding diced veggies to bacon fat in a dutch oven.

Adding ground beef and ground pork to a large dutch oven.

Adding tomato paste to ground meat in a large dutch oven.

Adding two types of beans to a pot of chili.

A ladleful of chili being lifted from the pot.

Absolutely! After browning the bacon, veggies, and meat on the stove top, transfer everything to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6–8 hours or high for 3–4 hours. Stir in the beans for the last hour of cooking.

Red kidney beans and pinto beans are classics, but black beans, navy beans, or even a mix can work well. Just be sure to rinse and drain them before adding to the chili.

For a milder chili, skip the jalapeño and chipotle chili powder. Prefer it hot chili style? Add extra cayenne pepper, more jalapeños, or a splash of your favorite hot sauce!

Leftover chili is the ultimate make-ahead meal! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors actually get better over time, making it the perfect next-day dinner. Reheat on the stove over medium-low heat or give it a quick spin in the microwave, and you’re all set for a second (or third) helping of hearty, comforting goodness!

Let the chili cool to room temperature, then portion it into airtight containers or freezer bags. Label and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in a crockpot for a flavor-packed meal.

Chili is undeniably the ultimate team player, pairing beautifully with all kinds of sides!

For instance, a slice of homemade cornbread slathered in butter and honey is a no-brainer for soaking up all that rich tomato goodness. Homemade french bread is pretty darn delicious with chili too.

In some parts of the country, especially Kansas, South Dakota, and other parts of the midwest, chili is often served with cinnamon rolls as the two are pretty inseparable.

If you’re feeling extra indulgent, load up tortilla chips or corn chips with chili and cheese for a crowd-pleasing nacho situation.

Additionally, for a classic twist, serve it over baked potatoes, or use it to top a hot dog for a chili dog feast.

What’s more, don’t forget the favorite toppings—sour cream, green onions, and shredded cheddar cheese—to turn each bowl into a masterpiece!

Chili

Sour Cream Cilantro Sauce

Let the chili simmer for 90 minutes, stirring occasionally.
Add the beans to the chili and continue to simmer for another 30 minutes until the chili is hot.
2 (15-ounce) cans dark red kidney beans, 1 (15-ounce) can pinto beans
In a small bowl, combine the sour cream, cilantro, cumin, and salt.
1 cup sour cream, 3 Tablespoons chopped fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon kosher salt
Serve the chili with the cilantro sour cream, shredded cheddar cheese, and tortilla chips.

Transfer leftover chili to an airtight container and keep it in the fridge for up to 4 days. It tastes even better the next day!
Let chili cool completely, then portion it into freezer-friendly containers or bags. Label and freeze for up to 3 months—perfect for meal prep or those last-minute dinner dilemmas.
Warm your chili on the stove over medium-low heat, stirring occasionally, or pop it in the microwave in short bursts until piping hot. For frozen chili, use a crockpot on low heat for a fuss-free reheat.
This chili was made for make-ahead magic! Cook it the day before, let it cool, and refrigerate overnight. The flavors deepen beautifully, making it a next-day superstar.

Adapted from All Recipes.

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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