Classic Chili

This chili is the recipe that started it all. Over the years I’ve tweaked it, simplified it, and learned that most people just want a solid, dependable bowl of chili without the backstory. This is the version I actually make.

Ingredients (Base Chili)

• Olive oil

• 3 pounds ground beef

• 1 large yellow onion, diced

• 1 bell pepper, diced

• 3 tablespoons chili powder (McCormick works, or use your own blend)

• 1 pint beef stock

• 1 cup chicken stock

• 1 (28-ounce) can tomato sauce

• 2 cans black beans or kidney beans, drained

• 1 teaspoon sugar

• Salt and black pepper, to taste

• Fresh cilantro, chopped (for finishing)

Instructions — Classic Stovetop Chili

1. Heat a small amount of olive oil in a heavy pot over medium heat.

2. Add the ground beef and cook until browned, breaking it up as it cooks.

3. Add the onion and bell pepper and cook until softened.

4. Stir in the chili powder and cook briefly to bloom the spice.

5. Add the beef stock, chicken stock, and tomato sauce. Stir to combine.

6. Add the beans and sugar and bring to a gentle simmer.

7. Cook uncovered for about 30 minutes, stirring occasionally.

8. Season with salt and black pepper to taste.

Notes & Tips

• This chili is intentionally straightforward and dependable.

• Adjust heat with hot sauce or extra chili powder if desired.

• Like most chilis, it improves after sitting.

To Serve

Serve on its own or with rice or cornbread. Finish with chopped cilantro, onion, sour cream, or cheese if you like.

Yield & Time

Serves 4–6

Cooking time: about 30 minutes

Background

This recipe traces back to a chili cook-off I attended years ago when a friend asked me to help build a website to sell chili nationwide. The original post included that experience, but over time the recipe itself became what people actually came for.