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    Home » Soups and Stews

    Classic American Chili

    Published: Mar 18, 2020 · Modified: May 22, 2023 by Tammy Circeo · This post may contain affiliate links · 4 Comments

    Yum
    Jump to Recipe Print Recipe

    I've learned that Chili as a main dish is a controversial subject, especially among Texans. My dad is a "forgiving and lovable Texan" having become that way because he has lived all over the world ... thereby expanding his world view beyond Texas. The Texans I've met are happy living and thinking within their borders! And those Texans hold to no beans/no tomatoes. But what about the chili that non-Texans grew up with? Does it not have some validity? Yes, I believe it should. And that's where my recipe for Classic American Chili comes from ... something for everyone from any state!

    A serving of Classic American Chili in a soup plate

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.


    This recipe is really nothing special. Truly it isn't! But it IS really good!

    Classic American Chili is simple, tasty, and trustworthy and it has earned a spot in my recipe collection because of all of those reasons. Reliability gets a lot of points in my book!

    Fresh grass fed ground beef for Classic American Chili

    Start with browning the most beautiful grass-fed ground beef, then add plenty of onions, celery, and garlic.

    chopped onions, celery sticks, and chopped garlic on a cutting board

    As soon as the meat is browned, add the spices and let them become fragrant with the heat.

    four bottles of spices on a dish towel

    Chili powder, ground cumin, smoked paprika, and oregano are my usuals and if you want more heat, add cayenne or red pepper flakes. I usually skip adding the heat to the pot and offer it at the table so anyone who wants it can add it as they want. This is a good choice if you are serving a large crowd and especially if that crowd involves kids.

    Then add the tomatoes.

    What kind of tomatoes should I use for Classic American Chili?

    Tomato choices for the sauce

    I find it funny that for "classic American chili", I show a photo of two Italian tomato products! It's just that I love these for their quality and taste. I like to use both tomato puree (passata) and whole tomatoes cut into pieces. However, I'm really flexible with this recipe and sometimes only use the passata.

    To be honest, I usually only use the passata! Just keeps it simple. And I like that texture rather than the chunky tomatoes combined with the chunky beans and meat.

    The Beans ... what kind and how much?

    I like to use my recipe for Chuck Wagon Cowboy Beans which would have made any chuck wagon cook drool back in the day! Especially with cornbread slathered in butter! That recipe is all about pinto beans, bacon, and plenty of herbs and spices.

    However, if you want a variety of beans, try pinto, black, or kidney beans. Kidney beans are typical for chili, but they aren't my favorite. I throw it back to simplicity and use only pintos. I think all the chuck wagon cooks would approve.

    You can use canned beans, of course, but you'll love using soaked, home cooked beans. You should try it! Check out my in-depth post about dried beans to learn more!

    Is there a secret ingredient?

    You bet! It is added just before serving. "What is that secret ingredient?" you ask. Check out the recipe card below for the unexpected!

    Close up of Classic American Chili with cheddar cheese and sour cream

    Serve Classic American Chili with cheddar cheese, sour cream, maybe a bit of cilantro. Crunchy Cast-Iron Cornbread or tortilla chips are great accompaniments, too!

    A serving of Classic American Chili in a soup plate

    NOTE

    The recipe card has instructions for cooking on the stove, in the Instant Pot, or in a slow cooker.

    Other one-pot meals you might enjoy:

    • Texas Ranch Chili
    • Lentil Sausage Soup
    • Chicken Corn Chowder

    Recipe

    Bowl of chili with cheese, sour cream, and cilantro

    Classic American Chili

    Tammy Circeo
    Wholesome, familiar chili is such a warming meal when the weather is cold! This classic recipe won't disappoint!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Dinner
    Cuisine American
    Servings 10 servings

    Ingredients
      

    • 2 pounds ground beef
    • 3 cloves garlic chopped small
    • 3 stalks celery chopped small
    • 2 large onions chopped small
    • 3½ cups diced tomatoes or a 28-ounce can
    • 3 cups tomato sauce or 3 8-ounce cans
    • Salt to season
    • ½ teaspoon pepper
    • 2 bay leaves
    • 2 Tablespoons chili powder
    • 1 dash cayenne
    • 1½ teaspoons smoked paprika
    • 1 teaspoon oregano
    • ½ teaspoon cumin
    • 4 ounces green chiles see notes
    • 4 cups cooked pinto beans see notes
    • 2 Tablespoons spicy mustard Dijon is my choice!

    Instructions
     

    • In a large Dutch oven, brown the ground beef.
    • Add the garlic, celery, and onions. Saute 10 minutes. Add chili powder, cayenne, smoked paprika, oregano, and cumin and stir till they are fragrant.
    • Add tomatoes, tomato sauce, chile peppers, and beans.
    • Bring to a boil, reduce heat and simmer uncovered for 1-1½ hours, stirring occasionally. You can use a slow cooker, too, set on low for 6-8 hours. Just before serving, stir in the Dijon mustard.
    • Serve with Crunchy Cast-Iron Cornbread, corn chips, cheese, sour cream, crackers, green onions, and extra hot sauce.

    Notes

    When New Mexico Hatch chiles are in season, I buy up a bunch to roast on my grill. Then I chop them up and freeze them in ice cube trays to use in recipes through the rest of the year. 
    For the beans, I use leftovers of my Chuck Wagon Cowboy Beans. However, you can use canned beans if you like, or cook them from dried before you start your chili. To cook pinto beans from dried, rinse 1 ⅓ cup of beans, cover them with fresh water and soak  for 8-12 hours. Rinse again. 
    • To cook them on the stove, put them in a large Dutch oven, and cover them with water. Bring to a low boil, reduce the heat, and cook for about 2 hours. Check for tenderness at that point and decide whether to keep cooking them. 
    • To cook them in a slow cooker, cover with water, and cook on high for 5 hours.
    • To cook them in an Instant Pot, cover with water, set the IP to Manual 15 minutes. Let the pressure release naturally. 
    Keyword chili
    Yum

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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Katie

      December 24, 2024 at 11:15 pm

      5 stars
      I was missing ingredients for my own recipe of chili that I like to make and this one about covered it! I always add a little touch of “me” so it may have had extra onions, lots of black pepper, or multi-beans, etc… It was one of the best improvs I’ve actually found to match me! I never make chili on Christmas Eve either but it was divine! Served it over a baked potato, smoked Gouda, sour cream cheese mixture, green onions and a side of a crispy baked cabbage wedge. Odd I know, (was running slim on groceries this year) but I am proud I moved past the weirdness and went with my gut!
      Thanks SO much for sharing 🫶🏻

      Reply
      • Tammy Circeo

        December 31, 2024 at 3:04 pm

        You know what? I think you nailed it ... call it weirdness if you must, but I think it sounds delicious! Happy Christmas!!

        Reply
    2. Niro Naicker

      July 21, 2024 at 7:42 am

      sounds divine, I cant wait to try this.

      thank you for sharing. From South Africa with love ❤️

      Reply
      • Tammy Circeo

        July 21, 2024 at 9:54 am

        Hello South Africa! I hope you enjoy.

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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