This is my go-to family chili recipe. My mother-in-law always serves her chili with butter crackers that we spread with softened butter, and it’s become our tradition as well. They’re so good dipped in the chili!
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 jalapeño, seeded and minced
- 3 cloves garlic, minced
- 2 pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- One 5-ounce can tomato paste
- One 28-ounce can diced tomatoes
- One 16-ounce can kidney beans, drained and rinsed
- 1 tablespoon white vinegar
- 1/2 cup sour cream
- 1/2 cup grated Cheddar
- 1 jalapeño, thinly sliced
- 1/4 cup cilantro leaves
- 1/2 cup lightly crushed tortilla chips
- Baked potatoes, for serving
Instructions
- Heat a large Dutch oven over medium-high heat with the olive oil. Add the onion and cook until softened, about 5 minutes. Add the jalapeño and cook for another minute or two. Add the garlic and cook until aromatic, another minute.
- Add the ground beef and cook until crumbled and just cooked through without getting too brown, 5 to 7 minutes. Sprinkle over the chili powder, salt, cumin, oregano, garlic powder, onion powder, pepper and bay leaf and cook again for another few minutes.
- Add the tomato paste and stir to cook and coat the meat, 1 to 2 minutes. Add the diced tomatoes and 1 cup water and bring to a simmer. Allow to simmer for 1 hour.
- Add the beans and simmer, partially covered, for an additional hour. Stir in the vinegar.
- Serve with your toppings of choice.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 518 |
| Total Fat | 34 g |
| Saturated Fat | 12 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 97 mg |
| Sodium | 854 mg |
Reviews
This is a very tasty chili! I added another tablespoon of chili powder but it didn’t need it. So much flavor! This is going to be my chili recipe from now on.
Very good classic chili. Excellent for people who do not like spicy chili.
This was a very simple chili recipe and absolutely delicious. This will be go to chili recipe from now on. Thanks Katie.
haven’t made this yet but going to. easiest chili recipe I’ve see yet. in response to someone else’s review, Katie doesn’t say anything about draining the fat from the 80/20 beef. watching her make it it doesn’t look like she had a lot of fat left in her pot by the time she added the spices. what I would do is if you have a lot of fat left before adding the spices drain most of it but leave some in the pot. on hers it looked like her meat was still wet but nothing pooled in the pot. good luck. can’t wait to try it myself.
Did not make this yet but did Katie say anything about draining the grease from the 80/20 beef after adding the 1st set of ingredients??
Or Fritos or rice for serving!
Made for Super Bowl exactly as written and it did not dissapoint!
Just made this for the Super Bowl for my husband and myself. It’s delicious! Substituted regular ground beef for Wagyu! Definitely a WINNER and will be making this chili recipe for years to come! Thank you Katie for sharing your recipe with us.
WOW, WOW, WOW!!! I have been cooking for over 60 years and have made chili countless times and this, by far, is the best chili I have ever made. The seasoning is so balanced, and “clean”. I used a combo of Wagyu/ground beef (80/20) and all black beans, and followed the recipe exactly. My husband said it was the best he ever had. I made it yesterday, for the Super Bowl game today, but we couldn’t wait LOL! It will be even better today. I’m going to make another batch and can it for the upcoming cold days. Thanks Katie for sharing your wonderful family recipe.
Where are the 5 reviews??