The Best Classic Hearty Chili - Feeds a Crowd
A cozy, flavor-packed chili made with ground beef, fire-roasted tomatoes, beans, and a smoky blend of spices — perfect for chilly nights and even better with cheesy cornbread muffins on the side!
Ingredients
- 3 lbs ground beef
- 2 large onions diced
- 1 tbsp olive oil
- 1 large can 28 oz crushed tomatoes
- 2 cans 14.5 oz each diced tomatoes (1 fire-roasted, 1 regular)
- 2 –3 tbsp tomato paste
- 2 cans red kidney beans drained and rinsed
- 1 –2 cups cooked pinto beans add later to avoid mushiness
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar
Spices:
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 –2 tsp salt to taste
Instructions
- Sauté Onions: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until soft and golden, about 5–7 minutes.
- Cook Ground Beef: Add ground beef and break it up as it browns. Season with 1 tsp salt and cook until fully browned.
- Add Tomatoes & Tomato Paste: Stir in crushed tomatoes, both cans of diced tomatoes, and tomato paste.
- Season the Chili: Add all spices and stir well to combine.
- Add Flavor Boosters: Mix in Worcestershire sauce and brown sugar. Stir to incorporate.
- Add Beans: Add kidney beans now. If using home-cooked pinto beans, wait until the end of cooking to stir them in.
- Simmer: Reduce heat and let chili simmer uncovered for at least 30 minutes, stirring occasionally. Longer simmer = deeper flavor.
- Serve: Spoon into bowls and serve hot with cornbread, sour cream, shredded cheese, or your favorite toppings.
