This classic chili is everything I want in a weeknight meal: warm, filling, and familiar in the best possible way. I learned the basics of this bowl from my mother, who kept a jar of her own spice mix on the counter and could turn a handful of pantry staples into a pot that pulled everyone to the table. I first wrote down the proportions one cold evening when we needed dinner fast; the version here is that original, with a few small adjustments for consistent home cooking results. The texture is a pleasing balance of tender beans and slightly crumbly, well-browned ground beef. The sauce is tomato-forward but rounded by cumin and a touch of sugar that cuts the acidity without making the dish sweet.

What makes this preparation special is its straightforwardness: a quick sauté, a measured spice blend, and a gentle simmer that lets flavors meld without babysitting the pot. I discovered that a tablespoon of tomato paste added early deepens the tomato flavor in the same way a quick roast does, and adding the broth helps control thickness so the chili stays saucy but not watery. Family members—especially kids—have always loved the mild, approachable heat; adults can doctor theirs with hot sauce or extra cayenne at the table. Whenever I make this, it brings back evenings of board games and laughter around a steaming bowl of chili.

Ingredients

• Olive oil (1 tablespoon): Use a good-quality extra-virgin olive oil for aroma. It sautés the onion and helps the meat develop deep browning without burning.
• Yellow onion (1 medium), diced: Look for a firm, dry-skinned onion. The sweetness of a yellow onion balances the tomatoes and spices when cooked down.
• Ground beef (1 pound, 90% lean): A 90% lean grind gives a good balance of flavor and lower fat; if you prefer richer chili, use 80/20.
• Chili powder (2 1/2 tablespoons): Choose a mild to medium brand like McCormick for consistent flavor. Brand choice greatly affects heat level.
• Ground cumin (2 tablespoons): Freshly ground cumin adds warm, earthy notes—toast and grind whole seeds if you want extra freshness.
• Granulated sugar (2 tablespoons): Balances acidity from tomatoes; you can reduce to 1 tablespoon if you prefer less sweetness.
• Tomato paste (2 tablespoons): Adds concentrated tomato body. Cook it briefly with the spices to deepen flavor.
• Garlic powder (1 tablespoon), salt (1 1/2 teaspoons), black pepper (1/2 teaspoon): Basic seasonings to build a well-rounded profile.
• Cayenne pepper (1/4 teaspoon, optional): For extra heat; skip if cooking for kids and offer hot sauce at the table instead.
• Beef broth (1 1/2 cups): Controls sauce consistency; low-sodium broth lets you adjust salt later.
• 1 (15 oz) can petite diced tomatoes: Use quality canned tomatoes for sweetness and texture; fire-roasted varieties add a smoky note.
• 1 (16 oz) can red kidney beans, drained and rinsed: Rinse well to remove canning liquid and reduce sodium. Other beans can be substituted.
• 1 (8 oz) can tomato sauce: Smooths the sauce and melds flavors; if you prefer chunkier chili, reduce by 2 oz.

Instructions

Heat the oil and soften the onion: Add 1 tablespoon of olive oil to a large soup pot and heat over medium-high for about 2 minutes until shimmering. Add the diced yellow onion and cook for roughly 5 minutes, stirring occasionally, until the pieces are translucent and slightly softened but not browned — this brings out the onion’s natural sweetness. Brown the beef: Add 1 pound of 90% lean ground beef to the pot. Break the meat into small pieces with a wooden spoon and cook for 6–7 minutes, stirring occasionally, until the beef is uniformly browned and any excess moisture has evaporated. Proper browning builds flavor; if the pot is crowded or steaming, increase heat briefly to promote color. Add the spice blend: Stir in 2 1/2 tablespoons chili powder, 2 tablespoons ground cumin, 2 tablespoons granulated sugar, 2 tablespoons tomato paste, 1 tablespoon garlic powder, 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne if using. Cook for 1–2 minutes, stirring, to bloom the spices — this step releases essential oils and deepens aroma. Incorporate liquids and tomatoes: Pour in 1 1/2 cups beef broth, then add a 15-ounce can of petite diced tomatoes (with juice), drained and rinsed kidney beans (16 ounces), and an 8-ounce can of tomato sauce. Stir until combined. The broth controls thickness; add a bit more if you prefer soupier chili or reduce to concentrate flavors. Simmer gently: Bring the mixture to a low boil, then reduce the heat to low–medium-low to maintain a gentle simmer. Cook, uncovered, for 20–25 minutes, stirring occasionally. Watch for the sauce to thicken and the edges to show tiny bubbling — that’s your cue. Rest and serve: Remove the pot from the heat and let the chili rest for 5–10 minutes to let flavors settle and the sauce thicken slightly. Taste and adjust seasoning with salt or a splash of vinegar for brightness before serving.

Storage Tips

Cool leftover chili to room temperature within two hours and transfer to airtight containers. In the refrigerator it will keep for 3–4 days; for longer storage, freeze in meal-sized portions for up to 3 months. Use rigid containers or vacuum-seal bags to minimize freezer burn. To reheat, thaw overnight in the fridge and warm gently on the stovetop over low heat, stirring occasionally; if the chili seems thick, add a splash of broth or water. Reheating in the microwave is fine for single servings — cover loosely and stir halfway through to promote even heating.

Ingredient Substitutions

If you prefer a leaner option, swap ground turkey or lean ground chicken for the beef — brown and season the same way, but watch for faster drying and add a touch more broth. For a vegetarian version, replace meat with chopped mushrooms plus cooked lentils or textured vegetable protein, and use vegetable broth. Pinto or black beans work well in place of kidney beans; reduce the sugar slightly with sweeter tomatoes. To introduce smokiness, substitute one can of diced tomatoes with fire-roasted tomatoes or add a teaspoon of smoked paprika.

Serving Suggestions

Serve the chili with classic garnishes: shredded cheddar, diced red onion, chopped cilantro, sliced jalapeños, and a dollop of sour cream or plain Greek yogurt. Cornbread or warm tortillas make excellent accompaniments, and a simple green salad lightens the meal. For a hearty bowl, spoon chili over cooked rice or baked potatoes and top with crunchy tortilla strips. Consider offering hot sauces and crushed red pepper so each guest can control the heat level.

Cultural Background

This style of chili — ground meat, beans, and tomato-based sauce — reflects mid-20th-century American comfort cuisine more than the purist Texan chile con carne, which often omits beans. Canned tomatoes and beans made such dishes accessible in busy households. Over decades, regional variations emerged: some add beer or chocolate for depth, while others emphasize smoky chilies like ancho or chipotle. This recipe leans into familiar supermarket ingredients and the home-cooked flavors many families associate with cozy weeknight dinners.

Seasonal Adaptations

In winter, deepen the flavor with a tablespoon of cocoa powder or a small piece of dark chocolate to add warmth and richness. In summer, lighten the pot with extra fresh tomatoes and a squeeze of lime before serving; serve over grilled corn for a seasonal twist. For autumn gatherings, stir in roasted butternut squash cubes for sweetness and texture. Holiday variations can include adding cooked sausage or a splash of stout beer for a celebratory aroma.

Meal Prep Tips

Make a double batch and portion into single-serving containers for quick lunches. The chili’s flavor often improves after a day in the refrigerator, making it ideal for prepping on Sunday and enjoying throughout the week. Freeze individual portions in freezer-safe containers and label with the date. When preparing for the week, include pre-chopped onion and measured spices in a resealable bag to speed cooking time on busy evenings.

This classic pot of chili is a dependable friend in the kitchen: straightforward, adaptable, and deeply satisfying. Make it your own by adjusting heat and texture, and enjoy the comfort it brings to any table.