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Classic Beef Chili

I could give you the whole blogger spiel about how chili is a great comfort food and like a warm winter hug on those chilly (see what I did there?) evenings, but we all already know that, right?! While there are countless variations of chili, sometimes a simple, traditional recipe is exactly what you’re craving. This recipe was my grandma’s – it is simple, easy, full of flavor and exactly what you expect when you hear the word “chili”. I love to make this chili in my Dutch oven, but you can also use a pasta pot or a crockpot. If you opt for the crockpot, you can skip browning the meat, but trust me, browning it adds a wonderfully rich flavor that will elevate the depth of flavor.

Can I freeze this Classic Beef Chili? 

If you choose to freeze this meal to make at a later date, ensure that it is properly sealed to maintain freshness. Although I try to avoid using a lot of plastics and foil in the kitchen, sometimes you have to. When I make freezer meals, I prefer using Glad’s Press’N Seal to cover the pans and then add a layer of additional foil to ensure it is double-sealed. This helps to prevent freezer burn and maintain a fresher product. Make sure it is tightly sealed by firmly pressing it along all sides.

I try to avoid foil when I can (although not always possible), purchasing Stainless Steel Food Containers is a great alternative. Make sure you buy high-quality ones that can go in the freezer and straight into the oven. These will not warp or crack over time while producing less waste since they’re reusable.

You can also freeze this chili in gallon-sized freezer bags. Lay them flat to freeze and they won’t take up a lot of space.

When unfreezing this Classic Beef Chili, simply remove it from the freezer and place it in the refrigerator the day before desired use. Add to your Dutch oven over low heat, cover to keep the heat in to warm through, and stir occasionally.

Equipment Recommendations

Dutch Oven

Crockpot

Stainless Steel Food Containers

Ingredients:

1 tbsp extra virgin olive oil

1 lb ground beef

1 medium yellow onion, chopped

3 cloves garlic, minced

2 tbsp tomato paste

3 tbsp chili powder

2 tbsp ground cumin

1 tbsp oregano

1 tbsp sugar

2 cups beef broth (homemade is always better!)

1 (15 oz) can diced tomatoes, with juice

1 (15 oz) can red kidney beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 (15 oz) can of corn, drained

1 (8 oz) can tomato sauce

Directions:

1. Add the olive oil to a large Dutch Oven over medium-high heat. Add ground beef to the pot. Break it up with a wooden spoon and brown it—season with salt and pepper. If you’re using a Crockpot, you can add all ingredients and set it to low for at least 6 hours. 
2. When the meat has browned, add onion, garlic, tomato paste and all seasonings (including sugar). Stir with a wooden spoon to combine.
3. Add beef broth, diced tomatoes, beans, corn and tomato sauce to the pot. Bring to a boil, reduce to a simmer. 
4. Simmer for at least 15 minutes, stirring occasionally.
5. Top chili with grated cheddar cheese, sliced green onions, sour cream and even bacon 

Enjoy this dish with a side of warm cornbread, crispy grilled cheese sandwiches, or elevate your meal by serving chili over a bed of fluffy rice or pasta! You could also serve these with my Quick and Easy Homemade Biscuits!

TIPS

-Freeze for up to 3 months

-For an added layer of flavor, add ancho chile. Take one dried ancho chile and chop it up (you can remove the seeds first for a milder flavor). Add directly to chili and allow to simmer in juice for about 20 minutes.