Chili

Name: Classic American Chili
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 2 lb ground beef; 1 onion, chopped; 1 bell pepper, chopped; 1 C chopped celery; 1 46 oz bottle of tomato juice; 1 29 oz can tomato sauce; 1/4 C chili powder; 2 tsp ground cumin; 1 1/2 tsp garlic powder; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp oregano; 1/2 tsp white sugar; 1/4 tsp cayenne pepper; 1 14.5 oz can diced tomatoes; 1 15 oz can light red kidney beans, drained and rinsed

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This classic American chili is a slow-simmered stovetop dish built on browned ground beef, aromatic vegetables, and a balanced blend of chili powder, cumin, and garlic. Two to three hours of gentle simmering fuses the flavors into a rich, deeply savory one-pot meal.

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Total

3h 10m

Difficulty

Expert

Recipe Source

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From This Gal Cooks · by This Gal Cooks

Ingredients

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2 lb ground beef
1 onion, chopped
1 bell pepper, chopped
1 C chopped celery
1 46 oz bottle of tomato juice
1 29 oz can tomato sauce
1/4 C chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp white sugar
1/4 tsp cayenne pepper
1 14.5 oz can diced tomatoes
1 15 oz can light red kidney beans, drained and rinsed

16 Ingredients

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Instructions

1
In a large pot over medium-high heat, cook the ground beef with onion, bell pepper, and celery until beef is browned and vegetables are soft (about 8–10 minutes). Drain excess fat.
2
Return mixture to the pot. Add tomato juice, tomato sauce, diced tomatoes, kidney beans, chili beans, and all seasonings.
3
Stir well and bring to a boil.
4
Reduce heat to low and simmer uncovered for 2 to 3 hours, stirring occasionally.
5
Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Drain excess fat from the beef mixture after browning to prevent a greasy chili; return only the meat and vegetables to the pot.
Stir occasionally during the 2–3 hour simmer to prevent sticking and ensure even seasoning distribution.
Taste and adjust seasoning in the last 15 minutes; add more chili powder for depth, salt for savory punch, or a pinch of sugar to balance acidity.
Use a large pot to allow the mixture to simmer uncovered and reduce naturally, concentrating the tomato and spice flavors.

Substitutions

Tomato juice → beef broth or water (reduces tomato intensity; may need extra salt)
Ground beef → ground turkey or plant-based ground meat (cooking time remains 8–10 minutes)
Light red kidney beans → black beans or pinto beans (drain and rinse before adding)
Chili powder → a mix of paprika and cumin (use 2 tbsp paprika + 1 tbsp cumin to approximate the flavor)

Storage & make-ahead

Cool and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally and adding water if it has thickened.

Common Questions

Written automatically by CookOS, not by the creator.

How long does chili take to cook?

After bringing to a boil, reduce heat to low and simmer uncovered for 2 to 3 hours, stirring occasionally. The longer simmer deepens the flavor.

Can I make this chili ahead?

Yes. Cool and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

What can I use instead of kidney beans?

Black beans, pinto beans, or a mix work well. Drain and rinse canned beans before adding to maintain the sauce consistency.

Can I adjust the spice level?

Yes. Reduce cayenne pepper to 1/8 tsp for milder heat, or increase to 1/2 tsp for more kick. Taste and adjust seasonings in the final 10 minutes of cooking.