Classic Chili Recipe

There are few dishes more comforting or universally loved than a hearty bowl of classic chili, especially on days when you need something deeply satisfying yet surprisingly simple to put together. This recipe is your ticket to rich, robust chili loaded with layers of flavor—thanks to a thoughtful blend of spices, a splash of Guinness for depth, and even a touch of dark chocolate for extra richness! If you’re looking for a filling meal that’s ideal for busy weeknights or a cozy weekend gathering, you’ll fall in love with just how easy and flexible this chili is. You can prep it in about 15 minutes, then let your oven do the magic. The result? An aromatic, delicious chili you’ll be proud to serve.

Ingredients You’ll Need

Here’s a lineup of what makes this pot of chili truly special—and why each ingredient earns its place:

• Vegetable Oil: Used to toast the spices and saute the aromatics for a full, rounded base.
• Onion: Essential for a sweet-savory flavor boost, plus it builds a flavorful foundation for the stew.
• Ground Chuck: The classic protein—rich, beefy, and hearty. Ground turkey or plant-based alternatives work, too.
• Tomato Paste: Concentrates tomato flavor, giving the chili a lovely tang and body.
• Sea Salt: Enhances and balances all the flavors.
• Garlic Powder: Brings gentle warmth and unmistakable aroma.
• Granulated Sugar: Adds just a hint of sweetness to balance the brightness of the tomatoes and the bite of spices.
• Kidney Beans: These are classic for a reason—meaty, mild-flavored, and delightfully satisfying.
• Guinness Beer: For richness and depth, Guinness makes the chili sauce silky and robust.
• Low Sodium Beef Stock: Provides savory background notes and helps everything simmer to perfection.
• Dark Chocolate: Really! A small piece melts in for complexity, bringing everything together.
• Cayenne Pepper: For a customizable level of heat—add as much or little as you prefer.

For the Spice Mixture

• Dried Ancho and Chipotle Chiles: Smoky, fruity heat and deep flavor.
• Ground Cinnamon: A hint of warmth that’s a secret weapon in many great chilis.
• Chili Powder: The main source of chili flavor—use more for extra kick.
• Ground Cumin: Earthy, aromatic, and unmistakably Tex-Mex.
• Crushed Tortilla Chips: They melt into the chili and help thicken it while adding corn flavor.

Tip: You can adjust the spice blend to include more or less of each, or use all ground spices if you’re short on time. If using only powder, up the chili powder for a bolder taste.

Variations

Let’s make this chili your own! Here are some tasty ways to switch things up:

• Make It Vegetarian: Use a plant-based ground protein (like lentils or veggie crumbles) and swap in vegetable broth instead of beef stock.
• Try Different Beans: Black beans, pinto beans, or even cannellini work beautifully.
• Change the Protein: Ground turkey, chicken, or pork make excellent substitutions for beef.
• Add Vegetables: Toss in bell peppers, corn, or diced sweet potato for extra nutrition and color.
• Dial Up the Heat: Add chopped jalapeños, extra cayenne, or even hot sauce at the end for a fiery finish.
• Less Beer?: Substitute another dark beer or simply increase the beef stock if you prefer not to use alcohol.

How to Make Classic Chili

Step 1: Prepare the Spice Mixture

Start by removing the stems and seeds from dried ancho and chipotle chiles. Toast them lightly in a dry pan until they’re wonderfully fragrant, about 30 seconds per side. Next, toast the ground spices (chili powder, cumin, and cinnamon) for just a minute to wake up their full flavor.

Transfer the toasted chiles and spices—with those crushed tortilla chips—into a food processor. Blitz until you’ve got a fine, aromatic powder.

Step 2: Build the Chili Base

Set your oven to 300°F. Meanwhile, in a large Dutch oven, heat half your oil and gently cook the diced onion on medium heat until softened and golden, about 5 minutes. Add the ground chuck, breaking it up with your spoon, and sauté until browned, about 7 minutes.

Step 3: Bloom the Spices

While the beef is browning, gently heat the rest of your oil in another pan and add the spice mixture. Blooming it for just a minute or two releases even more aroma. Stir in a splash of water—this helps the spices coat the meat evenly later.

Step 4: Layer It All Together

Add the spice mixture to the browned beef and stir to incorporate. Next, pour in the tomato paste, salt, sugar, and garlic powder; mix thoroughly. Then add the Guinness, beef stock, and kidney beans, stirring gently.

Step 5: Oven-Simmer

Bring it all up to a boil, give it one last stir, then turn off the heat and cover the pot. Slide it into the oven and let it cook for 75 minutes—it’ll smell heavenly as it simmers.

After 75 minutes, uncover and return the pot to the oven for another 30-45 minutes. This lets the chili thicken and the flavors concentrate. For an even thicker chili, you can finish it off on the stovetop over medium heat until it looks just right.

Step 6: Add the Finishing Touch

Pull out your pot, stir in the dark chocolate, and taste. Now you get to customize the heat: sprinkle in cayenne until it’s perfect for you. Adjust salt, and you’re ready to serve!

How to Serve

This chili has real personality, and it loves a good garnish. Ladle it piping hot into bowls, and let everyone top their own: sharp cheddar, tangy sour cream, fresh diced onion, sliced jalapeños, chopped cilantro, or even a handful of crispy tortilla chips.

Perfect Pairings

• With Cornbread: Sweet, hearty cornbread is a must for scooping up every saucy bite.
• Side Salad: Something crisp and green helps lighten the meal.
• Over Rice or Baked Potato: Transform leftovers by serving them over rice, a baked potato, or fries—trust me, it’s magic.

Make Ahead and Storage

Storing Leftovers

Cool your chili completely before spooning it into airtight containers. It’ll keep in the refrigerator for up to 4 days. The flavor even improves as it sits.

Freezing

Classic chili freezes beautifully! Pour into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply warm in a pot over medium-low heat, stirring occasionally and adding a splash of water or stock if it’s too thick. Or use the microwave for a quick meal—just cover lightly to avoid splatters.

FAQs

Final Thoughts

This Classic Chili recipe is pure comfort in a bowl: rich, fragrant, and absolutely packed with crave-worthy flavor. With minimal hands-on time and plenty of flexibility, it’s just the thing for cozy dinners, meal prep, or whenever you need something guaranteed to please. Don’t hesitate to put your own spin on it—chili is all about making it your way. You’ll be coming back to this recipe again and again!

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