Classic Chili
A hearty, flavorful chili with tender beef, kidney beans, and rich tomato base, perfect for cozy gatherings and satisfying comfort food lovers.
Ingredients
- 1/4 cup salad oil ⓘ
- 2 shallots, minced ⓘ
- 1/4 cup fresh parsley or 2 teaspoons dry ⓘ
- 3 pounds beef roast, cut in 1-inch cubes ⓘ
- 1/4 cup Worcestershire sauce ⓘ
- 1 1/2 quarts water ⓘ
- 2 cans (15 oz.) red kidney beans, drained ⓘ
- 1 large onion, chopped ⓘ
- 1/4 cup celery ⓘ
- 1 teaspoon dry mustard ⓘ
- 2 tablespoons soy sauce
- 2 teaspoons dried leaf oregano ⓘ
- 2 teaspoons Tabasco sauce ⓘ
- 1/2 cup cornmeal
- 1 can (28 oz.) crushed tomatoes ⓘ
Instructions
- Heat oil in a large saucepan.
- Add beef and brown on all sides.
- Add water, seasonings, Tabasco sauce, shallots, parsley, onion, Worcestershire sauce, and soy sauce.
- Stir to mix well.
- Bring to a boil.
- Cover and reduce heat.
- Simmer for 1 hour and 15 minutes, stirring occasionally.
- Add beans and crushed tomatoes; stir to mix well.
- Add cornmeal and mix well.
- Simmer, uncovered, for an additional 30 minutes until the meat is tender.
Tips & Substitutions
For deeper flavor, consider marinating the beef in Worcestershire sauce overnight. You can substitute ground beef for the cubed roast if preferred, but adjust the cooking time accordingly. Fresh herbs like cilantro can replace parsley for a different twist. If you want more heat, increase the Tabasco sauce or add diced jalapeños for extra spice. This chili is great for meal prepping.
Serving Suggestions
Serve the chili hot, garnished with fresh parsley or shredded cheese. It pairs beautifully with Easy Vegetable Soup(Makes 6 Servings) for a comforting meal. Consider offering cornbread or tortilla chips on the side for dipping. A dollop of sour cream or avocado can also enhance the flavors, making it a hearty dish for any gathering.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or use a microwave-safe dish. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Chili contains roughly 602 calories, with 12g protein, 72g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (27% of the Daily Value), iron (27% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1970mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method helps meld the flavors even more, making it a great option for busy days.
How can I make this chili vegetarian?
To make a vegetarian version, substitute the beef with textured vegetable protein or lentils. Use vegetable broth instead of water, and add extra beans or vegetables like bell peppers and zucchini for texture. Adjust the seasoning to taste, as the flavors will differ from the original recipe.
What can I do if my chili is too spicy?
If your chili turns out too spicy, you can add a bit of sugar or honey to balance the heat. Additionally, stirring in a dollop of sour cream or Greek yogurt can help cool it down. Adding more beans or tomatoes can also dilute the spiciness without compromising the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).