Classic Chili

Classic chili bubbling on the stove calls to mind homespun comfort, the rustling of autumn leaves, and cozy moments with family. Pair it with sweet corn muffins for the classic simple supper.
Four bowls of Classic Chili garnished with shredded cheese, sour cream, green onions and cilantro.
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Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 10 servings
Calories 231kcal
Author Liren Baker


  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 pound ground turkey
  • 2 small onions chopped (I like a combination of yellow and red onions)
  • 2 cloves garlic minced
  • kosher salt and freshly ground pepper to taste
  • 1 tsp cumin to taste
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp marjoram
  • 1 6 oz can tomato paste
  • 1 28 oz can diced tomatoes
  • 1-2 cups low sodium beef broth
  • 4 cans beans I like to do 1 can each of kidney, black, cannellini, and pinto. If you have time to soak your beans, use dried.
  • 4-5 stalks of celery finely diced
  • 2-3 tablespoons sugar


  • In a Dutch oven or large pot (or insert of a slow cooker), heat the canola oil over medium-high heat. Brown the ground beef and ground turkey, stirring often and breaking down the meat with a wooden spoon until evenly crumbled. When browned, add the the onions and garlic, and season with a little salt and pepper. Cook until the onions have wilted, then add cumin, paprika, cayenne pepper, oregano and marjoram. Stir in tomato paste, along with the diced tomatoes, beef broth, beans, celery and sugar. Bring to a boil, then lower heat to a simmer. Cover, and cook slowly and taste often, adjusting seasonings as necessary, for at least 1 hour, stirring occasionally. The longer it cooks, the better it tastes (and I do believe it tastes better the next day). If you are using a slow cooker, transfer to a slow cooker and let it bubble for 4-6 hours on high or 8-10 hours on low.
  • When serving, garnish with green onions, sour cream, cheddar cheese, red onions, jalapenos, etc. Serve with Sweet Corn Muffins (see notes below).


If you wish, the chili cooks up wonderfully in a slow cooker – and this is my favorite way to cook it each Halloween, when the family is busy with trick or treaters and running around with friends.
*Do not laugh, but my favorite recipe for Sweet Corn Muffins come straight off the box for Albers Yellow Corn Meal. I just love it, so I figure, why mess with a good thing? The recipe can be found here.


Calories: 231kcal | Carbohydrates: 12g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 373mg | Potassium: 704mg | Fiber: 2g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 13.9mg | Calcium: 53mg | Iron: 2.9mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante