Now that it is getting colder here in Ohio, it is time to pull out the soup pot and make some classic chili. My family eats classic chili several ways – straight up, on spaghetti, with cornbread, and as a topping on potatoes and french fries. The best part is that it is even better the next day as leftovers!
This recipe is just like momma used to make, but it is easy to throw together on a busy weeknight. So, grab your big pot, your family, and some cornbread, and let’s get cooking!
WHAT IS IN THIS CLASSIC CHILI RECIPE?
This recipe is so easy… the hardest part is dicing the onion. And, to be honest, you can buy it pre-diced!
- Ground beef
- Tomato sauce
- Tomato paste
- Canned tomatoes
- Tomato juice
HOW TO MAKE CHILI
Saute diced onions with ground beef for 6-7 minutes. Add remaining ingredients and simmer.
WHAT TO TOP CLASSIC CHILI WITH
- Onions or green onions
- Sour cream
- Crumbled cornbread
MORE FAVORITE SOUP RECIPES
If you are looking for more delicious soups, try one of these other recipes:
- 1 Tablespoon olive oil
- 1 medium onion diced
- 1 pound ground beef
- 1 15oz can tomato sauce
- 6 ounces tomato paste
- 1 15oz can petite diced tomatoes
- 1½ cups tomato juice
- 1 16oz can kidney beans drained
- 2½ Tablespoons chili powder
- 2 Tablespoons ground cumin
- 2 Tablespoons granulated sugar
- 1 Tablespoon garlic powder
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- In large soup pot, sauté onion in olive oil for 5-6 minutes. Add ground beef, breaking apart with wooden spoon. Cook beef and onion mixtures for 6-7 minutes, or until beef is browned.
- Add remaining ingredients; stir well to combine.
- Bring chili to a low boil, reduce heat to medium-low and simmer, uncovered for 20-25 minutes, stirring occasionally.
- Serve with desired toppings.