This website contains affiliate links. As an Amazon affiliate, I earn a small commission from qualifying purchases (at no cost to you).
Content Created by Tracey of Baker Street Living 
There’s nothing quite like a pot of fresh homemade chili simmering on the stove. It’s rich, hearty, and packed with flavour that is perfect for cold nights, game day gatherings, or an easy family dinner. This traditional chili recipe is simple to make, uses everyday ingredients, and delivers that familiar, comforting taste everyone loves.
This classic chili recipe has received 3 chili cookoff – “Best Traditional Chili” awards in my local community. It is a sure-fire crowd pleaser.
Ingredients List
- 2 Pounds Lean Ground Beef
- 1 Large Onion
- 4 cloves of Garlic
- ! Green Bell Pepper
- 18-ounce can red Kidney Beans
- 18-ounce can Brown Beans with Molasses
- 9-ounce can sliced Mushrooms
- 28-ounce can Diced Tomatoes
- Chili Powder
- Salt
- Black Pepper
- Olive Oil
Special Equipment
Large DutchOven (Preferably cast Iron)
How to Make this Old Fashioned Chili Recipe
- Chop the onion and green pepper (seeds removed), and set aside.
- Mince the cloves of garlic and set aside.
- In a large cast iron dutch oven, add a tablespoon of olive oil and chopped onion and garlic and saute for a couple of minutes.
- Add the ground beef and brown it until it is thoroughly cooked.
- Rinse the kidney beans in a strainer or sieve.
- To the cooked ground beef, add the kidney beans, brown beans(with sauce), chopped green pepper, drained mushrooms and diced tomatoes.
- 7 Stir until all of the ingredients are well mixed.
- Add the Salt, Pepper and 3 heaping tablespoons of Chili Powder.
- Bring the mixture to a full rolling boil.
- If the mixture seems dry, add 1/2 cup or weater or tomato juice.
- Allow the chili to boil for a couple of minutes while stirring.
- Reduce the heat to a simmer.
- Allow the chili to simmer for about 30 minutes, stiring every couple of minutes to prevent sticking to the bottom of the pan.
- Allow to cool slightly to a serving temperature.
- Serve as is or topped with a dollop of sour cream or parmesan cheese.
Easy Old Fashioned Chili Recipe
Ingredients
- 2 lbs Lean Ground Beef
- 1 tbsp Olive Oil
- 4 Cloves Garlic – Minced
- 1 Large Onion – Chopped
- 1 Green Bell Pepper – Seeded and Chopped
- 28 ounces Canned Diced Tomatoes
- 18 Ounces Canned Brown Beans with Molasses
- 9 ounce Can of Sliced Mushrooms
- 18 ounce can of Red Kidney Beans – Drained and rinsed,
- 1 tsp Salt
- 1/2 tsp Ground Black Pepper
- 3 tbsp Chili Powder – heaping
Instructions
- In a large Dutch oven, add the olive oil, chopped onion and minced garlic.
- Saute for a few minutes until the onions are translucent.
- Add the lean ground beef and continue sauteing until the beef is thoroughly cooked.
- Add in all the remaining ingredients and stir until well combined.
- Increase the temperature and bring the chili to a boil, while stirring.
- Allow the chili to boil for a few minutes, continually stirring.
- Reduce the heat to a simmer.
- Simmer for about 30 minutes, stirring frequently to prevent sticking to the bottom of the pan.
- Turn off the heat and cover the pot with the lid, allowing it to cool for 10-15 minutes to serving temperature.
- Serve plain, or topped with sour cream, jalapenos, or parmesan cheese.
To Make in a CrockPot/ Slow Cooker
To make this chili recipe in a crockpot, brown the ground beef, onions and garlic together and add into a crockpot. Add remaining ingredients and mix well.
For the best results, choose the slow setting and allow to cook for at least 8 hours.
Serving Suggestions
Top your chili with:
- Shredded cheddar cheese
- Parmesan Cheese
- Sour cream or Greek yogurt
- Sliced Jalepeno Peppers
- Chopped green onions
- Crushed tortilla chips or crackers
Serve with cornbread, garlic buins, dinner rolls, or a simple side salad for a complete meal.
Chili Recipe Tips & Variations
- Milder chili: Reduce the chili powder to taste
- Spicier chili: Add a pinch of cayenne or diced jalapeños, or increase the chili powder
- Thicker chili: Simmer uncovered for the last 10 minutes longer
- Soupier Chili – Add 1/2 to 1 cup of tomato juice or water
- Make ahead: Chili tastes even better the next day
Storing, Freezing and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze chili in an airtight container for up to 3 months
- Reheat on the stovetop or in the microwave until heated through
This website contains affiliate links. As an Amazon affiliate, I earn a small commission from qualifying purchases (at no cost to you).