Old-Fashioned Chili Recipe

White bowl full of chili topped with melted yellow cheese, a scoop of sour cream, sprinkled with paprika, and 3 slices of fresh jalapeno.

This old-fashioned chili recipe from scratch is thick, hearty, and deeply satisfying. Made with tender ground beef, dark red kidney beans, and fire-roasted tomatoes, it’s a classic pot of chili that comes together quickly and delivers dependable, familiar flavor every time.

Course Soups

Cuisine Tex Mex

Prep Time 2

Cook Time 25

Servings servings

Calories 460kcal

Author Diane Gail

Ingredients

2 tablespoons olive oil extra virgin
1 pound ground beef
3/4 cup chopped yellow onion
1 1/2 tablespoons chili powder
1 tablespoon cumin powder
3 large garlic cloves pressed
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
15 oz fire-roasted diced tomatoes
15 oz dark red kidney beans
6 oz tomato paste
shredded cheddar cheese (optional topping)
sour cream (optional topping)
fresh jalapeño slices (optional topping)

US Customary - Metric

Instructions

Cook the onions: Heat olive oil in a large pot and cook the onions until softened and translucent.
Brown the beef: Add the ground beef and cook, breaking it apart, until browned and fully cooked.
Season the chili: Add all seasonings and stir well to evenly coat the meat mixture.
Simmer the chili: Stir in the diced tomatoes, tomato paste, and kidney beans, then simmer gently for 10–15 minutes.
Serve with toppings: Ladle the chili into bowls and finish with shredded cheddar cheese, sour cream, and fresh jalapeño slices as desired.

Notes

Brown the beef fully: Allowing the beef to develop color builds a deeper, richer flavor throughout the chili.
Stir during simmering: This chili is thick, and regular stirring prevents sticking or scorching.
Adjust consistency carefully: Add a small amount of tomato sauce if you prefer a slightly looser chili.
Keep seasoning balanced: Let the beef and tomatoes lead, with spices supporting rather than overpowering.
Use a heavy-bottomed pot: Even heat helps the chili cook steadily and prevents hot spots.

Nutrition