Chili is one of my family's favorite comfort foods and this recipe is incredibly delicious and simple to make. One of the best things about chili is how friendly the ingredients are on the wallet!
I just love putting together a big pot of chili and smelling it cook while I go about my day. It's such a wonderful and filling meal that the whole family enjoys – even my 3 year old son can't get enough! :)
This is one rich and meaty chili just full of all the good stuff! It's sure to wam you up on a cold day! 😀
One of the great things about this recipe is that there are usually leftovers for another meal the next day. Sometimes though, I like to put some in the freezer to save for another day – that is if we don't eat it all up before I pack some away! haha
If you like your chili a little more spicy, you can try adjusting the seasonings to your taste. The recipe as it is will give a nice kick but it won't be overwhelming – just warm and delicious yumminess!
I've loaded this recipe up with some lean ground beef, kidney beans, corn, onions and some seasonings. You could try adding some different ingredients such as mushrooms, or you could even try using ground chicken instead of beef. It's up to you! 🙂
&
Print
Easy Classic Homemade Chili
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6-8 Servings 1x
Ingredients
- 2 lbs lean ground beef
- 2 medium onions, chopped
- 1 1/2 cups frozen corn
- 1 tbsp chili powder
- 1 1/2 tsp cumin
- 1 tsp oregano
- 1/8 tsp cayenne pepper (use more if you like it hotter)
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 2 (19 oz) cans red kidney beans
- 2 (28 oz) cans diced tomatoes with herbs and spices
- 1 (5 oz) can tomato paste
Toppings
- sour cream
- shredded sharp cheddar cheese
- chopped green onions
- lime wedges, for squeezing on top of the chili (this is one of my favourite things to go with chili!!)
Instructions
Stove Top Instructions:
- Brown the ground beef in a large pot.
- Add chopped onions and spices to the ground beef and cook on medium for a few minutes until onions are slightly softened.
- Drain and rinse the kidney beans.
- Add beans, corn, diced tomatoes and tomato paste to the pot. Combine.
- Lower the heat to simmer and cook for 45 minutes or more. The longer the chili simmers the better it will taste. 🙂
- Serve topped with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions and whatever else you'd like!
Slow Cooker/Crock Pot Instructions:
- Brown the ground beef in a skillet (or directly in your slow cooker if it has a sautée/browning function).
- Add chopped onions and spices to the ground beef and cook on medium for a few minutes until onions are slightly softened.
- Pour the contents of the skillet into the slow cooker.
- Drain and rinse the kidney beans.
- Add beans, corn, diced tomatoes and tomato paste to the slow cooker. Combine.
- Cook on LOW for 5-6 hours
- Serve topped with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions and whatever else you'd like!
Note: I used a 5.5 Quart slow cooker
Instant Pot/Pressure Cooker Instructions:
- Turn on the sautée function of the instant pot/presssure cooker. Brown the ground beef.
- Add chopped onions and spices to the ground beef. Combine.
- Drain and rinse the kidney beans.
- Add beans, corn, diced tomatoes and tomato paste to the intant pot/pressure cooker. Combine.
- Secure the lid and seal the valve. Set the instant pot to the “Bean/Chli” setting (or High pressue for 40 minutes).
- Once finished, allow the pressure to release naturally. Once the value drops, remove the lid and stir your chili.
- Serve topped with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions and whatever else you'd like!
- Category: Main
- Cuisine: American/Canadian
Keywords: homemade chili, beef chili, game day, classic chili, comfort food
