Classic Chili

Classic Chili

The Patriots loss last night was quite a doozie. I had a very somber spouse. I’m pretty sure at one point there were blocks flying through the air..he was pretty upset. Hes a hardcore Pat’s fan, has been since he was little, so he gets pretty emotional. I agree that it was a very frustrating game, and sadly Brady just didn’t come to win. Needless to say, the Superbowl won’t be a huge event in this household like in past years..we’re not even slightly fans of either SanFran or Baltimore. I still think its pretty crazy though that the two coaches will be brothers…Id love to be a fly on the wall in that house.

Classic Chili

Anyhoo..lets talk about Chili. Because I know, everyone makes it their own way and there are about a billion and one, give or take a few, recipes out there for Chili. BUT this is my absolute most favorite-favorite. I have been making it for years…During football season, I make it every couple of weeks…as a matter of fact, we just had some yesterday!


Chili just rocks. And I’m weird, I don’t eat it with a spoon..uhh no.. I will only eat it with shredded Mexican cheese on top with some sour cream, and then dunked with tortilla chips. I eat the entire bowl that way, so for me its more like a Chili dip. I love Chili. Its so stinkin’ quick and easy to make, and pretty much impossible to mess up. The only alterations I ever make to this Chili is the spice factor. Sometimes I hardly add any and sometimes there’s a good kick in it, so play around with that!

Enjoy this Classic Chili for the Superbowl, and basically on any cold day this winter, its so homey and warm, I’m so in love.


Classic Chili

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 6-8 Servings


  • 1-2 Teaspoons Olive Oil
  • 1/2-3/4 cup yellow onion, chopped
  • 3-4 garlic cloves, minced
  • 2 1/2 pounds lean ground beef
  • 2-28 ounce cans crushed tomatoes
  • 3-15 ounce cans kidney beans, drained and rinsed (I used both red and pink)
  • 2-4 ounce cans diced chile peppers
  • 1-14 ounce can tomato paste
  • 1 large green pepper, chopped
  • 1 Tablespoon chili powder
  • 1 Tablespoon + 1 teaspoon cumin
  • 1 teaspoon crushed red pepper (+/-)
  • 2 Tablespoons Worcestershire Sauce
  • 1/4-1/2 cup brown sugar
  • salt to taste
  • Shredded Cheese (optional)
  • Sour Cream (optional)
  • Avocado (optional)


  1. In a large sauce pan, heat up the olive oil on medium-high heat.
  2. Add the onion and garlic. Saute for 2-3 minutes.
  3. Add the ground beef, stirring occasionally until fully cooked.
  4. Pour in the cans of crushed tomatoes, kidney beans, chile peppers, tomato paste, and green pepper.
  5. Give it a good stir. Add the chili powder, cumin, crushed red pepper, Worcestershire, and brown sugar.
  6. Reduce heat to low and allow to simmer for about 30 minutes.
  7. Add salt (and any additional spice) to taste.
  8. Serve up and top with your favorite toppings! Enjoy!

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