Guess what friends? It’s September 22nd, and you know what that means? It means it’s the FIRST DAY OF FALL! Woohoo! And in honor of the start of MY favorite seasons (fall through the New Year), I have the most delicious classic chili recipe to share with you.
This is the chili recipe I grew up on, and the one I make year-after-year all winter long. You’re going to love it.
Planning dinner is sometimes a chore
Some days I’m really motivated and have a grocery list and dinner plan in place by 9:00 a.m. and other days…I don’t. I just throw things in the Crock-Pot and hope for the best.
I’m not going to tell you which one occurs more often, but I’ll let you take your best guess (wink!). One of my favorite easy meals that never disappoints (or gets biffed up) is this classic chili recipe (and cornbread)!
The basic ingredients
There are a few things I always start chili with and that would be crushed tomatoes, diced tomatoes, tomato sauce, and chili powder and then I just add to that based on what I have in the house.
Sometimes we get beef, sometimes turkey, sometimes bell peppers, and sometimes kidney beans, but no matter what I throw in, the most delicious, filling, warm, savory meal comes out. That’s the beauty of chili, if you ask me.
A funny story…
When I sat down to actually write out this chili recipe, I had to really think about what I was doing; how much of this, how much of that? I make this recipe so often, I just wing it most of the time. I’m glad to have the basics nailed down now and have it all archived here on the blog forever.
How to make this classic chili recipe
- On the stovetop, cook ground beef (or chicken, or turkey) over medium heat with the chopped onion until completely cooked. Drain the fat, if necessary.
- Meanwhile, add crushed tomatoes, tomato sauce, diced tomatoes, and two cans of chili beans to the Crock-Pot.
- Stir in the spices, honey, and white vinegar.
- When the meat and onion are fully cooked, add them to the Crock-Pot and give it a good stir.
- Set the Crock-Pot for 2-3 hours on high or 4-6 hours on low. If you’re around, stir it occasionally. If not, that’s fine too.
Why this classic chili recipe is the best
This chili is a tradition. It’s wholesome and filling, and it’s easy to throw together on busy nights. It’s got all the traditional chili flavors you’d expect, but you can get creative with it and throw in something fun like bell peppers, sweet potatoes, Tabasco, or even sausage. And don’t forget the cornbread on the side.
Questions about this recipe
I’m feeling chili inspired now, what are your favorite chili recipes? Let’s discuss.
Other fall recipes for you
- Healthy Beef Stew
- Easy Chicken Noodle Soup in the Crock-pot
- Pumpkin Chili
- Homemade Sloppy Joes
- Easy Sausage Tortellini Soup
- Slow Cooker Sweet Potato Chili
- 1 pound ground beef (or ground chicken or turkey)
- 1 onion (chopped)
- 1 tsp olive oil
- 1 can crushed tomatoes (28 ounces)
- 1 can tomato sauce (15 ounces)
- 1 can diced tomatoes (15 ounces)
- 2 cans chili beans in sauce (15 ounces)
- 2 TBS chili powder
- 1 tsp garlic
- 1/2 tsp Italian seasoning
- 1 tsp sea salt
- 1/2 tsp pepper
- 2 TBS white vinegar
- 2 TBS honey
- In a frying pan over medium-high heat olive oil, cook beef and onion until brown and cooked thoroughly.1 pound ground beef, 1 tsp olive oil, 1 onion
- In the Crock-Pot add, crushed tomatoes, tomato sauce, diced tomatoes, and chili beans and stir.1 can crushed tomatoes, 1 can tomato sauce, 1 can diced tomatoes, 2 cans chili beans in sauce
- Stir in vinegar, honey, spices, salt, and pepper.2 TBS chili powder, 1 tsp garlic, 1/2 tsp Italian seasoning, 1 tsp sea salt, 1/2 tsp pepper, 2 TBS white vinegar, 2 TBS honey
- Add cooked meat and onion and mix well.
- Cook on low 2-3 hours on high or 4-6 hours on low.
- Let cool for 10 minutes before serving. Garnish with grated cheddar cheese, green onion, and cornbread.