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Hearty Classic Chili

This chili is a slow-cooked stew combining ground meat, canned tomatoes, beans, and a smoky spice blend for a comforting, thick dish with a rich aroma. The recipe emphasizes simmering to meld flavors, resulting in a hearty, slightly chunky texture that’s perfect for sharing and improves overnight.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey lean preferred
  • 1 can diced tomatoes fire-roasted if possible
  • 1 can beans black or kidney, drained and rinsed
  • 2 tbsp chili powder smoky blend
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 tsp cumin ground
  • 1 tsp oregano dried
  • 1 tsp liquid smoke or smoked paprika optional, for smoky depth
  • 2 tbsp oil vegetable or olive oil for sautéing
  • to taste salt and pepper for seasoning

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Measuring spoons and cups
  • Knife
  • Cutting board

Method
 

  1. Heat the oil in a heavy-bottomed pot over medium heat until it shimmers and you can hear a gentle sizzle.
  2. Add chopped onions and minced garlic to the pot. Sauté, stirring occasionally, until the onions become translucent and fragrant—about 5 minutes. You'll notice a sweet aroma and the onions turning a light golden color.
  3. Push the aromatics to one side of the pot, then add the ground beef or turkey. Break it apart with your spoon, cooking until browned and no longer pink—about 8 minutes. As it cooks, you'll see the meat develop a deep brown color and hear gentle sizzling.
  4. Stir in the chili powder, cumin, oregano, and smoked paprika or liquid smoke. Cook for another minute, allowing the spices to toast slightly and release their aroma—your kitchen will fill with a warm, smoky scent.
  5. Add the canned diced tomatoes and drained beans to the pot. Stir everything together, scraping up any browned bits from the bottom to build flavor. The mixture will look vibrant and slightly saucy.
  6. Bring the chili to a gentle simmer, then reduce the heat to low. Partially cover the pot and let it cook slowly for at least 2 hours, stirring occasionally. As it simmers, you'll see the sauce thicken and become richer, with flavors melding beautifully.
  7. Taste the chili and add salt and pepper as needed. Feel free to adjust the spice levels or add a splash more liquid smoke for extra smoky depth. The final dish should be thick, hearty, and fragrant, with a vibrant aroma ready for serving.
  8. Once the chili reaches your desired thickness and flavor, ladle it into bowls. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped herbs if desired.

Notes

For an even deeper flavor, let the chili sit overnight before reheating and serving. You can also add chopped peppers or a dash of hot sauce for extra heat.