This Classic Chili with Beans is a hearty comfort food perfect for game days or any cold weather day!
Originally posted on January 23, 2012; Updated photos and content October 20, 2019
Several years ago (seven or eight, actually) I started playing around with making my own chili recipe. I perfected it once, had it written down, moved and somehow lost that paper. I was devastated! I had worked so hard to get it juuuust right, and then it was just gone. Because of course it was.
But I didn’t throw in the towel. I got back in the kitchen and did my best to recreate the recipe that I had perfected. I can’t say for certain if my attempt yielded the exact same recipe that I’d created before, but this recipe for classic chili with beans turned out delicious nonetheless.
Now, I’m a Texas girl, born and raised, and I’ve come to realize that “most” native Texans don’t believe that beans belong in chili. I never knew this until recently. Even my brothers scoff at the idea. I’m more of an equal opportunity chili eater. Meaning, I love it with or without beans. If it’s going on a burger or hot dogs, no beans. If it’s going in a bowl with delicious toppings, beans are a-ok in my book. And that’s how I make it. With beans.
My mama makes it without beans, but she makes huge batches, freezes it, and uses it for lots of different dishes, so that totally makes sense. And her chili is amazing. Pretty much everything she makes is amazing, really. But, I kinda march to my own cooking drum. I make what I like, and I don’t really worry about regional norms. If you don’t like beans in your chili, you can leave ’em out!
My Classic Chili with Beans is great for the cold months, whether it’s for a game day or just a day snuggled up at home by a fire. Today I’ve joined up with seven other bloggers to bring you the best game day chili recipes! Check out the other chili recipes, great for game day grub, below!
Classic Chili with Beans
Ingredients
- 2 lbs lean ground beef
- 2 15 oz cans of kidney beans, drained
- 1 cans diced tomatoes with green chiles, undrained
- 1 8 oz can tomato sauce
- 1 28 oz can crushed tomatoes
- 2 cloves garlic, minced
- 3 Tbsp chili powder
- 2 Tbsp ground cumin
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp pepper
- Topping ideas: sour cream shredded cheese, sliced green onions, sliced jalapenos and crackers, optional
Instructions
- In a large pot or dutch oven, cook beef over medium-high heat until browned. Drain off any excess fat.
- Add remaining ingredients, stir, and simmer for 2 hours over low heat.
Game Day Chili Recipes
6 Can Chili by Our Good Life
Chili Con Carne with Chocolate by That Recipe
Classic Chili with Beans by Sweet Beginnings
Easy Book Club Chili by Art of Natural Living
One-Pot Chili Mac by Cheese Curd In Paradise
Roasted Garlic Turkey Chili by A Day in the Life on the Farm
Slow Cooker Turkey Chili by Karen’s Kitchen Stories
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Sounds like a winning recipe. I’m from MIchigan and the more beans the better in my book.
I’ve never understood the beans/no beans controversy, ha ha! I guess it’s because I’m not from Texas. I do agree with you about chili on burgers though.