Classic Chili
Prep time
Cook time
Total time
Recipe type: Soup/Stews
Serves: 6
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 1 tablespoon minced garlic (3-4 garlic cloves)
  • 2 pounds ground beef
  • 1 28 ounce can diced tomatoes
  • 1 28 ounce crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can red kidney beans (add 1 more can if you like more beans)
  • 1 cup water
  • ¼ cup masa flour
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ¼ teaspoon cayenne pepper (more if you like it spicy)
  • ½ teaspoon black pepper
  • 2 teaspoons salt
  • 1 tablespoon plus 1 teaspoon chili powder
  1. Place a large pot over medium heat and drizzle about 2 tablespoons olive oil in the bottom. Add diced onion and green bell pepper and cook until translucent, about 5 minutes.
  2. Add garlic and ground beef and continue cooking until ground beef is cooked through and browned, about 10 minutes.
  3. Next add the diced tomatoes, crushed tomatoes and tomato sauce.
  4. In a small bowl mix 1 cup water with the masa flour and then add to the chili.
  5. Finally add the red kidney beans and spices. Stir and turn heat to low and let chili simmer for 1 hour stirring every 10-15 minutes. If chili becomes too thick, add ¼ cup of water at a time to thin it out. After chili has simmered, taste for spices. Add more to your liking. Garnish with your favorite toppings: avocado, cheese, green onion or red onion, sour cream or Greek yogurt, cilantro, tortilla chips or corn bread.
Recipe by Stuck On Sweet at