My Best Classic Chili Recipe
This is the BEST Classic Chili Recipe, loaded with savory beef, Italian sausage, and beans in a bold, hearty sauce. It's perfect for soup weather with a large chunk of cornbread, served on top of baked potatoes, in queso dips, or as a hot dog topping!
Servings: 10 -12 Servings
- ½ pound bacon
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 Anaheim chili pepper chopped
- 1 jalapeno pepper stem and seeds removed, the finely chopped
- 4 garlic cloves minced
- 2 pounds lean ground beef
- 1 pound mild Italian sausage
- 2 Tablespoons Worcestershire sauce
- 2 cups beef broth
- 28 ounces crushed San Marzano tomatoes
- 14.5 ounces fire-roasted diced tomatoes
- 12 ounces tomato paste
- 2 Tablespoons chili powder
- 1 Tablespoon brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons dried basil
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon chipotle chili powder
- 30 ounces dark red kidney beans, rinsed and drained 2 cans
- 15 ounces pinto beans, rinsed and drained
Sour Cream Cilantro Sauce
- 1 cup sour cream
- 3 Tablespoons chopped fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
In a large heavy-bottom pot or dutch oven, cook the bacon over medium-high heat until crispy and the fat is rendered. Remove the bacon to a paper towel-lined plate using a slotted spoon and drain all about 1-2 tablespoons of the bacon grease.
Add the onion and peppers and cook for 4-5 minutes until softened. Add the garlic during the last 30 seconds.
Add the ground beef and Italian sausage (remove casings, if needed), and cook until browned, about 5-7 minutes, breaking the meat up with a wooden spoon.
Return the bacon to the pot and add the Worcestershire sauce, beef broth, crushed tomatoes, diced tomatoes, tomato paste, chili powder, brown sugar, cumin, basil, smoked paprika, salt, oregano, pepper, and chipotle chili powder. Stir well and bring to a boil, then reduce heat to medium-low and cover.
Let the chili simmer for 90 minutes, stirring occasionally.
Add the beans to the chili and continue to simmer for another 30 minutes until the chili is hot.
In a small bowl, combine the sour cream, cilantro, cumin, and salt.
Serve the chili with the cilantro sour cream, shredded cheddar cheese, and tortilla chips.
Calories: 646kcal | Carbohydrates: 45g | Protein: 42g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1564mg | Potassium: 1664mg | Fiber: 13g | Sugar: 11g | Vitamin A: 2608IU | Vitamin C: 41mg | Calcium: 152mg | Iron: 9mg