Classic Chili

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 8 servings
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3 tablespoons vegetable oil

1 large onion, chopped

1 red bell pepper, chopped 

2 tablespoons tomato paste

1/4 cup chili powder 

2 teaspoons ground cumin

2 teaspoons ground coriander 

2 teaspoons dried oregano

2 pounds ground beef

Kosher salt and freshly ground pepper 

2 15-ounce cans kidney beans (do not drain) 

3 14-ounce cans diced tomatoes


  1. Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
  2. Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.