A classic chili with plenty of flavor and just enough heat.
Make this in the slow cooker or on the stove-top!
Much like soup, there are never-ending varieties of chili. It’s versatile, and every region and family seems to have their favorite spin. Heck, on this blog, I already have Cincinnati Chili (which runs on the sweeter side), Pumpkin Chili (which is gorgeous and savory), and a Slow Cooker Sweet Potato Chili (which is simple and Whole30 approved).
So why add another? Well, this chili is a classic.
I call this Classic Chili because it’s in the middle ground. It’s meaty (no beans in this one), it’s flavorful (the combination of spices is really fabulous), and it’s just a leetle bit spicy (with a few different kinds of heat).
The chili itself is gluten and dairy free, paleo, and even Whole30 friendly. You can add your favorite toppings to it depending on what your preferences and needs are. You can crush up some corn or tortilla chips on top, add cheese and sour cream if that’s your jam, enjoy a bowl plain, scoop it over a baked sweet or white potato, or make a batch of cornbread to go with it. See? Classic. Versatile.
I get asked a few times a month (and a few times a week in the cooler months) about which slow cooker I recommend. My favorite slow cooker is absolutely this one. It’s easy to program and automatically switches to the “warm” setting once it’s finished cooking, which means you’re less likely to overcook or scorch anything. The crock is dishwasher safe, and the whole thing even has lid clips so that if you’re transporting your chili to a cook-off, you won’t slosh any onto your lap or the floor of you car. By far my favorite!
Notes on the recipe:
Slow Cooker – You can absolutely make this in the slow cooker (this is my favorite). You can put all the uncooked ingredients in the crock and set it for 7-8 hours on LOW or 3-4 hours on HIGH, or you can sauté the onions and peppers first for a slightly softer texture. Your choice!
Beans – Feel free to add a can of your favorite beans to this recipe if your family will mutiny without beans in their chili.
Can I use Turkey? – I don’t personally care for the taste of ground turkey, but it will work perfectly in this recipe if you’re trying to avoid red meat. You can also use ground chicken breast.
Leftovers – This makes about 8 cups of chili, which is more than our family will eat in one sitting. I serve half one night, then freeze the leftovers in a zip-top bag (I lay it flat in the freezer). Leftovers will keep well-stored for about 3 months.
Keep the chili train going with these other favorites & don’t forget the cornbread!
- Slow Cooker Sweet Potato Chili
- Pumpkin Chili
- Cincinnati Chili
- Gluten Free Cornbread Muffins
- Cake-like Cornbread
- 1 Tbsp olive oil
- 1 lb. ground beef (can sub ground turkey or ground chicken)
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3-4 cloves garlic, minced
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp smoked paprika
- ¼-1/2 tsp chipotle chili powder
- ½ tsp salt
- ½ tsp pepper
- 4 Tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 1 (14oz) tomato sauce
- Heat the olive oil over medium heat, then add the ground beef and cook 5-6 minutes, or until cooked through. Add onions and bell peppers. Cook 4-5 minutes, or until tender. Next, add garlic, spices, salt, and pepper and cook 1 minute more. Stir in tomato paste, crushed tomatoes, and tomato sauce. Stir to combine and cook until bubbly. If chili is more thick than you prefer, feel free to add ½ cup water or beef broth.
- If desired, brown beef and saute onions and peppers as directed in stovetop directions, then transfer cooked beef and sautéed onions and peppers to the crock of your slow cooker. (Or simply, add ingredients to the crock of your slow cooker).Add remaining ingredients and stir to combine.
- Cook on LOW 7-8 hours, or HIGH 3-4 hours.