This is my favorite recipe for classic chili. What constitutes classic chili may vary from person-to-person, depending on what region you’re from.
For example, in the southwest… Pork, chili peppers and tomatillos come together to make chili verde, a regional specialty. Texas favors the bean-less, vegetable-free, chili con carne. Vegetarians everywhere rejoice when tofu chili is served. Which, by the way, is just as tasty as any meaty version. The common thread with all these regional varieties? Any chili, when prepared properly, is good chili.
I grew up eating beef chili with a tomato base that was overflowing with kidney beans. I am a huge proponent of beans in chili. I love the texture, flavor and health benefits beans bring to the table. They are hearty and go perfectly in a pot of chili, helping balance the spices, tomato and meaty flavors. When I make classic chili, I just use kidney beans, but black beans are a great addition as well.
This chili has a low-medium spice level that increases the more you eat. This recipe is simple, classic, easy and delicious. Make some for an easy weeknight meal or please a crowd on football Sunday!