There are some dinners I make because I’m excited about trying a new recipe, and then there are the dinners I make because I already know they’re going to work.
This chili is one of those dinners.
It’s simple, filling, doesn’t require anything fancy, and makes enough that I can usually count on leftovers. We eat it straight from a bowl, but I also like it over spaghetti, with cornbread, or piled onto baked potatoes. Basically, once the pot is made, there are a few different dinners hiding in there.
And that’s exactly the kind of recipe I want in my back pocket.
Why This Chili Earns a Spot in My Back Pocket
A Back Pocket Dinner doesn’t have to be exciting. It just has to work.
This one checks the important boxes for me:
- Simple ingredients
- Easy to put together
- Doesn’t require much hands-on time
- Filling enough for dinner
- Makes good leftovers
- Easy to serve a few different ways
The hardest part is dicing the onion. And, to be honest, you can buy it pre-diced!
What’s in This Classic Chili?
You’ll need:
- Ground beef
- Onion
- Tomato sauce
- Tomato paste
- Canned tomatoes
- Tomato juice
- Beans
- Chili seasonings
Nothing complicated here. Which is exactly what I want when I’m staring into the refrigerator trying to figure out what we’re having for dinner.
How to Make Classic Chili
Start by sautéing the diced onion with the ground beef for about 6–7 minutes, until the beef is cooked and the onion has softened.
Add the remaining ingredients and let everything simmer together.
That’s it. Once everything is in the pot, you can let the chili do its thing while you do other things!
Classic Chili
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 1 pound ground beef
- 1 15oz can tomato sauce
- 6 ounces tomato paste
- 1 15oz can petite diced tomatoes
- 1½ cups tomato juice
- 1 16oz can kidney beans, drained
- 2½ Tablespoons chili powder
- 2 Tablespoons ground cumin
- 2 Tablespoons granulated sugar
- 1 Tablespoon garlic powder
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- In large soup pot, sauté onion in olive oil for 5-6 minutes. Add ground beef, breaking apart with wooden spoon. Cook beef and onion mixtures for 6-7 minutes, or until beef is browned.
- Add remaining ingredients; stir well to combine.
- Bring chili to a low boil, reduce heat to medium-low and simmer, uncovered for 20-25 minutes, stirring occasionally.
- Serve with desired toppings.
Nutrition
How We Eat This Chili
A bowl of chili with some cheese on top is always good, but you don’t have to eat it the same way twice.
Try it with:
- Shredded cheese
- Diced onion or green onions
- Sour cream
- Crackers
- Crumbled cornbread
And for leftovers, try it over spaghetti, baked potatoes, or fries.
That’s one of the reasons chili keeps earning a spot in my back pocket. One pot can take care of more than one dinner.
More Back Pocket Dinners
Looking for a few more dinners you can count on? These are the meals I keep coming back to when I don’t know what to make.
Browse All Back Pocket Dinners →
MORE FAVORITE SOUP RECIPES
If you are looking for more soups, try one of these other recipes:
