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Classic Homestyle Chili


For a milder taste, go for plump, green, medium-sized chilies—the smaller varieties are generally hot, particularly the red ones. Wear rubber gloves when preparing or wash your hands thoroughly after contact.

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Classic Homestyle Chili 1 Picture


  • 1 large onion
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1 pound 2 ounces ground beef
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 1/4 cups vegetable broth
  • 1 can (14 1/2 oz.) tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz.) kidney beans, drained and rinsed
  • 2 green onions
  • 2 tomatoes
  • 1 red chile, deseeded
  • 1 avocado


Adapted from


Step 1

1.Finely chop the onion. Heat the olive oil in a large saucepan; add onion and garlic. Sauté until softened, about 5 minutes. Add the beef to the pot. Cook, stirring frequently, until browned and crumbly, about 10 minutes. Stir in the tomato paste and chili powder. Cook for 5 minutes.

2.Stir in the broth, canned tomatoes, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Add the kidney beans to the meat mixture in the pot and cook for 5 minutes longer.

3.Meanwhile, to make the salsa, trim and slice the green onions. Finely chop the tomatoes and chile. Peel and pit the avocado and cut into small chunks. Place in a large bowl and mix well.

4.Divide the chili evenly among 4 serving bowls. Top each with a spoonful of the salsa and serve.

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