There’s something magical about a pot of old fashioned chili simmering on the stoveit smells like home, doesn’t it? My grandma used to make this exact recipe every Sunday during football season, and the whole house would fill with the warm scent of cumin and chili powder. It’s the kind of simple, hearty dish that brings everyone to the table. No fancy ingredients, no complicated stepsjust good, honest flavor that sticks to your ribs. That’s the beauty of old fashioned chili: it’s comfort in a bowl, passed down through generations, and it never goes out of style. Trust me, once you try this version, you’ll understand why it’s been my family’s favorite for decades.
Why You’ll Love This Old Fashioned Chili
This isn’t just any chiliit’s the kind that makes you close your eyes and sigh after the first bite. Here’s why it’ll become your go-to:
- Hearty comfort in every spoonful – That rich tomato base with tender beef and beans? Pure warmth for chilly days.
- Simple as can be – No fancy techniques here, just good old-fashioned stovetop magic in under an hour.
- Kind to your wallet – Uses pantry staples you probably have right now (and tastes like a million bucks).
- Crowd-pleaser extraordinaire – From picky kids to hungry football fans, this chili disappears fasttrust me, I’ve seen it happen!
It’s the recipe I reach for when I need something reliable, satisfying, and packed with nostalgia. Just like Grandma used to make.
Ingredients for Old Fashioned Chili
Gather these simple ingredientsthe kind you can find at any grocery storeand you’re halfway to chili heaven. I like to line them up on the counter before I start, just like my grandma taught me. Here’s what you’ll need:
- Protein: 1 lb ground beef (I prefer 85% leanjust enough fat for flavor without being greasy)
- Veggies: 1 onion, chopped (yellow or white work best), 2 cloves garlic, minced (fresh is key!)
- Canned goods: 1 can diced tomatoes (14.5 oz), 1 can kidney beans, drained (15 oz), 1 can tomato sauce (8 oz)
- Spices: 2 tbsp chili powder, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika
- Liquid: 1 cup water (though sometimes I swap in beef broth for extra richness)
See? Nothing fancyjust honest ingredients that work together like old friends. Now let’s get cooking!
How to Make Old Fashioned Chili
Now comes the fun partturning those simple ingredients into magic! Don’t worry, I’ll walk you through each step just like I do with my kids when they’re learning to cook. This method never fails me, and soon it won’t fail you either.
Browning the Meat
Grab your trusty Dutch oven or heavy-bottomed potsomething that distributes heat well. Crank the heat to medium-high and toss in that ground beef. Break it up with your wooden spoon (my grandma’s spoon still works best for this) until it’s in little crumbles. You’ll know it’s ready when there’s no pink leftabout 5 minutes. Here’s my secret: tilt the pot and spoon out any excess grease. Your chili will thank you later!
Building Flavor
Now toss in those chopped onions and minced garlic. This is where the kitchen starts smelling amazing! Stir them around until the onions turn translucentabout 3 minutes. You want them soft and fragrant, not browned. Burnt garlic equals bitter chili, and we don’t want that. Trust your nosewhen it smells like heaven, you’re golden.
Simmering to Perfection
Time for everything else! Dump in the tomatoes, beans, tomato sauce, water, and all those glorious spices. Give it a good stirI like to pretend I’m stirring good luck into it. Bring it to a bubble, then reduce the heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally so nothing sticks. About halfway through, taste it! Need more salt? More kick? Now’s the time to adjust. When it’s thick enough to coat the back of your spoon, it’s done!
Pro Tips for the Best Old Fashioned Chili
After making this chili more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, can I get this recipe?” Here are my can’t-live-without tips:
- Resting is everything – Let your chili sit off the heat for 10 minutes before serving. Those flavors marry beautifully!
- Broth boost – Swap water for beef brothjust that little change adds incredible depth. My secret? A splash of coffee works wonders too.
- Spice control – Start with half the chili powder if you’re sensitive to heat. You can always add more later!
- Texture trick – Mash some beans against the pot’s side while stirringit thickens the chili naturally.
These small tweaks make all the difference. Now go make some chili magic!
Ingredient Substitutions & Notes
Life happens, and sometimes you need to tweak Grandma’s recipedon’t worry, I’ve tested all these swaps myself! Here’s how to adapt without losing that classic chili soul:
- Meat lovers: Ground turkey or chicken work beautifully (just add a tablespoon of olive oil for moisture). For vegetarians? A pound of mushrooms sautéed until golden makes an amazing beef substitute.
- Bean swap: Pinto or black beans can stand in for kidney beansjust drain them well. For extra smokiness, try fire-roasted tomatoes instead of regular.
- Gluten-free: You’re already safe! Just double-check your tomato sauce labels to be sure.
- Spice adjustments: Out of cumin? A dash of coriander or smoked paprika adds similar warmth. No chili powder? Mix 1 tbsp paprika + 1 tsp garlic powder + 1/4 tsp cayenne as a quick fix.
The beauty of old fashioned chili? It’s forgivingjust keep tasting as you go!
Serving Suggestions for Old Fashioned Chili
Oh, the joy of dressing up a steaming bowl of chili! Here’s how I love to serve minejust like Grandma did, with a few fun twists:
- The classics: A dollop of sour cream, shredded cheddar cheese melting into the heat, and a side of warm cornbread (the kind that crumbles perfectly into the bowl).
- Fresh crunch: Chopped white onions or sliced jalapeños for those who like it lively.
- Herb pop: A sprinkle of fresh cilantro if I’m feeling fancyit makes the colors pop!
Sometimes I’ll even set up a “chili bar” with all the fixingsit turns dinner into a party!
Storing and Reheating Old Fashioned Chili
Here’s the beautiful thing about this chiliit gets even better as leftovers! Let it cool completely, then stash it in an airtight container. It’ll keep in the fridge for 4-5 days (if it lasts that long!). For longer storage, freeze it for up to 3 monthsjust thaw overnight in the fridge when you’re ready. My favorite way to reheat? Gently on the stovetop with a splash of water or broth to bring back that perfect saucy texture. Microwaving works in a pinch, but stir oftennobody wants hot spots in their chili!
Old Fashioned Chili Nutritional Information
Now, I’m no nutritionist, but I can tell you this chili packs plenty of protein and fiber from those hearty beans and beef. The values are estimatesyour exact nutrition will depend on your specific ingredients and brands. What I can promise is it’ll fill you up without weighing you down!
Old Fashioned Chili FAQs
Over the years, I’ve gotten all sorts of questions about this chili recipehere are the ones that pop up most often with my tried-and-true answers:
Can I make it spicier?
Absolutely! Add a pinch of cayenne or some diced jalapeños when you sauté the onions. My husband likes it fieryhe stirs in a tablespoon of hot sauce at the end.
Can I use dried beans instead of canned?
You bet! Soak 1/2 cup dried kidney beans overnight, then simmer until tender before adding. Just rememberthey’ll need about an hour of cooking time before joining the chili party.
Why no bell peppers?
Grandma never used themsaid they made the chili too sweet. But if you love ’em, toss in half a green pepper with the onions!
Can I make this in a slow cooker?
Oh yes! Brown the meat first (trust me, it matters), then dump everything in your crockpot on low for 6-8 hours. Your house will smell amazing all day!
Share Your Old Fashioned Chili Experience
Did your crew go back for seconds? Spill the beans in the commentsI’d love to hear how your chili turned out!
Print
Heartwarming Old Fashioned Chili Recipe in Just 30 Minutes
- Total Time: 40 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A classic old fashioned chili recipe with hearty ingredients.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans, drained (15 oz)
- 1 can tomato sauce (8 oz)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup water
Instructions
- Brown ground beef in a large pot.
- Add onion and garlic, cook until soft.
- Stir in tomatoes, beans, tomato sauce, and water.
- Add all spices and mix well.
- Simmer for 30 minutes, stirring occasionally.
- Serve hot.
Notes
- Use lean beef for less grease.
- Adjust spices to your taste.
- Serve with crackers or cornbread.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: old fashioned chili, classic chili, homemade chili