The Only Old-Fashioned Chili Recipe You’ll Ever Need
Perfect this old-fashioned chili recipe with straightforward ingredients and deep flavors for hearty winter dinners, summer cookouts, and lake day meals.
The Only Old-Fashioned Chili Recipe You’ll Ever Need
This recipe comes to us from Casey Bard, founder of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
6
15 minutes
1 hours
320
American
Lunch
This old-fashioned chili recipe brings back the straightforward, no-frills approach to a classic American dish.
I’ve spent years perfecting this old-school chili recipe, focusing on building deep flavors without unnecessary complications. It’s hearty enough for a winter dinner but versatile enough for summer cookouts. Load it on hot dogs for the perfect lake day meal!
I’ve spent years perfecting this old-school chili recipe, focusing on building deep flavors without unnecessary complications. It’s hearty enough for a winter dinner but versatile enough for summer cookouts. Load it on hot dogs for the perfect lake day meal!
Ingredients
For this classic old-fashioned chili, grab these items:
- 2 lbs. ground meat (beef, venison, sausage — clean out the freezer)
- 1 onion, diced with a clean, sharp chef’s knife
- 1 jalapeño, finely diced with the same chef’s knife (remove the seeds for less heat)
- 1 bell pepper (any color), chopped into uniform pieces
- 1 can (14.5 oz.) diced tomatoes
- 1 can (14.5 oz.) crushed tomatoes
- 2 cups beef broth
- Half a beer (drink the other half while cooking)
- 3 Tbsp. of your favorite chili seasoning mix
- 2 Tbsp. salt
- 1 Tbsp. tomato paste
- Optional: 1 can (19 oz.) kidney beans, drained
- Optional: 2 Tbsp. hot sauce
- Optional: 2 tsp. liquid smoke
Directions
Whip up this satisfying old-fashioned chili recipe by following these simple steps:
- Heat a pot over medium-high heat, preferably cast iron. Add the meat and don’t disturb it for about five minutes. This creates a flavorful sear that’s essential for authentic old-fashioned chili.
- Break up the meat with a knife-edge spatula and cook until no pink remains. Remove from pot and drain fat.
- Add onion, jalapeño, and bell pepper to the pot. Cook until translucent, about five to seven minutes.
- Clear a spot for the tomato paste and cook for three minutes before combining with the vegetables. This step expands the old-fashioned chili recipe’s flavor profile.
- Return the meat to the pan and season everything with your chili seasoning mix.
- Add remaining ingredients, reduce heat to simmer, and stir occasionally for about an hour. The longer your old-school chili simmers, the better the flavors meld together.
- For serving, slice hot dogs lengthwise with a sharp knife, creating a cradle for the chili. Or, serve the old-school chili in bowls topped with cheese, sour cream, oyster crackers, and/or chives.
