This is literally the *perfect* classic chili recipe. Ground meat, beans, peppers, tomatoes, the perfect medium heat. Once you make this recipe, you won’t ever need another chili recipe!
Okay so am I allowed to say award winning when I won one chili cook off with it? Not sure what the rules are on that but this is the only chili recipe I’ve been using for over 8 years!
If you’ve been using wild game in place of beef for a while, you know that you can pretty much substitute ground wild game in place of ground beef in any recipe. But for anyone that is new to wild game, I just wanted to point out that if you put wild game in this chili recipe, no one will know!
Chili is one of those meals that is easy to make, everyone can top it how they like it, and it freezes well. What’s not to love?!
Ingredients
- Ground meat – You can use any kind! I recommend red meat. I always use moose.
- Onion – Any color will work, I prefer yellow.
- Sweet pepper – Any color will work, I usually use green.
- Jalapeños – For a medium heat, I remove the seeds from one and keep the seeds from one.
- Garlic – Fresh garlic is always worth the little extra work!
- Spices – Chili powder, cumin, salt, pepper
- Beans – You can use two cans of whatever beans you prefer! I use kidney and great northern beans usually.
- Broth – I use my homemade bone broth, but you can use any kind.
- Diced tomatoes
- Crushed tomatoes
Instructions
- Put a large skillet over medium heat and add the ground meat.
- Once the meat starts to release moisture, break apart the meat into small chunks and add the diced onion.
- Add the garlic, chili powder, cumin, salt, and pepper to the meat and stir.
- Cook until the meat is browned.
- Add the meat to a crock pot.
- Add the remaining ingredients to the crock pot: diced pepper, jalapenos, tomatoes, beans, and broth.
- Stir until well combined.
- Cook on low for 6 hours, or until fragrant.
Tools
- Crockpot – Any crock pot will work but I’ve been looking into a non toxic option that has the saute function so you’d be able to do the whole recipe in it instead of having to use the stove.
- Skillet – I love my stainless steel cookware. I’ve had it for over 6 years and it will last a lifetime!
- Meat Mincer
Toppings and accompaniments for Classic Chili
- Shredded cheese
- Cilantro
- Sour cream (or use unsweetened greek yogurt for more protein and less fat)
- Fritos scoops or corn chips
- Corn bread
Storing and Reheating
This chili does great in the freezer! Store in an airtight container for up to 6 months.
This is a great recipe to take on adventures! We use our chamber sealer to seal it into bags. Then when we are out camping, on a boat, etc all we have to do is dump it into a pan and heat it up!
We have used this chamber sealer for over 6 years and it’s been amazing! This one would be a great introductory option too!
Related Posts
Award Winning Classic Chili (great for wild game)
Ingredients
- 2 lbs ground meat
- 1 onion diced
- 1 pepper any color, chopped
- 2 jalapeños 1 with seeds, 1 without is medium heat, diced
- 4 cloves garlic minced
- 2.5 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp pepper
- 14.5 oz can diced tomatoes
- 14.5 oz can crushed tomatoes
- 14.5 oz can great northern beans
- 14.5 oz can kidney beans
- 2.5 c bone broth
Instructions
- Put a large skillet over medium heat and add the ground meat.
- Once the meat starts to release moisture, break apart the meat into small chunks and add the diced onion.
- Add the garlic, chili powder, cumin, salt, and pepper to the meat and stir.
- Cook until the meat is browned.
- Add the meat to a crock pot.
- Add the remaining ingredients to the crock pot: diced pepper, jalapenos, tomatoes, beans, and broth.
- Stir until well combined.
- Cook on low for 6 hours, or until fragrant.
Hi Kelsey
I love seeing how you guys live- My wife (Hope)and I are friends with your mom- (She buys her sewing machines from me) If you want to up your chili try putting the meat in a giant Hamburg and season with your chili seasonings, Put all the other ingredients in a Dutch oven, Place the Dutch oven on a smoker, put a grate over that with the Hamburg on top. Smoke for 3 hours, then chop up Hamburg and put in the Dutch and smoke for another hour or so- It gets really thick and smokie. It’s Called Over the too chili, I’d love to try this with ground moose!!! If you have some to spare. HAHA PS- We also use Tundra to board our pupper. Small World