Classic Meaty Chili


Author: Susanne at

Classic Meaty Chili
Classic Chili
Meaty Chili

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This Classic Meaty Chili recipe is loaded with ground beef AND beans and is loaded with flavor. It can be cooked in a slow cooker or on the stovetop. The slow cooker is how I always make it. My slow cooker has a browning feature and is programmable, so I don’t have to dirty an additional pan for browning. I looked for it on Amazon to show to you guys, but I can’t find the exact one. I got mine at Williams Sonoma, but they recently closed our local store (BOOO), so if you’re in my area, you’ll have to look at it online. It’s seriously amazing and I’m pretty sure that it somehow has magical powers.

As I am typing this blog, it is officially fall and I have my first official pot (slow cooker) of chili cooking. The house smells AMAZING and this really makes it feel fall official.

Do you have certain things that you typically only cook at certain times of the year? I do. It’s kind of odd, though. I mean, in this house we love chili, but I haven’t made any all summer. Why? It’s not like the house isn’t nice and cool from the air conditioner. It’s not like it heats up the house because I make it in the slow cooker. So, why? I suppose certain flavors just scream certain seasons, like watermelon screams summer to me and pumpkin spice is simply a fall or winter classic, just like chili.


Great toppings are shredded cheddar cheese, Monterey jack cheese, pepper jack cheese, sour cream, diced yellow or red onion, green onions, crumbled corn chips. diced avocado, jalapenos, crumbled cornbread, oyster crackers, or crumbled saltine crackers. It is, also, tasty served over pasta or rice.

Use any variety of beans you like. I typically use a combo of kidney beans and great northern. I, also, use canned chili beans on occasion. Canned Chili beans are typically kidney or pinto beans in a chili sauce, which adds another layer of flavor. So, get sassy and experiment and see what you like best. There really aren’t any rules.

I don’t drain the fat after cooking the onions and ground beef because it adds so much flavor.

I use this grater. And, don’t forget the Orrington Farms broth base and Cavender’s seasoning. I was just telling one of my sisters about this seasoning the other day. I use Cavender’s in so many different things that I buy the 5 pound tub. I kid you not.

BTW- chili freezes well, which makes it perfect for lunches and such. I like to store it in zippered freezer bags, flattened out to store easier.

You can use this left over chili to make my Pierpoint Chili Dogs…recipe coming on Halloween, 10/31. So, make some chili this weekend!

Classic Meaty Chili


5 from 18 votes
Print Pin Rate
Course: Beef, Chili, Main Course
Cuisine: American
Keyword: Classic Chili, Classic Meaty Chili, Easy Chicken Chili, Meaty Chili
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6
Calories: 489kcal
Author: Susanne


  • slow cooker
  • Grater


  • 2 Tablespoons EVOO
  • 2-2.5 pounds ground beef
  • 1 large yellow onion diced
  • 4 medium cloves fresh garlic grated with a microplane
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • 1 Tablespoon chili powder
  • 2 Tablespoon Cavender's seasoning
  • 1 Tablespoon broth base, beef Orrington Farms
  • 1 teaspoon Kosher salt
  • 40 grinds freshly ground black pepper
  • 2 Tablespoons prepared mustard
  • 2 Tablespoons tomato paste
  • 1.5 cups beef broth I use bone broth
  • 28 ounce whole peeled tomatoes canned
  • 3 15.5 ounce kidney beans or whatever canned beans you like. I like a blend-usually great northern & kidney.


  • On medium-high heat, heat EVOO then add ground beef and diced yellow onion. Cook until the beef is almost done and the onions are semi-tender, about 5 minutes.
  • To the beef mixture, add the spices. Cook for about 5 minutes.
  • Add the grated garlic. Cook for one minute.
  • Add the beef broth, mustard and tomato paste.
  • If using a slow cooker with a browning feature, simply cover with the lid and let cook on slow for a minimum of 4 hours. The longer, the better, but it will ready enough in 4 hours.
  • If you are using a pan to brown on the stove, simply transfer to a slow cooker after adding the spices. When transferred add the beef broth, mustard and tomato paste.
  • If using a pot on the stove, simply turn the heat down to low and let simmer until ready, stirring occasionally.


When adding the whole peeled tomatoes, I use the lid to push the juice out of the can and to kind of push on the tomatoes and release the juice they contain.  I then place the tomatoes on a cutting board and dice them into small pieces.


Serving: 1g | Calories: 489kcal | Carbohydrates: 13g | Protein: 29g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 1027mg | Potassium: 874mg | Fiber: 3g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 16mg | Calcium: 111mg | Iron: 6mg

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