Chili Recipe for those Chilly Nights!

Your new favorite Chili Recipe for the Chilly Winter Nights

OMG.... I've been itching to share this recipe with y'all that I got from one of my favorite recipe websites called The Wholesome Dish. I have been using this recipe for YEARS and it has become a family and friend favorite!!!


The cold winter nights are definitely rolling and I love a good meal that can warm me up fast and that also tastes SO good. I use this recipe for my family dinners, fall and winter parties, or just when I need a good warm meal for when one of my girls are sick.


Is it just me, or does chili just taste better when it's cold out??? :-)


This recipe is so easy and so quick to make that it will become a recipe that you have saved away in your kitchen for many years to come....





  • 1 tablespoon olive oil
  • 1 medium yellow onion -diced
  • 1 pound 90% lean ground beef
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper* -optional
  • 1 1/2 cups beef broth
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (16 oz.) can red kidney beans, drained and rinsed
  • 1 (8 oz.) can tomato sauce



  1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
  2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
  3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.




This recipe only takes 30 minutes and cooks about 6 servings which is just perfect for my family to save a little for left overs the next day :-)


I hope that this AMAZING classic chili recipe becomes a favorite in your home this fall/winter, let me know what you think below, or even share your homemade chili recipe if you have one! I am always willing to try new recipes :-)


Let me know what you think in the comments below!




Darbie Angell

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