This Classic Chili recipe is made with kidney and pinto beans, simmered in a red sauce with lots of seasonings. This traditional chili recipe is a great recipe with the perfect amount of spice level. Serve with a side of cornbread for the ultimate chili recipe.
2(15 ounce) canskidney beans with liquid, (see note)
2(15 ounce) canspinto beans with liquid, (see note)
2(15 ounce) canstomato sauce
1(15 ounce) can petite diced tomatoes, drained
1(4 ounce) candiced green chiles
3tablespoonschili powder
2teaspoonsground cumin
2teaspoonssalt, or to taste
1teaspoon ground pepper
1cup water
(optional)pinch of sugar, (this cuts the acidity of the tomatoes)
Toppings: shredded cheddar cheese, sour cream, green onions
Instructions
In a large skillet, brown the beef over medium-high heat. Add the onion and celery and sautee until soft. Drain any liquid.
In a 6-8 quart slow cooker, add the beef mixture along with all the remaining ingredients except the water. Add the water to your desired consistency. If you like a thinner chili add all of it. If you like thick chili don't add any of it. Cook on low for 6-8 hours or on high for 4-6 hours.
Serve with shredded cheddar cheese, sour cream, and green onions.
Store leftover chili in an airtight container in the refrigerator.
Notes
Most people think you should rinse your canned beans but America's Test Kitchen says you should keep the liquid because it acts as a thickening agent.