The Best Chili Recipe

Why Make This Recipe

Chili is a beloved dish that brings warmth and comfort, making it perfect for any gathering or a cozy night in. This recipe offers a rich and hearty flavor profile, with layers of taste that will please everyone. It is simple to prepare and uses common ingredients, making it accessible for home cooks of all skill levels. You can make a big pot to feed a crowd or enjoy leftovers throughout the week. Plus, it’s versatile, allowing you to customize it with your favorite toppings.

How to Make The Best Chili

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 lbs lean ground beef
• 4 cloves garlic, minced
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 28 oz fire-roasted diced tomatoes (undrained)
• 6 oz tomato paste
• 1 cup beef broth
• 2 tsp brown sugar (optional)
• 15 oz dark red kidney beans, rinsed and drained
• 15 oz pinto beans, rinsed and drained

Directions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the ground beef to the pot. Cook it until browned, breaking it apart with a spoon. Drain any excess grease.
3. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and salt. Cook for another 1-2 minutes until fragrant.
4. Mix in the fire-roasted diced tomatoes (with juices), tomato paste, and beef broth. If you’d like, add the brown sugar. Stir well to combine.
5. Bring the mixture to a gentle boil. Then, reduce the heat to low. Cover the pot and let it simmer for 60 minutes, stirring every 20 minutes.
6. After the time is up, stir in the kidney beans and pinto beans. Simmer uncovered for an additional 30 minutes until the chili thickens and the beans are tender.
7. Remove from heat and let it rest for a few minutes. Serve hot with your favorite toppings.

How to Serve The Best Chili

Serve your chili warm in bowls. You can customize it with toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro. Some people like to add tortilla chips or cornbread on the side for an extra treat. Enjoy this dish with friends and family, and watch everyone dig in with smiles!

How to Store The Best Chili

To store the leftover chili, let it cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 4 days. You can also freeze it for longer storage; in the freezer, it will be good for up to 3 months. Just make sure to thaw it in the fridge before reheating.

Tips to Make The Best Chili

• Use Good Quality Meat: Lean ground beef gives the best flavor, but you can also use turkey or chicken for a lighter version.
• Adjust Spice Level: If you like your chili spicy, add some chopped jalapeños or cayenne pepper.
• Let it Simmer: The longer you let the chili simmer, the better the flavors will meld together.
• Taste as You Go: Don’t forget to taste your chili throughout the cooking process to adjust salt and spices to your preference.

Variation

You can easily adapt this chili recipe by adding vegetables like bell peppers, corn, or zucchini. For a vegetarian version, replace the ground beef with lentils or more beans, and use vegetable broth instead of beef broth.

FAQs

1. Can I make this chili in advance?
Yes! This chili tastes even better the next day. You can make it ahead of time and store it in the fridge or freeze it.

2. What should I serve with chili?
Chili pairs well with cornbread, rice, or tortilla chips. Toppings like cheese, sour cream, and avocado can also enhance your meal.

3. How can I thicken my chili?
If your chili is too thin, let it simmer uncovered for a bit longer. You can also add a little cornmeal or a starch slurry (mixing cornstarch with water) to help thicken it.

Enjoy making this delightful chili recipe that always impresses!

Best Chili

A rich and hearty chili recipe that's perfect for gatherings or cozy nights in, featuring a flavorful blend of spices and customizable toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chili

• 1 tbsp olive oil For cooking
• 1 large yellow onion, chopped
• 2 lbs lean ground beef Can substitute with turkey or chicken for a lighter option
• 4 cloves garlic, minced
• 1/4 cup chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 28 oz fire-roasted diced tomatoes (undrained)
• 6 oz tomato paste
• 1 cup beef broth Can substitute with vegetable broth for a vegetarian version
• 2 tsp brown sugar (optional) For added sweetness
• 15 oz dark red kidney beans, rinsed and drained
• 15 oz pinto beans, rinsed and drained

Method

 

Cooking

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the ground beef to the pot. Cook it until browned, breaking it apart with a spoon. Drain any excess grease.
3. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and salt. Cook for another 1-2 minutes until fragrant.
4. Mix in the fire-roasted diced tomatoes (with juices), tomato paste, and beef broth. If you’d like, add the brown sugar. Stir well to combine.
5. Bring the mixture to a gentle boil. Then, reduce the heat to low. Cover the pot and let it simmer for 60 minutes, stirring every 20 minutes.
6. After the time is up, stir in the kidney beans and pinto beans. Simmer uncovered for an additional 30 minutes until the chili thickens and the beans are tender.
7. Remove from heat and let it rest for a few minutes. Serve hot with your favorite toppings.

Notes

Use good quality meat for the best flavor. Adjust spice level by adding jalapeños or cayenne pepper. Let the chili simmer longer for better flavor melding. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw in the fridge before reheating.