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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.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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.