why make this recipe
Chili is a hearty and comforting dish that brings warmth and satisfaction. It’s perfect for cold days or gatherings with friends and family. This recipe is not only delicious, but it’s also simple to make with everyday ingredients. Plus, it offers flexibility with toppings and spice levels to suit everyone’s taste. When you make this chili, you can expect rich flavors and a meal that fills your belly and warms your heart.
how to make The Best Chili Recipe
Ingredients:
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1-2 tbsp chili powder (adjust for spice level)
- 1 tbsp ground cumin
- 1 tbsp brown sugar
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp tomato paste
- 1¾ cups low sodium beef broth (or one 14.5 oz can)
- 1 28 oz can fire-roasted crushed or diced tomatoes
- 1 15 oz can red kidney beans, rinsed & drained
- 1 15 oz can pinto or black beans, rinsed & drained
Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Avocado slices
- Chopped red or green onions
- Fresh cilantro
- Tortilla chips or cornbread
Directions:
- Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook for 2 minutes until softened.
- Add the ground beef and cook, crumbling it until browned (about 5 minutes). Drain excess grease. Stir in the minced garlic and cook for 30 seconds.
- Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
- Stir in the fire-roasted tomatoes and both types of beans.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 hours, stirring occasionally. Cover for the first part of cooking, then uncover during the last 30 minutes to thicken.
- Serve hot with your choice of cheddar cheese, sour cream, avocado slices, green onions, or cilantro. Enjoy!
how to serve The Best Chili Recipe
Serve the chili hot in bowls. You can add your favorite toppings like cheese, sour cream, or avocado for extra flavor. Pair it with cornbread or tortilla chips for a crunchy side. Whether it’s a cozy dinner or a party dish, this chili will be a hit!
how to store The Best Chili Recipe
To store leftover chili, let it cool completely. Then, transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze it for longer storage. Pour the cooled chili into freezer-safe containers, leaving some space for expansion, and it can last up to 3 months in the freezer. When ready to eat, simply reheat on the stove or in the microwave until hot.
tips to make The Best Chili Recipe
- Adjust the chili powder based on your spice preference. Start with 1 tablespoon for a milder chili and increase to 2 for more heat.
- For a thicker chili, let it simmer uncovered for the last 30 minutes.
- Experiment with different beans or even add corn for extra texture.
- You can substitute ground beef with turkey or a plant-based protein for a healthier option.
variation
For a vegan version, replace the ground beef with plant-based crumbles and use vegetable broth instead of beef broth. You can also add more veggies like bell peppers or zucchini for a hearty twist.
FAQs
1. Can I make chili in a slow cooker?
Yes! You can brown the beef and onions in a pan first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
2. How do I thicken my chili?
If your chili is too watery, let it simmer uncovered for a while to allow excess liquid to evaporate. You can also add a little cornstarch mixed with water to help thicken it.
3. Can I use canned beans instead of dried?
Absolutely! Using canned beans makes the recipe quicker and easier. Just be sure to rinse and drain them before adding to the pot.
The Best Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None
Description
A hearty and comforting chili recipe that’s perfect for cold days and gatherings.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1-2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp brown sugar
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp tomato paste
- 1¾ cups low sodium beef broth
- 1 28 oz can fire-roasted crushed or diced tomatoes
- 1 15 oz can red kidney beans, rinsed & drained
- 1 15 oz can pinto or black beans, rinsed & drained
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onion and cook for 2 minutes until softened.
- Add the ground beef and cook, crumbling it until browned (about 5 minutes). Drain excess grease. Stir in the minced garlic and cook for 30 seconds.
- Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to combine.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
- Stir in the fire-roasted tomatoes and both types of beans.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 1-2 hours, stirring occasionally.
- Serve hot with your choice of cheddar cheese, sour cream, avocado slices, green onions, or cilantro.
Notes
Adjust chili powder based on your spice preference. Simmer uncovered for a thicker chili. Store leftovers in an airtight container.