why make this recipe
This chili recipe is a classic favorite that brings warmth and comfort on a chilly day or any time you crave a hearty meal. It’s packed with flavor, easy to make, and perfect for feeding a crowd. Whether you’re hosting a game night or just looking for a satisfying dinner, this chili will hit the spot. Plus, it is versatile, allowing you to customize it based on your spice preference and favorite toppings.
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 with a spoon, until browned (about 5 minutes). Drain any excess grease.
- Stir in the minced garlic and cook for 30 seconds to release its flavor.
- Next, add the chili powder, ground cumin, brown sugar, dried oregano, salt, and black pepper. Mix everything well.
- Pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot.
- Mix in the fire-roasted tomatoes and both cans of beans.
- Bring the chili to a boil, then reduce the heat and let it simmer for 1-2 hours. Stir occasionally. Cover the pot for the first part of cooking, then uncover during the last 30 minutes to help thicken.
- Serve hot with your choice of cheddar cheese, sour cream, avocado, green onions, or cilantro. Enjoy!
how to serve The Best Chili Recipe
This chili is delicious on its own, but it shines when served with toppings. Offer a toppings bar with shredded cheese, sour cream, avocado slices, and fresh herbs. You can also serve it with cornbread or tortilla chips on the side for a delightful crunch.
how to store The Best Chili Recipe
Store any leftovers in an airtight container in the fridge for up to 4 days. To freeze, let the chili cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
tips to make The Best Chili Recipe
- For extra depth of flavor, let the chili simmer longer; the more it cooks, the better it tastes!
- Feel free to adjust the amount of chili powder to suit your spice level.
- Adding a splash of lime juice just before serving can brighten the flavors.
- If you want a vegetarian version, you can use plant-based ground meat or just pile on more beans and veggies.
variation
You can customize this chili by adding diced bell peppers, corn, or even jalapeños for an extra kick. You can also swap ground beef for turkey or sausage based on your preference.
FAQs
Can I use canned beans instead of dried beans?
Yes, canned beans save time and are very convenient. Just make sure to rinse and drain them before adding to the chili.
How spicy is this chili?
The spice level depends on how much chili powder you use. Start with 1 tablespoon for mild heat, and add more if you prefer it spicier.
Can I make this chili ahead of time?
Absolutely! Chili often tastes better the next day, as the flavors have more time to meld. Just store it in the fridge or freezer and reheat when ready to serve.
Best Chili
Ingredients
Method
- 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 with a spoon, until browned (about 5 minutes). Drain any excess grease.
- Stir in the minced garlic and cook for 30 seconds to release its flavor.
- Next, add the chili powder, ground cumin, brown sugar, dried oregano, salt, and black pepper. Mix everything well.
- Pour in the beef broth, scraping up any browned bits stuck to the bottom of the pot.
- Mix in the fire-roasted tomatoes and both cans of beans.
- Bring the chili to a boil, then reduce the heat and let it simmer for 1-2 hours. Stir occasionally.
- Cover the pot for the first part of cooking, then uncover during the last 30 minutes to help thicken.
- Serve hot with your choice of toppings.