Why Make This Recipe
Chili is a comfort food that many love for its rich flavors and heartiness. This recipe is not just easy to make but also perfect for gatherings, family dinners, or just a cozy night at home. It’s customizable, filling, and warms you from the inside out. Plus, it’s a great way to enjoy beans and lean meat packed with protein, making it a nutritious choice as well.
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 onion and cook for 2 minutes until softened.
- Add ground beef and cook, crumbling, until browned (about 5 minutes). Drain excess grease. Stir in garlic and cook for 30 seconds.
- Add chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well.
- Pour in broth and scrape up any browned bits from the bottom of the pot.
- Stir in fire-roasted tomatoes and beans.
- Bring to a boil, then reduce 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 cheddar cheese, sour cream, avocado, green onions, or cilantro. Enjoy!
How to Serve The Best Chili Recipe
You can serve this chili hot in bowls and top it with your favorite toppings like shredded cheddar cheese, sour cream, or avocado slices. It also pairs deliciously with cornbread or tortilla chips on the side for a complete meal.
How to Store The Best Chili Recipe
To store leftover chili, let it cool completely and then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, you can freeze it in portion-sized containers for up to 3 months. Just thaw overnight in the fridge before reheating.
Tips to Make The Best Chili Recipe
- For extra flavor, you can let it simmer longer—up to 2 hours is best.
- Adjust the spice level by changing the amount of chili powder or adding jalapeños for heat.
- If you want a thicker chili, let it cook uncovered for the last 30 minutes.
- Experiment with different beans or add vegetables like bell peppers or corn for more texture.
Variation
You can switch the ground beef for turkey or lentils for a vegetarian option. Adding extra beans or different types of beans can change the flavor and nutrition of this dish, too.
FAQs
1. Can I make this chili ahead of time?
Yes, chili tastes even better the next day! You can make it ahead and store it in the fridge.
2. How can I make this chili more spicy?
You can add more chili powder, diced jalapeños, or a splash of hot sauce to bring the heat.
3. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but you may need to cook them down longer to reach the right consistency.
Chili
Ingredients
Main 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
Instructions
Cooking
- Heat olive oil in a large pot over medium-high heat. Add onion and cook for 2 minutes until softened.
- Add ground beef and cook, crumbling, until browned (about 5 minutes). Drain excess grease.
- Stir in garlic and cook for 30 seconds.
- Add chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well.
- Pour in broth and scrape up any browned bits from the bottom of the pot.
- Stir in fire-roasted tomatoes and beans.
- Bring to a boil, then reduce 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 cheddar cheese, sour cream, avocado, green onions, or cilantro. Enjoy!