Chili is a warm and hearty dish that brings comfort and satisfaction, especially on cold days. This easy and flavorful recipe for The Best Chili combines simple ingredients that create a rich and delicious meal. Whether you’re feeding a crowd or looking for a cozy dinner, this chili is sure to please.
Why Make This Recipe
Making The Best Chili is not only simple, but it also offers a delightful mix of flavors and textures. The combination of beans, ground beef, and spices creates a filling and satisfying dish. Plus, it can easily be customized with your favorite toppings, making it perfect for everyone. If you’re looking for a dish that is easy to prepare and can be made ahead of time, this chili is a fantastic choice.
How to Make The Best Chili
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 1 pound lean ground beef
- 4 cloves garlic (minced)
- 1-2 tablespoons chili powder* (use 1 tablespoon for mild chili, 2 tablespoons for spicier chili)
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 ¾ cups low sodium beef broth (or one 14.5 ounce can)
- 28-ounce can fire roasted crushed tomatoes (or fire roasted diced tomatoes)
- 15-ounce can red kidney beans (rinsed and drained)
- 15-ounce can pinto beans (or black beans, rinsed and drained)
- For topping: shredded cheddar cheese, sour cream, avocado, chopped red or green onions, cilantro, etc. (as desired)
Directions:
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and cook for 2 minutes, until the onion starts to soften.
- Add the ground beef and cook, crumbling it with a spoon until it’s browned, about 5 minutes. Drain off excess grease.
- Add the minced garlic and cook, stirring, for 30 seconds.
- Stir in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste until combined.
- Pour in the beef broth and scrape up any bits from the bottom of the pot.
- Stir in the crushed or diced tomatoes and beans.
- Bring to a boil, then reduce the heat to low and let it simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cooking time and uncover it for the last 30 minutes to thicken.
- Serve the chili with your desired toppings.
How to Serve The Best Chili
Serve The Best Chili hot in bowls with your choice of toppings. Shredded cheese, sour cream, avocado, chopped onions, and cilantro can all be added for extra flavor and texture.
How to Store The Best Chili
Let any leftovers cool completely before storing. Place the chili in an airtight container and refrigerate for up to 3 days. You can also freeze it in a freezer-safe container for up to 3 months. To reheat, simply thaw if frozen and warm on the stove or in the microwave.
Tips to Make The Best Chili
- To enhance the flavor, consider letting the chili simmer longer. The longer it cooks, the better the taste!
- Adjust the spice level by changing the amount of chili powder.
- For a thicker chili, add more beans or let it reduce longer.
Variation
You can easily make vegetarian chili by substituting the ground beef with more beans or lentils. Additionally, adding diced bell peppers or corn can give it a nice twist.
FAQs
Can I use ground turkey instead of beef?
Yes, you can substitute ground turkey for lean ground beef for a lighter option.What if I don’t have fire roasted tomatoes?
Regular diced tomatoes will work, but fire roasting adds extra flavor. You can also add a bit of smoked paprika for a similar effect.Can I make the chili in a slow cooker?
Absolutely! After browning the meat and onions, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Enjoy making and sharing The Best Chili with family and friends!
The Best Chili
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 1 pound lean ground beef
- 4 cloves garlic (minced)
- 1-2 tablespoons chili powder Use 1 tablespoon for mild chili, 2 tablespoons for spicier chili
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1.75 cups low sodium beef broth (or one 14.5 ounce can)
- 1 can fire roasted crushed tomatoes (or fire roasted diced tomatoes) 28-ounce can
- 1 can red kidney beans (rinsed and drained) 15-ounce can
- 1 can pinto beans (or black beans, rinsed and drained) 15-ounce can
Toppings
- shredded cheddar cheese for topping
- sour cream for topping
- avocado for topping
- chopped red or green onions for topping
- cilantro for topping
Instructions
Cooking
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the chopped onion and cook for 2 minutes, until the onion starts to soften.
- Add the ground beef and cook, crumbling it with a spoon until it’s browned, about 5 minutes. Drain off excess grease.
- Add the minced garlic and cook, stirring, for 30 seconds.
- Stir in the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste until combined.
- Pour in the beef broth and scrape up any bits from the bottom of the pot.
- Stir in the crushed or diced tomatoes and beans.
- Bring to a boil, then reduce the heat to low and let it simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cooking time and uncover it for the last 30 minutes to thicken.
- Serve the chili with your desired toppings.
