If you are on the hunt for a comforting, rich, and incredibly satisfying meal, then you have just found The Best Chili Recipe. This hearty dish is a celebration of bold flavors, tender ground beef, and a perfect blend of spices that warm you from the inside out. Whether you’re feeding a crowd or savoring a cozy night in, this chili balances robust textures with a palate-pleasing depth that makes it irresistibly delicious every single time.
Ingredients You’ll Need
The beauty of this chili lies in its simplicity and the thoughtful combination of ingredients. Each component plays a vital role, from the tender vegetables bringing freshness, to the rich spices layering complexity in every bite.
- Olive oil: Helps to soften the vegetables and adds a subtle fruitiness.
- Large yellow onion (diced): Provides a sweet and aromatic base for the chili.
- Green bell pepper (diced): Adds a pleasant crunch and bright color.
- Garlic (minced): Boosts the savory aroma with its pungent depth.
- Ground beef (2 lbs): The protein superstar creating that hearty, meaty foundation.
- Tomato paste (2 tablespoons): Intensifies the tomato flavor and thickens the sauce.
- Crushed tomatoes (28 oz can): Forms the rich, velvety body of the chili.
- Diced tomatoes with juice (15 oz can): Adds texture and a hint of freshness.
- Kidney beans (drained and rinsed): Brings a creamy, soft bite that complements the meat.
- Black beans (drained and rinsed): Introduces an earthy flavor and hearty texture.
- Beef broth (1 cup): Infuses the chili with savory moisture and deepens the flavor.
- Chili powder (2 tablespoons): Delivers the classic chili warmth and color.
- Ground cumin (1 tablespoon): Adds an earthy, slightly nutty undertone.
- Smoked paprika (1 teaspoon): Gives a subtle smoky character without overpowering.
- Cayenne pepper (½ teaspoon, optional): Offers a gentle kick for those who like a little heat.
- Salt (1 teaspoon): Enhances all the natural flavors.
- Black pepper (½ teaspoon): Adds a soft spice complementing the chili powder.
- Sugar (1 teaspoon): Balances acidity and rounds out the overall profile.
How to Make The Best Chili Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and green bell pepper, sautéing until softened and fragrant, about 5 to 6 minutes. This step builds a flavorful foundation, ensuring each bite of chili starts with fresh, tender vegetables.
Step 2: Add Garlic and Brown the Beef
Stir in the minced garlic, cooking just for 30 seconds to release its aroma without burning. Next, add the ground beef, breaking it up with a spoon as it browns evenly. Browning the meat properly is key—it locks in juiciness and develops that savory, caramelized flavor you crave in the best chili.
Step 3: Incorporate Tomato Paste and Liquids
After the beef is browned and excess grease drained if needed, stir in tomato paste and cook for about a minute to deepen its flavor. Then add crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth, stirring everything together. This mixture forms the hearty and luscious sauce that makes this chili stand out.
Step 4: Season with Spices
Sprinkle in chili powder, cumin, smoked paprika, cayenne pepper if you want extra heat, salt, black pepper, and sugar. These spices layer complexity and warmth, transforming your pot into a bowl of ultimate comfort. Give it a good stir to blend all the flavors thoroughly.
Step 5: Simmer for Maximum Flavor
Bring the chili to a simmer, then reduce the heat to low and cover the pot. Let it gently bubble away for at least 30 minutes, stirring occasionally. For the richest flavor, aim for 1 to 2 hours of slow simmering—this allows all the ingredients to marry beautifully and develop that deep chili goodness.
How to Serve The Best Chili Recipe
Garnishes
Chili is a dish meant to be personalized. Top your bowl with shredded cheese for gooey richness, dollops of sour cream to cool the heat, or sliced green onions for a fresh crunch. You can also sprinkle chopped cilantro or add pickled jalapeños to introduce zesty brightness.
Side Dishes
Serve this chili alongside classic cornbread for a sweet and crumbly contrast. Tortilla chips or warm flour tortillas work wonderfully for scooping. For a lighter side, a crisp green salad helps balance the hearty stew with refreshing greens.
Creative Ways to Present
For a fun twist, turn your chili into a nacho platter by ladling it over crispy chips and melting cheese under the broiler. Or use it as a topping on baked potatoes, rice bowls, or even fluffy breakfast eggs for a spicy start to your day. The versatility in presentation makes this truly The Best Chili Recipe to keep on hand.
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps beautifully in an airtight container in the refrigerator for up to 4 days. Flavors often deepen overnight, making the next day even tastier. Just give it a good stir before reheating to redistribute the spices and juices.
Freezing
This chili freezes exceptionally well, making it a perfect candidate for meal prep. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw thoroughly in the fridge overnight before reheating to maintain its wonderful texture and flavor.
Reheating
Reheat chili gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If it becomes too thick, add a splash of beef broth or water. You can also reheat individual servings in the microwave, covered, for convenience.
FAQs
Can I use ground turkey instead of beef for this chili?
Absolutely! Ground turkey is a leaner option that works wonderfully in this recipe, giving you a lighter yet still flavorful chili. Just be sure to brown the turkey well to bring out its taste.
What can I add to make the chili spicier?
If you love heat, feel free to increase the cayenne pepper or add chopped fresh jalapeños with the onions. You could also toss in some hot sauce or a pinch of crushed red pepper flakes to ramp things up.
Can I make this chili in a slow cooker?
Yes, you can transfer all the ingredients after browning the beef and sautéing vegetables to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours for an equally delicious result with minimal effort.
Is this chili gluten-free?
Yes, this chili recipe is naturally gluten-free. Just make sure to check that your beef broth and spices don’t contain any hidden gluten additives if that’s a concern for you.
How can I make the chili thicker?
If you prefer a thicker chili, you can simmer it uncovered for the last 15-20 minutes to reduce the liquid. Alternatively, take a small portion of beans, mash them, and stir back in to naturally thicken the chili.
Final Thoughts
This recipe really is the ultimate comfort food that brings warmth, flavor, and a smile to any table. I can’t recommend enough that you try out The Best Chili Recipe for yourself and see why it has earned that title in my kitchen. From its simple ingredients to its soul-satisfying finish, it’s bound to become a beloved classic in your home too.
Print
The Best Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes (up to 2 hours for deeper flavor)
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty and flavorful chili recipe features ground beef, kidney beans, black beans, and a blend of spices simmered to perfection in a rich tomato base. Perfect for a comforting main course, this stovetop chili is easy to prepare and ideal for weeknight dinners or game day gatherings. Enhanced with aromatic vegetables and spice layers, it delivers a deliciously robust taste that only improves when reheated.
Ingredients
Vegetables & Aromatics
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
Meat
- 2 lbs ground beef
Pantry Items
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes with juice
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and green bell pepper and sauté for 5 to 6 minutes until the vegetables are softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Brown the Ground Beef: Add the ground beef to the pot and cook until fully browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary to avoid a greasy chili.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for 1 minute, allowing it to deepen in flavor and coat the meat evenly.
- Add Liquids and Beans: Pour in the crushed tomatoes, diced tomatoes with juice, kidney beans, black beans, and beef broth. Mix well to combine all the ingredients.
- Season the Chili: Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, black pepper, and sugar. Make sure the spices are evenly distributed throughout the chili.
- Simmer: Bring the chili mixture to a gentle simmer. Once simmering, reduce the heat to low and cover the pot. Let it simmer for at least 30 minutes, stirring occasionally to prevent sticking and allow flavors to meld. For best results, simmer for 1 to 2 hours.
- Serve: Serve the chili hot, topped with your favorite garnishes such as shredded cheese, sour cream, green onions, or alongside cornbread.
Notes
- This chili tastes even better the next day as the flavors continue to develop.
- You can substitute ground turkey or use a combination of meats for variation.
- Add a chopped jalapeño with the onions while sautéing for extra heat.
- A splash of apple cider vinegar added at the end brightens the overall flavor.
