The Best Chili Recipe

WANT TO SAVE THIS RECIPE?

A bowl of chili is the ultimate comfort food—rich, hearty, and packed with layers of bold flavors. This chili recipe delivers the perfect balance of smoky, spicy, and savory goodness with ground beef, beans, tomatoes, and a blend of aromatic spices. Whether you’re making it for a cozy night in or a game-day gathering, this dish is guaranteed to satisfy.

What makes this chili truly special is the slow simmering process that allows the flavors to meld beautifully. The tender beef, soft beans, and thick tomato base create a mouthwatering texture, while fresh herbs and spices enhance every bite. Top it with shredded cheese, sour cream, or fresh cilantro, and serve with cornbread or tortilla chips for an unforgettable meal.

---

Why You’ll Love This Chili Recipe

• Rich and Flavorful: A blend of spices and slow-cooked ingredients creates a deep, satisfying taste.
• Easy to Make: Simple ingredients and minimal effort make this a go-to recipe for any home cook.
• Perfect for Meal Prep: This chili tastes even better the next day and stores well for easy leftovers.
• Customizable: Adjust the spice level, swap proteins, or add your favorite beans and veggies.
• Crowd-Pleaser: Whether for a family dinner or a potluck, this chili is always a hit.

---

Preparation Phase & Tools to Use

Before diving into the cooking process, having the right tools makes all the difference. Here’s what you’ll need to make this chili effortlessly:

• Large Pot or Dutch Oven: Essential for slow-cooking the chili and allowing flavors to develop. A heavy-bottomed pot ensures even cooking.
• Wooden Spoon or Spatula: Helps break up the ground beef and stir ingredients without scratching your cookware.
• Cutting Board & Sharp Knife: Used for dicing onions, bell peppers, and other fresh ingredients. A sharp knife speeds up prep time.
• Measuring Cups & Spoons: To get the perfect balance of spices and liquid.
• Can Opener: Needed for opening canned tomatoes, beans, and broth.
• Ladle: Makes serving the chili easier, ensuring you get a perfect scoop every time.

Having these tools ready will streamline the cooking process, making it smooth and enjoyable.

---

Preparation Tips

• Chop Ingredients Evenly: Uniformly diced vegetables cook more evenly, ensuring a well-balanced texture in every bite.
• Drain Excess Fat: After browning the ground beef, drain excess grease to prevent the chili from being too oily.
• Toast the Spices: Cooking the spices for a minute before adding liquid releases their full aroma and enhances flavor.
• Simmer for Depth: Let the chili cook on low heat for at least an hour. The longer it simmers, the richer the taste.
• Adjust Seasoning Gradually: Add salt, spice, or heat slowly and taste as you go. You can always add more but can’t take it out.

Following these preparation tips ensures your chili is packed with flavor and has the perfect consistency.

---

Ingredients for This Chili Recipe

To make this hearty and flavorful chili, you’ll need the following ingredients:

Main Ingredients:

• 2 lbs ground beef – Lean ground beef works best for a rich texture without excess grease.
• 1 medium onion, diced – Adds depth and sweetness to the chili.
• 1 green bell pepper, diced – Provides a mild, slightly sweet crunch.
• 3 cloves garlic, minced – Enhances the overall savory flavor.
• 1 (28 oz) can crushed tomatoes – Forms the base of the chili.
• 1 (14 oz) can diced tomatoes – Adds texture with chunks of tomato.
• 1 (15 oz) can tomato sauce – Helps create a thick, rich consistency.
• 1 cup beef broth – Enhances the umami flavor and helps blend the spices.

Beans & Spices:

• 1 (15 oz) can kidney beans, drained and rinsed – A classic choice for chili.
• 1 (15 oz) can black beans, drained and rinsed – Adds extra heartiness.
• 3 tbsp chili powder – The star spice that gives chili its signature taste.
• 1 tsp ground cumin – Brings a warm, earthy note.
• 1 tsp smoked paprika – Adds a subtle smoky flavor.
• ½ tsp cayenne pepper – Optional, for extra heat.
• 1 tsp oregano – Adds a subtle herbal touch.
• 1 tsp salt – Enhances all the flavors.
• ½ tsp black pepper – Adds a mild spice.

Optional Toppings:

• Chopped fresh cilantro
• Shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Sour cream
• Sliced jalapeños
• Diced avocado

---

Step 1: Sauté the Aromatics

Heat a large pot or Dutch oven over medium heat. Add a drizzle of oil, then toss in the diced onions and bell pepper. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

---

Step 2: Brown the Ground Beef

Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until the meat is fully browned, about 7–8 minutes. Drain any excess grease to prevent an oily texture.

---

Step 3: Add the Tomatoes and Broth

Pour in the crushed tomatoes, diced tomatoes, tomato sauce, and beef broth. Stir well to combine everything into a rich base.

---

Step 4: Season the Chili

Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir the spices into the chili, ensuring they are evenly distributed. Let them toast for about 1 minute to enhance their flavors.

---

Step 5: Add the Beans and Simmer

Stir in the kidney beans and black beans, making sure they are well mixed. Lower the heat and let the chili simmer for at least 30 minutes, stirring occasionally. For deeper flavor, let it cook for an hour or more on low heat.

---

Step 6: Adjust & Serve

Taste the chili and adjust seasoning as needed. If it’s too thick, add a splash of beef broth or water. Once satisfied with the consistency and flavor, serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.

---

Notes

• Make it Spicier: If you love extra heat, add more cayenne pepper, diced jalapeños, or a dash of hot sauce.
• Thicker Chili: If you prefer a thicker consistency, let the chili simmer longer, or mash some of the beans to naturally thicken the sauce.
• Meat Variations: Swap ground beef for ground turkey, chicken, or even a plant-based alternative for a different take on this recipe.
• Vegetarian Option: Omit the beef and double the beans or add lentils for a hearty meat-free version.
• Slow Cooker Method: Brown the meat first, then transfer everything to a slow cooker and let it cook on low for 6–8 hours or high for 3–4 hours.

---

Watch Out for These Mistakes While Cooking

• Skipping the Sauté Step: Cooking the onions, peppers, and garlic first builds a flavorful base—don’t rush this step.
• Not Draining Excess Fat: If using fattier ground beef, drain the grease after browning to avoid an oily texture.
• Adding Too Much Liquid: Chili should be thick, not soupy. Start with the recommended amount of broth and add more only if needed.
• Overloading on Spices at Once: Spices intensify as they cook, so it’s best to start with less and adjust as needed.
• Not Letting It Simmer Long Enough: Chili gets better the longer it cooks. Simmering for at least 30 minutes allows the flavors to fully develop.
• Skipping the Taste Test: Before serving, always taste and adjust salt, spice, or seasoning if needed.

Following these tips will ensure your chili turns out perfectly balanced and full of rich, deep flavors!

---

What to Serve With Chili?

Chili is a versatile dish that pairs well with a variety of sides and toppings. Here are some delicious options to complete your meal:

1. Classic Cornbread

A warm, buttery slice of cornbread is the perfect companion to soak up the rich chili sauce. Try it with honey or a drizzle of melted butter.

2. Tortilla Chips

Crispy tortilla chips add a nice crunch—perfect for scooping up bites of chili or using as a dipper.

3. Rice

Serving chili over white rice, brown rice, or even cauliflower rice makes for a hearty and filling meal.

4. Baked Potatoes

Pour chili over a baked potato and top it with cheese and sour cream for a comforting and satisfying dish.

5. Grilled Cheese Sandwich

A gooey grilled cheese pairs beautifully with a bowl of chili, offering a delicious contrast in textures.

6. Avocado Slices or Guacamole

Creamy avocado or guacamole adds a refreshing balance to the rich and spicy chili.

7. Mac and Cheese

For the ultimate comfort food combo, serve chili alongside a bowl of creamy mac and cheese.

8. Coleslaw

A light and tangy coleslaw provides a refreshing crunch that balances out the deep, smoky chili flavors.

---

Storage Instructions

• Refrigeration: Let the chili cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4–5 days.
• Freezing: Chili freezes exceptionally well! Place it in a freezer-safe container or zip-top bag, leaving some space for expansion. Freeze for up to 3 months.
• Reheating:
  • Stovetop: Warm over medium heat, stirring occasionally, until heated through.
  • Microwave: Heat in 1-minute intervals, stirring in between, until hot. Add a splash of broth if it thickens too much.
• Make-Ahead Tip: Chili tastes even better the next day as the flavors meld. It’s a great meal prep option!

---

Estimated Nutrition (Per Serving)

(Approximate values based on a 1-cup serving)

• Calories: ~350
• Protein: ~25g
• Carbohydrates: ~30g
• Fiber: ~8g
• Fat: ~12g
• Sodium: ~700mg

Note: Nutrition may vary based on ingredients used and toppings added.

---

Storage Instructions

• Refrigeration: Allow the chili to cool before storing it in an airtight container. It will stay fresh in the refrigerator for 4–5 days.
• Freezing: For long-term storage, place the chili in freezer-safe bags or containers. It can be frozen for up to 3 months.
• Reheating Instructions:
  • Stovetop: Heat over medium-low, stirring occasionally until warmed through.
  • Microwave: Reheat in 1-minute intervals, stirring in between to ensure even heating. Add a splash of broth if needed.
• Meal Prep Tip: Chili tastes even better the next day as the flavors deepen, making it a fantastic make-ahead meal!

---

Estimated Nutrition (Per Serving)

(Approximate values for a 1-cup serving)

• Calories: ~350
• Protein: ~25g
• Carbohydrates: ~30g
• Fiber: ~8g
• Fat: ~12g
• Sodium: ~700mg

Note: Values may vary based on specific ingredients and toppings added.

---

Frequently Asked Questions

1. Can I make this chili in a slow cooker?

Yes! Brown the ground beef first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours for best results.

2. How can I make this chili thicker?

Let it simmer uncovered for longer, or mash some of the beans to create a naturally thicker consistency. You can also add a small amount of cornmeal or masa harina to thicken it up.

3. Can I make this chili without beans?

Absolutely! Simply omit the beans and add extra ground beef or vegetables like mushrooms or zucchini for more texture.

4. What’s the best way to add more spice?

Increase the cayenne pepper, add diced jalapeños, or stir in hot sauce to taste. You can also use chipotle peppers in adobo for a smoky heat.

5. Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken works great as a leaner alternative. You may need to add a bit more seasoning since they have a milder flavor.

6. How long does chili last in the fridge?

Properly stored in an airtight container, chili stays fresh for 4–5 days in the refrigerator.

7. Can I freeze chili?

Yes! Let it cool completely, then freeze it in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.

8. What toppings go best with chili?

Popular toppings include shredded cheese, sour cream, diced onions, sliced jalapeños, avocado, and fresh cilantro for added flavor and texture.

---

Conclusion

This homemade chili recipe is packed with bold flavors, tender beef, hearty beans, and a rich, savory broth. Whether you make it on the stovetop or in a slow cooker, it’s a dish that only gets better with time. Enjoy it with cornbread, over rice, or topped with your favorite garnishes. With its versatility, easy prep, and incredible taste, this chili is sure to become a staple in your kitchen.

Time to grab a bowl and dig in!

---

Print