If you’re searching for the ultimate comfort food that will warm you from the inside out, look no further than The Best Chili Recipe. This hearty classic brings together tender ground beef, two kinds of beans, fresh veggies, and a robust blend of spices, all simmered to perfection in a rich tomato broth. Whether you’re hosting a game-day crowd or simply craving a cozy homemade meal, this chili packs a punch of flavor and is sure to win over everyone at the table. It’s a go-to favorite in my kitchen, and I can’t wait to share all my tips for making it truly unforgettable!
Ingredients You’ll Need
The beauty of The Best Chili Recipe is in its simple, wholesome ingredients—each one plays a role in building layers of flavor, texture, and color. These pantry staples come together effortlessly to create a chili that’s incredibly satisfying, every single time.
- Olive oil: Adds richness and helps sauté the vegetables for a savory base.
- Onion: Brings sweetness and depth to the chili as it softens and caramelizes.
- Garlic: Infuses the pot with that irresistible aromatic punch.
- Ground beef (or turkey): The heart of the chili—choose beef for classic flavor or turkey for a lighter twist.
- Green bell pepper: Offers a pop of color and a fresh, slightly sweet crunch.
- Kidney beans: These hold their shape well and add a creamy bite.
- Black beans: Bring extra protein and a robust, earthy flavor that works so well with the spices.
- Diced tomatoes: Give the chili tang, body, and a touch of natural sweetness.
- Tomato paste: Intensifies the tomato flavor and thickens the chili to that perfect, hearty consistency.
- Beef broth: Adds depth and helps meld all the flavors together into a cohesive, savory stew.
- Chili powder: The essential spice blend for classic chili flavor—don’t skimp!
- Ground cumin: Provides an earthy warmth that’s absolutely signature in chili.
- Smoked paprika: A subtle smoky note that elevates each bite.
- Oregano: Adds herby brightness and balances the richness.
- Cayenne pepper (optional): For those who like a little heat—add to taste!
- Salt and black pepper: Essential for pulling all the flavors together and enhancing every ingredient.
How to Make The Best Chili Recipe
Step 1: Sauté the Aromatics
Start with a large pot or Dutch oven over medium heat. Drizzle in the olive oil, then add the diced onion. Cook for 3 to 4 minutes until the onion is translucent and just beginning to turn golden at the edges. Stir in the minced garlic and let it cook for about 30 seconds, just until fragrant—this quick sautéing brings out those deep, savory notes that are the foundation of The Best Chili Recipe.
Step 2: Brown the Meat
Add your ground beef (or turkey) straight into the pot, breaking it up with a spoon as it cooks. Be patient and let it brown completely; this step really builds that classic chili flavor. If there’s excess grease, carefully drain it off to keep your chili hearty but not greasy.
Step 3: Add Vegetables and Beans
Now it’s time to layer in the diced green bell pepper, kidney beans, and black beans. Give everything a good stir so the vegetables and beans are evenly distributed. This mix brings color, texture, and serious heartiness—one of the secrets to The Best Chili Recipe.
Step 4: Stir in Tomatoes, Paste, and Broth
Pour in the can of diced tomatoes, tomato paste, and beef broth. Stir well to combine. The tomatoes and broth create a luscious, flavorful sauce that will simmer and thicken as your chili cooks.
Step 5: Season and Simmer
Sprinkle in your chili powder, cumin, smoked paprika, oregano, cayenne (if you like heat), plus a good pinch of salt and black pepper. Stir until everything is beautifully mingled, then bring the chili to a gentle boil. Reduce the heat to low, cover, and let it simmer for 30 to 45 minutes. Stir occasionally and let the flavors meld—the longer it simmers, the deeper the flavor. Taste and adjust the seasoning before serving to make sure it’s just right.
How to Serve The Best Chili Recipe
Garnishes
The fun really begins when you top each bowl! Pile on shredded cheddar cheese, a dollop of sour cream, chopped green onions, or even a few slices of fresh jalapeño if you’re feeling adventurous. These garnishes add layers of flavor, coolness, and crunch that make every bite of The Best Chili Recipe extra special.
Side Dishes
Nothing says chili night like a warm slice of cornbread on the side. I also love pairing it with tortilla chips for scooping, a crisp green salad for contrast, or even a baked potato to make it an ultra-comforting meal. The Best Chili Recipe shines with just about any side you love.
Creative Ways to Present
Try serving your chili in hollowed-out bread bowls for a fun, edible twist, or set up a chili bar with all the toppings and let everyone build their own masterpiece. For parties, spoon chili into small cups or mugs for easy, hands-on enjoyment—The Best Chili Recipe is always the star of the show!
Make Ahead and Storage
Storing Leftovers
Leftovers are a gift—this chili tastes even better the next day as the flavors deepen. Store cooled chili in airtight containers in the refrigerator for up to 4 days. It’s perfect for quick lunches or weeknight dinners on the fly.
Freezing
The Best Chili Recipe freezes beautifully! Let it cool completely, then portion into freezer-safe containers or zip-top bags. Lay flat for easier storage, and freeze for up to 3 months. Don’t forget to label and date your containers for easy meal planning.
Reheating
Reheat chili gently on the stovetop over medium heat, stirring occasionally until hot. If it’s a bit thick, add a splash of broth or water to loosen it up. For single servings, microwave in a covered bowl, stirring halfway through to ensure even heating.
FAQs
Can I use different types of beans?
Absolutely! While kidney and black beans are classic, you can swap in pinto beans, cannellini beans, or even chickpeas. Mix and match your favorites to make The Best Chili Recipe uniquely yours.
How can I make this chili vegetarian?
Very easily—just leave out the ground beef and add extra beans or even some diced sweet potato for heartiness. Use vegetable broth instead of beef broth, and you’ll still have all the bold flavors and comforting texture.
Is there a way to make The Best Chili Recipe spicier?
Yes! Add extra cayenne pepper, toss in a chopped jalapeño with the onion, or stir in a chipotle pepper in adobo sauce for a smoky, spicy kick. Adjust the heat level to suit your taste buds.
Can I make this in a slow cooker?
You can! Brown the meat, onion, and garlic in a skillet first, then transfer everything to your slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours for an easy, hands-off version of The Best Chili Recipe.
What’s the best way to thicken chili?
Simmering uncovered will let excess liquid evaporate and naturally thicken your chili. If you want it even thicker, mash some of the beans against the side of the pot or add a spoonful of cornmeal while simmering.
Final Thoughts
There’s just something magical about gathering around a bubbling pot of The Best Chili Recipe—every spoonful is deeply flavorful, nourishing, and made for sharing. Give it a try soon, and I promise it will become a beloved staple in your kitchen too!
Print
The Best Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This classic chili recipe delivers a hearty, flavorful meal perfect for any occasion. Made with ground beef, kidney and black beans, diced tomatoes, and a blend of spices, it’s an easy stovetop dish that simmers to perfection in just under an hour. Serve with your favorite toppings or alongside cornbread for a comforting bowl of homemade goodness.
Ingredients
Meat and Vegetables
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 green bell pepper, diced
Beans and Tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
Liquids and Spices
- 1 1/2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 3 to 4 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Meat: Add the ground beef to the pot and cook until browned, breaking it apart as it cooks. If there is excess grease, drain it off to keep the chili from being too oily.
- Add Vegetables and Beans: Stir in the diced green bell pepper, kidney beans, black beans, diced tomatoes, tomato paste, and beef broth. Mix everything well to combine.
- Season the Chili: Add chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir thoroughly so the spices are evenly distributed throughout the mixture.
- Simmer: Bring the chili to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 30 to 45 minutes, stirring occasionally to prevent sticking and to allow flavors to meld together.
- Final Taste and Serve: Taste the chili and adjust seasoning if necessary. Serve hot, garnished with your choice of shredded cheese, sour cream, chopped onions, or alongside cornbread for a complete meal.
Notes
- This chili deepens in flavor overnight and tastes even better the next day.
- You can prepare this recipe ahead of time and refrigerate or freeze leftovers for easy meals later.
- For an extra smoky flavor, add a dash of liquid smoke or a chopped chipotle pepper in adobo sauce during the cooking process.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 25 g
- Cholesterol: 55 mg
