The Best Chili Recipe

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In the heart of winter (or anytime in my opinion), there’s nothing quite like a steaming bowl of chili to warm the soul. I must say this is The Best Chili Recipe for those who believe beans belong in chili. Don’t get me wrong, a hearty bowl of bean-free Texas Red is also at the top of my list.

For as long as my recipe box has been a treasure trove of culinary inspirations, a chili recipe card has been a constant presence. Whether simmering up a pot for the big game, a lively office chili cook-off, or a cozy family dinner, there’s an undeniable thrill in crafting this timeless dish.

The world of chili is steeped in deep-rooted cultural and regional traditions, sparking passionate debates among enthusiasts. Yet, regardless of one’s chili convictions, it’s the multitude of reasons that make the enjoyment of chili a universal delight.

• Versatility: Chili is incredibly versatile, with countless variations and adaptations to suit individual tastes. Whether it’s vegetarian, bean-free, or loaded with meat, there’s a chili recipe for everyone.
• Hearty and Comforting: Chili has a hearty and comforting quality, making it a perfect dish for cold weather or a cozy night in. 
• Flavor Complexity: The blend of spices, chili peppers, and other ingredients in chili contributes to a complex and layered flavor profile. The slow-cooking process allows these flavors to meld, resulting in a deliciously rich and aromatic dish.
• Customizable Toppings: Toppings and garnishes provide an opportunity for personalization. Whether it’s shredded cheese, sour cream, green onions, avocado, or fresh cilantro, you can tailor chili to your liking.
• Leftover Potential: Chili often tastes even better the next day, as the flavors continue to develop. Leftover chili can be repurposed in various ways, such as topping a baked potato, chili dogs, and chili cheese fries.
• Adaptable for Dietary Preferences: Chili can easily be adapted to suit various dietary preferences, including vegetarian or vegan options. This adaptability makes it accessible to a wide range of people.

The Best Chili Recipe Ingredients

To bring this recipe together all you need is a few carefully selected ingredients and spices.

• Ground Beef: I prefer to use 90% lean ground beef. But you can use a higher fat content if desired, just make sure to drain the excess fat after browning. You can also substitute with ground turkey or ground chicken if you prefer a lean meat.
• Beef Broth: A quality beef broth adds a depth of flavor and richness to the chili. A nice stout or porter beer could also be a great option in place of the broth.
• Tomatoes: I like to use both a can of plain diced tomatoes for additional texture along with a can of tomato sauce. Fire-roasted tomatoes work great too or you can just use tomato sauce if you are not a fan of the tomato chunks.
• Chilis: I typically use a small can of diced green chilis both for the flavor and the convenience. If you want to kick up the layers of flavors or the heat, experiment with fresh peppers such as Anaheim, Poblano, Jalapeño, or the spicy habanero pepper. Roasting fresh pepper is a great way to add a little smokey flavor to the chili.
• Dried Spices: The blend of chili powder, paprika, cumin, oregano, and cayenne pepper are pretty classic spices for chili. Adding chipotle powder is another option to add both heat and smokiness.
• Beans: You can use any beans you like but I always use light red kidney beans and a can of Bush’s Original Baked Beans. The navy beans from Bush’s Original Baked Beans add a little variety to the chili but mainly the brown sugar and spices in the sauce add the perfect sweetness to complement the bold flavors of the dried spices.

How to Make the Best Chili

Earlier I talked about the layers of flavors these ingredients develop. Slowly adding in ingredients throughout the cooking process helps to develop and enhance those layers of flavors.

• Brown the Ground Beef: Add the ground beef to a 6-Quart Dutch Oven, and cook until browned. Remove the beef and drain off any excess fat.
• Saute: In the Dutch Oven add a couple tablespoons of beef broth. Scrape off the brown bits at the bottom leftover from browning the beef. We don’t want to leave behind any of that flavor. Add in the onion and sauté for a few minutes until tender. Add the garlic for the last 30 seconds or so to prevent it from burning and turning bitter.
• Seasoning and Simmering:  Adding the dried spices at this stage and allowing them to mingle with the beef and broth will build those well-balanced layers of flavor. Simmer for about 30 minutes to ensure the flavors are evenly infused throughout and a deep rich colorful red flavor bomb develops.
• Add Tomatoes and Beans: With the flavor profile now reaching its peak, it’s time to introduce the green chilis, beans, and tomatoes. Allow them to meld with the savory concoction by continuing to cook on low heat for another 30-45 minutes.

That is all there is to The Best Chili Recipe – the only thing left to do is give it a taste and adjust the seasoning if necessary.

What are your Favorite Chili Toppings?

• Shredded Cheese: Cheddar, Monterey Jack, or a blend of cheeses add a creamy and melty texture to chili.
• Sour Cream: A dollop of sour cream provides a cool and tangy contrast to the warmth and spiciness of chili.
• Chopped Green Onions: Fresh green onions add a mild onion flavor and a pop of color to your chili.
• Fresh Cilantro: Chopped cilantro contributes a fresh and herbaceous element to the dish.
• Avocado or Guacamole: Creamy avocado or guacamole adds richness and a buttery texture.
• Jalapeños: Sliced or pickled jalapeños bring an extra kick of heat for those who enjoy spicier chili.
• Crushed Tortilla Chips: Sprinkle crushed tortilla chips on top for added crunch and a hint of corn flavor.
• Lime Wedges: A squeeze of fresh lime juice can brighten the flavors of the chili.
• Crispy Bacon: Crumbled or chopped crispy bacon adds a smoky and savory element.

Feel free to mix and match these toppings based on your preferences and create your signature bowl of The Best Chili!

Storing and Reheating Leftovers

• To Store: Place cooled chili in an airtight covered container and store for 4 to 5 days in the fridge. 
• To Freeze: Use a freezer-safe bag or airtight covered container and store for up to 3 months in the freezer. 
• To Reheat:  If frozen thaw overnight in the fridge. Then reheat on the stovetop or in the microwave, until warmed through.

Print Recipe

5 from 1 vote

The Best Chili Recipe

Savor the rich flavors of our Hearty Beef and Bean Chili, where perfectly browned beef meets aromatic onions, garlic, and a harmonious blend of spices. Simmered to perfection with tomatoes, chilies, and a duo of beans, this comforting dish promises a hearty and satisfying experience in every spoonful.

Prep Time15 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: American

Keyword: best chili, best ever chili, chili recipe

Servings: 6 servings

Ingredients

• 1 lb ground beef
• 1 large yellow onion diced
• 2 cloves garlic mined
• 2 cups beef broth
• 1 16 oz can diced tomatoes
• 1 16 oz can tomato sauce
• 1 4 oz can diced chilis
• 1 16 oz can light red kidney beans
• 1 16 oz can Bush's Original Baked Beans
• 2 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp cayenne pepper add 1 1/2 tsp for spicy chili
• optional garnish: shredded cheese, sour cream, avocado, jalapeno

Instructions

• In a 6-quart Dutch Oven or large pot, brown the ground beef over medium-high heat until fully cooked. Remove the beef and drain the excess grease.
• Pour a small amount of beef broth into the pan to deglaze, scraping up the brown bits from the beef.
• Add the diced onion. Sauté the onions until they begin to soften, approximately 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
• Return the browned beef to the Dutch oven.
• Add about 2 cups of beef broth to the pot.
• Stir in chili powder, paprika, cumin, oregano, and cayenne pepper. Mix well to ensure even distribution of spices.
• Bring the mixture to a boil, reduce the heat to medium-low and simmer for 15 minutes, allowing the flavors to meld.
• Add the diced tomatoes, tomato sauce, and diced chilies to the pot.
• Incorporate the drained light red kidney beans and Bush’s Original Baked Beans.
• Increase the heat to high until the chili comes to a boil Reduce heat to medium-low and simmer for an additional 30-45 minutes or until the kidney beans are tender. Sir occasionally to prevent it from sticking to the bottom.
• Taste and adjust seasoning if necessary.
• Serve hot, optionally garnished with shredded cheese, sour cream, avocado, or jalapeño.

Notes

• To Store: Place cooled chili in an airtight covered container and store for 4 to 5 days in the fridge. 
• To Freeze: Use a freezer-safe bag or airtight covered container and store for up to 3 months in the freezer. 
• To Reheat:  If frozen thaw overnight in the fridge. Then reheat on the stovetop or in the microwave, until warmed through.

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