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.
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.