The Best Chili Recipe
This homemade chili stands out as a must-try comfort food, especially on cold days when you want something hearty and warming. It features ground beef, beans, and a rich tomato base seasoned with a bold mix of spices that develops deep flavor as it simmers. This chili is easy to customize with toppings like shredded cheddar, sour cream, or chopped green onions. Serve it with cornbread or tortilla chips for a full, satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 pound lean ground beef
- 4 cloves garlic minced
- 1-2 tablespoons chili powder* use 1 tablespoon for mild chili 2 tablespoons for spicier chili
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 ¾ cups low sodium beef broth or one 14.5 ounce can
- 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
- 15 ounce can red kidney beans rinsed and drained
- 15 ounce can pinto beans or black beans rinsed and drained
- For topping: shredded cheddar cheese sour cream, avocado, chopped red or green onions, cilantro, etc. as desired
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the chopped onion and sauté for about 2 minutes, until it begins to soften and turn translucent.
- Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and fully cooked through, about 5 minutes. If there’s excess grease, carefully drain it off. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste. Stir well to coat the meat and onions with the spices and tomato paste, letting the flavors begin to develop.
- Pour in the broth and stir, scraping the bottom of the pot to release any flavorful browned bits. This adds depth to the chili.
- Stir in the crushed or diced tomatoes along with the beans. Mix everything together until well combined.
- Bring the chili to a gentle boil, then reduce the heat to low and let it simmer. Cover the pot for the first part of the cook time and let it simmer for 1 to 2 hours, stirring occasionally. During the last 30 minutes, remove the lid to allow the chili to thicken to your liking.
- Serve the chili hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, fresh cilantro, or tortilla chips.
Notes
Chili powder can vary in spiciness depending on the brand or blend, so feel free to adjust the amount to suit your taste. Start with less if you're unsure, and add more after tasting.
To make a bean-free version of this chili, simply leave out the beans and increase the ground beef to 2 pounds. This keeps the chili hearty and flavorful while offering a lower-carb option.
Chili freezes very well and is perfect for make-ahead meals. Let the chili cool completely, then transfer it to airtight containers and freeze for up to 3 months. For convenience, you can freeze it in individual portions, which makes it easy to reheat just what you need. To thaw, place the container in the refrigerator overnight. Reheat gently on the stove in a covered pot or in the microwave until hot.
Store any leftover chili in an airtight container in the refrigerator for 3 to 4 days. Reheat as needed for easy lunches or quick weeknight dinners.
To make a bean-free version of this chili, simply leave out the beans and increase the ground beef to 2 pounds. This keeps the chili hearty and flavorful while offering a lower-carb option.
Chili freezes very well and is perfect for make-ahead meals. Let the chili cool completely, then transfer it to airtight containers and freeze for up to 3 months. For convenience, you can freeze it in individual portions, which makes it easy to reheat just what you need. To thaw, place the container in the refrigerator overnight. Reheat gently on the stove in a covered pot or in the microwave until hot.
Store any leftover chili in an airtight container in the refrigerator for 3 to 4 days. Reheat as needed for easy lunches or quick weeknight dinners.