The Best Chili Recipe
This Best Chili Recipe is thick, rich, and full of great flavor. It is made with ground beef, beans, tomatoes, and simple spices, all cooked together in one pot. The chili is filling, warm, and easy to make without any hard steps.
It is perfect for busy weeknights, family meals, or game day. You can eat it right away, save leftovers for later, or freeze it for quick meals during the week.
|
Prep Time: |
Cook Time: |
Total Time: |
|
Servings: |
Yield: |
Key Ingredients
- Ground beef
- Onion and bell pepper
- Garlic
- Kidney beans and black beans
- Diced tomatoes and tomato sauce
- Beef broth
- Chili powder and cumin
- Paprika and oregano
- Salt and black pepper
- Brown sugar (optional)
Why You Will Love This Chili
- Made in one pot
- Ready in under one hour
- Thick and hearty texture
- Easy to customize
- Perfect for meal prep
Chili Variations
- Spicy Chili: Add cayenne pepper or chopped jalapeños
- Turkey Chili: Replace beef with ground turkey
- No Beans Chili: Skip the beans and add extra meat
- Slow Cooker Chili: Cook on low for 6 to 8 hours
What to Serve With Chili
- Cornbread
- Rice
- Baked potatoes
- Corn chips
- Simple green salad
Best Chili Recipe
This Best Chili Recipe is thick, rich, and full of bold flavor. It is made with ground beef, beans, tomatoes, and warm spices that come together in one pot. This chili is easy enough for busy weeknights but tastes slow-cooked and comforting. Serve it with cornbread, rice, or crunchy corn chips for a filling meal everyone will love.
Ingredients
- 1 lb ground beef
- 1 large onion finely chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 1 can kidney beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 ½ cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- 1 teaspoon brown sugar optional, for balance
Instructions
- Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.
- Add the chopped onion and bell pepper. Cook for about 4 to 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add chili powder, cumin, paprika, oregano, salt, and black pepper. Stir well to coat the beef.
- Pour in diced tomatoes, tomato sauce, and beef broth. Mix everything together.
- Add kidney beans and black beans. Stir gently.
- Bring the chili to a light boil, then reduce the heat to low.
- Simmer uncovered for 25 to 30 minutes, stirring occasionally, until thick and flavorful.
- Taste and adjust seasoning. Add brown sugar if needed.
Notes
Storage and Reheating
- Store chili in an airtight container in the fridge for up to 4 days
- Freeze for up to 2 months
- Reheat on the stove or in the microwave
