Chili is a wonderfully hearty dish that warms you up from the inside out. It’s a favorite among many for its rich flavors and comforting texture. This Best Ever Chili recipe is not just easy to make, but it’s also packed with protein and makes for a perfect meal on chilly evenings or casual gatherings.
Why Make This Recipe
You should make this Best Ever Chili because it is simple, delicious, and satisfying. Not only does it involve common ingredients, but it also allows you to meal prep for the week. Plus, it’s a great way to feed a crowd! This chili is a crowd-pleaser that everyone will enjoy, making it ideal for family dinners or game days.
How to Make Best Ever Chili
Ingredients
- 2 pounds lean ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can pinto beans (drained)
- 1 (15-ounce) can kidney beans (drained)
- 3 tablespoons chili powder
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne
Directions
- In a large pot, over medium-high heat, add 2 pounds of lean ground beef. Cook and crumble it until it’s brown. Drain the excess fat from the beef.
- Add in 1 small diced onion, 1 diced green bell pepper, and 2 minced garlic cloves. Sauté until they are almost tender.
- Next, add 2 cups of beef broth, 1 (8-ounce) can of tomato sauce, 1 (15-ounce) can of diced tomatoes, 1 (15-ounce) can of pinto beans, and 1 (15-ounce) can of kidney beans.
- Then, stir in 3 tablespoons of chili powder, 1 tablespoon of oregano, 1 teaspoon of cumin, 1 teaspoon of coriander, 1 teaspoon of salt, ½ teaspoon of pepper, and ¼ teaspoon of cayenne.
- Bring the mixture to a boil. Then, reduce the heat and let it simmer until it thickens and the flavors combine—about 30 minutes.
How to Serve Best Ever Chili
Serve the Best Ever Chili hot in bowls. You can top it with shredded cheese, chopped green onions, or sour cream for extra flavor. It pairs well with cornbread or tortilla chips for a complete meal.
How to Store Best Ever Chili
To store leftover chili, let it cool down, then place it in an airtight container. Keep it in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove or in the microwave.
Tips to Make Best Ever Chili
- For a richer flavor, you can add a tablespoon of Worcestershire sauce.
- If you like it spicier, increase the cayenne pepper or add chopped jalapeños.
- Add in some corn or other beans according to your taste preference.
Variation
For a healthier version, you can substitute lean ground turkey for the beef. You can also use vegetable broth and beans for a vegetarian option.
FAQs
1. Can I use canned beans instead of dried?
Yes, canned beans are convenient and save you time. Just make sure to drain and rinse them before adding to your chili.
2. How long can I keep chili in the fridge?
Chili can be stored in the fridge for up to 4 days. Make sure it’s in a sealed container.
3. Can I make chili in a slow cooker?
Yes! You can brown the meat and sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours for a delicious slow-cooked flavor.
Best Ever Chili
Ingredients
Main ingredients
- 2 pounds lean ground beef Use lean ground beef for a healthier option.
- 1 small onion, diced
- 1 each green bell pepper, diced
- 2 cloves garlic, minced
- 2 cups beef broth Vegetable broth can be used for a vegetarian option.
- 1 8-ounce can tomato sauce
- 1 15-ounce can diced tomatoes, undrained
- 1 15-ounce can pinto beans, drained Rinse and drain canned beans if using.
- 1 15-ounce can kidney beans, drained Rinse and drain canned beans if using.
Spices
- 3 tablespoons chili powder
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne Adjust according to your spice preference.
Instructions
Preparation
- In a large pot, over medium-high heat, add the ground beef and cook until browned, crumbling it as it cooks. Drain excess fat.
- Add the diced onion, green bell pepper, and minced garlic. Sauté until they are almost tender.
Cooking
- Stir in the beef broth, tomato sauce, diced tomatoes, pinto beans, and kidney beans.
- Add the chili powder, oregano, cumin, coriander, salt, pepper, and cayenne. Stir well.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes until it thickens and the flavors combine.
