The Best Chili Recipe
Servings: 6–8
Prep Time: 15 min
Cook Time: 1–1.5 hours
Ingredients
For the Chili
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1 lb ground beef, turkey, or sausage (or plant-based substitute)
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1 medium onion, diced
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1 bell pepper, diced
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3 cloves garlic, minced
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1–2 jalapeños, minced (optional, for heat)
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can diced tomatoes
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can black beans, drained and rinsed
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2 tbsp tomato paste
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1 cup beef, chicken, or vegetable broth
Spices
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2 tsp chili powder
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1 tsp cumin
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1 tsp smoked paprika
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1 tsp oregano
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1/2 tsp cayenne (optional, for heat)
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Salt and black pepper to taste
Optional Toppings
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Shredded cheese
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Sour cream or Greek yogurt
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Chopped green onions
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Fresh cilantro
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Avocado slices
Instructions
1. Cook the Meat
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Heat a large pot over medium heat.
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Brown ground meat until fully cooked.
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Remove excess fat if needed and set meat aside.
2. Sauté Vegetables
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In the same pot, add onion, bell pepper, garlic, and jalapeños.
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Sauté 5–7 minutes until softened.
3. Build the Chili Base
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Add tomato paste, stir 1–2 minutes to caramelize slightly.
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Add crushed tomatoes, diced tomatoes, and broth.
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Stir in spices (chili powder, cumin, paprika, oregano, cayenne) and season with salt & pepper.
4. Add Beans & Simmer
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Stir in kidney beans, black beans, and cooked meat.
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Bring to a simmer, then reduce heat to low.
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Simmer 30–60 minutes uncovered for deeper flavor, stirring occasionally.
5. Adjust & Serve
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Taste and adjust seasoning as needed.
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Serve hot with your choice of toppings: cheese, sour cream, avocado, cilantro, or green onions.
Tips for the Best Chili
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Simmer low and slow: Longer simmering (1–2 hours) develops richer flavor.
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Spice layering: Toasting spices in the pot for 1–2 minutes before adding liquids intensifies flavor.
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Make ahead: Chili tastes even better the next day! Store in the fridge or freeze in portions.
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Texture variation: Mash some beans for a thicker consistency or leave whole for chunkier chili.
I can also give a “ultra-easy 30-minute chili” version that’s rich and flavorful but perfect when you don’t have hours to simmer.