Best Ever Chili Recipe

This hearty and flavorful chili is perfect for warming up on a cold day. Packed with ground beef, beans, and a blend of spices, it’s a crowd-pleaser that’s both comforting and delicious. Whether for a family dinner or a casual get-together, this chili is sure to become a favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 2 pounds lean ground beef
• 2 cups beef broth
• 1 8-ounce can tomato sauce
• 1 15-ounce can diced tomatoes, undrained
• 1 15-ounce can pinto beans
• 1 15-ounce can kidney beans
• 3 tablespoons chili powder
• 1 tablespoon oregano
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon salt
• ¼ teaspoon cayenne

Directions:

1. Sauté Vegetables: In a large pot, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic. Sauté until the vegetables are almost tender.
2. Brown the Beef: Add the ground beef to the pot. Cook and crumble the beef until it is browned.
3. Combine Ingredients: Stir in the beef broth, tomato sauce, diced tomatoes (with their juice), pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt, and cayenne.
4. Simmer: Bring the mixture to a boil. Reduce the heat and let it simmer for about 30 minutes, allowing the chili to thicken and the flavors to meld together.

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 300 per serving
Servings: 8

Serving and Storage Tips:

Serving Tips:

• Toppings: Serve this chili with your favorite toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro for added flavor and texture.
• Accompaniments: Pair the chili with warm cornbread, tortilla chips, or a side of rice to make it a complete meal.
• Presentation: For a fun twist, serve the chili in bread bowls or over baked potatoes.

Storage Tips:

• Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave before serving.
• Freezing: Chili freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
• Make-Ahead: This chili can be made ahead of time and tastes even better the next day as the flavors continue to develop.

Variations:

1. Vegetarian Chili:

• Replace the ground beef with an extra can of beans such as black beans, chickpeas, and kidney beans. Add vegetables like zucchini, carrots, corn, and bell peppers for added texture and flavor.

2. Turkey Chili:

• Substitute ground turkey for ground beef to create a lighter, leaner version of this chili. Follow the same cooking instructions.

3. Spicy Chili:

• Increase the amount of cayenne pepper and add diced jalapeños or chipotle peppers in adobo sauce to give the chili an extra kick. Adjust the heat level to your preference.

4. White Chicken Chili:

• Use shredded chicken instead of ground beef and substitute white beans (like cannellini or great northern beans) and green chilies. Replace the tomato sauce with a creamy base made from sour cream or cream cheese.

5. Slow Cooker Chili:

• After browning the beef and sautéing the vegetables, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to meld together even more.

6. Chili Mac:

• Mix cooked macaroni pasta into the chili for a hearty, kid-friendly meal. This variation is perfect for a complete, comforting dinner.

7. Beer Chili:

• Replace 1 cup of beef broth with a bottle of your favorite beer for a deeper, richer flavor. The beer adds complexity to the chili.

8. Sweet Potato Chili:

• Add diced sweet potatoes for a sweet and savory twist. The sweet potatoes add great texture and flavor and pair well with the spices in the chili.

9. Chipotle Chili:

• Add chipotle chili powder or chipotle peppers in adobo sauce for a smoky flavor. This variation gives the chili a delicious depth and complexity.

10. Chili with Corn:

• Stir in a can of drained corn or fresh corn kernels for a pop of sweetness and extra texture. Corn adds a nice contrast to the hearty beans and meat.

11. Black Bean Chili:

• Use black beans as the primary bean in the chili. Add some bell peppers and corn for a colorful and tasty variation.

12. Pumpkin Chili:

• Add a can of pumpkin puree for a unique twist. Pumpkin adds a subtle sweetness and creaminess to the chili, making it perfect for fall.

13. Texas Chili:

• Skip the beans and focus on the meat. Use chunks of beef chuck instead of ground beef and increase the chili powder and spices for a robust, hearty chili.

14. BBQ Chili:

• Add a touch of your favorite barbecue sauce to the chili for a sweet and tangy flavor. This variation is great for summer cookouts.

15. Sausage and Beef Chili:

• Combine ground beef with ground sausage for a rich and flavorful chili. The sausage adds a nice spiciness and depth to the dish.

16. Seafood Chili:

• Replace the ground beef with a mix of seafood such as shrimp, scallops, and crab meat. Use a seafood broth instead of beef broth and add some Old Bay seasoning for a unique twist.

17. Chocolate Chili:

• Add a tablespoon of unsweetened cocoa powder or a small piece of dark chocolate to the chili for a deep, rich flavor. This Mexican-inspired variation adds a subtle sweetness and complexity.

18. Lentil Chili:

• Substitute ground beef with lentils for a hearty, protein-packed vegetarian option. Lentils provide a meaty texture that’s perfect for chili.

Experiment with these variations to find your favorite version of Best Ever Chili. Each twist adds a unique flavor and texture, making this classic dish even more versatile and delicious.

FAQs:

1. Can I make this chili in advance?

• Yes, chili tastes even better the next day as the flavors meld together. Make it a day ahead and reheat before serving.

2. Can I use ground turkey instead of beef?

• Absolutely, ground turkey is a great lean alternative to ground beef.

3. How do I thicken my chili if it’s too watery?

• Let it simmer uncovered to allow excess liquid to evaporate, or add a slurry of cornstarch and water to thicken it.

4. Can I make this chili in a slow cooker?

• Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

5. What can I serve with chili?

• Serve chili with cornbread, tortilla chips, rice, baked potatoes, or over pasta for a hearty meal.

6. How long does leftover chili last in the fridge?

• Leftover chili can be stored in the refrigerator for up to 4 days.

7. Can I freeze chili?

• Yes, chili freezes well for up to 3 months. Cool completely before freezing in airtight containers or bags.

8. How can I make my chili spicier?

• Increase the amount of cayenne pepper, add diced jalapeños, or include chipotle peppers in adobo sauce.

9. Can I use different types of beans?

• Yes, feel free to mix and match beans like black beans, chickpeas, or white beans.

10. What’s the best way to reheat chili?

• Reheat chili on the stove over medium heat, stirring occasionally, or microwave in a microwave-safe dish until heated through.

Enjoy the hearty and flavorful Best Ever Chili as a warming dish perfect for cold days or any gathering. With its rich combination of ground beef, beans, and spices, this chili is sure to become a beloved favorite in your household. Experiment with the variations and serve it up with your favorite toppings for a delicious, comforting meal.

Print