Description
This Best Chili Recipe is a hearty, easy chili made with ground beef, beans, and a perfect mix of spices. It’s a classic comfort food chili that brings warmth and flavor to any meal. Enjoy this one-pot chili with your favorite toppings for a spicy chili recipe that’s sure to please.
Ingredients
Scale
- 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 other heavy pot over medium-high heat.
- Add the onion and cook 2 minutes until onion starts to soften.
- Add the ground beef and cook crumbling until browned about 5 minutes.
- Drain off excess grease.
- Add the garlic and cook stirring for 30 seconds.
- Add the chili powder cumin brown sugar oregano salt pepper and tomato paste. Stir to combine.
- Add the broth and stir scraping up any bits from the bottom of the pot.
- Stir in the crushed or diced tomatoes and beans.
- Bring to a boil then reduce heat to low and cook at a low simmer for 1-2 hours stirring occasionally.
- Cover the chili during the first part of the cook time and then uncover during the last 30 minutes as needed to thicken the chili.
- Serve chili with toppings as desired.
Notes
- Chili powder: Some chili powders are more spicy than others
- Adjust the amount accordingly
- To make chili without beans: Omit the beans and use 2 pounds of ground beef
- To freeze: Freeze chili in an airtight container for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Reheat in a covered pot on the stove or in the microwave
- I like to freeze chili in individual portion sizes to thaw and reheat for quick lunches or dinners
- To store: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320kcal
- Sugar: 12g
- Sodium: 1007mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 1g + 4g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 28g
- Cholesterol: 47mg