The Best Chili Recipe
I’ve got the best chili recipe to share with you. Hearty and comforting, this chili is delicious and super easy to put together. It’s perfect when paired with cornbread or tortilla chips. I personally love it with a nice chunk of crusty bread or my Soft and Fluffy Dinner Rolls.
Making chili should be a relatively straight-forward process, and this recipe is just that. Wholesome, easy, and mouthwatering; I promise you, you won’t be disappointed! It has just the right amount of beef, tomatoes, spices, and beans. This scrumptious chili recipe is super filling on its own, you really don’t need anything on the side!
When the cooler season rolls around, this chili recipe is always one of the first things I choose to make. It is simply comforting and warming and there’s nothing better than a big bowl of it on a cold day!
What do you put in chili?
To get a better idea of this, you need to understand where chili came from. Chili is thought to have been brought from the Canary Islands to the Texas-Mexico border by early settlers. Traditionally, chili was not made with anything else but meat, chili peppers, and lots of spices (which sounds super delicious, by the way!). It’s interesting just how much chili has evolved into much more than that nowadays.
Now you can find chili made with so many different ingredients, such as tomatoes, corn, beans, different types of peppers, and so much more. I think all of these flavours come together so well, and you shouldn’t be afraid to add what tickles your fancy.
This chili recipe is made with ground beef, tomatoes, tomato sauce, beans, and spices. You can absolutely make this recipe your own by switching things up if you’d like. Instead of using canned diced tomatoes, you can use fresh tomatoes. You can also choose which type of beans you prefer. You can even add other vegetables if you’d like.
As for spices, I like to think of my recipe as a guide. You can add more or less according to your personal taste. I personally love the taste of cumin so I like to add a bit more than what this recipe calls for. Also, chili is even better when you spend more time simmering. The longer you simmer, the deeper the flavours–your chili will be even more flavourful.
Ingredients Needed
- Onion, garlic, jalapeno: the onion and garlic add the regular delicious flavour and the jalapeno peppers add heat.
- Ground beef: use lean ground beef to avoid extra, unnecessary grease.
- Tomato paste: this is a must for me. It adds a whole extra level of flavour and depth in the chili.
- Spices/seasonings: salt, black pepper, cumin, red chili powder, paprika, cayenne, garlic powder, onion powder, and oregano. They each do their own thing, and they are what packs this chili with so much deliciousness.
- Beef stock: extra flavour and adds some liquid to the chili.
- Diced tomatoes and tomato sauce: in my opinion, chili is the best with tomatoes.
- Beans: this chili recipe used kidney beans and black beans.
How do you make chili with ground beef?
First, heat oil in a large skillet and sauté onions and jalapeno peppers until softened. Then, add garlic and sauté until fragrant.
Add ground beef and cook until browned. Add tomato paste and spices; sauté for a few minutes.
Add the stock (or bouillon cube + water), tomato sauce, diced tomatoes, beans, and brown sugar; mix well and bring to a boil.
Reduce heat to low; simmer, covered, for 1.5-2 hours. Enjoy! Serve with any of your favourite toppings.
What do you serve chili with?
You can serve up your chili in many different ways. First of all, let’s talk chili toppings. In my opinion, sour cream is an absolute must; it complements the chili so so so well! I enjoy a squeeze of lime, chopped cilantro, and sliced jalapeno peppers. You can also add shredded cheese, avocado, and onions or green onions.
Now let’s talk sides. Cornbread, crusty bread, nachos, and pita all make really good sides for chili. Try it with whichever you prefer (I personally prefer a crusty bread to dip or scoop). My Soft and Fluffy Dinner Rolls also makes the perfect side for this chili recipe.
The last thing to do is enjoy!
How to Store Chili
Chili can be stored in the fridge for up to 3 days, in airtight container. Alternatively, you can store it in the freezer for up to 3 months, in an airtight container or freezer bag.
I actually highly recommend making chili in a larger quantity and storing it in the freezer. It just makes liffe a little easier, and you’ll always have something delicious and comforting in your freezer, ready to go.
Frequently Asked Questions
Yes. I would recommend making this chili, letting it cool, then transferring it to an airtight container and storing either in the fridge for up to 3 days or in the freezer for up to 3 months. Either way, make sure you are storing the chili in an airtight container. When ready to use from the freezer, let thaw overnight in the fridge and reheat on the stovetop before eating.
Yes, you absolutely can. Chili is highly customizable, so feel free to add in things that you love. Some ideas: squash, eggplant, corn, zucchini, and potatoes.
Personally, I love these two beans in chili, but you can absolutely use other types of beans! Some ideas: pinto beans, white kidney beans, and chickpeas.
No, you do not need to make chili spicy. You can use only mild spices or just omit the pepper powders from the recipe altogether. You can try using the paprika, as it is pretty mild.
More recipes that you will love: Quick and Easy Beef and Broccoli, Cilantro Lime Chicken Tacos, Marry Me Chicken Pasta, Roasted Cajun Chicken and Potatoes, Marry Me Chicken Meatballs
Best Chili Recipe – Easy and Mouthwatering
Description
This chili recipe is hearty, comforting, and oh-so-mouthwatering. This one's a classic and perfect to cozy up with on a cold winter's day.
Ingredients
Instructions
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Heat oil in large pot over medium heat. Add onions and jalapeno peppers; sauté until softened (about 3-5 mins.). Add garlic; sauté for another 30 secs, until fragrant.
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Add ground beef and cook until browned, breaking beef into smaller pieces. This will take about 7-10 mins. Drain excess grease if needed.
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Add tomato paste and all the spices -- salt, black pepper, ground cumin, red chili powder, cayenne powder, garlic powder, onion powder, and dried oregano. Stir well and cook for another 2 mins., until spices are fragrant.
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Add the beef stock (or bouillon cube + water), diced tomato, tomato sauce, kidney beans, black beans, and brown sugar. Stir well, increase heat to high, and bring to a boil.
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Once chili is brought to a boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours; stir occasionally. The longer it simmers, the deeper the flavours.
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Stir chili, taste, and adjust for salt. If chili is too sour, add more brown sugar, 1 tsp at a time, until it is to your taste.
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Suggested toppings: sour cream, cilantro, shredded cheese, diced avocado, sliced jalapeno peppers, lime wedges. Enjoy!
Equipment
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Note
- Some tomato sauces, diced tomatoes, or fresh tomatoes may be sour. Depending on your taste, you will need to adjust the amount of brown sugar you add.
- The longer chili simmers for, the deeper the flavours. If you have the time, you can simmer for more than 1 hour. Be sure to keep an eye on it and make sure it doesn't dry up too much. If you want a quicker chili, leave it uncovered and simmer for 30 minutes.
- Chili will thicken up on its own as it simmers, so there is no need for thickeners such as corn starch.
- You can store leftovers for 3-5 days in the fridge. You can also freeze leftovers.
