If you’re looking to warm your soul and satisfy your taste buds, look no further than The Best Chili Recipe. This hearty, flavorful chili blends savory ground beef with a perfect balance of spices, fresh vegetables, and rich tomato goodness. Whether you’re gathering with friends, watching the game, or just craving comfort food, this recipe delivers layers of taste and just the right texture that keeps everyone coming back for more. It’s easy enough for weeknight dinners but impressive enough to share with company.
Ingredients You’ll Need
Every ingredient in The Best Chili Recipe plays a vital role, bringing depth, color, and zing to the pot without complicating the process. The simplicity of the components means you’ll spend more time savoring and less time shopping or prepping.
- 2 pounds lean ground beef: Provides the savory, meaty foundation with just enough fat for richness.
- 1 onion (diced): Adds sweetness and a slight crunch to balance the spice.
- 1 jalapeño (seeded and finely diced): Brings a gentle heat that wakens the palate without overwhelming.
- 4 cloves garlic (minced): Imparts a fragrant, aromatic depth to every bite.
- 2 ½ tablespoons chili powder (divided): The key spice blend that defines the chili’s vibrant flavor profile.
- 1 teaspoon cumin: Infuses an earthy warmth that complements the chili powder beautifully.
- 1 green bell pepper (seeded and diced): Offers fresh sweetness and lovely color contrast.
- 14.5 ounces crushed tomatoes (1 can): Adds rich body and a slightly chunky texture to the chili.
- 19 ounces canned red kidney beans (drained and rinsed): Contribute protein, substance, and a creamy bite.
- 14.5 ounces canned diced tomatoes (with juices): Enhances freshness and moistness in the chili.
- 1 ½ cups beef broth: Deepens the savory notes and helps meld all flavors together.
- 1 cup beer: Introduces a subtle bitterness and complexity, perfect for slow cooking.
- 1 tablespoon tomato paste: Concentrates tomato flavor and thickens the mixture.
- 1 tablespoon brown sugar (optional): Balances acidity and brings a touch of sweetness.
- Salt and black pepper (to taste): The essential seasonings that pull all ingredients into harmony.
How to Make The Best Chili Recipe
Step 1: Season and Brown the Beef
Start by combining the lean ground beef with 1 ½ tablespoons of chili powder to infuse the meat with warming spices right away. Brown this mixture in a large pot along with the diced onion, jalapeño, and minced garlic. This step is critical because it builds the base flavor, caramelizing the meat and vegetables while softening the garlic and onion for deeper aroma. Don’t forget to drain any excess fat after browning to keep the chili hearty but not greasy.
Step 2: Add Vegetables, Beans, and Tomatoes
Once the beef mixture is beautifully browned, stir in the remaining chili powder, cumin, green bell pepper, canned crushed tomatoes, diced tomatoes with their juices, and kidney beans. Each ingredient layers on additional textures and flavors — the bell pepper brightens, the beans add creaminess, and the tomatoes contribute both tartness and body.
Step 3: Pour in Liquids and Simmer
Next, add the beef broth, beer, and tomato paste to the pot. Stir well to combine and bring the mixture to a rolling boil. After this, reduce the heat to a gentle simmer and leave the chili uncovered for 45 to 60 minutes. This slow cooking allows the flavors to meld and the sauce to thicken into that perfect chili consistency. If you want a slightly sweeter finish, stir in a tablespoon of brown sugar during this simmering phase. Remember to taste occasionally and adjust salt and pepper as needed.
How to Serve The Best Chili Recipe
Garnishes
Garnishes are where you can truly make The Best Chili Recipe your own. A sprinkle of sharp cheddar cheese melting on top adds a creamy contrast. Fresh green onions lend crispness and color, while cilantro introduces a fragrant freshness. For an extra kick, add a dollop of sour cream or slice up some avocado to complement the chili’s richness.
Side Dishes
Comfort in a bowl deserves soul-satisfying sides. Crispy tortilla chips are perfect for scooping, or serve with warm cornbread that’s slightly sweet—both pair beautifully with the bold flavors of the chili. A simple green salad can also help lighten the meal, balancing the chili’s richness with crisp greens and a tangy dressing.
Creative Ways to Present
Looking for a fun twist? Serve the chili over steamed rice or baked potatoes for a filling meal. You can even use it as a topping for nachos or hot dogs for game day excitement. The Best Chili Recipe is versatile enough to become the star of various presentations, making it a welcome addition to any table.
Make Ahead and Storage
Storing Leftovers
The Best Chili Recipe actually develops even richer flavors the next day, making leftovers a treat. Store cooled chili in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat gently on the stovetop or in the microwave.
Freezing
If you want to keep chili on hand for busy days, freezing is a great option. Portion out the chili into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat The Best Chili Recipe, warm it slowly over medium-low heat on the stove, stirring occasionally until heated through. This method helps retain the chili’s thick texture and prevents it from drying out. If reheating from frozen, thaw first for best results, or use a low microwave setting in increments to avoid hot spots.
FAQs
Can I make this chili vegetarian?
Absolutely! To create a vegetarian version of The Best Chili Recipe, swap out the ground beef for plant-based crumbles or a blend of hearty vegetables and beans. Adding mushrooms can also provide a satisfying meaty texture without the meat.
How spicy is The Best Chili Recipe?
The recipe balances gentle heat from the jalapeño and chili powder, creating warmth without overwhelming spice. If you prefer a milder chili, reduce the chili powder or remove the jalapeño seeds. For a spicier kick, add more jalapeño or a pinch of cayenne pepper.
What type of beer is best for this chili?
A medium-bodied beer like a lager or pale ale works wonderfully here. It adds subtle bitterness and complexity without overpowering the other flavors. Avoid very bitter styles like IPAs or heavy stouts, as they might clash with the chili’s spices.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used if they’re in season and ripe. You’ll want to roughly chop about 3 to 4 cups of fresh tomatoes to replace the canned ones. Keep in mind that canned tomatoes have a slightly sweeter, cooked flavor that adds to the chili, so simmering time might need to be adjusted.
How thick should the chili be when finished?
The Best Chili Recipe should have a thick, stew-like consistency that clings to your spoon without being dry. If after simmering it’s too thin, continue cooking uncovered to reduce the liquid. If it thickens too much, add a splash of beef broth or water to loosen it up.
Final Thoughts
Trying out The Best Chili Recipe means inviting warmth, flavor, and comfort into your kitchen and your heart. This recipe is a reliable go-to when you want food that’s satisfying, adaptable, and downright delicious. So grab your ingredients, gather your loved ones, and enjoy the magic of homemade chili that everyone will rave about.
Print
The Best Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This classic chili recipe features lean ground beef simmered with a blend of spices, tomatoes, beans, and beer to create a rich, hearty, and flavorful dish. Perfect for cozy dinners, game day gatherings, or meal prepping, this chili balances the heat from jalapeños and chili powder with the sweetness of brown sugar and the depth of beef broth and tomato paste.
Ingredients
Main Ingredients
- 2 pounds lean ground beef
- 1 onion (diced)
- 1 jalapeño (seeded and finely diced)
- 4 cloves garlic (minced)
- 2 ½ tablespoons chili powder (divided, or to taste)
- 1 teaspoon cumin
- 1 green bell pepper (seeded and diced)
- 14.5 ounces crushed tomatoes (1 can)
- 19 ounces canned red kidney beans (drained and rinsed)
- 14.5 ounces canned diced tomatoes (with juices)
- 1 ½ cups beef broth
- 1 cup beer
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional)
- Salt and black pepper (to taste)
Instructions
- Season the Meat: In a bowl, combine the ground beef with 1 ½ tablespoons of chili powder, ensuring it is evenly coated with the spice before cooking.
- Brown the Meat and Vegetables: Heat a large pot over medium-high heat. Add the seasoned ground beef, diced onion, finely diced jalapeño, and minced garlic. Cook, stirring occasionally, until the meat is browned and the vegetables are softened, about 6-8 minutes. Drain any excess fat to reduce greasiness.
- Add Remaining Ingredients: Stir in the green bell pepper, remaining 1 tablespoon chili powder, cumin, crushed tomatoes, diced tomatoes with their juices, drained kidney beans, beef broth, beer, tomato paste, and brown sugar if using. Season with salt and freshly ground black pepper to taste.
- Simmer the Chili: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 to 60 minutes. Stir occasionally until the chili thickens to your preferred consistency and the flavors meld together perfectly.
- Serve and Garnish: Spoon the chili into bowls and top with your favorite garnishes such as shredded cheddar cheese, chopped green onions, and fresh cilantro for added flavor and texture.
Notes
- For a spicier chili, leave the seeds in the jalapeño or add extra chili powder.
- Brown sugar is optional but helps balance the acidity of the tomatoes.
- You can substitute beef broth with chicken or vegetable broth if preferred.
- Beer adds depth of flavor, but can be omitted or substituted with more broth for a non-alcoholic version.
- Leftover chili tastes even better the next day and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
