The Best Chili Recipe

A steaming bowl of chili is the ultimate comfort food, packed with rich, savory flavors and a satisfying heartiness. This recipe delivers a perfectly balanced blend of ground beef, beans, tomatoes, and spices, creating a thick and flavorful dish that warms you from the inside out. Whether you’re cooking for a cozy family dinner or a game-day gathering, this chili is guaranteed to be a crowd-pleaser.

What makes this chili stand out is the depth of flavor achieved through slow simmering. The combination of smoky spices, tender meat, and tangy tomatoes develops into an irresistible dish with just the right kick of heat. Topped with fresh cilantro, cheese, or a dollop of sour cream, each spoonful is pure comfort. Serve it with cornbread or over rice for the perfect meal.

Ingredients for The Best Chili Recipe

1 lb (450g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 cup beef broth
1 cup corn (optional)
1 small green bell pepper, diced
2 tbsp tomato paste
1 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp oregano
½ tsp salt (or to taste)
½ tsp black pepper
¼ tsp cayenne pepper (optional for extra heat)
1 tsp sugar (to balance acidity)
Fresh cilantro or shredded cheese for garnish

Step 1: Sauté the Aromatics

Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Ground Beef

Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Drain any excess fat if needed.

Step 3: Add the Spices and Tomato Paste

Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Add the tomato paste and mix well, cooking for another minute to enhance the flavors.

Step 4: Add the Tomatoes and Liquids

Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine. Bring the mixture to a gentle simmer.

Step 5: Add the Beans and Vegetables

Stir in the kidney beans, black beans, corn, and diced bell pepper. Let the chili simmer uncovered for at least 25–30 minutes, stirring occasionally. If you prefer a thicker chili, let it cook longer.

Step 6: Adjust Seasoning and Serve

Taste and adjust the seasoning if needed. If the chili is too acidic, add a teaspoon of sugar to balance the flavors. Serve hot, garnished with fresh cilantro, shredded cheese, or sour cream. Enjoy!

Storage Instructions

Leftover chili stores beautifully, making it a great meal for meal prep or freezing. Let the chili cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When reheating, warm it over medium heat on the stovetop or microwave in 1-minute intervals, stirring in between, until heated through.

Estimated Nutrition (Per Serving)

Calories: ~350
Protein: ~25g
Carbohydrates: ~35g
Fat: ~12g
Fiber: ~10g
Sodium: ~600mg

(Note: Nutrition values are estimates and may vary depending on specific ingredients used.)

Frequently Asked Questions

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

Yes! Brown the ground beef with onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.