Best Chili Recipe
User Reviews
5
Best Chili Recipe
Description
The Best Chili Recipe combines ground beef cooked until browned with a blend of spices including chili powder, cumin, garlic powder, and paprika, which infuse a smoky and savory flavor throughout the dish. Adding tomato sauce, diced tomatoes, kidney beans, and beef broth builds a hearty base and provides a thick stew-like texture.
Simmering uncovered for 25–30 minutes allows the flavors to meld and the sauce to thicken. The chili's bold flavor can be adjusted with extra garlic salt and pepper to taste. Cheese, green onions, and sour cream are popular topping options, adding creaminess and freshness.
The chili can be made in a slow cooker by cooking the meat first, then combining all ingredients to cook on low. Leftovers store well, keeping in the refrigerator for several days or frozen for months. Reheating should be done gradually to preserve flavor and texture.
This chili works well as a main dish, served alone or with rice, cornbread, or tortilla chips to complete a meal.
Ingredients
- 1 pound ground beef
- 1½ tablespoons sugar
- 2 tablespoons cumin ground
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon paprika
- black pepper to taste
- 2 (8-ounce) cans tomato sauce
- 1 (15.5-ounce) can red kidney beans drained
- 1 (14.5-ounce) can diced tomatoes
- 1½ cups beef broth
Toppings (Optional)
- sour cream shredded cheese, chopped green onions, optional
- cheese
- green onions
Instructions
- In a large pot, cook ground beef over medium heat, stirring to break up meat, until browned and cooked through. Drain fat.
- Add sugar, cumin, garlic powder, chili powder, garlic salt, paprika and pepper and stir to mix.
- Add tomato sauce, kidney beans, tomatoes and beef broth. Bring to a simmer and cook uncovered for 25–30 minutes.
- Season with more garlic salt and pepper, if desired, and add any desired toppings before serving.
Notes
- For a slow cooker method, brown the meat first, then cook all ingredients on low for 3-4 hours.
- Store leftovers in the fridge for 3-4 days and reheat in 30-second microwave intervals, stirring between.
- Freeze chilled chili in airtight containers for 4-6 months; thaw in the refrigerator for 24 hours per 5 pounds.
- Reheat thawed chili on the stove or in the microwave until hot throughout.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 224kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 689mg | 29% |
| Potassium | 320mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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