Best Ever Chili Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
601 kcal
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Course
Main Course
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Cuisine
American
Best Ever Chili Recipe
Description
Best Ever Chili Recipe starts by crisping thick bacon strips to add smoky depth and fat for cooking onions, bell pepper, and garlic until softened. Ground beef is then browned and drained of excess fat, providing the protein component. Tomato paste and a blend of dried spices, including chili powder, cumin, paprika, oregano, and salt, are incorporated to deepen flavor. Canned diced tomatoes, black beans, kidney beans, beef broth, and a bay leaf complete the ingredients, creating a rich and complex base.
The chili is brought to a boil before reducing to a simmer, allowing it to thicken and the flavors to meld over 30 minutes or longer. The combination of soft vegetables, tender beans, and finely broken ground beef creates a balanced texture with smoky, spicy, and tomato-acid notes. Optional garnishes like shredded cheese, sour cream, avocado, and red onion add creaminess and freshness.
This recipe yields about 9 cups, enough for six servings. It can be refrigerated for up to 5 days or frozen for 3 months, offering flexibility for meal planning. Thawing and reheating are straightforward, with broth or water added if the chili becomes too thick. Variations such as extra heat from jalapeños or chipotle, or different seasonings like coriander or Cajun spice, can customize the flavor profile. Serving it over nachos or as a topping for chili dogs are additional possibilities mentioned.
Ingredients
- 4 trips Bacon sliced ½-inch thick
- 1 ½ pounds ground beef
- 1 yellow onion diced, medium
- 1 green bell pepper diced
- 3 garlic minced, cloves
- 2 tablespoon chili powder
- 1 tablespoon cumin ground
- 2 teaspoon paprika or smoked paprika
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 2 tablespoon tomato paste
- 1 (28-ounce can) diced tomatoes you can use diced or crushed tomatoes, fire-roasted
- 1 (15-ounce can) black beans drained and rinsed
- 1 (15-ounce can) red kidney beans drained and rinsed
- 2 cups beef broth
- 1 bay leaf
- avocado optional garnish; shredded cheese
- red onion
- cheese
- sour cream
Instructions
- Cook the bacon. Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.
- Cook the veggies. Add the onion and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.
- Cook the beef. Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.
- Add the aromatics. Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
- Add the rest and simmer. Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf, and give it a stir. Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
- Serve. To serve, remove bay leaf and ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or other toppings (I've got ideas above).
Notes
- This recipe makes about 9 cups, serving six people adequately.
- Store leftovers in an airtight container for 4-5 days in the refrigerator or freeze up to 3 months.
- Reheat gently and add water or beef broth if the chili thickens too much.
- Adjust salt levels by choosing low-sodium canned goods and broth.
- Add heat by including diced jalapeño, hatch green chiles, or chipotle peppers in adobo.
- You can serve this chili over nachos or use it as a chili dog topping.
- Using a large pot like a Dutch oven is recommended for cooking this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 601 kcal
% Daily Value*
| Calories | 601kcal | 30% |
| Carbohydrates | 46g | 15% |
| Protein | 37g | 74% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1154mg | 48% |
| Potassium | 1127mg | 24% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 1833IU | 37% |
| Vitamin C | 22mg | 24% |
| Calcium | 141mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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