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The Best Chili Recipe

The Best Chili Recipe for Heartwarming Cozy Nights

This is The Best Chili Recipe, a hearty bean and ground beef dish perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 2 hours
Simmering Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil Substitute with canola or avocado oil if desired.
  • 1 medium yellow onion Can be swapped with white onion or shallots.
  • 1 pound lean ground beef Ground turkey can be a lighter choice; omit for vegetarian option.
  • 3 cloves garlic Use garlic powder as an alternative.
For the Seasoning
  • 1 tablespoon chili powder Adjust to match your craving for heat.
  • 1 teaspoon ground cumin Coriander can mimic its flavor.
  • 1 tablespoon brown sugar Reduce or omit for less sweetness.
  • 1 teaspoon dried oregano Italian seasoning can be used as a substitute.
  • salt & black pepper Adjust according to taste.
For the Liquid
  • 2 tablespoons tomato paste Crushed tomatoes can be used instead with adjustments.
  • 2 cups low sodium beef broth Vegetable broth can be used for vegetarian chili.
  • 28 ounces fire roasted crushed tomatoes Regular crushed tomatoes or diced tomatoes can substitute.
For the Beans
  • 1 can red kidney beans Add variety with pinto or black beans.
  • 1 can pinto beans Feel free to mix and match any beans.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil over medium-high heat in a large Dutch oven until shimmering.
  2. Add one chopped medium yellow onion and sauté for about 2 minutes until softened.
  3. Carefully add 1 pound of lean ground beef and cook for about 5 minutes until browned.
  4. Stir in 3 minced garlic cloves and sauté for an additional 30 seconds until fragrant.
  5. Add 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 tablespoon of brown sugar, and 1 teaspoon of dried oregano.
  6. Mix in 2 tablespoons of tomato paste and cook for 2 minutes.
  7. Pour in 2 cups of low sodium beef broth and 28 ounces of fire-roasted crushed tomatoes.
  8. Stir in 1 can each of red kidney beans and pinto beans; bring to a vigorous boil.
  9. Reduce heat to low, cover, and let simmer for 1 to 2 hours, stirring occasionally.
  10. Uncover the pot for the last 30 minutes to thicken, adjusting seasoning as needed.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 850mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Chili improves in flavor overnight when made ahead. Refrigerate leftovers for 3-4 days or freeze for up to 3 months.

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