The Best Chili Recipe with plenty of hearty ground beef, kidney beans, sweet onion, garlic, green chiles, smoked chipotle pepper, and a perfect blend of spices. It is the ultimate balance of spicy and thick with a touch of brown sugar sweetness for depth of flavor. Top with shredded cheddar cheese and serve with cornbread.
This is a family favorite classic chili recipe and I love to add it to chili dogs, chili cheese fries, chili cheese dip and more. Chili is the perfect food for game day, movie night and cold winter blustery days.
How to make Chili
There is nothing really complicated about chili at all. If using dry beans simply soak them at room temperature overnight or do the quick soak method and bring the beans to a boil for several minutes in a large pot of water then remove from the heat and let them soak in the pot for several hours. You can also use canned beans. Just drain and rinse them to remove the salt and aquafaba from the beans.
Then start by browning your beef, pork, sausage or other ground meat over medium-high heat breaking it up with a wooden spoon. About halfway through the browning process add your onion and any bell peppers if you are including them. Cook until the onion is soft and the meat is browned. Drain any residual grease and reduce the heat to low. Then add your garlic and any other spices and dried herbs. Cook for about 1 minute stirring several times. Next add the brown sugar, broth, tomato paste, tomatoes, beans, and canned peppers (like chiles and chipotles) and simmer for about one hour stirring frequently. If desired serve with all your favorite chili toppings like shredded cheddar, shredded Monterey Jack, sour cream, chopped scallions, jalapeno rings, and fritos.
Recipe notes and tips for the Best Chili Recipe
- Use ground beef that is about 80% lean as it has more flavor and it is juicier than lean ground beef.
- Some grocery stores and butcher shops have a chili grind. I have only been able to find it with beef. It is a coarse grind and it produces a chunky moist texture in your chili. If you get a chance try it.
- You can substitute ground turkey, ground pork, or ground chicken for the the ground beef.
- Protip – after browning the ground beef lean the pot slightly to one side and use a paper towel to soak up any excess grease.
- Rinse your canned beans to remove the excess salt.
- Adjust the amount of heat to suit your taste. Some people have a very low tolerance while others like to feel the sweat dripping off their forehead. With most of my recipes unless specified I try to find the middle of the road. If you like it hotter add a little cayenne pepper, minced jalapeno, hot sauce, or chili paste.
- If you desire really thick chili simply simmer it uncovered on the stove top instead of using any thickeners like flour, cornmeal, or cornstarch.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze in heavy duty freezer bags for up to 3 months. Lay the freezer bags flat on a baking sheet and freeze. Then store in the freezer stacked.
- To reheat defrost in the refrigerator overnight. Then add the contents to a saucepan and heat on low on the stovetop. Or place in a microwaveable bowl and heat in the microwave at 50% power for 1 minute increments until hot.
How to set up the perfect Chili Bar
The ideal bar is set up with a little something to suit everyone’s taste and preference on how they like their chili.
- Hot Sauce – have a variety of jarred hot sauces including but not limited to Tobasco, Franks Red Hot Sauce, Sriracha and Cholula Hot Sauce.
- Cheese – have a selection of shredded cheeses including but not limited to cheddar, Pepper Jack, Monterey Jack, and Queso Quesadilla.
- Toppings – have a plethora of goodies like sour cream, chopped green onions, Pickled Jalapenos, chopped cilantro, fritos, chopped red onions, lime wedges, and of course some banana peppers and pepperoncinis.
Oh and don’t forget the grilled hot dogs, cold beer, Rotel Cheese Dip and air fryer French Fries. Air Fryers are great for cooking frozen french fries. They turn out perfect every time and they can be reheated in a couple of minutes to their original crispy state.
WHAT ARE CHIPOTLE PEPPERS AND WHERE DO YOU FIND THEM?
Chipotle peppers are jalapeno peppers that have been aged, dried and smoked. They are earthy, robust and smokey yet still incredibly spicy. You can find them canned with adobo sauce in the Hispanic food section of most local grocery stores. Adobo sauce is a slightly sweet tangy rich reddish brown sauce made with ground ancho and guajillo chiles.
The combination of the two is an amazing taste sensation. One chopped chipotle pepper with a little bit of the adobo sauce can take your chili, Tex-Mex, and southwestern recipes over the top. Store the remaining chipotle peppers in adobo sauce in an airtight container in the refrigerator for up to 2 months. Or flash freeze and store in a ziploc freezer bag for up to 6 months.
More chili and soup recipes you will love!
Best Chili Recipe
Ingredients
- 2 lbs ground beef
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 tablespoon brown sugar
- 1 cup low sodium beef broth
- 2 tablespoons tomato paste
- 2 14.5 ounce can diced tomatoes (do not drain)
- 1 15 ounce can kidney beans or pinto beans drained and rinsed
- 1 7 ounce can diced green chiles drained
- 1 chipotle pepper in adobo sauce finely chopped
- 1 tablespoon adobo sauce from the can of chipotle peppers
- salt and pepper to taste
Instructions
- In a dutch oven or large stock pot brown the ground beef over medium-high heat. About halfway through the browning process add the onion. Drain any excess grease. Reduce heat to low and add garlic, chili powder, cumin, smoked paprika, onion powder, and dried oregano. Cook for 1 minute; stirring constantly.
- Stir in the brown sugar, beef broth, tomato paste, diced tomatoes, kidney beans, green chiles, chopped chipotle pepper and adobo sauce.
- Simmer for 45-60 minutes; stirring frequently. Salt and pepper to taste.
Notes
- Use ground beef that is about 80% lean as it is more flavorful and juicier than leaner grinds.
- Some grocery stores and butcher shops have a chili grind. I have only been able to find it with beef. It is a coarse grind and it produces a chunky moist texture in your chili. If you get a chance try it.
- Protip - after browning the ground beef lean the pot slightly to one side and use a paper towel to soak up any excess grease.
- Rinse your canned beans to remove the excess salt.
- Adjust the amount of heat to suit your taste. Some people have a very low tolerance while others like to feel the sweat dripping off their forehead. With most of my recipes unless specified I try to find the middle of the road.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze in heavy duty freezer bags for up to 3 months. Lay the freezer bags flat on a baking sheet and freeze. Then store in the freezer stacked.
- To reheat defrost in the refrigerator overnight. Then add the contents to a saucepan and heat on low on the stovetop. Or place in a microwaveable bowl and heat in the microwave at 50% power for 1 minute increments until hot.
Nutrition
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Eileen
We make chili often. It is my husband and my youngest son’s favorite. I think your recipe is better than mine. I am going to make it again this week and will use your recipe!