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The Ultimate Best Chili Recipe

The Ultimate Best Chili Recipe for Hearty Comfort in Every Bite

The Ultimate Best Chili Recipe offers unmatched comfort and rich flavors, perfect for cozy nights or game days.
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Prep Time 15 minutes
Cook Time 2 hours
Simmering Time 1 hour
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Base
  • 2 lbs Ground Beef (85% lean) A hearty choice that provides protein and rich flavor; swap with turkey for a lighter option.
  • 2 tbsp Olive Oil Essential for sautéing; adds moisture and richness—try avocado oil for a different taste.
For the Aromatics
  • 1 large Yellow Onion, diced Brings sweetness and aromatic depth; shallots can make for a milder flavor.
  • 4 cloves Garlic, minced Elevates the flavor profile with its pungent kick; garlic powder is a convenient alternative if short on time.
  • 2 Bell Peppers, diced Contributes sweetness and texture; swap in zucchini or corn for a change in flavor.
For the Body
  • 2 cans Kidney Beans, drained Adds texture and fiber; black beans or chickpeas can be substitutes for variances in taste.
  • 2 cans Diced Tomatoes Provides acidity and moisture; fresh tomatoes are a fantastic choice when they're in season.
  • 1 can Tomato Paste Intensifies the tomato flavor; can be replaced with crushed tomatoes as needed.
  • 4 cups Beef Broth Bolsters the flavor depth; chicken or vegetable broth works well as alternatives.
For the Seasoning
  • 3 tbsp Chili Powder The spice base that gives chili its distinctive flavor; feel free to adjust to your taste or use taco seasoning for convenience.
  • 1 tbsp Ground Cumin Adds earthy tones to the mix; coriander serves as a great substitute if needed.
  • 2 tsp Smoked Paprika Gives a lovely smokiness; sweet paprika can be used for a milder flavor.
  • 1 tsp Oregano Infuses herbal notes; thyme is a suitable replacement if you want to switch things up.
  • 1 tsp Salt Enhances the overall flavor; adjust according to dietary needs or preferences.
  • ½ tsp Black Pepper Adds a subtle warmth; white pepper is a suitable alternative if you prefer less visible seasoning.
  • ¼ tsp Cayenne Pepper Provides a spicy kick; you can adjust the amount based on your heat preference.
  • 1 Bay Leaf Adds aromatic depth; opt for fresh if possible to maximize flavor.

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Slow Cooker
  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 2 pounds of ground beef and brown it for about 5-7 minutes, breaking it up into small pieces.
  2. Add 1 large diced yellow onion and 2 diced bell peppers to the pot. Sauté for about 5-7 minutes until softened and the onion turns translucent.
  3. Stir in 4 minced garlic cloves and cook for an additional minute.
  4. Sprinkle in 3 tablespoons of chili powder, 1 tablespoon of ground cumin, 2 teaspoons of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of cayenne pepper. Stir well for about 1-2 minutes.
  5. Add 6 ounces of tomato paste, 2 cans of drained kidney beans, 2 cans of diced tomatoes, and 4 cups of beef broth. Mix thoroughly and bring to a gentle boil.
  6. Reduce heat to low, cover your pot, and let it simmer for at least 1 hour, ideally 2-3 hours.
  7. Remove the bay leaf from the pot. If thicker chili is preferred, you can thicken it further with a cornstarch slurry.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 20mg

Notes

For optimal flavor, brown the meat well and toast the spices. Can be stored in the fridge for up to 3 days or frozen for 3 months.

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