Name: Best Chili
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 2 lbs. of 80/20 ground beef; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tbsp. + 1 tsp chili powder, divided; 1 tsp. ground cumin; 1 tsp. dried oregano; 1 (6 oz.) can tomato paste; 2 cups unsalted beef stock; 1 (28 oz.) can diced tomatoes; 1 (15 oz.) can kidney beans*, drained; 1 tsp. salt; ½ tsp. black pepper; a pinch or two of sugar (optional)

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With its rich, hearty flavor and a hint of spice, chili has a way of warming you from the inside out. This ground beef chili recipe is everything you want in a bowl: it’s thick, comforting, and packed full of delicious ingredients that blend beautifully together. Perfect for chilly evenings, game days, or family gatherings, this dish is sure to become a staple in your home.

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I first stumbled upon this chili recipe during a snowy winter day, as I searched for something to warm me up after hours of frolicking in the snow. The aroma wafting through the kitchen made my mouth water as I anticipated diving into the warm, savory goodness. Each spoonful is not just a meal; it’s a hug in a bowl, making it an instant favorite among family and friends. This version of Best Chili is so good, you might just make it every week!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Best Chili
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Best Chili

Why You’ll Love This Recipe

Simple & Quick: This chili takes just 5 minutes of prep and 45 minutes of cooking, making it a breeze to whip up.
Irresistible Flavor: Every bite is bursting with deep flavors thanks to chili powder, cumin, and fresh garlic.
Eye-Catching Appeal: Loaded with vibrant colors from the tomatoes and beans, it’s as pleasing to the eye as it is to the palate.
Flexible Serving: Perfect as a main dish or a warming snack during cold nights or football games.
Diet-Friendly Options: Easy to adapt for different diets; swap beef for turkey or make it vegetarian by omitting the meat and adding more beans.

Ingredients You’ll Need

2 lbs. of 80/20 ground beef: The perfect fat-to-lean ratio gives the chili a rich, juicy flavor. Feel free to substitute with lean ground beef or ground turkey for a lighter option.
1 medium onion, chopped: Adds sweetness and depth to the dish. Use yellow or white onions for the best flavor.
3 cloves garlic, minced: Fresh garlic boosts the dish with an aromatic flavor. Avoid garlic powder for a fresher taste.
2 tbsp. + 1 tsp chili powder, divided: This spice is the star here, providing heat and warmth. Adjust the amount if you’re not a fan of spice.
1 tsp. ground cumin: Offers an earthy flavor that pairs perfectly with the chili powder.
1 tsp. dried oregano: This herb adds a layer of flavor, enhancing the overall taste of the dish.
1 (6 oz.) can tomato paste: Thickens the chili and adds a rich tomato flavor. For a fresher taste, you can use crushed tomatoes.
2 cups unsalted beef stock: Provides a rich base. If you prefer, chicken or vegetable stock works well too.
1 (28 oz.) can diced tomatoes: Adding both liquid and chunks, these tomatoes add freshness.
1 (15 oz.) can kidney beans, drained: Essential for protein and texture. You can substitute with black beans or pinto beans if preferred.
1 tsp. salt: Enhances all the flavors in the dish.
½ tsp. black pepper: Another necessary seasoning that adds heat.
A pinch or two of sugar (optional): Balances the acidity of the tomatoes—use as needed.

How to Make Best Chili

Brown the Beef: In a large wide pot over medium-high heat, add the 2 lbs. of 80/20 ground beef. Spread it out as much as possible and let it brown well underneath, which should take about 4-5 minutes. Stir occasionally, cooking until no longer pink, about another 3-4 minutes.
Skim the Fat: Push the beef to the side of the pot and skim off some of the fat, leaving at least 2 tablespoons behind for flavor.
Sauté the Aromatics: Add the chopped onion to the pot with the beef. Cook, stirring occasionally, until softened, which should only take 2-3 minutes. Stir in the minced garlic, 2 tablespoons of chili powder, ground cumin, and dried oregano. Spread everything out to ensure more contact with the pan, then leave it alone for 60 seconds to bloom the spices in the hot fat.
Add Tomato Paste: Mix in the 6 oz. can of tomato paste, spreading it out and leaving it to Cook for another 60 seconds, then stir again.
Incorporate the Broth: Add in the beef stock (2 cups) and scrape up any browned bits from the bottom of the pot, as these bits add wonderful flavor.
Combine Remaining Ingredients: Stir in the 28 oz. can of diced tomatoes, the drained kidney beans, 1 tsp. salt, and ½ tsp. black pepper. Increase the heat to high and bring it to a boil while stirring occasionally.
Simmer the Chili: Once boiling, reduce the heat to a gentle simmer. Allow the chili to cook uncovered for 20 minutes, stirring occasionally.
Taste & Adjust: After 20 minutes, stir the chili and taste it. If it’s particularly acidic, add a pinch or two of sugar. Adjust the seasoning with the remaining 1 tsp. of chili powder and additional salt and pepper if needed.
Adjust Consistency: If the chili is thicker than preferred, stir in water or beef broth, ¼ cup at a time, until you reach your desired consistency.

Storing & Reheating

To store leftovers at room temperature, you should eat them within two hours. For refrigeration, transfer the chili to an airtight container and store it in the fridge for up to 5 days. You can freeze it as well; just ensure you use a freezer-safe container to avoid freezer burn, and it will last for up to 3 months. When ready to enjoy, reheat on the stovetop over medium heat until warmed through, approximately 10-15 minutes. You might notice a slight change in texture, so adding a splash of broth can refresh the consistency.

Chef’s Helpful Tips

Avoid letting your ground beef sit too long in the pan without stirring; this helps achieve a nice browning.
Remember to taste your chili before serving—seasoning is key to balance flavors.
If you over-salt, try adding extra beans or tomatoes to buffer the flavor.
Keep the skin on your garlic cloves a little bit longer—roasting them first can add an interesting twist!
Make ahead for the best flavor, as chili tastes even better the next day when the ingredients have had a chance to meld.

The comforting aroma of simmering chili brings back memories, not just of cozy evenings but also of gatherings with friends and family. This recipe for Best Chili is versatile and perfect for those chilly days when all you want is a big bowl of warmth. It’s an invitation to get creative—experiment with toppings like shredded cheese, sour cream, or fresh cilantro.

Enjoy this comforting meal, and don’t hesitate to make it your own!

Recipe FAQs

Can I make chili ahead of time?

Absolutely! Chili is one of those dishes that tastes better the next day. Plus, it’s a great make-ahead dish for gatherings. Just store it properly as mentioned above and let the flavors meld overnight in the fridge.

Can I use different types of beans?

Certainly! While this recipe calls for kidney beans, feel free to use black beans, pinto beans, or even chickpeas. The key is to maintain a good balance of textures and flavors.

What’s the best way to spice up my chili?

For extra spice, you can add diced jalapeños or cayenne pepper directly into the pot. Alternatively, topping your chili with spicy salsa or hot sauce just before serving can elevate the heat and flavor.

How long can I store leftover chili in the freezer?

Cooked chili can be stored in the freezer for up to three months. Be sure to cool it completely before transferring it to freezer bags or containers to prevent freezer burn.

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