Best Ever Chili Recipe
This classic beef chili is the perfect blend of meaty richness simmered with hearty vegetables. The best one-pot comfort food dinner! Watch the video below to see how I make this in my kitchen.
Servings: 6 servings
Equipment
- Le Creuset Dutch Oven My favorite pot for making chili!
Ingredients
- 4 strips bacon sliced ½-inch thick
- 1 ½ pounds ground beef
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoon paprika or smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoon tomato paste
- 1 (28-ounce can) fire-roasted diced tomatoes you can use diced or crushed tomatoes
- 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
- Optional garnish: avocado, red onion, shredded cheese or 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).
Video
Notes
- Serving Size: This recipe makes about 9 cups, enough for 6 good-sized servings.
- To store: Place cooled chili in an airtight container and store for 4 to 5 days in the fridge.
- To freeze: Use a freezer-safe bag or airtight container and store for up to 3 months in the freezer.
- To reheat: Thaw frozen chili overnight in the fridge. Then reheat on the stovetop or in the microwave, until warmed through. If the chili thickens too much for your taste, add a splash of water or beef broth.
- To control the amount of salt in your chili, choose low-sodium or unsalted beef broth, beans, canned tomatoes, and tomato paste.
- Add heat with diced jalapeno, hatch green chiles, or chipotle peppers in adobo, or 1¼ teaspoon of cayenne pepper.
- Play with other seasonings like coriander or this cajun seasoning that has a little bit of everything.
- Bacon can be tricky to slice. To make it easier, place your bacon in the freezer for at least 30 minutes to firm it up.
- You can also serve this over nachos or make chili dogs.
- Make sure to use a large pot, to accommodate all these ingredients. My favorite is the beautiful Le Creuset dutch oven you see pictured.
Nutrition
Calories: 601kcal | Carbohydrates: 46g | Protein: 37g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1154mg | Potassium: 1127mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1833IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 8mg