I love how this chili blends bold flavors with comforting textures. The mix of ground beef, crisp bell peppers, and hearty beans creates a satisfying bowl that’s as tasty as it is simple to whip up. Its adaptability and layered taste make it a definite keeper for any day indeed.
I’m excited to share my take on The Best Chili Recipe, a thick hearty meal perfect for any night. I start by browning 1 lb ground beef (lean meat works best if you want less fat) along with a large diced onion and 2 minced garlic cloves (add one extra if you’re a garlic fan).
Next I toss in chopped green bell pepper and an optional red bell pepper which gives a nice color and flavor. I then mix in 1 can diced tomatoes, 1 can tomato paste, and freshly rinsed kidney and black beans.
I pour in a cup beef broth and season with chili powder, ground cumin, salt, and pepper with a pinch of cayenne for heat if needed. Sometimes I even add a touch of brown sugar and a hint of cinnamon in chili which makes it a brown chili that is simply awesome and full of nutritional goodness.
This is an easy, nutritious meal thats both hearty and delicious.
Why I Like this Recipe
I really love this recipe because it’s super easy and quick to make when I’ve had a long day at school. I also like how the mix of beef, beans, and veggies come together for a hearty meal that fills me up without being too heavy. The spices give it just the right kick and makes every bite interesting. Plus, I appreciate that I can tweak it a bit if I feel like adding something extra, making it feel really personal.
Ingredients
- Ground beef provides protein, rich flavor, and makes the chili robust and hearty.
- Onions add natural sweetness and crunch, plus pack vitamins you need daily.
- Garlic adds zingy flavor and offers health benefits with its antioxidant properties.
- Bell peppers bring vitamins, crunch, and a fresh flavor that brightens up the dish.
- Diced tomatoes add tangy sweetness and moisture, balancing out the spices pretty well.
- Kidney beans boost fiber and protein, making the chili filling and satisfying.
- Chili powder packs heat and a smoky note that really defines the dish.
Ingredient Quantities
- 1 lb ground beef (choose lean meat if you want less fat)
- 1 large onion, diced
- 2 cloves of garlic, minced (if you love garlic, add one extra clove)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped (this is optional but adds a nice color and flavor)
- 1 can (14.5 oz) diced tomatoes (make sure its good quality tomatoes)
- 1 can (6 oz) tomato paste
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth (or water if you prefer a lighter taste)
- 1-2 tablespoons chili powder (adjust depending on how spicy you like it)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional: a pinch of cayenne pepper for extra heat
How to Make this
1. Heat a large pot over medium heat and add the ground beef. Brown the meat until its fully cooked then drain off any extra fat.
2. Toss in the diced onion, minced garlic, chopped green bell pepper, and red bell pepper. Sauté everything until the veggies soften up.
3. Stir in the diced tomatoes along with the tomato paste, mixing so that its all well combined.
4. Add the kidney beans and black beans to the pot along with the beef broth (or water if you prefer a lighter taste).
5. Sprinkle in the chili powder, ground cumin, salt, and pepper. If you like your chili with extra heat, add a pinch of cayenne pepper.
6. Give the chili a good stir so that all the spices and ingredients mix well.
7. Bring the mixture to a simmer then lower the heat off medium to low.
8. Let it simmer for around 20 to 30 minutes, stirring occasionally, so that all the flavors can meld together.
9. Taste the chili and adjust the seasoning if needed by adding a bit more salt, pepper, or chili powder.
10. Once your chili has thickened nicely and the flavors have blended, remove it from heat and serve warm. Enjoy!
Equipment Needed
1. A large pot to cook and simmer the chili
2. A stove for heating the pot
3. A chef’s knife to dice the onion and chop the bell peppers
4. A cutting board to prep all the veggies and meat
5. A wooden spoon or spatula for stirring and mixing the ingredients
6. A can opener to open the tomatoes, tomato paste, and beans
7. A colander to drain and rinse the beans
8. Measuring cups and spoons to accurately measure the beef broth and spices
9. A ladle or serving spoon for serving the finished chili
FAQ
The Best Chili Recipe Substitutions and Variations
- Ground beef: You can swap this for ground turkey or even a plant based crumble if you’re looking for something different.
- Onion: If you dont have a large onion, you can use two small ones or even some chopped scallions for a milder flavour.
- Garlic: Instead of using fresh minced garlic, a small pinch of garlic powder can be used in a pinch though it might be less potent.
- Bell peppers: If you dont have both green and red, you can use any mix of colours or even a roasted red pepper for a richer taste.
- Beef broth: If you want a lighter taste or have dietary preferences, vegetable broth works great as an alternative.
Pro Tips
1. When youre browning the beef, let it get a really nice color and dont rush it – that browning adds a big boost of flavor to your chili.
2. Make sure you cook the onions, garlic, and peppers a bit longer until they turn soft and even slightly caramelized; it helps to bring out their natural sweetness.
3. Tasting as you go is super important, especially when adding spices; add a little more chili powder or cayenne bit by bit until you get the perfect heat.
4. If you can let your chili simmer a bit longer than 30 minutes, do it – the extra time really helps all the flavors blend together and makes the dish more flavorful.
The Best Chili Recipe
I love how this chili blends bold flavors with comforting textures. The mix of ground beef, crisp bell peppers, and hearty beans creates a satisfying bowl that's as tasty as it is simple to whip up. Its adaptability and layered taste make it a definite keeper for any day indeed.
6
servings
350
kcal
Equipment: 1. A large pot to cook and simmer the chili
2. A stove for heating the pot
3. A chef’s knife to dice the onion and chop the bell peppers
4. A cutting board to prep all the veggies and meat
5. A wooden spoon or spatula for stirring and mixing the ingredients
6. A can opener to open the tomatoes, tomato paste, and beans
7. A colander to drain and rinse the beans
8. Measuring cups and spoons to accurately measure the beef broth and spices
9. A ladle or serving spoon for serving the finished chili
Ingredients
-
1 lb ground beef (choose lean meat if you want less fat)
-
1 large onion, diced
-
2 cloves of garlic, minced (if you love garlic, add one extra clove)
-
1 green bell pepper, chopped
-
1 red bell pepper, chopped (this is optional but adds a nice color and flavor)
-
1 can (14.5 oz) diced tomatoes (make sure its good quality tomatoes)
-
1 can (6 oz) tomato paste
-
1 can (15 oz) kidney beans, drained and rinsed
-
1 can (15 oz) black beans, drained and rinsed
-
1 cup beef broth (or water if you prefer a lighter taste)
-
1-2 tablespoons chili powder (adjust depending on how spicy you like it)
-
1 teaspoon ground cumin
-
Salt and pepper to taste
-
Optional: a pinch of cayenne pepper for extra heat
Directions
- Heat a large pot over medium heat and add the ground beef. Brown the meat until its fully cooked then drain off any extra fat.
- Toss in the diced onion, minced garlic, chopped green bell pepper, and red bell pepper. Sauté everything until the veggies soften up.
- Stir in the diced tomatoes along with the tomato paste, mixing so that its all well combined.
- Add the kidney beans and black beans to the pot along with the beef broth (or water if you prefer a lighter taste).
- Sprinkle in the chili powder, ground cumin, salt, and pepper. If you like your chili with extra heat, add a pinch of cayenne pepper.
- Give the chili a good stir so that all the spices and ingredients mix well.
- Bring the mixture to a simmer then lower the heat off medium to low.
- Let it simmer for around 20 to 30 minutes, stirring occasionally, so that all the flavors can meld together.
- Taste the chili and adjust the seasoning if needed by adding a bit more salt, pepper, or chili powder.
- Once your chili has thickened nicely and the flavors have blended, remove it from heat and serve warm. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 6g
- Trans Fat: 0.5g
- Polyunsaturated: 1.5g
- Monounsaturated: 7g
- Cholesterol: 50mg
- Sodium: 600mg
- Potassium: 700mg
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 6g
- Protein: 25g
- Vitamin A: 800IU
- Vitamin C: 40mg
- Calcium: 70mg
- Iron: 3mg
