best damn chili recipe

Written ByJenny Smyth Posted on
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The Best best damn chili recipe

I’ve been making this best damn chili recipe for years, and it’s a staple in our household. My kids love it when I make a big batch on the weekends, and we’ll often have it for dinner or lunch throughout the week. The best part is that it’s incredibly easy to make and requires minimal prep time.

I like to think of it as a hearty, comforting meal that’s perfect for any occasion. Whether we’re having a family gathering or just need a quick weeknight dinner, this chili is always a good idea. I first discovered this recipe from my mother-in-law, who learned it from her own mother.

It’s one of those classic recipes that’s been passed down through generations, and I’m so glad I can share it with you today. The key to this recipe is using high-quality ingredients, particularly the ground beef and beans. I like to use grass-fed beef and organic beans to give it an extra boost of nutrition.

One of the things I love about this recipe is how versatile it is. You can serve it with some crusty bread or over rice, or even add some toppings like sour cream, cheese, or diced onions. It’s also super customizable – you can add in your favorite spices or adjust the level of heat to suit your taste.

I’ve tried making this recipe with different types of meat, but nothing beats the flavor and texture of ground beef. The slow cooking process really helps to break down the connective tissues in the meat, making it tender and fall-apart delicious.

Best Damn Chili

4.6 from 1569 votes

This chili is a hearty, deeply flavorful dish with a perfect balance of smoky, spicy, and savory notes. It features tender chunks of beef, rich beans, and a robust tomato base that gets better the longer it simmers.

Prep Time20 mins
Cook Time2 hours
Resting Time0 mins
Total Time2 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Chili Base

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (adjust to taste)
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
2 cups beef broth
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
Salt and black pepper to taste

For Garnish (optional)

Shredded cheddar cheese
Sour cream
Fresh cilantro, chopped
Sliced jalapenos

👨‍🍳Directions

1Heat vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2Add half the beef cubes in a single layer and sear for 3-4 minutes per side until deeply browned.
3Transfer the browned beef to a plate and repeat with the remaining beef.
4Reduce heat to medium and add the diced onion to the pot.
5Cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent.
6Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper, and stir for 1 minute until fragrant.
7Return the browned beef to the pot along with any accumulated juices.
8Pour in the crushed tomatoes, tomato sauce, and beef broth, and stir to combine.
9Bring the chili to a boil, then reduce heat to low, cover, and simmer for 1.
5 hours, stirring occasionally, until the beef is fork-tender.
10Stir in the drained kidney beans and black beans.
11Continue to simmer uncovered for 20-30 minutes, stirring occasionally, until the chili has thickened to your liking.
12Season with salt and black pepper to taste.
13Ladle the chili into bowls and top with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and sliced jalapenos if desired.
Serve hot.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 950mg🌾Total Carbs: 38g🥦Dietary Fiber: 12g🍬Sugars: 10g🥩Protein: 38g

📝Notes

For deeper flavor, toast the chili powder and cumin in the pot for 30 seconds before adding the liquids. This chili tastes even better the next day after the flavors meld in the refrigerator.

Watch Video Of How Best Damn Chili Works

This best damn chili recipe is always a good idea for any occasion. Whether we’re having a family gathering or just need a quick weeknight dinner, it’s always a crowd-pleaser.

One of my favorite things about this recipe is how easy it is to reheat – simply scoop out what you need and microwave it until hot. You can also store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Damn Chili

Q: What type of meat should I use for this recipe?

You can use either ground beef or ground turkey for this recipe. If you prefer leaner meat, you can also use a combination of beef and pork or turkey.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the meat in a pan before adding it to the slow cooker with the remaining ingredients.

Q: How do I adjust the level of heat in this recipe?

You can adjust the level of heat by adding more or less chili peppers or using hot sauce to taste.

Q: Can I make this recipe in advance?

You can make this recipe up to 24 hours in advance and store it in an airtight container in the fridge.

Q: What are some good toppings for this recipe?

Some popular toppings for this recipe include shredded cheese, sour cream, diced onions, and crushed tortilla chips.

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