best darn chili recipe

Written ByJenny Smyth Posted on
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The Best best darn chili recipe

I’ve been making this best darn chili recipe for years, and it’s still a favorite in our household. It’s a classic recipe that originated from my grandmother, who learned it from her mother. The secret to this chili is the combination of ground beef, pork, and beans, which gives it a hearty and satisfying texture.

I love how the flavors meld together as you simmer the pot on the stovetop. My family can’t get enough of it, and we often have it for dinner on busy weeknights or for special occasions like game day or potlucks. One of the things I appreciate about this recipe is its simplicity.

It’s easy to make and requires minimal preparation time. Just brown the meat, add in the aromatics, and let it cook for an hour or so until the flavors have melded together. You can serve it over rice, with some crusty bread on the side, or even as a dip for tortilla chips.

The possibilities are endless! As a busy mom of two, I appreciate that this recipe is not only delicious but also nutritious. The combination of lean ground beef, beans, and vegetables makes it a great option for families looking for a healthier meal option.

I’ve experimented with various versions of this recipe over the years, but I always come back to the original. There’s something about the way the flavors balance out that just can’t be beat.

Best Darn Chili

Best Darn Chili

4.7 from 1777 votes

This chili is a hearty and flavorful one-pot meal, perfect for game day or a cozy weeknight dinner. It features a rich blend of ground beef, beans, and spices that simmer together for a deeply satisfying taste.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chili Base

2 tablespoons olive oil
2 pounds ground beef (80/20)
1 large yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup beef broth

For the Spice Blend

3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2Add the ground beef and cook, breaking it apart with a wooden spoon, until browned all over, about 6 to 8 minutes.
3Use a slotted spoon to transfer the cooked beef to a plate, leaving about 2 tablespoons of rendered fat in the pot.
4Reduce heat to medium and add the diced onion and bell pepper to the pot.
5Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
6Add the minced garlic and tomato paste and cook, stirring constantly, for 1 minute until fragrant.
7Stir in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper.
8Cook for 30 seconds, stirring constantly, to toast the spices until they become aromatic.
9Return the browned beef to the pot along with any accumulated juices.
10Pour in the diced tomatoes (with their juices), tomato sauce, drained kidney beans, drained black beans, and beef broth.
11Stir everything together until well combined.
12Bring the chili to a boil over high heat, then reduce the heat to low so it maintains a gentle simmer.
13Cover the pot partially with a lid and let the chili simmer for at least 1 hour, stirring occasionally to prevent sticking.
14The chili is done when it has thickened to your liking and the flavors have melded together, and the meat is very tender.
15Taste and adjust seasoning with more salt or chili powder if desired before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 1050mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 32g

📝Notes

Tips: For a thicker chili, mash some of the beans against the side of the pot before adding the broth. This chili tastes even better the next day, so feel free to make it ahead. Garnish with shredded cheddar cheese, sour cream, diced red onion, or fresh cilantro.

Watch Video Of How Best Darn Chili Works

This best darn chili recipe is always a good idea for any occasion. Whether you’re hosting a game day party or just need a quick dinner solution, this recipe delivers every time.

It’s easy to make ahead of time and store in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheating is simple – just thaw overnight and reheat on low heat until warmed through.

❓ Frequently Asked Questions About Darn Chili

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

A: You can use either ground beef or ground turkey in this recipe. If you prefer a leaner option, you can use 90% lean ground beef or ground turkey breast.

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

A: Yes, you can make this chili in a slow cooker! Simply brown the meat and cook the aromatics in a pan before adding them to the slow cooker with all the other ingredients.

Q: How long does it take to cook this chili?

A: This chili typically takes about an hour to cook on the stovetop or 2-3 hours in a slow cooker.

Q: Can I freeze this chili for later?

A: Yes, you can freeze this chili for up to 3 months. Simply thaw it overnight in the fridge before reheating.

Q: Is this recipe suitable for vegetarians?

A: This recipe is not suitable for vegetarians as it contains ground beef and pork sausage. However, you can easily substitute these ingredients with plant-based alternatives such as textured vegetable protein or tempeh.

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