craig melvin chili recipe

Written ByJenny Smyth Posted on
craig melvin chili recipe
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The Best craig melvin chili recipe

I’ve been making Craig Melvin’s chili recipe for years, and it’s a staple in our household. It’s a classic recipe that originated from a popular TV chef, and it’s perfect for a weeknight dinner or a weekend gathering.

The best part about this recipe is how easy it is to make. Simply brown some ground beef, add in some onions, garlic, and bell peppers, and then let the slow cooker do the rest.

The result is a hearty, comforting bowl of chili that’s full of flavor and texture. My family loves it when I serve it over cornbread or with some crusty bread on the side.

It’s also a great way to use up any leftover vegetables you might have on hand. Plus, the health benefits of this recipe are undeniable – it’s packed with protein, fiber, and vitamins from all the vegetables.

My kids love helping me make it, too – they enjoy browning the meat and stirring in all the spices. It’s a great way to get them involved in the kitchen and teach them about cooking techniques like browning and simmering.

Craig Melvin Chili

Craig Melvin Chili

4.5 from 1055 votes

This hearty chili is a family favorite from NBC’s Craig Melvin. It combines ground beef, kidney beans, and a blend of spices for a warming and satisfying meal.

Prep Time15 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chili

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 chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
1 cup beef broth
Salt and black pepper to taste

For Serving

Shredded cheddar cheese
Sour cream
Chopped fresh cilantro
Diced red onion

👨‍🍳Directions

1Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
2Add the ground beef and cook, breaking it apart with a wooden spoon, until browned all over, about 8 minutes.
3Use a slotted spoon to transfer the beef to a plate, leaving the drippings in the pot.
4Reduce the heat to medium and add the diced onion and bell pepper to the pot.
5Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne (if using).
8Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.
9Return the browned beef to the pot.
10Add the crushed tomatoes, tomato sauce, kidney beans, and beef broth.
11Stir everything together until well combined.
12Bring the chili to a boil, then reduce the heat to low and let it simmer, uncovered, for 45 minutes.
13Stir occasionally to prevent sticking.
14The chili is ready when it has thickened and the flavors have melded.
15Taste the chili and season with salt and black pepper as needed.
16Serve hot in bowls with your choice of shredded cheddar cheese, sour cream, fresh cilantro, and diced red onion.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 950mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 10g🥩Protein: 30g

📝Notes

For a leaner chili, use ground turkey or chicken instead of beef. This chili tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Watch Video Of How Craig Melvin Chili Works

This Craig Melvin chili recipe is one I come back to again and again because it is reliable and always hits the spot. It works for a quick weeknight dinner or a lazy Sunday when you want something simmering on the stove.

I love that it is easy to double for a crowd or to have leftovers for lunch the next day. For storage, let the chili cool completely before putting it in containers.

It keeps well in the fridge for up to four days, and you can freeze it for months. To reheat, just warm it on the stovetop with a splash of broth or water.

I like to serve it with cornbread or over baked potatoes for a change. It is a great recipe to have in your back pocket for any occasion.

❓ Frequently Asked Questions About Craig Melvin Chili

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

I recommend using 80/20 ground beef for this recipe – it has the perfect balance of lean meat and fat to create a rich, meaty flavor.

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

Yes, you can definitely make this recipe in a slow cooker! Simply brown the meat and cook the onions in a pan first, then transfer everything to the slow cooker with the remaining ingredients.

Q: How long does this recipe take to make?

This recipe takes about 30 minutes to prepare, but then it simmers in the slow cooker for 6-8 hours.

Q: Can I customize this recipe with my own favorite spices?

Absolutely! Feel free to add your own favorite spices or adjust the amounts to suit your taste preferences.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains ground beef so it’s not suitable for vegetarians.

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