damn good chili recipe

Written ByJenny Smyth Posted on
damn good chili recipe
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The Best damn good chili recipe

I’ve been making this chili recipe for years, and it’s always a hit with my family. It’s a classic American dish that’s easy to make and packed with flavor. I like to serve it with a side of cornbread or crusty bread, and it’s perfect for a weeknight dinner or a weekend gathering.

The key to this recipe is the slow cooking process, which breaks down the connective tissues in the meat and makes it tender and fall-apart. I use ground beef, but you can also use ground turkey or pork if you prefer. The chili simmers all day in the crockpot, filling the house with the aroma of spices and meat.

My kids love helping me stir it occasionally, and they always get excited when it’s finally ready to eat. This recipe is a staple in our household, and I’m sure it will be in yours too. It’s easy to make ahead and reheat for a quick lunch or dinner.

Plus, it’s packed with nutrients from the beans and vegetables. I’ve even served it at potlucks and parties, and everyone raves about it. The best part?

It’s incredibly versatile – you can serve it over rice, noodles, or even as a dip for chips.

Damn Good Chili

Damn Good Chili

4.7 from 827 votes

This chili is a hearty, deeply flavorful bowl of comfort with a perfect balance of spices and a rich, thick texture. It’s easy to make and sure to become a family favorite, especially on a cold day.

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

For Serving (optional)

Shredded cheddar cheese
Sour cream
Chopped green onions
Cornbread or crackers

👨‍🍳Directions

1Heat the olive oil in a large pot over medium-high heat until it shimmers.
2Add the ground beef and cook, breaking it apart with a wooden spoon, until it is browned all over, about 8 minutes.
3Use a slotted spoon to transfer the beef to a plate, leaving about 2 tablespoons of rendered fat 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, chili powder, cumin, smoked paprika, cayenne, and oregano, and cook for 1 minute until fragrant.
7Return the browned beef to the pot along with any accumulated juices.
8Pour in the crushed tomatoes, tomato sauce, drained beans, and beef broth.
9Stir in the brown sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
10Bring the chili to a boil, then reduce the heat to low so it is at a gentle simmer.
11Cover the pot and let it cook for 1 hour, stirring occasionally to prevent sticking.
12The chili should be thick and the flavors well-blended.
13Taste the chili and adjust the seasoning with more salt, pepper, or cayenne if desired.
14For a thicker chili, simmer uncovered for an additional 10 to 15 minutes.
15Serve hot with your favorite toppings.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
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: 980mg🌾Total Carbs: 35g🥦Dietary Fiber: 10g🍬Sugars: 12g🥩Protein: 30g

📝Notes

For a milder chili, reduce or omit the cayenne pepper. This chili tastes even better the next day as the flavors continue to meld. You can also substitute ground turkey or a plant-based crumble for the beef.

Watch Video Of How Damn Good Chili Works

This chili recipe is a staple in our household because it’s easy to make ahead and reheat for a quick lunch or dinner. Plus, it’s packed with nutrients from the beans and vegetables.

I like to store any leftover chili in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. To reheat, simply thaw overnight in the fridge or reheat on low heat on the stovetop until warm throughout.

❓ Frequently Asked Questions About Damn Good Chili

Q: What type of meat is best for this recipe?

The recipe calls for ground beef, but you can also use ground turkey or pork if you prefer.

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

Yes, you can make this recipe in a slow cooker. Simply brown the meat and cook the vegetables before adding them to the slow cooker with the remaining ingredients.

Q: How long does this recipe take to make?

This recipe takes about 30 minutes to an hour to prepare, but then it simmers all day in the crockpot.

Q: Can I customize this recipe to suit my taste?

Yes, you can customize this recipe to suit your taste by adding or subtracting ingredients.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians because it contains ground beef.

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