how to make good chili recipe

Written ByJenny Smyth Posted on
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The Best how to make good chili recipe

I’m so excited to share my favorite chili recipe with you all. I’ve been making this recipe for years, and it’s always a hit with my family and friends. The best part is that it’s incredibly easy to make, and you can customize it to your taste by adding or subtracting ingredients.

I love how the flavors all come together to create a rich, hearty dish that’s perfect for a weeknight dinner or a weekend gathering. My kids devour it, and I’m sure your family will too. One of the things I love about this recipe is that it’s made with ground beef, which is a staple in our house.

We like to use 80/20 ground beef, which gives the chili a nice balance of flavor and texture. The key to this recipe is to cook the beef until it’s browned and caramelized, which adds so much depth to the dish. I also like to add in some onions and garlic for extra flavor, but feel free to customize it however you like.

Once the beef is cooked, you can add in your choice of beans, tomatoes, and spices. I like to use a combination of kidney beans and black beans for added texture and nutrition. The tomatoes add a burst of freshness to the dish, and the spices give it a nice kick.

I like to serve this chili over rice or with some crusty bread on the side. It’s also great as a topping for baked potatoes or as a dip for veggies.

Classic Beef Chili

4.6 from 1737 votes

A hearty and flavorful chili recipe perfect for a comforting meal. This recipe features ground beef, kidney beans, and a blend of spices.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

Protein

1 lb ground beef

Beans

1 can kidney beans, drained and rinsed

Vegetables

1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 can diced tomatoes

Spices

1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)

Liquids

2 cups beef broth

👨‍🍳Directions

1In a large pot, cook the ground beef over medium heat until browned, about 5-7 minutes.
2Drain excess fat.
3Add the diced onion, bell pepper, and minced garlic to the pot.
4Cook over medium heat until the vegetables are softened, about 5 minutes.
5Add the tomato paste and cook for another minute, stirring frequently.
6Stir in the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper (if using).
7Cook for 1 minute, stirring constantly to combine the spices with the beef and vegetables.
8Add the diced tomatoes (with juice), kidney beans, and beef broth.
9Stir well to combine all ingredients.
10Bring the chili to a boil, then reduce the heat to low.
11Cover the pot and let it simmer for at least 30 minutes, stirring occasionally.
12The chili is ready when the flavors have melded and the beans are tender.
13Taste and adjust the seasoning if necessary.
14Serve hot with your favorite chili toppings, such as shredded cheese, chopped onions, or sour cream.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 7g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: For a spicier chili, increase the amount of cayenne pepper or add diced jalapeños. You can also use ground turkey or chicken as a substitute for ground beef.

This chili recipe is always a good idea for any occasion.

It’s perfect for family gatherings or as a weeknight dinner option when you’re short on time but still want something hearty and delicious.

One of my favorite things about this recipe is how well it reheats – simply thaw overnight in the fridge or reheat on low on the stovetop or in the microwave until warmed through.

❓ Frequently Asked Questions About Beef Chili

Q: Can I freeze this chili?

Yes, you can freeze this chili for up to three months. Simply let it cool completely before transferring it to an airtight container or freezer bag.

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