\nThis is literally the best chili recipe ever and the perfect comfort food for chilly nights! Packed with protein thanks to red kidney beans, black beans, pinto beans, lean ground beef, beef broth, and bacon. And plenty of rich tomato flavor. We love to top this beef chili with shredded cheddar cheese, sour cream, cilantro, and avocado.<\/p>\n
Why this is the Best Chili Recipe: Let\u2019s Talk Beef Chili!\u00a0
\nWith so many chili recipes already on the internet, you probably think I have some nerve sharing another one. Not to mention the fact that I\u2019m proclaiming this recipe is better than all the other recipes out there. But hear me out\u2026 because this homemade chili recipe truly is special because it\u2019s:<\/p>\n
thick and hearty\u2026 but not dry! you can add more liquid for a \u201csoupier\u201d chili.
\npacked with the perfect bean to meat ratio.
\nspicy and flavorful, but well balanced. and you can adjust the spice by reducing the cayenne pepper and jalape\u00f1o.
\nfreezes incredibly \u2013 and will keep for up to 2 months!
\nput the chili in the slow cooker to keep warm for parties or game day.
\ncomes together in about 30 minutes, then it just simmers away for a few hours.<\/p>\n
We love it on cold winter days, topped with gooey shredded cheddar, and served with\u00a0honey jalape\u00f1o cornbread muffins! This hearty belly-warming meal is freezer friendly, and perfect for meal prepping.<\/p>\n
How to Make Chili: Key Ingredients & Substitutions<\/p>\n
Bacon:\u00a0Can you leave the bacon out? Yes. Should you? No! Adding bacon to this chili gives it the most delicious smokey flavor.\u00a0
\nVeggies:\u00a0This chili is hiding peppers, onion, carrots, and garlic. Feel free to use less peppers for a medium heat chili \u2013 or omit completely. If you\u2019re not a veggie lover, you can omit the carrots, too.\u00a0
\nGround Beef:\u00a0I love using 90 lean\/10 fat beef for this recipe, but use whatever your preferred ratio is. Want to use ground turkey? Go for it \u2013 I have notes and thoughts on this below.
\nSpices:\u00a0Chili powder, cumin, oregano, garlic powder, and cayenne pepper pack this chili with flavor! Salt, black pepper, and just a touch of brown sugar add balance. Make sure your spices are fresh. Old spices won\u2019t yield as much flavor and can even taste musty.
\nTomatoes:\u00a0Many recipes call for diced tomatoes with their juice, but I suggest crushed tomatoes instead. Personally I don\u2019t like those large chunks of chewy tomato in my chili, but if you do, feel free to use them instead. Tomato paste thickens the chili and adds extra rich tomato flavor.
\nBeans:\u00a0You can use any variety of beans in this beef chili, but I prefer red kidney beans, black beans, and pinto beans. Use canned beans or soak your beans well before use!
\nBroth:\u00a0I use a combination of beef broth and beer, but you can use all broth if preferred. Beef broth ensures the chili is thick but not dry, and adds tons of flavor. I love using beef bone broth when I can find it!<\/p>\n
Lean Ground Beef vs Ground Turkey
\nGround beef is my go-to choice for making chili. I like to use a ground beef that\u2019s 90 lean and 10 perfect fat. Ground beef has more flavor and fat than ground turkey, so using it will yield a more flavorful chili recipe. But if you\u2019re looking to reduce saturated fat or just prefer ground turkey, feel free to use it!<\/p>\n
How to Make the Best Chili Recipe: Step by Step<\/p>\n
Fry the Bacon:\u00a0Once it\u2019s crispy, set it aside. Leave the flavor packed bacon grease in the pan! Bacon grease = flavor powerhouse!!!
\nCook the Veggies:\u00a0Add veggies to bacon grease and cook until soft and almost caramelized. Toss the garlic in for a minute or so, right at the end of this process. You don\u2019t want the garlic to brown or burn.
\nAdd the Ground Beef:\u00a0You want to brown the beef without breaking it up too much. We want large chunks of beef! So stir softly and occasionally. But be sure to cook the beef until it\u2019s deeply golden brown.
\nSpice and Season:\u00a0Add in all spices and cook until fragrant. This recipe is highly spiced, so I don\u2019t suggest adding more spices than called for. But you can always reduce the amount for a less flavorful chili. Then add the tomato paste and crushed tomatoes.
\nAdd the Remaining Ingredients:\u00a0Toss in the cooked bacon, beans, broth, and beer (if using), and mix well to combine. Bring to a boil and cook.
\nSimmer Simmer Simmer:\u00a0For the best flavor, simmer for 2 hours, stirring occasionally. It\u2019ll taste fine after 1 hour, but if you can, let it go the full 2 hours. If it starts getting too thick, add a little more beef broth or water.<\/p>\n
Let\u2019s Talk Toppings for Classic Chili
\nIf you\u2019re anything like me, the best part about chili is dressing it up! Here are my favorite chili topping ideas:<\/p>\n
Fresh Cilantro
\nAvocado (chunks or slices)
\nJalape\u00f1o Slices (fresh or pickled)\u00a0
\nRed onion or White Onion (diced)
\nScallions aka Green Onions, sliced
\nShredded Cheddar Cheese or Crumbled Cotija Cheese
\nFritos, Corn Chips, or Tortilla Chips
\nSour Cream or Greek Yogurt
\nHot Sauce<\/p>\n
Did I miss anything? Feel free to let me know in the comment section below!<\/p>\n
How to Freeze Homemade Chili: Always have Comfort Food on Hand!\u00a0
\nWhether you\u2019re having a baby, working on your winter meal prep, or just want a few meals in the freezer for nights you don\u2019t want to cook? This chili recipe is here for you!<\/p>\n
Cook your chili recipe as directed and\u00a0cool completely!!!\u00a0This can take a few hours, but be patient. You never want to freeze hot food.
\nScrape the cooled chili into a\u00a0freezer-safe container\u00a0or\u00a0freezer-bag.\u00a0If you\u2019re using a container, be sure there\u2019s an inch of room from the top of the chili to the lid. If you\u2019re using a freezer bag, squeeze out as much air as possible when sealing it.
\nPlace the container flat, in the freezer, and forget about it until needed.\u00a0When you\u2019re ready to enjoy, thaw it in the fridge overnight.\u00a0<\/p>\n
Future you is going to be so happy you have this meal in your freezer!!!\u00a0And it\u2019ll keep fresh \u201cfrozen\u201d for up to 2 months.<\/p>\n
Can I make this Chili in my Instant Pot?\u00a0
\nYou sure can, but it\u2019ll need to start on the stove! Once you reach the \u201csimmer\u201d phase, you can transfer this chili recipe to your instant pot. From there, pressure cook for 30 to 35 minutes. Or until the texture is to your liking.
\nOr make this chili as directed and then put the chili in the slow cooker and simmer on the \u201cwarm\u201d setting until needed.
\nIf you\u2019re looking for a cozy soul-warming meal to fill your belly this winter, this hearty chili is here for you! So grab your ingredients, let it simmer away on your stovetop, and dream up your chili toppings line-up while you wait. This delightful recipe has never let me down!<\/p>\n
The Best Homemade Chili Recipe<\/p>\n
Ashley Manila<\/p>\n
This is literally the best chili recipe ever and the perfect comfort food for chilly nights! Packed with protein thanks to red kidney beans, black beans, pinto beans, lean ground beef, beef broth, and bacon. We love to top with shredded cheddar cheese, sour cream, cilantro, and avocado.<\/p>\n
Prep Time 30 minutes minsCook Time 2 hours hrs 20 minutes mins<\/p>\n
Course Main CourseCuisine American<\/p>\n
Ingredients\u00a08 ounces bacon chopped 1 large yellow onion diced 1 red bell pepper seeds and core removed, diced 1 jalapeno pepper diced 2 carrots minced 5 cloves garlic minced 2 pounds lean ground beef 1 Tablespoon light brown sugar 2 and 1\/2 teaspoons salt 1\/2 teaspoon black pepper 3 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon garlic powder 1\/4 teaspoon cayenne pepper 1 6 ounce can tomato paste 1 28 ounce can crushed tomatoes with basil 3 15 ounce cans of beans 1 red kidney beans, 1 black beans, 1 pinto beans recommended, drained and rinsed3 cups beef broth or 2 cups beef broth and 1 cup pilsner beer
\nInstructions\u00a0In a large Dutch oven over medium high heat, fry the bacon until crispy, stirring it frequently. Drain on a paper towel lined plate, then set aside until needed.\u00a0Leave the bacon grease in the pan. Add the yellow onion, bell peppers, jalape\u00f1o peppers, and carrots and saut\u00e9 until soft and almost caramelized, about 8 minutes, stirring occasionally. Add in the garlic and cook for 1 more minute.\u00a0Add the ground beef and brown, stirring gently, trying not to break up the beef too much (larger chunks are our goal). Cook until the meat is deeply browned and cooked through, about 8 to 10 minutes.\u00a0Add the brown sugar, salt, pepper, and all spices and cook until fragrant, about 1 minute.\u00a0Add the tomato paste and stir well to break it up into the meat. Cook for about 2 minutes, then add in the crushed tomatoes. Cook for another 2 minutes.\u00a0Stir in the cooked bacon, beans, and broth (and beer, if using) and mix well to combine. Bring to a boil, then lower the heat and simmer for 2 hours, stirring occasionally. If the chili appears to be getting too thick, add a little more broth as needed.\u00a0Scoop into bowls and serve with garnishes (see post for garnish ideas).<\/p>\n
Keyword chili, comfort food, the best homemade chili recipe, ground beef<\/p>\n","protected":false},"excerpt":{"rendered":"
This is literally the best chili recipe ever and the perfect comfort food for chilly nights! Packed with protein thanks to red kidney beans, black beans, pinto beans, lean ground beef, beef broth, and bacon. And plenty of rich tomato flavor. We love to top this beef chili with shredded cheddar cheese, sour cream, cilantro, […]<\/p>\n","protected":false},"author":1,"featured_media":383,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[6],"tags":[],"class_list":{"0":"post-382","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-healthy-meals"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=382"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/382\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/383"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}