Best Chili Recipe

We’ve tested and tweaked our classic chili recipe over the years and can confidently say that it’s the Best Chili Recipe around. It has the perfect combination of spices, beans, rich tomato flavor, and meaty goodness that you expect in the best chili, and then we take it up a notch. Chili season is here, so let’s get cooking!

this recipe!

What makes this chili recipe the best?

This chili has incredible layers of flavor, rich meaty texture, and it’s ridiculously easy to make. We follow a simple method that results in the very best homemade chili every time.

1. Brown: Take time to brown the vegetables and meat and allow them time to caramelize. This step adds a few minutes to the prep time but adds loads of flavor and depth to the chili.
2. Season: Season well and often. Season the vegetables as they brown and then season the ground beef as it cooks. Season the chili again at the end of cooking. This gives the seasonings time to penetrate the chili to build layers of flavor.
3. Simmer: Give the chili at least an hour of simmering time, but 2 is even better. This gives the flavors time to come together into a chili masterpiece. I think the chili is even better the next day, but who can wait that long?!?

Our family eats a lot of homemade chili throughout the year, but particularly in the fall and winter months. This recipe can be made in a slow cooker, and I often do cook it up that way, but it is even more flavorful if you make it on the stovetop where the caramelization process can take place.

How to Make this Amazing Chili Recipe:

First Make the Spice Blend

Don’t worry, it’s not complicated! I use a simple, flavorful, balanced spice blend as a base. Measure it into a bowl and use it to season the chili throughout the cooking process. Remember to double it if making a double batch of chili! Better yet, triple or quadruple it and keep the remaining spices in a jar for future chili.

• 1 Teaspoon Ancho Chili Powder
• 1/2 Teaspoon Dried Chipotle Chili Powder (or smoked paprika for less heat)
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Ground Coriander
• 1 Teaspoon Dried Oregano
• 1 Teaspoon kosher salt
• 1/2 teaspoon garlic powder (or 1 teaspoon minced garlic)
• 1 Teaspoon brown sugar (white sugar works, too)

Cooking the Chili

1. First, chop your veggies: 1 large red or yellow onion, 3 large carrots (trust me!), 2 bell peppers. I like to use one red bell pepper and one yellow or orange for color, but any color will work.
2. Next, heat 1 Tablespoon of olive oil over medium heat in a heavy bottomed pot like a Dutch oven, or large soup pot. I’m fanatic about my Le Creuset for making chili (and soups, and stews!). If you don’t have one, put it on your birthday list!
3. Then season the vegetables with a teaspoon of the spice mix and sauté them in the pot until softened and beginning to brown. Don’t skimp here. It may take a few minutes, but allow the browning to happen for maximum flavor. It takes about 5 minutes.
4. Add 1 pound ground beef and 1 pound ground turkey. I like to use 90% lean beef to avoid excess fat, but you can use ground chuck or ground sirloin. Cook the ground beef and turkey until browned, breaking it up and stirring frequently.
5. Next, rinse and drain one can of black beans and one can of pinto beans. Alternatively, you can use kidney beans, but I love the creamy pinto beans in this chili recipe. Add the beans to the pot.
6. Then add 1 can of fire roasted diced tomatoes and 1 cup of prepared salsa. The salsa gives the chili a nice, finished flavor even if it doesn’t get to cook all day.
7. Add 1 1/2 cups of beef broth. My secret weapon is using Better Than Bouillon Beef Base. It adds more flavor than regular broth and it’s easy to keep on hand. I keep a jar in the refrigerator and always have beef broth at the ready. The beef broth does not make the chili soup-like or watery but adds depth of flavor and some extra moisture without overpowering the chili with tomato flavor.
8. Bring the chili to a gentle boil and then reduce the heat to low and allow it to simmer for at least 1 hour with the lid on the pot.
9. When it’s finished cooking, it will be what I consider the perfect consistency for chili, but you can adjust the chili to your desired consistency by adding a touch more broth, extra tomatoes, or more salsa.

Topping the Chili

Top the chili with your favorite toppings like lime wedges, sour cream, fresh cilantro, jalapeño slices, shredded cheddar cheese, crushed tortilla chips, crushed red pepper flakes, hot sauce, or green onions. Whatever you add, it will be delicious!

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Variations

If you want to mix it up and try something different than the traditional beef chili, try one of these variations.

• Sweet Smoky Chili: When you sauté the onions, add 2-3 pieces of chopped smoked bacon to the pan to give a sweet smoky flavor to the chili. Increase the amount of Chipotle Chili Powder to 1 teaspoon and decrease the Ancho Chili Powder to 1/2 teaspoon to enhance the smokiness.
• White Chicken Chili: This recipe adapts easily. Substitute ground chicken for the ground beef. Substitute white beans for the black beans, 1 small can of green chiles for the Ancho Chili Powder, and chicken broth for the beef broth. I like to keep the Chipotle powder in this recipe for a subtle smoky flavor. Smoked paprika can also be used if you prefer less heat.
• Cowboy Chili Recipe: Try this thick, smoky chili as a dip for your next gathering.

Frequently Asked Questions

Can I use crushed tomatoes instead of diced tomatoes in this chili recipe?

Yes, you can. Crushed tomatoes have a finer texture, more pulpy puree than chopped or diced tomatoes, so you will have a more fine textured chili, which some people prefer.

Can I use tomato paste instead of diced tomatoes in classic beef chili?

No, tomato paste is not a substitute for diced tomatoes. If you find yourself in the middle of making chili and have no diced tomatoes, a can of tomato sauce would be a better option. It may seem strange because we think of tomato sauce as Italian and not Tex-Mex, but the garlic, oregano, and onion in traditional tomato sauce are also in most chili recipes and complement beef chili very well.

How should I store leftover chili?

Hopefully you made a double batch of this chili or you will likely not have leftovers. Store them in a glass or ceramic airtight container in the refrigerator for up to a week. The tomato sauce will stain plasticware, so I recommend glass or ceramic. The chili will be even better the next day, so you may want to set some aside for tomorrow’s lunch before you serve it:)

What are some delicious ways to use leftover chili?

• Scoop it onto tortilla chips for loaded nachos. Top with jalapeños, sour cream, and green onions.
• Layer it between grilled corn tortillas with shredded cheddar cheese for ultimate chili quesadillas. Top with guacamole and serve with our favorite corn salad for an amazing meal.
• Fill hollowed red bell peppers with the leftover beef chili and roast in the oven for 20 minutes easy stuffed peppers.
• Pour leftover chili over pasta for delicious chili mac.