There is nothing more comforting than a big heart warming pot of chili on a cold day! My chili is loaded with beef, lots of sautéed vegetables, beans and warming spices. Then slow cooked to meld all the flavors. The end result is saucy, hearty, and absolutely delicious!
I make this chili every year when fall rolls around. It is my family's favorite chili recipe!
The Right Beef:
You have choices when buying ground beef - Chuck, sirloin, and hamburger. The difference between all of them is the fat content. Good ground chuck is a good choice for chili. It has great flavor and just enough fat so that it's not dry.
Crushed tomatoes versus diced tomatoes:
The crushed tomatoes add thickness to the chili, while the diced tomatoes give it texture. I used diced tomatoes in my recipe, since we like it more on the soupy side. However, feel free to switch it out with the crushed tomatoes for a thicker version.
TIP: Once the chili has simmered, about 20 minutes in, stir in the beans - they should not cook too long or they will turn mushy.
Best Side Dishes for Chili:
- Warm, crusty sour dough bread with butter
- Topping for Hot Dogs
- Buttermilk Corn Bread
- French Fries
- Onion Rings
- Fried Chicken
- Cheesy Potato Skins
- Baked Sweet Potato
- Steamed Rice
- Nachos
I hope you will give this recipe a try, and hope it will become a family favorite for you as well!
xx,
Diana
Recipe
BEST CHILI
Ingredients
- 2 lbs ground chuck beef
- 2 teaspoon salt
- ½ teaspoon pepper
- 1 large yellow onion - diced
- 4 cloves garlic - minced
- 1 green bell pepper - diced
- 1 red bell pepper - diced
- 1 jalapeno - deseeded and finely diced
- 1 cup corn - fresh or frozen
- 1 teaspoon cumin
- 3 teaspoon smoked chipotle pepper
- ½ teaspoon cayenne pepper
- 28 oz can diced tomatoes - with its juices
- 4 tablespoon tomato paste
- 2 cups red kidney beans - cooked (or 1 can)
- 2 cups pinto beans - cooked (or 1 can)
- 2 cups beef or chicken stock
Toppings:
- Sour cream
- cheddar cheese -grated
- fresh chopped parsley, cilantro, or green spring onions
Instructions
- 1. In a large caserole pot, add ground beef. Season with 1 teaspoon salt and ½ teaspoon pepper. Cook until browned, breaking up any big chunks. Transfer cooked beef to a bowl for later use. 2. Take out the excess fat reendered from the beef, but don't clean out completely. (We need to sauté the vegetables with a little of that fat). 3. Add chopped onions and garlic to the pan and sauté until soft fragrant, about 3 minutes. Then add chopped peppers, jalapeño, and continue to sauté for another 4 minutes or so. 4. Pour the reserved beef back into the pot. Add diced tomatoes with its juice, and tomato paste. Stir.5. Add the cumin, chili powders, and the other 1 teaspoon of salt. Then pour beef/or chicken stock into the mixture. Stir to combine. Bring to a boil, the reduce heat and allow to simmer, stirring ocasionally, until chili thickens, about 20 minutes. Then add the corn and beans. (We don't want to cook then too long or they will turn mushy). Continue to simmer an additional 10 minutes. If a soupier chili is desired, add another 1 cup of broth to the pot.6. Ladle into individual bowls, and top with sour cream, grated cheese, and chopped cilantro/ italian parsley.
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