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Chili Recipe, Meat Chili Recipe, Best Classic Chili Recipe, Original Chili Recipe, Bean Chili Recipe, Chili con carne

BEST CHILI

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Author: Hello Ani
There is nothing more comforting than a big heart warming pot of chili on a cold day! Loaded with beef, sautéed vegetables, beans and warming spices. Then slow cooked to meld all the flavors. The end result is saucy, hearty, and absolutely delicious!
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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.

Notes

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.
Store leftover chili in an air tight container and refrigerate for up to 2 days. Freeze chili for up to 2 months.

Nutrition

Calories: 474kcal | Carbohydrates: 35g | Protein: 31g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 884mg | Potassium: 1119mg | Fiber: 10g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 47mg | Calcium: 98mg | Iron: 6mg
COURSE: Soup
CUISINE: American
KEYWORD: Bean and meat chile, Best chili recipe, Chili, Chili con carne, Texas chili
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!