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The Best Chili Recipe

The Best Chili Recipe for Cozy Nights and Family Gatherings

The Best Chili Recipe transforms simple ingredients into savory comfort food, perfect for cozy nights and gatherings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can use vegetable oil.
  • 1 medium Yellow Onion Chop finely for even cooking.
  • 1 pound Lean Ground Beef Ground turkey for a lighter version.
  • 3 cloves Garlic Use fresh for best results; minced.
For the Seasoning
  • 2 tablespoons Chili Powder Use 1 tbsp for mild, 2 tbsp for spicy.
  • 1 tablespoon Ground Cumin Paprika can work as a substitute.
  • 1 tablespoon Brown Sugar Honey or maple syrup can be used.
  • 1 teaspoon Dried Oregano Italian seasoning can be used.
  • Salt Adjust to taste or use low-sodium option.
  • Black Pepper Freshly ground recommended for best flavor.
For the Chili
  • 2 tablespoons Tomato Paste Try to use high-quality or homemade.
  • 2 cups Low Sodium Beef Broth Vegetable broth for vegetarian version.
  • 28 ounces Fire Roasted Crushed Tomatoes Regular crushed tomatoes if necessary.
  • 1 can Red Kidney Beans Drained and rinsed; substitute with black beans if desired.
  • 1 can Pinto Beans Drained and rinsed; substitute with other beans if desired.
For Toppings
  • Shredded Cheese Choose your favorite variety for extra flavor.
  • Sour Cream Greek yogurt can be a healthier alternative.
  • Avocado Consider adding a squeeze of lime for brightness.
  • Onions Customize based on personal preference.
  • Cilantro Customize based on personal preference.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add finely chopped medium yellow onion and sauté for about 2-3 minutes until the onion is soft and translucent.
  2. Add 1 pound of lean ground beef to the pot, breaking it up. Cook for about 5 minutes, stirring occasionally, until browned and no longer pink.
  3. Stir in 3 minced cloves of garlic and cook for about 30 seconds. Mix in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of brown sugar, 1 teaspoon of dried oregano, and season with salt and black pepper.
  4. Add 2 tablespoons of tomato paste to the mixture and stir well. Cook for about 1-2 minutes.
  5. Pour in 2 cups of low sodium beef broth and stir in 28 ounces of fire-roasted crushed tomatoes.
  6. Add 1 can each of drained red kidney beans and pinto beans to the pot. Stir and bring to a gentle boil.
  7. Reduce heat to low, cover, and let the chili simmer for 1 to 2 hours, stirring occasionally.
  8. Serve hot in bowls with your choice of toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

This hearty chili recipe is perfect for family dinners or game day gatherings. Customize each bowl with your favorite toppings for a delightful meal experience.

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