Best Chili Recipe
Warm up your weeknight dinner with this easy, spicy, homemade chili comfort food that’s ready in under two hours.
I’ve been stirring pots of chili since my kids were in grade school, and this Best Chili Recipe balances rich, homey flavor with pantry-friendly simplicity. Picture a bowl brimming with ground beef, beans, and just the right kick of spice—perfect for football nights, cozy book clubs, or that moment when you need a little hug in a bowl. As a 50-year-old mom who adores feeding friends and family, I’ve tweaked this over years—swapping beans, dialing heat up or down, even testing it in my trusty slow cooker versus stovetop. The result? A chili that’s both comforting and surprisingly healthy, loaded with fiber, protein, and fresh veggies.
Why You’ll Love This Recipe
- Family-friendly comfort food that feels like a warm blanket.
- Lean ground beef and beans pack 20g of protein per serving.
- Slow cooker or stovetop options—choose what fits your day.
- Customizable spice level from mild to fiery.
- Loaded with veggies; sneak in peppers, onions, garlic.
- One-pot cleanup: less fuss, more flavor.
- Freezer-friendly portions for busy weeknights.
- Pantry staples only—no last-minute grocery runs.
Ingredients
- 1 lb lean ground beef (90/10)
- 1 tbsp olive oil (extra virgin for depth)
- 1 large yellow onion, diced (about 1½ cups)
- 1 green bell pepper, seeded and chopped
- 3 cloves garlic, minced (roughly 1 tbsp; fresh is best)
- 2 tbsp chili powder (adjust for heat)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional; skip for mild)
- 1 (28-oz) can fire-roasted diced tomatoes (San Marzano style)
- 1 (15-oz) can kidney beans, drained & rinsed (Bush’s recommended)
- 1 (15-oz) can black beans, drained & rinsed
- 1 cup low-sodium beef broth (or veggie broth for vegetarian twist)
- Salt & freshly ground black pepper, to taste
Tip: Choose ripe, firm bell peppers and let the onions sweat until translucent for natural sweetness.
Directions
- Prep your ingredients first—dice that onion, chop the pepper, mince garlic. You’ll thank yourself later.
- Heat olive oil in a heavy skillet over medium-high. Add ground beef and brown, breaking it up with a spoon until there’s no pink left (about 5–7 minutes). Tip: Browning in batches reduces excess grease.
- Use a slotted spoon to lift beef out; drain fat if needed. Lower heat to medium, add onion and bell pepper, and sauté until soft (4–5 minutes). Stir in garlic for the last minute.
- Sprinkle in chili powder, cumin, smoked paprika, and cayenne. Stir constantly for 30 seconds—this toasts spices and boosts flavor.
- Transfer beef and veggies into your slow cooker. Add tomatoes, beans, and broth, then stir gently so nothing sticks.
- Cook low for 6–8 hours or high for 3–4 hours. Stovetop option? Simmer covered on low for 45–60 minutes, stirring occasionally.
- Thirty minutes before serving, taste and adjust. Sprinkle in salt, pepper, or a splash of apple cider vinegar for brightness.
- Serve hot, topping each bowl with shredded cheese, a dollop of sour cream, or chopped cilantro—whatever makes you happiest.
Servings & Timing
Yield: Serves 6–8
Prep Time: 20 minutes
Cook Time: 3–8 hours (slow cooker) or 45–60 minutes (stovetop)
Rest Time: 15 minutes (to let flavors meld)
Total Time: About 4 hours (slow cooker) or 1 hour (stovetop)
Variations
• White Chicken Chili: Swap ground beef for shredded chicken and use white beans with green chilies.
• Mole-Style Kick: Stir in 1 tbsp dark cocoa powder and a dash of cinnamon.
• Veggie Boost: Add diced zucchini and corn in the last 15 minutes of cooking.
• Turkey Twist: Replace beef with ground turkey for a lighter feel.
• Smoky Chipotle: Fold in 1–2 minced chipotle peppers in adobo sauce.
• Lentil Swap: Use cooked lentils instead of meat for a hearty vegetarian bowl.
Storage & Reheating
Store cooled chili in airtight containers in the fridge for up to 4 days. For longer life, freeze portions in zip-top bags or freezer-safe tubs—good for 3 months. To reheat, thaw overnight (if frozen), then warm on the stovetop over medium heat until steaming, stirring in a splash of broth if it’s too thick. Need to prep ahead? Assemble in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking.
Notes
You know what? Browning the beef really does make a difference—it gives you rich brown bits that melt into the sauce. I learned over time that letting chili rest off heat for 15 minutes brings hidden flavors forward, so don’t rush the wait. If your chili seems too thin, simmer it uncovered for 10 minutes or mash a few beans against the side and stir. And if you want a smoky edge, fry a strip of bacon first, then cook onions in that bacon fat.
FAQs
Q: Can I make this Best Chili Recipe on the stovetop only?
A: Absolutely—just simmer covered on low for 45–60 minutes and stir now and then.
Q: How do I adjust the spice level?
A: Scale back chili powder and omit cayenne for mild; add more chili powder or extra cayenne for heat.
Q: What beans work best?
A: Kidney and black beans give great texture, but pinto beans or chickpeas also shine.
Q: Can I swap ground beef for another protein?
A: Yes—ground turkey, chicken, or even a plant-based crumbles work well.
Q: How do I thicken chili if it’s too watery?
A: Mash a cup of beans into the pot or simmer uncovered until it reaches your ideal consistency.
Q: Is this recipe freezer-friendly?
A: Definitely—portion into freezer bags and freeze up to 3 months for grab-and-go meals.
Q: Any tips for making it ahead?
A: Layer everything in the slow cooker bowl, cover, and refrigerate up to 24 hours; start cooking when you’re ready.
Q: How can I make a vegetarian version?
A: Skip the meat, use lentils or extra beans, and swap beef broth for veggie broth.
Conclusion
This Best Chili Recipe brings together bold seasonings, protein-packed beans, and a homemade touch that turns any dinner into a cozy celebration. Whether you’re feeding a crowd or craving solo comfort food, it’s an easy, flavorful crowd-pleaser. Give it a try tonight, leave a comment with your favorite topping, and don’t forget to explore my Homemade Cornbread and One-Pot Beef Stew recipes for next-level comfort. Enjoy!
Best Chili Recipe
Ingredients
- 1 lb lean ground beef (90/10)
- 1 tbsp olive oil (extra virgin) for depth
- 1 large yellow onion diced
- 1 green bell pepper seeded and chopped
- 3 cloves garlic minced
- 2 tbsp chili powder adjust for heat
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional; skip for mild
- 1 can fire-roasted diced tomatoes (28 oz) San Marzano style
- 1 can kidney beans (15 oz) drained & rinsed
- 1 can black beans (15 oz) drained & rinsed
- 1 cup low-sodium beef broth (or veggie broth for vegetarian twist)
- Salt & freshly ground black pepper to taste
Instructions
- Dice onion, chop bell pepper, and mince garlic.
- In a skillet, brown ground beef over medium-high heat until no longer pink, breaking it up with a spoon (5-7 minutes).
- Sauté onion and bell pepper in the skillet until soft, then add garlic.
- Sprinkle chili powder, cumin, smoked paprika, and cayenne. Stir for 30 seconds to toast spices.
- Transfer beef and veggies to slow cooker. Add tomatoes, beans, and broth. Stir gently.
- Cook on low for 6-8 hours or high for 3-4 hours in slow cooker. Or simmer covered on low for 45-60 minutes on stovetop.
- Season with salt, pepper, or a splash of apple cider vinegar to taste 30 minutes before serving.
- Top each bowl with cheese, sour cream, or cilantro as desired.
