Description
This Best Ever Chili recipe is a hearty and flavorful American classic that's perfect for a comforting meal. Made with lean ground beef, a medley of beans, vegetables, and a perfectly balanced blend of spices, it's an easy-to-make dish designed to please a crowd and warm you up on any day.
Ingredients
Meat and Vegetables
- 2 pounds lean ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
Liquids and Canned Goods
- 2 cups beef broth
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can kidney beans, drained
Spices
- 3 tablespoons chili powder
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Brown the Beef: In a large pot over medium-high heat, add the 2 pounds of lean ground beef. Cook and crumble the beef until it is thoroughly browned. Once browned, drain the excess fat to keep the chili lean and flavorful.
- Sauté Vegetables: Add the diced onion, diced green bell pepper, and minced garlic to the pot with the beef. Sauté the mixture until the vegetables are almost tender, releasing their aroma and flavors.
- Add Remaining Ingredients: Pour in beef broth, tomato sauce, diced tomatoes with their juice, pinto beans, and kidney beans. Sprinkle in chili powder, oregano, cumin, coriander, salt, black pepper, and cayenne pepper. Stir everything together to combine all ingredients and spices evenly.
- Simmer the Chili: Bring the mixture to a boil over high heat, then reduce the heat to low to let it simmer. Allow the chili to cook uncovered for about 30 minutes, stirring occasionally, until it thickens and the flavors meld beautifully.
Notes
- How to Store Leftovers: Refrigerate the chili in an airtight container for 3–4 days.
- Make Ahead: Prepare the chili a day ahead and refrigerate it to let the flavors develop, then reheat on the stovetop before serving.
- Freeze: After cooling completely, freeze the chili in an airtight container or freezer bag for up to 3 months.
- Reheat: Thaw frozen chili overnight in the fridge and reheat either on the stovetop or in the microwave until hot throughout.