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Joe Rooney

The Best Chili Recipe: Irresistible Easy Classic

This is The Best Chili Recipe you will ever try! It’s a hearty chili with beans, packed with rich flavors from ground beef, fire roasted tomatoes, and the perfect blend of chili spices. This easy chili recipe is perfect for cozy dinners, topped with your favorite garnishes like cheddar cheese and sour cream. Enjoy a warm bowl of comfort and deliciousness!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 1 pound lean ground beef
  • 4 cloves garlic minced
  • 1-2 tablespoons chili powder (use 1 tablespoon for mild chili, 2 tablespoons for spicier chili)
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons tomato paste
  • 1 ¾ cups low sodium beef broth or one 14.5 ounce can
  • 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
  • 15 ounce can red kidney beans rinsed and drained
  • 15 ounce can pinto beans or black beans, rinsed and drained
  • For topping: shredded cheddar cheese, sour cream, avocado, chopped red or green onions, cilantro, etc. as desired

Method
 

  1. Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften.
  2. Add the ground beef and cook, crumbling, until browned, about 5 minutes. Drain off excess grease. Add the garlic and cook, stirring, for 30 seconds.
  3. Add the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste. Stir to combine.
  4. Add the broth and stir, scraping up any bits from the bottom of the pot.
  5. Stir in the crushed or diced tomatoes and beans.
  6. Bring to a boil, then reduce heat to low and cook at a low simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time and then uncover during the last 30 minutes as needed to thicken the chili.
  7. Serve chili with toppings, as desired.

Notes

  • Chili powder: Some chili powders are more spicy than others. Adjust the amount accordingly. To make chili without beans: Omit the beans and use 2 pounds of ground beef. To freeze: Freeze chili in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave. I like to freeze chili in individual portion sizes to thaw and reheat for quick lunches or dinners. To store: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.