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The Best Chili Recipe

The Best Chili Recipe

This hearty chili recipe features lean ground beef, kidney beans, and pinto beans simmered with a perfect blend of chili spices including chili powder, cumin, and oregano. The addition of fire-roasted tomatoes and brown sugar creates a rich, balanced flavor profile with just the right amount of heat and sweetness. It's perfect for gatherings, chilly evenings, or when you're craving serious comfort food.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 pound lean ground beef
  • 4 cloves garlic, minced
  • 1-2 tablespoons chili powder
  • 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
  • 28 ounce can fire roasted crushed tomatoes
  • 15 ounce can red kidney beans, rinsed and drained
  • 15 ounce can pinto beans, rinsed and drained

Equipment

  • large Dutch oven or heavy pot

Method
 

Instructions
  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

For spicier chili, use 2 tablespoons of chili powder. Chili tastes even better the next day as flavors continue to develop. Can be made 3 days ahead and stored in refrigerator, or frozen for up to 3 months. Serve with cornbread, rice, or baked potatoes.