The Best Chili Recipe

If you’re searching for a chili recipe that’s loaded with flavor, easy to prepare, and perfect for any occasion, you’ve come to the right place! This recipe is packed with tender beef, rich spices, and a blend of tomatoes that create a mouthwatering base. It’s ideal for busy weeknights, game days, or any time you need a hearty and satisfying meal. Let’s dive into how to make this incredible chili that everyone will love!

Key Ingredients for the Best Chili Recipe

• 1 pound beef bacon – chopped into small pieces
• 2 pounds ground beef
• 2 medium onions – diced
• 1 teaspoon salt – plus more to taste
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 2 tablespoons sugar
• 3-4 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 1 (28-ounce) can tomato sauce
• 2 (15-ounce) cans red kidney beans – drained (not rinsed)
• 2 cups broth – (beef, bone, chicken, or vegetable) plus more as needed
• Optional Toppings – sour cream, shredded cheddar cheese, chopped green onions, Tabasco sauce

this RECIPE

Essential Kitchen Tools for Making Chili

• Dutch oven: A large, heavy-bottomed pot perfect for browning meats and simmering chili.
• Slotted spoon: Ideal for removing cooked beef bacon and beef from the pot without taking excess grease.
• Measuring spoons and cups: For precise measurements of spices and ingredients.
• Knife and cutting board: Essential for chopping onions and beef bacon.
• Wooden spoon or spatula: For stirring the chili as it simmers.

How to Cook the Perfect Chili

1. Cook the Beef Bacon

Start by heating a large Dutch oven over medium-high heat. Add the chopped beef bacon and let it sizzle. Once hot, reduce the heat to medium-low and cover with a lid. Cook slowly, stirring occasionally until the beef bacon pieces are golden. Remove the lid and continue cooking until the beef bacon reaches your desired level of crispiness. Transfer the cooked beef bacon to a plate lined with paper towels using a slotted spoon. Set aside 2 tablespoons of the leftover beef bacon grease in the pot for later use.

2. Brown the Ground Beef

Add 1 tablespoon of the reserved beef bacon grease back to the Dutch oven over medium-high heat. Add the ground beef, breaking it apart as it cooks. Season with a pinch of salt and pepper. Brown the beef thoroughly, ensuring there are no pink spots. Once browned, transfer the beef to a clean plate and set aside.

3. Cook the Onions and Add Spices

Using the remaining tablespoon of beef bacon grease, sauté the diced onions over medium heat for about 5-7 minutes, or until they are soft and translucent. Sprinkle in the salt, cumin, chili powder, garlic powder, and sugar. Stir to coat the onions evenly with the spices. Add the tomato paste and cook for another 1-2 minutes, stirring continuously to prevent burning. This step enhances the flavors by allowing the spices and tomato paste to caramelize slightly.

4. Add Tomatoes and Simmer

Pour in the diced tomatoes and tomato sauce. Stir well to combine, bringing the mixture to a gentle simmer. The tomatoes will add acidity and depth to the chili base, balancing the richness of the meat and spices.

5. Combine Meat and Beans

Return the cooked beef bacon and browned ground beef to the pot. Stir in the kidney beans and add 2-3 cups of low-sodium broth of your choice (beef, bone, chicken, or vegetable broth). Mix everything thoroughly, ensuring all the ingredients are well-incorporated.

6. Simmer the Chili

Allow the chili to simmer for about 15-20 minutes. During this time, the flavors will meld together, and the sauce will thicken. If the chili becomes too thick, add additional broth to reach your desired consistency. Taste and adjust the seasoning with salt, pepper, or more spices as needed.

7. Serve and Enjoy

Serve your delicious chili hot with your favorite toppings such as sour cream, shredded cheddar cheese, chopped green onions, or a dash of Tabasco sauce for an extra kick. Enjoy!

Pro Tips to Elevate Your Chili Game

• Choose Quality Beef: Opt for ground beef with a bit of fat, like an 80/20 blend, to ensure your chili has a rich flavor without being overly greasy.
• Let it Simmer Longer: If you have time, let the chili simmer for even longer, up to an hour. This allows the flavors to develop and intensify.
• Adjust the Spice Level: Feel free to increase or decrease the amount of chili powder based on your heat preference. You can also add fresh or canned jalapeños for extra heat.

Common Chili-Making Mistakes and How to Avoid Them

• Not Browning the Meat Properly: Always brown the meat before adding it to the chili. This step adds flavor and prevents the chili from being too greasy.
• Skipping the Spices: Don’t skimp on spices. Spices are key to a flavorful chili; ensure they are fresh and use them generously.
• Overcooking the Beans: Add the beans towards the end to prevent them from becoming mushy.

Ingredient Swaps for Different Flavors

• Swap the Meat: Substitute the ground beef with ground turkey or chicken for a lighter version.
• Add More Vegetables: Incorporate diced bell peppers, zucchini, or carrots for extra texture and nutrients.
• Change the Beans: Use black beans, pinto beans, or a combination of different beans to add variety.

How to Store and Reheat Chili Leftovers

• Storing: Let the chili cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing: Chili freezes well. Place it in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 3 months.
• Reheating: Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth if it becomes too thick.

Best Ways to Serve Chili

• Classic Bowl: Serve in a bowl with your choice of toppings like sour cream, shredded cheddar cheese, and chopped green onions.
• Over Rice or Quinoa: For a more filling meal, serve your chili over rice or quinoa.
• With Cornbread: Pair with a slice of warm, buttery cornbread for a classic combo.
• Loaded Baked Potatoes: Spoon chili over baked potatoes and top with cheese and sour cream.

Frequently Asked Questions About Chili Recipes

• Can I make this chili in a slow cooker?
  Yes, after browning the meat and sautéing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• How can I make my chili thicker?
  If your chili is too thin, let it simmer uncovered for a bit longer, or add a tablespoon of cornstarch mixed with water.
• Is this chili recipe gluten-free?
  Yes, as long as all the ingredients, including the broth, are gluten-free.

conclusion

This chili recipe is truly a crowd-pleaser. With its rich blend of flavors, it’s perfect for gatherings, family dinners, or meal prep. Don’t wait any longer—grab your ingredients and get cooking! And if you love this recipe, don’t forget to share it with friends and subscribe to our blog for more delicious recipes.

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