The BEST Chili Recipe

This chili recipe is a surefire crowd-pleaser, loaded with ground beef, beans, and bursting with flavor. It’s become a staple in my house, especially with my husband being such a big fan (and let’s be honest, who can resist a delicious and easy meal?).

This recipe is perfect for busy weeknights because it cooks up quickly on the stovetop. Serve it up with some homemade cornbread, buttered toast, or buttermilk biscuits for a complete and comforting meal. Don’t forget to top it off with your favorite things like cheese, sour cream, or chopped onions for a truly satisfying experience.

Making the Chili:

While I sometimes make chili in the crockpot, this version is my go-to for those nights when I need something fast.

Spice it Up!

The key to a flavorful chili lies in the seasonings. This recipe uses chili powder and cumin, and you can use either store-bought or your own homemade blend. Fun fact: chili powder is actually a mix of spices itself, typically containing sweet paprika, garlic powder, cayenne pepper, onion powder, oregano, and cumin.

Here’s a pro-tip: Toss the chili powder with the raw ground beef before browning it. This ensures that every bite is bursting with flavor.

Beans, Glorious Beans!

For this recipe, I use canned red kidney beans, but feel free to experiment with pinto beans or black beans if that’s your preference. Just remember to rinse them first (unless you’re using pre-flavored chili beans) to get rid of excess salt and starches.

Cooking Up a Pot of Goodness:

Start by browning the ground beef, onions, garlic, and a portion of the chili powder. Once browned, drain off any excess fat. Then, add the remaining ingredients and simmer the chili uncovered. This allows the flavors to meld beautifully and the chili to thicken naturally, without the need for cornstarch or flour.

Thicken It Up (or Not):

Simmering the chili uncovered is the best way to achieve the perfect consistency. However, I know weeknights can be crazy, and sometimes there just isn’t enough time. If you’re short on time, you can add a sprinkle of cornmeal or a cornstarch/flour slurry to thicken the chili quickly. But if you have a few extra minutes, letting it simmer uncovered will do wonders!

Spice it Up Your Way:

This chili has a mild spice level that works perfectly for us, but feel free to adjust it to your liking. Want it hotter? Leave the seeds in your jalapenos, add a few dashes of hot sauce, or sprinkle in some chili flakes.

Ground Beef Alternatives:

This recipe is versatile! You can use any ground meat you prefer, from chicken to turkey. Just remember to drain any excess fat if your chosen meat is particularly fatty.

A Touch of Beer:

I love adding a bit of beer to my chili for an extra depth of flavor. But don’t worry, if you don’t have beer on hand, you can simply substitute it with additional broth.

Spice Variations:

Feeling adventurous? There are endless ways to customize your chili’s flavor profile. Want a Tex-Mex twist? Throw in a packet of taco seasoning!

So grab your favorite bowl, whip up this chili, and enjoy a delicious and comforting meal!

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