Chilis bab

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Best Ever Chili Recipe

This is the best chili recipe that’s a classic blend of meaty richness simmered with garden-fresh vegetables and warming spices. Watch the video above to see how I make it!

PREP TIME: 20 mins

COOK TIME: 50 mins

TOTAL TIME: 1 hr 10 mins

COURSE: Main Course

CUISINE: American

KEYWORD: beef chili, best chili recipe, chili recipe

SERVINGS: 6 servings

CALORIES: 512kcal

AUTHOR: Lisa Bryan

Ingredients

4 strips bacon sliced 1/2-inch thick
1 1/2 pounds ground beef
1 yellow onion diced
1 green bell pepper diced
3 garlic cloves minced
2 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoon paprika or smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoon tomato paste
28 ounces fire-roasted diced tomatoes you can use diced or crushed tomatoes
15 ounces black beans drained and rinsed
15 ounces red kidney beans drained and rinsed
2 cups beef broth
1 bay leaf
avocado, red onion, shredded cheese for garnish

Instructions

Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.
Add the onion, and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.
Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.
Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf. Give it a stir.
Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.
To serve, remove bay leaf. Ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or any other toppings.

Notes

Serving Size: This recipe makes 9 cups, enough for 6 good-sized servings.
To Store: Place cooled chili in an airtight container and store for up to 5 days in the fridge.
To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer.
To Reheat: Thaw the chili either overnight in the fridge or in the microwave. Reheat on the stovetop or in the microwave. If the chili thickens too much for your taste, add a bit of water or beef broth.
To control the amount of salt in your chili, choose unsalted beef broth, beans, canned tomatoes, and tomato paste.
Bacon can be tricky to slice. To make it easier, place your bacon in the freezer for at least 30 minutes to firm it up.
Want to spice this up even more? Add 1/4 teaspoon of cayenne pepper!
Make sure to use a large pot, to accomodate all these ingredients. My favorite is the beautiful Le Creuset dutch oven you see pictured.

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