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Bowl of the best chili recipe filled with beans, tomatoes, and spices.

Best Chili

A comforting and hearty chili recipe with a perfect blend of spices, savory meat, and a hint of sweetness from brown sugar, guaranteed to satisfy your hunger.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 lb Lean Ground Beef Ground turkey or plant-based meat can be used as substitutes.
  • 1 medium Onion (Finely Minced) Leeks can be a nice substitute.
  • 4 cloves Garlic (Finely Minced) Garlic powder can be used for convenience.
Spices
  • 2 tbsp Chili Powder Adjust for heat preference, or use a spice blend.
  • 1 tbsp Onion Powder Keep on hand for quick seasoning.
  • 1 tbsp Garlic Powder A convenient option when fresh isn’t available.
  • 1 tbsp Ground Cumin Coriander can be a substitute.
  • 2 tsp Oregano Fresh herbs can be swapped in.
  • 2 tsp Salt Essential for flavor enhancement.
  • 2 tsp Pepper Adjust to your spice tolerance.
Chili Components
  • 4 tbsp Tomato Paste Concentrated tomatoes enhance depth; crushed tomatoes can be used.
  • 28 oz Diced Fire-Roasted Tomatoes (1 can) Fresh tomatoes are an option too.
  • 2 cups Beef Broth Vegetable broth works for a lighter touch.
  • 1 tbsp Brown Sugar Balances acidity; honey can be used as an alternative.
  • 4 tbsp Cornmeal Omit for a thinner consistency.
  • 15 oz Kidney Beans (1 can, drained) Pinto or black beans work equally well.
Cooking Oil
  • 2 tbsp Olive Oil Can use canola or avocado oil.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until translucent, about 5 minutes.
  3. Add the garlic for 30 seconds.
  4. Add the ground beef, breaking it up as it cooks, until no longer pink, about 10 minutes. Spoon out excess fat if necessary but not all, as it adds flavor.
Cooking
  1. Stir in chili powder, onion powder, garlic powder, cumin, oregano, salt, and pepper.
  2. Push the meat to the side of the pot and add the tomato paste. Cook until it deepens and smells sweet, about 2-3 minutes.
  3. Add the diced tomatoes, beef broth, and brown sugar. Bring to a simmer, then reduce to low heat and cover for 1 hour (or 2 if time allows). Stir occasionally to prevent sticking.
  4. Stir the cornmeal into the chili and let it simmer uncovered until thickened to your liking (15-30 minutes).
  5. Finally, mix in the drained kidney beans and allow to warm throughout.

Notes

Let your chili sit overnight for even deeper flavors. Serve hot, garnished with toppings like grated cheese, chopped onions, or fresh cilantro. Freezes well in individual portions for up to three months.