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The Best Chili Recipe: Irresistible Easy Classic

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This Best Chili Recipe is a hearty, easy chili made with ground beef, beans, and a perfect mix of spices. It’s a classic comfort food chili that brings warmth and flavor to any meal. Enjoy this one-pot chili with your favorite toppings for a spicy chili recipe that’s sure to please.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 1 pound lean ground beef
  • 4 cloves garlic minced
  • 1–2 tablespoons chili powder* use 1 tablespoon for mild chili 2 tablespoons for spicier chili
  • 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 or one 14.5 ounce can
  • 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
  • 15 ounce can red kidney beans rinsed and drained
  • 15 ounce can pinto beans or black beans rinsed and drained
  • For topping shredded cheddar cheese sour cream avocado chopped red or green onions cilantro etc. as desired

Instructions

  1. Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat.
  2. Add the onion and cook 2 minutes until onion starts to soften.
  3. Add the ground beef and cook crumbling until browned about 5 minutes.
  4. Drain off excess grease.
  5. Add the garlic and cook stirring for 30 seconds.
  6. Add the chili powder cumin brown sugar oregano salt pepper and tomato paste. Stir to combine.
  7. Add the broth and stir scraping up any bits from the bottom of the pot.
  8. Stir in the crushed or diced tomatoes and beans.
  9. Bring to a boil then reduce heat to low and cook at a low simmer for 1-2 hours stirring occasionally.
  10. 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.
  11. Serve chili with toppings as desired.

Notes

  • Chili powder: Some chili powders are more spicy than others
  • Adjust the amount accordingly
  • To make chili without beans: Omit the beans and use 2 pounds of ground beef
  • To freeze: Freeze chili in an airtight container for up to 3 months
  • Thaw overnight in the refrigerator before reheating
  • Reheat in a covered pot on the stove or in the microwave
  • I like to freeze chili in individual portion sizes to thaw and reheat for quick lunches or dinners
  • To store: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days

Nutrition

Find it online: https://www.amgroyal.com/the-best-chili-recipe/