The Best Chili Recipe

 

The Best Chili Recipe

Ingredients:

• 1 lb ground beef (or beef chuck, diced)
• 1 onion, chopped
• 1 bell pepper, chopped (red, green, or a mix)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth (or chicken broth)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust for heat level)
• Salt and pepper, to taste
• 1-2 tbsp brown sugar (optional, to balance acidity)
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar (optional, adds brightness)
• 1/2 cup shredded cheddar cheese (for topping)
• Sour cream (optional, for topping)
• Chopped green onions (optional, for garnish)

Instructions:

1. Brown the Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or beef chuck) and cook, breaking it up with a spoon until browned. Drain excess fat if needed.

2. Sauté Veggies: Add the chopped onion, bell pepper, and garlic to the pot with the beef. Sauté until the vegetables are softened, about 5 minutes.

3. Add the Tomatoes and Beans: Stir in the diced tomatoes, tomato paste, kidney beans, and black beans. Mix well.

4. Spices & Seasoning: Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir everything to coat the meat and beans in the spices.

5. Simmer: Pour in the beef broth, Worcestershire sauce, and a splash of apple cider vinegar (if using). Stir well, then reduce the heat to low and let it simmer uncovered for at least 30-45 minutes. Stir occasionally to ensure it doesn't burn, and add more broth if it gets too thick.

6. Adjust Flavor: Taste your chili and adjust seasoning. If it’s too acidic, you can add a little brown sugar to balance it out.

7. Serve: Ladle the chili into bowls and top with shredded cheddar cheese, sour cream, and green onions.

Optional Add-ins:

• Chopped jalapeños for extra heat
• Corn kernels for a sweet crunch
• Bacon for a smoky twist

This chili is great on its own, served with cornbread, over rice, or as a topping for baked potatoes. Enjoy!