You know, there’s just something about a warm bowl of chili that makes everything feel right in the world. Growing up in my family, chili was always a staple during the colder months, but what really made it special were those cozy family gatherings where we would sit around the table and linger over our bowls, sharing stories and laughs.
As a busy mom, I know how valuable our time is, especially when we’re juggling work, kids, and daily tasks. That’s why I love this chili recipe—it’s not just quick to whip up, but it also packs a delicious punch that everyone at the dinner table will rave about. It’s perfect for those wintry evenings when you want something hearty without spending all day in the kitchen. Trust me, this is a go-to recipe that you’ll want to hold onto.
This chili is one of those recipes that can be easily customized, depending on what you have in your pantry or any cravings that hit you! Whether you’re enjoying it on a Sunday game day or as a simple weeknight dinner, it brings warmth and comfort that really embraces the spirit of home cooking. So grab your apron, and let’s dive into making what I like to call “the best chili ever.” Your family will be asking for seconds, and you might even find yourself making it every week!
How to Make The Best Chili Ever
Ingredients
- 2 pounds lean ground beef
- 1 green bell pepper, diced and seeded
- 1 onion, diced
- 1 jalapeño, finely diced and seeded
- 4 garlic cloves, minced
- 1 ½ cups beef broth
- 1 tablespoon brown sugar (optional)
- 1 tablespoon tomato paste
- 14 ½ ounces crushed tomatoes (canned)
- 14 ½ ounces diced tomatoes with juice (canned)
- 19 ounces red kidney beans (rinsed and drained)
- 1 cup beer
- 1 teaspoon cumin
- 2 ½ tablespoons chili powder (divided, to taste)
- Salt and black pepper, to taste
Directions
Begin by browning the ground beef in a large pot over medium heat. Sprinkle in half of the chili powder along with the diced onion, jalapeño, and minced garlic. Cook until the beef is browned, making sure to drain any extra fat that accumulates.
Next, stir in the diced green bell pepper, crushed tomatoes, diced tomatoes, and tomato paste. Mix everything together until well combined.
Add in the beef broth and beer, then stir in the remaining chili powder, cumin, and brown sugar if you’re opting to use it. Season with salt and pepper to your preference, then bring the mixture to a boil.
Once boiling, decrease the heat and allow the chili to simmer uncovered for 45 to 60 minutes. Stir occasionally and let it thicken to your desired consistency.
When you’re ready to serve, ladle the chili into bowls and top with your favorite garnishes like shredded cheddar cheese, chopped green onions, or fresh cilantro. Dig in and enjoy every bite!
Storing Suggestion
If you have leftovers (which is always a good thing!), allow the chili to cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days or can be frozen for up to 3 months. Just make sure to label it with the date!
Serving Suggestions
Chili is fantastic on its own, but it pairs beautifully with some warm, crusty bread or over a bed of rice. A dollop of sour cream and a sprinkle of cheese on top really elevates the dish. Don’t forget a cold beer or a refreshing lemonade to wash it down!
Ingredient Substitutions
If you’re short on beef broth, chicken broth works just as well! You can omit the brown sugar if you’re looking to keep it sugar-free, or substitute it with honey or maple syrup for a different flavor profile.
Seasonal Variations
In the fall, add some diced butternut squash or sweet potatoes for an autumn twist, or toss in some zucchini in the summer for a fresh, seasonal touch. Feel free to experiment with seasonal beans like black beans or pinto beans, depending on what’s available.
Allergen Information
This chili is naturally gluten-free if you use gluten-free beer and be sure to check that your broth and canned ingredients don’t contain any gluten. For dairy allergies, skip the cheese and consider using a non-dairy sour cream alternative as a topping.
FAQ
Can I make this chili vegetarian?
Absolutely! You can replace the ground beef with a combination of lentils, mushrooms, or plant-based crumbles. Use vegetable broth instead of beef broth, and you’ll have a hearty vegetarian chili that everyone will enjoy!
How do I adjust the spice level?
If you prefer a milder chili, reduce or omit the jalapeño and use a mild chili powder. You can always add additional spices at the end to control the heat level more precisely.
Can this chili be made in a slow cooker?
Yes, you can definitely adapt this recipe for a slow cooker. Simply brown the beef and sauté the vegetables first, then add everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
What toppings do you recommend for chili?
Some popular toppings include shredded cheese, sour cream, sliced green onions, diced avocado, and fresh cilantro. Corn chips or tortilla strips make excellent crunchy additions too!
Can I freeze leftover chili?
Yes, chili freezes very well! Just make sure it cools down completely before placing it in an airtight container. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stove.
How do I reheat leftover chili?
The best way to reheat chili is on the stove over low heat to ensure even warming. Stir occasionally and add a splash of water or broth if it seems too thick. If you’re in a hurry, a microwave works too—just be sure to cover it to avoid splatters.
The Best Chili Ever
Ingredients
- 2 pounds ground beef (lean)
- 1 green bell pepper, diced and seeded
- 1 onion, diced
- 1 jalapeño, finely diced and seeded
- 4 cloves garlic, minced
- 1.5 cups beef broth
- 1 tablespoon brown sugar (optional)
- 1 tablespoon tomato paste
- 14.5 ounces crushed tomatoes (canned)
- 14.5 ounces diced tomatoes with juice (canned)
- 19 ounces red kidney beans (rinsed and drained)
- 1 cup beer
- 1 teaspoon cumin
- 2.5 tablespoons chili powder (divided, use to taste)
- Salt and black pepper to taste
Instructions
- In a large pot, combine ground beef with half the chili powder and brown it together with onion, jalapeño, and garlic. Drain any excess fat.
- Mix in the bell pepper, crushed tomatoes, diced tomatoes, and tomato paste. Stir well to combine.
- Pour in the beef broth and beer. Add the remaining chili powder, cumin, and brown sugar if using. Season with salt and pepper. Bring to a boil.
- Reduce the heat and let it simmer uncovered for about 45-60 minutes, stirring occasionally, until the chili thickens to your liking.
- Serve with your favorite toppings like cheddar cheese, green onions, or cilantro. Enjoy!
