Description
This Best Ever Chili recipe is a hearty and flavorful dish perfect for chili lovers. Made with lean ground beef, a variety of beans, and a robust blend of spices, it simmers to perfection in just 45 minutes. Ideal for a comforting meal that serves 8, this chili is rich, spicy, and packed with satisfying ingredients.
Ingredients
Main Ingredients
- 2 pounds lean ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 2 cups beef broth
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can kidney beans, drained
Spices and Seasoning
- 3 tablespoons chili powder
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
Instructions
- Brown the beef: In a large pot over medium-high heat, add the 2 pounds of lean ground beef. Cook and crumble the beef until it turns brown and is fully cooked through. Drain any excess fat from the pot to keep the chili lean.
- Sauté vegetables: Add the diced onion, diced green bell pepper, and minced garlic to the browned beef. Sauté the mixture until the vegetables are almost tender, which should take about 5 minutes.
- Add liquids and beans: Pour in the beef broth, tomato sauce, and diced tomatoes with their juices. Stir in the drained pinto and kidney beans.
- Season the chili: Add chili powder, oregano, cumin, coriander, salt, pepper, and cayenne pepper to the pot. Stir well to ensure all spices are evenly distributed.
- Simmer the chili: Bring the chili mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes. Stir occasionally until the chili thickens and the flavors have melded together beautifully.
Notes
- For a thicker chili, simmer longer to reduce the liquid further.
- You can substitute ground turkey or chicken for lean ground beef for a lighter version.
- Adjust cayenne pepper to control the heat level according to your preference.
- Serve with toppings like shredded cheese, sour cream, or chopped green onions for extra flavor.
- Leftover chili stores well in the fridge for up to 4 days or can be frozen for up to 3 months.