Chili Recipe

Imagine the rich, hearty aroma of simmering chili recipe filling your kitchen on a cold evening. This classic comfort food combines tender meat, robust spices, and the perfect balance of beans and tomatoes to create a bowl of pure satisfaction. Our chili recipe delivers that ideal harmony between spicy heat and deep flavor that keeps people coming back for seconds. Whether you’re planning a casual family dinner or feeding a crowd during game day, this versatile dish never disappoints. You’ll learn how to create a chili recipe that’s perfectly balanced, deeply flavored, and easily customizable to your heat preference.

Why You’ll Love This Recipe

This chili recipe stands out from the rest for several compelling reasons. First, it achieves that perfect textural contrast between the tender chunks of meat and the firm yet yielding beans, creating a satisfying mouthfeel with every spoonful. The flavor develops in layers – starting with the caramelized aromatics, building with toasted spices, and deepening with a slow simmer that allows everything to meld beautifully together.

What makes this chili recipe truly special is its adaptability. The spice level can be adjusted from mild to wild without compromising the rich, complex flavor profile. Even better, this hearty bowl of goodness tastes even better the next day as the flavors continue to develop overnight.

For busy home cooks, this chili recipe delivers gourmet results with minimal active cooking time. Most of the magic happens during the simmer, giving you freedom to tackle other tasks while dinner practically cooks itself. The recipe also scales effortlessly, making it perfect for meal prep or feeding unexpected guests.

Ingredients

For this classic chili recipe, you’ll need:

• 2 pounds (900g) ground beef (80/20 lean-to-fat ratio)
• 1 large yellow onion (about 2 cups/300g), finely diced
• 4 garlic cloves, minced (about 2 tablespoons/12g)
• 2 tablespoons (30ml) olive oil
• 2 tablespoons (16g) chili powder
• 2 teaspoons (4g) ground cumin
• 1 teaspoon (2g) dried oregano
• 1 teaspoon (5g) salt, plus more to taste
• ½ teaspoon (1g) black pepper
• ¼ teaspoon (0.5g) cayenne pepper (adjust to heat preference)
• 2 cans (15 oz/425g each) kidney beans, drained and rinsed
• 1 can (15 oz/425g) pinto beans, drained and rinsed
• 1 can (28 oz/794g) crushed tomatoes
• 1 can (6 oz/170g) tomato paste
• 2 cups (473ml) beef broth
• 1 tablespoon (15ml) Worcestershire sauce
• 1 bay leaf

The ground beef provides a rich foundation, while the combination of kidney and pinto beans adds textural interest to this hearty chili recipe. The blend of spices creates the signature chili flavor profile that’s both complex and comforting.

Pro Tips

Brown the meat properly: The secret to a deeply flavored chili recipe starts with properly browning the meat. Work in batches if necessary and resist the urge to stir constantly. Allow the meat to develop a dark brown crust before breaking it up. This caramelization creates the foundation of rich flavor that distinguishes great chili from merely good chili. Be patient during this step – those browned bits at the bottom of the pot (fond) are flavor gold.

Bloom your spices: Always add your dried spices to hot oil or fat and cook them for 30-60 seconds before adding liquids. This technique, known as “blooming,” awakens the fat-soluble flavor compounds in the spices, dramatically intensifying their impact in your chili recipe. You’ll know it’s working when the spices become intensely fragrant.

Control the simmer: The key to tender meat and perfect texture in your chili recipe is maintaining a gentle simmer rather than a rolling boil. Too vigorous a boil can toughen meat and create a grainy texture in your chili. A proper simmer shows just a few bubbles breaking the surface occasionally. Remember that patience pays off – a longer, slower simmer develops deeper, more complex flavors that make your chili memorable.

Instructions

Step 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it into large chunks (not too small yet). Allow it to brown deeply on one side before stirring – this takes about 4-5 minutes. Continue cooking until all the meat is well-browned, about 8 minutes total. If your pot is too crowded, work in batches to ensure proper browning.

Step 2
Reduce heat to medium and add the diced onions to the pot with the browned meat. Cook for 4-5 minutes until the onions begin to turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir frequently to prevent the garlic from burning, which would add bitterness to your chili recipe.

Step 3
Add the chili powder, cumin, oregano, salt, black pepper, and cayenne to the pot. Stir continuously for 30-60 seconds to bloom the spices in the fat. The mixture will become intensely aromatic as the spices toast and release their essential oils – this is developing the characteristic flavor profile of your chili recipe.

Step 4
Pour in the beef broth, using it to deglaze the pot by scraping the bottom with a wooden spoon to release any browned bits. Add the crushed tomatoes, tomato paste, Worcestershire sauce, and bay leaf. Stir to combine everything thoroughly.

Step 5
Bring the mixture to a gentle boil, then reduce the heat to maintain a low simmer. Cover the pot partially with a lid, allowing some steam to escape. Simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 6
Add the drained and rinsed kidney beans and pinto beans. Continue simmering, uncovered, for another 30-45 minutes until the chili recipe reaches your desired thickness. If it becomes too thick, add a splash of broth or water. For a thicker chili, simmer longer with the lid off.

Step 7
Remove the bay leaf and taste for seasoning, adjusting salt, pepper, or spices as needed. Let the chili recipe rest off the heat for 10-15 minutes before serving – this brief rest allows the flavors to settle and meld beautifully.

Variations

White Chicken Chili: For a lighter twist on this classic chili recipe, substitute ground beef with 2 pounds of diced boneless chicken thighs. Replace red kidney beans with white beans like cannellini or great northern, and use chicken broth instead of beef broth. Add a can of diced green chilies and finish with a squeeze of lime juice and chopped cilantro for a bright, fresh flavor profile that still delivers comfort food satisfaction.

Vegetarian Chili: Create a hearty meatless version of this chili recipe by replacing the ground beef with 2 cups of bulgur wheat or quinoa plus an extra can of beans (black beans work well). Add 2 diced bell peppers and 2 diced zucchini for additional texture and nutrition. The bulgur wheat absorbs the flavorful liquid while providing a surprisingly meat-like texture that satisfies even dedicated carnivores. Increase the spices by about 25% to ensure robust flavor.

Smoky Spicy Chili: Elevate your chili recipe with deep smoky notes by adding 2 tablespoons of chopped chipotle peppers in adobo sauce and 1 teaspoon of smoked paprika. For additional complexity, replace half the ground beef with spicy chorizo sausage and add a small dark chocolate square (about 10g) during the final 15 minutes of cooking. This variation delivers an intricate flavor profile with a memorable heat that builds pleasantly with each bite.

Storage and Serving

This chili recipe actually improves with time, making it perfect for make-ahead meals. Store cooled chili in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a splash of broth if needed to restore the consistency.

Serve this hearty chili recipe in deep bowls topped with a dollop of sour cream, freshly grated cheddar cheese, and thinly sliced green onions. For a casual gathering, create a chili bar with additional toppings like diced avocado, fresh cilantro, lime wedges, pickled jalapeños, and crushed tortilla chips.

For a complete meal, pair your chili recipe with warm cornbread and honey butter on the side. The slight sweetness provides a perfect contrast to the savory, spicy chili. Alternatively, serve it over baked potatoes or cooked rice for a filling variation that stretches the meal even further.

FAQs

Can I make this chili recipe in a slow cooker?
Absolutely! Brown the meat and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beans during the final hour of cooking.

How can I make my chili recipe thicker?
For a thicker consistency, simmer uncovered for longer or add 1-2 tablespoons of cornmeal in the last 30 minutes of cooking. Alternatively, mash some of the beans before adding them to naturally thicken the chili.

Is this chili recipe spicy?
As written, this recipe has a medium heat level. Adjust the cayenne pepper up or down to control the spiciness. For a milder version, omit the cayenne entirely; for extra heat, add diced jalapeños or a dash of hot sauce.

Can I use dried beans instead of canned in this chili recipe?
Yes, substitute 1½ cups dried beans (soaked overnight and cooked separately) for each can of beans called for in the recipe. This requires more planning but often results in better texture.

What’s the best beef to use for chili recipe?
Ground beef with an 80/20 lean-to-fat ratio offers the best flavor, but you can also use chuck roast cut into small cubes for a chunkier texture. For leaner options, 90/10 ground beef or ground turkey work well but may need additional oil to prevent dryness.

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