Recipe
This chili recipe is the kind of dish that will make you wonder why you ever bothered with store-bought versions. I’ve been perfecting it for years, and I’m confident it’s the best you’ll ever make at home. The secret? A combination of smoky spices, tender beans, and just the right balance of heat and richness.
It’s hearty, comforting, and packed with layers of flavor that’ll have you going back for seconds (or thirds). I love making this on a cozy weekend afternoon—it fills the house with the most incredible aroma and always brings everyone to the table.
Whether you’re serving it at a game-day gathering or just curling up with a bowl on a chilly evening, this chili is guaranteed to hit the spot. And don’t worry, it’s easier to make than you might think—just grab your favorite pot, and let’s get cooking!
Ingredients
- Ground beef (or turkey): Opt for 80/20 beef for the best texture and flavor.
- Onion and garlic: Dice finely for even distribution.
- Chili powder: Use a high-quality blend for maximum flavor.
- Cumin: Ground cumin adds earthiness—don’t skimp!
- Smoked paprika: A secret weapon for smokiness.
- Canned tomatoes: Crushed or diced both work, but crushed creates a smoother texture.
- Kidney beans: Rinse and drain to remove excess sodium.
- Tomato paste: Adds richness and thickens the sauce.
- Brown sugar: Just a pinch balances the acidity of the tomatoes.
- Beef broth: Use low-sodium to control the saltiness.
Pro Tip: For an extra kick, add a diced jalapeño or a pinch of cayenne pepper. If you’re out of beef broth, chicken broth works as a substitute.
Fresh cilantro and a squeeze of lime at the end elevate the flavors to restaurant-quality levels.
How to Make the Best Classic Beef Chilli Recipe
– Serve hot: Ladle into bowls and top with shredded cheese, sour cream, chopped cilantro, or green onions.
Pair with cornbread or tortilla chips.
*Pro Tip: Let the chili rest for 10 minutes before serving to allow flavors to meld.*
Nutrition
This homemade chili recipe is packed with essential nutrients. Here’s a breakdown of its nutritional value per serving:
Calories: 350
Protein: 20g
Carbohydrates: 25g
Fat: 15g
Fiber: 8g
Sodium: 600mg
Chef Tips
When I make this chili, I always start by browning the meat thoroughly to develop a deep, rich flavor. I use a mix of ground beef and pork for added complexity.
Don’t skip blooming the spices—it intensifies their aroma.
I simmer it low and slow to let the flavors meld perfectly.
To conclude, I balance acidity with a splash of vinegar or lime juice at the end.
Frequently Asked Questions
Can I Use Ground Turkey Instead of Beef?
I’d definitely use ground turkey instead of beef if I wanted a lighter option. It’s leaner and still soaks up flavors well—I’ve made it work by adjusting spices slightly. You’ll barely notice the difference.
Is It Safe to Freeze Leftover Chili?
Yes, it’s safe to freeze leftover chili! I always let it cool completely, then store it in airtight containers or freezer bags. It stays good for up to three months, and tastes great reheated.
How Do I Make Chili Less Spicy?
I’ll add ingredients like dairy (sour cream or yogurt), sugar, or acidic elements (lime juice or vinegar) to balance the heat. Diluting it with more broth, tomatoes, or beans also helps tone down the spiciness effectively.
Can I Cook Chili in a Slow Cooker?
Yes, I can cook chili in a slow cooker—it’s perfect for tender meat and rich flavors. I just brown the meat, add ingredients, and let it simmer on low for 6-8 hours. It’s hands-off and tasty.
What Are the Best Toppings for Chili?
I love topping my chili with shredded cheese, sour cream, crispy tortilla strips, and green onions. Sometimes I add jalapeños for heat or avocado slices for creaminess. Don’t forget fresh cilantro, it adds a bright finish.
