Everyone thinks their Chili Recipe is the best, and so do I! This comforting, delectable one-pot meal is good any time of the year, not just on cold nights.
Contrary to popular belief, chili is not just a winter dish, ready to warm you up on a cold night. I’m here to tell you that this chili recipe is good any time of year: winter, spring, summer, or fall. And because you can make a double or triple batch, you can freeze it to pull out and enjoy any time you want.
A hearty bowl of chili is often associated with the Wild, Wild West. We envision cowboys sitting around a campfire with a big pot of chili simmering over a roaring fire. All you need today though, is a large pot and a stove, and you’re ready to make a satisfying and delicious meal for your family.
Get Ready For the Easiest Chili Recipe You’ll Ever Make
This recipe is designed to simplify your life. Some chili recipes call for you to chop up jalapeños or other spicy peppers. If you’re not careful, you could rub your eyes and suffer in pain for hours. This chili recipe, however, avoids that problem by using chili powder, cumin, and oregano to create the perfect seasoning blend. Cayenne pepper is optional but enhances the flavor, brings some heat, and is customizable to your enjoyment.
The seasonings blend into the ground beef and onions for a few minutes before you add the other ingredients. That helps impart amazing flavor to the meat while the spices become wonderfully fragrant.
Choose 85% Lean Ground Beef for This Chili Recipe
The choice of ground beef for this chili recipe is crucial. Opting for meat 90% lean or higher may produce a drier texture. However, 85% lean ground beef strikes the perfect balance, ensuring a flavorful bowl of chili. Beef marked 80% or less is too fatty for this dish and can cause extra work in draining the fat from the pot.
Don’t overcook the meat, as that can also dry it out. If you have any residual fat in the pot, do not worry. Because you are using 85% lean, it will not be excessive and does not need to be drained. That slight amount of fat will blend nicely into the sauce, infusing it with extra flavor.
How to Make Ahead and Store
Chili will only stay fresh in the refrigerator for up to 3 days, but it always tastes best the day after you make it. That allows the flavors time to meld. The best thing to do with chili is to make a big pot and freeze it for future use, it’ll stay good in the freezer for up to 3 months. I freeze it in resealable containers – some family-sized and some individual-sized. That way, you can pull out a container to take to work for lunch.
Serving Suggestions
Chili is a meal all by itself – all you need to do is add some tasty toppings, such as chopped avocados, peppers, and sour cream. However, you can also serve it over rice, pasta, quinoa, or tortilla chips (think nachos). If you want a slightly lighter chili, check out this Slow Cooker White Chicken Chili recipe. It’s also delicious and easy to prepare.
Of course, who doesn’t love a good cookie after devouring a bowl of chili? I know I do. These Iced Oatmeal Cookies are the perfect ending to a delicious meal. You’ll want to make extra as they disappear as quickly as you put them out.
Chili Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 pound ground beef 85% lean
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper optional
- 1 can 15 ounces kidney beans, drained and rinsed
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 can 8 ounces tomato sauce
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink, about 8 minutes.
- Stir in the chili powder, ground cumin, dried oregano, and cayenne pepper (if using). Cook for 2 minutes, allowing the spices to become fragrant.
- Add the kidney beans, diced tomatoes with their juice, tomato sauce, and beef broth. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 1 hour, stirring occasionally.
- Taste and adjust seasoning if necessary. Serve hot with your choice of toppings such as shredded cheese, sour cream, or chopped green onions.
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