Best Chili
A comforting and hearty chili recipe that brings warmth and joy, perfect for chilly evenings or family gatherings.
Ingredients
For the Base
- 1 tablespoon olive oil
- 1 medium onion onion (finely minced) Use yellow or white for best flavor.
- 4 cloves garlic (finely minced) Fresh is key for richness!
- 2 lb lean ground beef Ground turkey or chicken works too!
For the Spices
- 2 tablespoons chili powder Adjust for heat preference.
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoons pepper Be generous with the spices for robust flavor!
For the Sauce
- 4 tablespoons tomato paste Adds depth to the chili.
- 28 ounce canned diced fire-roasted tomatoes Use regular diced if preferred.
- 2 cups beef broth Low sodium is a great option.
- 1 tablespoon brown sugar Balances acidity from tomatoes.
- 4 tablespoons cornmeal Adjust for thickness.
For the Beans
- 15 ounce canned kidney beans Rinse and drain for best texture.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the minced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the ground beef and cook until browned, about 10 minutes.
- Sprinkle in the chili powder, onion powder, garlic powder, cumin, oregano, salt, and pepper. Stir until well combined.
Cooking
- Push the meat aside and add the tomato paste, cooking for 2-3 minutes.
- Stir in the diced tomatoes, beef broth, and brown sugar. Bring to a simmer.
- Cover and let simmer for at least 1 hour (2 hours if time allows), stirring occasionally.
- After simmering, stir in the cornmeal and cook until thickened, about 15-30 minutes.
- Add the kidney beans and warm through before serving.
Notes
Chili can be made ahead and stored in the fridge for up to a week or frozen for future meals. Consider adding toppings like shredded cheese, sour cream, or fresh herbs.