This is hands down the best chili recipe ever! It’s easy to make thick & robust. No skimpy spices at all and rich in FLAVOR with just the right amount of kick! So good, you’ll want to hide in the corner and eat it all by yourself! Perfect to have all year long!
The Mr. has been bugging me about posting his chili recipe for the longest. My response has always been, “I’ll post the recipe when you write the recipe down.” He made it not too long ago and our convo went like this:
Me: Did you write the recipe down?
Him: No. I don’t need to write it down. I’ve made this chili a billion times. I have it in my head.
Me: Well, I can’t write up the post if the recipe is in your head. I need it on some paper.
Him: Woman, I know the recipe. I can tell you the recipe from heart.
Me: Just make the it again tomorrow and write down the recipe. If you write up the recipe, I’ll make you tacos this week.
Him: Ok, fine.
I remember the first time I tasted my husband’s chili. I was a bit nervous and I didn’t think I’d be thrilled about it. Most of my ex boyfriends didn’t know how to cook for nothing , so I was pretty skeptical about it. I’m so critical when it comes to good food. I told him “I hope it’s good and not mediocre.”
Boy was I wrong. The first time I tasted it I was freaking amazed. Mouth-watering deliciousness. It tasted so GOOD. I said “Omg yessss!” He grinned hard. I said to myself. “This man can cook!” “Winning!”
I’ve never eaten 3 bowls of chili in one sitting. I normally wouldn’t even get through one bowl. Yes, I had three bowls. Don’t judge me. They were small bowls okay? I can’t control myself when I’m faced with good food.
So yeah, this stuff is definitely award winning. If you love Wendy’s chili then you’re really love this one because it’s a 100 times better.
This best chili recipe is so amazing, you’d think he put some magical seasoning in the recipe but nope. My husband used basic every day ingredients to make it.
I’m sure you already have most of the ingredients. There’s no beer in this recipe either. I don’t know why so many chili recipes on the web have beer.
This recipe doesn’t have beef broth or tomato sauce in it either. I actually thought it had broth and tomato sauce because it’s so flavorsome but nope.
He used tomato paste though. The only thing you may have to get from the store is jalapenos and maybe chili beans if you want to make this to the “t.”
This recipe is a bit spicy but not overly spicy. Hubby loves to add heat to EVERYTHING he eats. He used two pounds of ground beef and 3 jalapenos so if you’re not big on spicy foods then use one or two jalapenos and reduce the amount of cayenne spice too. I personally don’t think it’s overly spicy though.
Chili beans, jalapenos, green peppers, diced onions, garlic cloves, diced tomatoes with green chilis, tomato paste, chili powder, cayenne pepper, oregano, cumin, garlic powder, salt and pepper and
HOW TO MAKE CHILI
Heat the oil in a large dutch over medium high -heat. Add the vegetable and saute until softened. Add beef cook until no longer pink.
Drain most of the fat out. Return beef and veggies to the dutch oven. Add seasonings. Mix well. Add water and then tomato paste
and the rest of the ingredients. Reduce heat. Simmer for 45 minutes. See full recipe below.
If you want to be a bit indulgent like me then add your favorite toppings. My husband doesn’t add any toppings
but I like to add sharp cheddar cheese, sour cream to help cut through the heat and the crunch of the buttery crackers.
Notice how the cheese just melts into the bowl of yumminess? Omg it’s so damn good! It’s a regular meal at our house.
We have it several times a month. We enjoy it in the summer time too. Hubby’s award winning chili recipe is so good, we have it all year round.
This is hands down the best chili recipe! My husband won a cook off with this amazing chili recipe and it's no wonder why. This easy spicy beef chili is thick & robust. No skimpy spices at all. His award wining chili is so rich in FLAVOR with just the right amount of kick! Perfect to have all year long!
- 3 jalapenos diced
- 1 cup green pepper diced
- 1 cup onions diced
- 3 garlic cloves minced
- 2 lbs 80% ground beef
- 1 tsp garlic powder
- 1/2 tbsp cumin
- 3 1/2 tbsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp oregano
- 1 3/4 cup water
- 1 8 oz can tomato paste
- 2 10 oz cans diced tomatoes with green chilis
- 2 15 oz cans chili beans or pinto beans drained and rinsed
- salt for taste
- pepper for taste
- 2 tbsp vegetable oil
Heat the oil in a large dutch over medium high heat. Add the vegetables (except for the can of diced tomatoes with chilis) and saute until softened about 6 minutes. Add the ground beef and cook stirring until it is no longer pink. Drain.
Return stove to medium-high heat. Stir in the seasonings, salt, and pepper. Mix well. Add the water, canned tomatoes with green chili and tomato paste stirring until the paste has dissolved.
Simmer uncovered for 15 minutes. Serve and top with shredded cheese and sour cream. Add crackers on the side. Enjoy!
Make sure to use 80% ground beef because it has a good amount of fat and it's flavorful.
For a thicker chili, simmer uncovered for up to 35 minutes.
Refrigerate leftovers in a shallow container for up to 4 days.
Reheat leftovers on the stove, microwave until the internal temp reaches 165 degrees Fahrenheit.
FYI. Calorie count does not include toppings.
Watch how I make it!
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