Best Chili Recipe (Award Winning) With Video!
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!
Servings 5 people
Calories 325kcal
Ingredients
- 1-3 jalapenos diced (remove seeds and membranes for a milder chili)
- 1 cup green pepper diced
- 1 cup onions diced
- 3 garlic cloves minced
- 2 lbs ground beef (80/20)
- 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 6 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
Instructions
- Sauté the vegetables. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the diced onion, green bell pepper, and jalapeños. Cook for about 6 minutes, stirring occasionally, until softened.
- Cook the beef. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink. Carefully drain the excess grease.
- Add the garlic and spices. Reduce the heat to medium. Add the minced garlic and cook, stirring, for about 30 seconds. Stir in the garlic powder, cumin, chili powder, cayenne, oregano, salt, and black pepper.
- Add the remaining ingredients. Stir in the 6 ounces of tomato paste, 1¾ cups water, diced tomatoes with green chilies and their juices, and drained and rinsed beans. Mix until the tomato paste is fully incorporated.
- Simmer the chili. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 15 minutes, stirring occasionally. For thicker chili, continue simmering for up to 35 minutes total. If it becomes too thick, stir in a little water.
- Taste and serve. Taste and adjust the salt and black pepper as needed. Serve with your favorite toppings, such as shredded cheese and sour cream, with crackers or cornbread on the side.**See notes below**
Video
Notes
- Ground beef: I recommend 80/20 ground beef for its rich flavor. Drain the excess grease after browning. Ground beef: Use 80/20 ground beef (80% lean, 20% fat) for the richest flavor. Drain the excess grease after browning.
- Jalapeños: For a spicy chili, use 2 to 3 jalapeños. For a milder chili, use just 1, or remove the seeds and membranes. Jalapeño heat varies, so taste as you go.
- Thickness: For thicker chili, simmer uncovered for up to 35 minutes total, stirring occasionally. Add a splash of water if it becomes too thick.
- Storage: Divide leftovers into shallow, covered containers and refrigerate within 2 hours of cooking—or within 1 hour if the temperature is above 90°F. Keep refrigerated for up to 4 days.
- Reheating: Reheat on the stovetop or in the microwave until the chili reaches 165°F throughout. Stir occasionally to heat evenly, adding a little water if needed.
- Nutrition: Estimated nutrition information does not include toppings or side dishes.
Nutrition
Calories: 325kcal