Ingredients
Equipment
Method
- In a large pot, heat a splash of oil over medium heat. Once hot, add 1 pound ground beef and cook it, stirring regularly to break it up. You want it to brown evenly and cook through, which usually takes about 7 to 10 minutes. The beef should be a lovely brown color with no pink visible.
- Drain any excess fat from the pot. This step is vital to avoid a greasy chili. You want the flavor of the beef to shine through without overwhelming the dish.
- Add 1½ tablespoons sugar, 2 tablespoons ground cumin, 1 tablespoon garlic powder, 1 tablespoon chili powder, 1 teaspoon garlic salt, ½ teaspoon paprika, and pepper to taste into the pot. Stir well to combine all these spices, letting them coat the beef. You'll start to smell a wonderful aroma as they meld together.
- Next, pour in 2 (8-ounce) cans of tomato sauce, 1 (15.5-ounce) can of red kidney beans (drained), 1 (14.5-ounce) can of diced tomatoes, and 1½ cups beef broth. Stir everything together thoroughly. The colors will meld beautifully, creating a vibrant dish.
- Increase the heat to bring the mixture to a gentle simmer. This is where the magic happens; the flavors will deepen and meld together as it cooks.
- Once simmering, reduce the heat to low and cover the pot. Allow it to cook uncovered for about 25 to 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. You’ll notice the chili thickening as it cooks.
- After 25 minutes, taste the chili. Adjust seasoning if necessary by adding more garlic salt or pepper. This step is crucial to get the flavor just right.
- When you’re satisfied with the taste, it’s time to serve. Ladle the chili into bowls and add your desired toppings like sour cream, shredded cheese, or chopped green onions. These toppings add a fresh kick that complements the chili perfectly.
- Enjoy the rich, bold flavors of your homemade Best Chili Recipe. Each bite is a symphony of taste that warms your heart!
Notes
Tip 1: Keep leftover chili in an airtight container in the refrigerator for up to four days. It can also be frozen for later enjoyment.
Tip 2: Chili freezes exceptionally well. Cool it before transferring to freezer-safe bags or containers. It can last up to three months.
Tip 3: To make your chili spicy, add more chili powder or fresh chopped jalapenos. For a milder version, reduce the chili powder and choose mild tomatoes.
Tip 4: Feel free to use black beans or pinto beans instead of kidney beans. Each type offers a distinct flavor and texture.
Tip 5: Serve your chili with cornbread, tortilla chips, or over rice for a hearty meal.