Best Ever Chili

Print Recipe

4.87 from 88 votes

This is the chili I make when I need something hearty, easy, and guaranteed to make everyone happy.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Dinner, Main Course, Side Dish

Cuisine: American

Keyword: best ever chili, best ever chili reciope, chili, chili recipe, homemade chili recipe

Servings: People

Author: Alyssa Rivers

Ingredients

2 pounds lean ground beef
1 small onion diced
1 green bell pepper diced
2 garlic cloves minced
2 cups beef broth
1 (8-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes undrained
1 (15-ounce) can pinto beans drained
1 (15-ounce) can kidney beans drained
3 tablespoons chili powder
1 tablespoon oregano
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne

Instructions

In a large pot, over medium-high heat, add 2 pounds lean ground beef and cook and crumble until brown. Drain the excess fat from the beef.
Add in 1 small onion diced, 1 green bell pepper diced and 2 garlic cloves minced and sauté until almost tender.
Add in 2 cups beef broth, 1 (8-ounce) can tomato sauce, 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can pinto beans, 1 (15-ounce) can kidney beans, 3 tablespoons chili powder, 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon salt, ½ teaspoon pepper and ¼ teaspoon cayenne.
Bring to a boil and reduce to a simmer until it starts to thicken and the flavors combine, about 30 minutes.

Video

Notes

How to Store Leftovers

Refrigerate: Store cooled chili in an airtight container or ziplock for 5–7 days.

Can you freeze chili? Yes! Cool completely, store flat in a labeled ziplock bag, and freeze for up to 3 months.

Reheat: Thaw overnight, then warm in a saucepan or microwave until heated through.

Nutrition

QR code

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