The Best Chili I Ever Ate
Get ready to experience bold, comforting flavors with "The Best Chili I Ever Ate," a hearty dish that combines tender ground beef, smoky spices, and a medley of beans simmered to perfection. This recipe strikes the perfect balance between rich tomato-based broth and a robust blend of chili powder, cumin, and paprika, with a touch of heat from optional cayenne pepper. Cooked low and slow for maximum flavor, every spoonful is packed with layers of savory, warming goodness. Best served steaming hot with optional garnishes like fresh cilantro, creamy sour cream, or melted cheddar cheese, this chili is ideal for game day spreads, cozy weeknight dinners, or crowd-pleasing potlucks. Ready in just over 90 minutes, this one-pot wonder is a must-try for chili enthusiasts and comfort food lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 pounds ground beef (80/20)
- 28 ounces canned diced tomatoes
- 16 ounces canned tomato sauce
- 1 cup beef broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- to taste sour cream (optional, for serving)
- to taste shredded cheddar cheese (optional, for serving)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add olive oil.
Sauté diced onions in the olive oil for 5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot. Cook and crumble the meat until it is browned and fully cooked. Drain excess fat if necessary.
Stir in the canned diced tomatoes, tomato sauce, and beef broth.
Add the kidney beans and black beans to the pot, stirring to combine.
Season the chili with chili powder, ground cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Toss in the bay leaf.
Bring the chili to a boil, then reduce the heat to a simmer. Cover the pot partially and let it cook for 60–90 minutes, stirring occasionally to prevent sticking.
After cooking, remove the bay leaf and taste to adjust seasoning if needed.
Serve the chili hot in bowls. Top with optional garnishes like fresh cilantro, sour cream, or shredded cheddar cheese. Enjoy!
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 8.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
