Best Chili Recipe – Winner (+ Video)
You’ll love this spicy and hearty homemade beef chili. Not only is this chili recipe easy, it’s delicious and full of ground beef, tomatoes, beans, spices and all the ingredients that make it an award-winning chili recipe.
Our Beef Chili is a favorite recipe for cooking and easy meals, but if I want to change it up, I also like to make White Chicken Chili or Green Enchiladas Pork Chili. They are all perfect for partying during soup season!
Favorite Homemade Chili
Autumn and winter are the best times to enjoy chili and soup. With that in mind, we wanted to share our favorite homemade chili recipes with you!
I love the spice, flavor, beans, chunks of meat, and pretty much everything else in this chili recipe. So delicious, I know you’ll love this recipe when you make it too (our favorite white chicken chili goes here)!
This is one of the easiest chili recipes. We love making a big pot for gatherings with family and friends. I always pull out this chili picnic recipe because everyone who tries it loves it. Here’s another fun idea – try making this chili after trick-or-treating on Halloween night! But let’s be honest, this homemade chili is delicious on any evening.
How to Make Chili
Is there anything better than a one pot meal? Signed up for me any day with little to no cleanup! Besides making dinner, who wants to do the dishes? That’s why this recipe is one of my all-time favorites. Great ingredients, super easy to cook, only needs a few washes. Yes, yes, yes.
beef. Take one of your large pots and heat over medium heat. Cook the ground beef and drain any excess fat from the pan.
boil. Pour tomatoes, all seasonings and water into pot. Stir to combine and bring to a boil over high heat.
beans. Be sure to drain and rinse the kidney and black beans from the jar before you add them. Then add the beans to the peppers.
simmer. Cover the pot and simmer for 1-2 hours. Give it a little flavor halfway through and see if you need more cooking time. Make sure the beans are cooked to your liking.
Serve. Place peppers in a bowl with your desired toppings.
Here are our favorite chili toppings:
- lime wedges
- shredded cheese
- sour cream
- corn flake
- Cornbread (my favorite!)
I’m almost drooling here. I need this chili in my life.
Change it up!
If you want a little extra, here are some chili recipes that will add even more flavor!
- lime juice – it adds just a little soupy flavour and a clean, fresh flavour
- stick noodles -Adding a few tablespoons will thicken the peppers and add to the polenta flavor.
- sugar – You just need a little bit to help balance out some of the flavor in the chili
- zucchini – It makes it more hearty, adds texture and provides extra veggie nutrition!
- mustard – Don’t knock it until you try it. Adding a tablespoon can enhance chili flavors you never imagined possible.
Ground beef is the most common, fastest and cheapest. However, you can try some other cuts of meat: beef chuck, brisket, or ribs.
make it thicker
If you think the peppers are too thin for your liking, you can thicken them with flour or cornstarch.
- Flour: In a separate bowl, add 1-2 tablespoons of flour to 1 cup of chili liquid. Stir and return peppers.
- Cornstarch: In a separate bowl, add 1 tablespoon cornstarch and 1 tablespoon water. Stir and add peppers. This will thicken 2 cups of peppers.
Crock pot version
Want to make this in the slow cooker? No problem, cook the meat, then add all the ingredients to the slow cooker and simmer for 3-4 hours! !
Store and reheat. Chili will keep in the refrigerator for 3-4 days. Reheat in microwave in 30-second increments, stirring in between, until warm.
freeze. Let the peppers cool, then divide into portions that your family can eat in one meal. Use a freezer-safe airtight container with about ½ headspace. Store for 4-6 months. Thaw in the refrigerator takes 24 hours per 5 lbs. You can choose to reheat the peppers without thawing first, but this may affect the texture.
I have a feeling this is going to be your chili recipe because it’s so easy and delicious. And, I also think this is the best chili recipe for your next chili contest. It has all the flavors that everyone loves to make it award-winning.
Still down? Because I want to put this chili in my weekly dinner rotation!
What to Serve with Chili:
For more chili recipes, check out:
Prep time 10 minutes
2 hours cooking time
Total time 2 hours 10 minutes
Serving Size 6
by Lil’ Luna
- 1 pound ground beef
- 2 cans diced tomatoes, Rotel
- 2 (8-ounce) cans tomato paste
- 1 TB cumin
- 1 TB chili powder
- 1 tso salt
- 1/2 teaspoon paprika
- 1 can (14 ounces) kidney beans, drained and rinsed
- 1 can (14 ounces) black beans, drained and rinsed
- 1 cup water
In a large pot, cook the ground meat. Drain excess oil, add tomatoes, seasoning and water and bring to a boil.
Add the beans, cover and simmer for 1-2 hours.
with desired toppings