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The Best chili is the perfect dinner for those cold, breezy autumn days. Days where you want something warm and comforting but also quick and easy to make.
This chili is filled with wholesome pantry ingredients - grass-fed ground beef, homemade chicken broth, red bell peppers, and a few spices. Fresh chopped tomatoes would also be a perfect addition!
How to make The Best Chili
Start by heating vegetable oil or ghee in a medium-sized pot, then brown the beef. Remove the meat from the pot so you can saute the other vegetables.
Saute the onions and red bell peppers until soft and just starting to brown. I like red bell peppers in my chili, but feel free to use green bell peppers or whatever you have on hand.
Then add the chopped garlic, cumin, chili powder, dried oregano, and paprika, and cook for 1 or 2 minutes to awaken the flavor of the spices.
Return the beef to the pot, then add a can of tomato sauce and/ or 2 cups of chopped fresh tomatoes.
- I like to cook the tomato sauce for 10 minutes to get rid of the bitter taste, canned tomatoes sometimes has.
Then add the bay leaf and the chicken broth. I have a recipe for homemade chicken broth, check it out if you want to try it!
Let the chili simmer for about 30 minutes, to let all the flavors combine. Then add the cooked red beans and cook for another 10 minutes. Enjoy!
Serving suggestions: Rosemary Polenta cornbread.
Toppings Suggestions: Grated cheddar cheese, sour cream, or green onions.
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The Best Chili
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: Main Course, Soup
- Cuisine: American
Description
The Best chili is the perfect dinner for those cold, breezy autumn days. Days where you want something warm and comforting but also quick and easy to make.
Ingredients
- 1 lb ground beef
- ½ cup dried red beans (or 1 - 1 ½ cup of cooked red beans)
- 1 15oz can of tomato sauce (and/or 2 cup fresh tomatoes, chopped)
- 1 cup Chicken broth
- 3 tbsp vegetable oil/ ghee
- 1 red bell pepper, chopped
- 1 onion, chopped
Seasonings:
- 1 Bay Leaf
- 1 tsp ground Cumin
- 1 tsp Chili powder
- 1 tsp dried Oregano
- ½ tsp ground Paprika
- Salt and Pepper to taste
Instructions
- If using dried red beans: cook until soft, about 2 - 3 hours.
- Heat vegetable oil in a medium-size pot. Brown the beef, then remove from the pot and set aside.
- In the same pot, at the onions and saute for 10 minutes, until it just starts to brown, then add the red bell peppers. Cook until they just start to soften, 5 minutes.
- Return the beef to the pot with the onions and peppers, and add all the spices- ground cumin, chili powder, dried oregano, ground paprika, and salt and pepper to taste.
- Toast the spices with the veggies for 30 seconds to 1 minute to awaken the spices.
- Add the tomato sauce, and cook for 10 minutes to take the bitter taste out of the tomato sauce.
- Add the bay leaf, and chicken broth to the chili and cook for 30 minutes.
- Add the red beans and cook for about 10 minutes.
- Adjust salt and seasoning as needed, then enjoy!
Notes
Can last in the refrigerator to up to a week.
Keywords: Chili, Homemade Chili, The Best Chili
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