The Best Chili Recipe

Never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one pot chili recipe there ever was!! Enjoy plain or with cheese, avocados, sour cream or any other topping you like.

I love a good and comforting chili recipe, especially during the colder months of the year, and this one will not disappoint. This particular recipe is filled with ground beef, lots of beans, a whole lot of veggies and is cooked down into a thick and flavorful stew. Perfect with cornbread or Corn Casserole.

How to make Chili

This recipe is a simple ‘chop and drop’ kind of recipe. You chop your veggies, add in your meat, season well. Dump in your cans of beans, cans of tomatoes and beef broth. Bring to boil, reduce to simmer and cook as long as you can. Stir in some frozen corn for an added bonus and enjoy!

The best beans for chili

Because beans are so hearty and stand up so well to hours of cooking as well as all these spices, just about any kind of bean is fine. Use what you have! I used pinto and black beans.

The classic bean found in almost every chili recipe is the red kidney bean, but here are a few others that would be great substitutes:

• white beans
• garbanzo beans (chick peas)
• red beans
• white kidney beans (cannellini beans)
• butter beans
• pinto beans
• black beans

When cooking with any canned bean, be sure to drain and rinse well for best results.

Seasonings for Chili

The two seasonings I use for this chili recipe include cumin and a mild chili powder. Some recipes call for cayenne pepper, cinnamon, garlic powder, onion powder, red pepper flakes or even cocoa powder.

I keep it simple (and mild!) with just two seasonings. If you’d like to add more heat or more depth of flavor, try some of the listed spices above.

How to Cook Chili

After you’ve chopped and dropped all the ingredients into your large pot, it’s just a matter of simmering it down until it’s thick and flavorful, stirring occasionally. Like I mentioned in the recipe card, if you notice the chili is getting too thick and is starting to stick to the bottom of the pot, add in an extra splash of beef broth to keep things moving.

I love using a heavy bottomed dutch oven to cook my chili (and other stew) recipes. It retains heat well and usually doesn’t burn.

How to thicken chili

If you cook chili long enough, you won’t need to thicken it at all. The longer it simmers, the thicker and more flavorful it will become. No need to use flour or cornstarch.

If you are wanting to thicken up the broth, try adding in one tablespoon of cornmeal to your chili recipe and simmering for an hour.

What to serve with chili

There are so many things that pair perfectly with this best chili recipe! Things like homemade rolls, biscuits or cornbread is perfect. A buttery corn casserole would also be delicious.

Favorite Chili Toppings

Man oh man, when I make chili, I love to load on the toppings! Here are some of our favorites:

• tortilla chips
• doritos
• grated cheddar cheese
• avocado slices
• guacamole
• sour cream
• diced onion
• cilantro
• lime wedges
• shredded lettuce
• hot sauce (if that’s your thing)

Other Chili Recipes you will love:

• No Bean Chili Recipe
• Skinny White Chicken Chili
• Healthy Turkey Chili
• Cheesy Turkey Chili Mac

5 from 6 votes

Print

Best Chili Recipe

Never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one pot chili recipe there ever was!!

Course Dinner

Cuisine Mexican

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 servings

Calories 340 kcal

Author Lauren Brennan

Ingredients

• 3 tablespoons olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 1 medium zucchini diced
• 1 lb. ground beef 93% lean
• 2 cups beef stock
• 1-14.5 oz. can diced tomatoes
• 1-15 oz. can tomato sauce
• 1-15 oz. can black beans drained & rinsed
• 1-15 oz. can pinto beans drained & rinsed
• 1 1/4 cup frozen corn
• salt & pepper to taste
• 1 tablespoon cumin
• 1 tablespoon chili powder
• any desired toppings grated cheddar cheese, chopped cilantro, sour cream, avocados, lime juice

US Customary - Metric

Instructions

1. In large pot, heat oil over medium heat. Saute onions, garlic, carrots, celery and zucchini until slightly softened, 5 minutes.

2. Drop meat into pot and break apart using a wooden spoon. Cook until meat is cooked thoroughly and browned. Stir in the remaining ingredients and bring to boil. Reduce heat to low and simmer at least 20 minutes but up to 3 hours. If you notice chili is getting too thick or is sticking to the bottom of the pot, add in an extra splash of water or beef stock.

3. Serve with desired toppings and/or cornbread.

Nutrition Facts

Best Chili Recipe

Amount Per Serving

Calories 340 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 7g44%

Cholesterol 54mg18%

Sodium 325mg14%

Potassium 761mg22%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 4g4%

Protein 18g36%

Vitamin A 3950IU79%

Vitamin C 12.4mg15%

Calcium 59mg6%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.