The Best and Easiest Chili
This is the best and easiest chili recipe you could think of. It will leave you satisfied and both full and content.
Ingredients
- 1 medium yellow onion finely chopped
- 5 garlic cloves minced
- 1 celery rib finely chopped
- 1 green bell pepper cubed small
- 2 tablespoons neutral oil
- 1 pound lean ground beef (96/4% is the healthier option)
- 2 15 ounces cans tomato sauce
- 1 tablespoon tomato paste
- 1½ cups beef or vegetable broth you can add less or more if you like your chili really thick or soupy
- 1 15 ounces can dark red kidney beans rinsed
- 1 15 ounces can black bean rinsed
- 1 jalapeños deseeded and finely chopped (optional)
Seasonings
- 1½ tablespoons chili powder
- 1 tablespoon garlic powder
- 1½ teaspoons onion powder
- 1 tablespoon paprika or smoked paprika
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teapsoons cumin
- Cayenne pepper to taste
- 1 teaspoon black pepper
- 1 teaspoon salt or more to taste
Instructions
- Add onions to the preheated oil on medium high. Sauté for 5 minutes, or until soft and translucent, stirring constantly. If you are using jalapeños, sauté them with the onions.
- Add the beef and sauté until most of the pink color goes away.
- Add the seasonings and the garlic. Mix well. Then, add the chopped peppers and celery.
- Sauté for another few minutes until the beef is completely browned and the vegetables are mixed throughout.
- Add the drained and rinsed beans, then the tomato paste and mix well.
- Add the tomato sauce and beef broth, mix well and let it come to a rolling boil for 3 minutes before covering and lowering the heat to low.
- Let it simmer for 15 minutes and then serve.
- Serve with jalapeño slices, cheese, and sour cream.
Notes
- You can make this chili recipe thicker by adding more beef broth or water to reach the desired consistency.
- You can cook this chili in a slow cooker on low for 6-8 hours or high for 3-4 hours.
- Toast the spices in a skillet to remove the moisture and enhance the flavors of these spices.
- Just before serving, give each bowl of chili a squeeze of fresh lime juice to brighten the flavors.
- While traditional chili often uses kidney beans, try mixing in other beans like black beans or pinto beans for diverse textures.
Nutrition
Calories: 820kcalCarbohydrates: 43gProtein: 106gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 281mgSodium: 2984mgPotassium: 2694mgFiber: 12gSugar: 12gVitamin A: 4475IUVitamin C: 130mgCalcium: 246mgIron: 18mg
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