Chili is the ultimate communal food. Whether it is simmering on the stove for a football Sunday or serving as a quick weekday dinner, a great chili should be thick, deeply flavorful, and perfectly balanced between spice and savory notes. This recipe uses a blend of ground beef, kidney beans, and a carefully selected mix of spices to create a classic American chili that satisfies every craving. It is a versatile dish that only gets better the next day, making it the king of leftover-friendly meals.
Why You’ll Love This Recipe
Perfect for Tailgating
Chili is built for crowds. It can be made in massive quantities, kept warm in a slow cooker, and customized with an endless array of toppings. It is the definitive comfort food for outdoor gatherings, providing warmth and energy when the weather turns crisp.
Bold Spice Highlights
The depth of this chili comes from a combination of chili powder, cumin, smoked paprika, and a touch of unsweetened cocoa powder. The cocoa doesn’t make it taste like chocolate; instead, it adds a dark, earthy complexity that mimics the flavor of traditional Mexican moles.
Ingredients
- 2 lbs ground beef
- 1 large onion, diced
- 1 large green bell pepper, diced
- 3 tbsp chili powder
- 1 can kidney beans, drained
- 28 oz diced tomatoes
- 8 oz tomato sauce
- 2 cloves garlic, minced
Instructions
- Brown ground beef in a large pot. Drain excess fat.
- Add onions and peppers; cook until soft. Stir in garlic and spices.
- Add tomatoes, tomato sauce, and beans. Bring to a simmer.
- Cook on low heat for at least 45 minutes, stirring occasionally.
- Serve hot with cheese, sour cream, and green onions.
Ingredient Highlights & Substitutions
Essential Ingredients
Ground Chuck (80/20) provides the perfect amount of fat for a rich flavor without being overly greasy. Canned kidney beans add a creamy texture and significant protein, while diced tomatoes and tomato sauce create the necessary body for the stew.
Smart Substitutions
For a leaner version, use ground turkey or chicken. If you want to go bean-free (Texas style), simply omit the beans and double the amount of meat. For those who love heat, add a diced jalapeño or a teaspoon of chipotle in adobo sauce for a smoky kick.
| Topping | Flavor Contribution | Texture |
|---|---|---|
| Sour Cream | Cooling/Tangy | Creamy |
| Cheddar Cheese | Savory/Sharp | Melty |
| Green Onions | Fresh/Mild | Crunchy |
Step-by-Step Instructions
Prep Phase
Dice your onions and bell peppers into uniform pieces. Mince the garlic and gather all your spices. In a large heavy-bottomed pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess fat, leaving about a tablespoon for flavor.
Cooking Phase
Add the onions and peppers to the beef and sauté until softened. Stir in the garlic and spices, cooking for one minute until fragrant. Pour in the diced tomatoes, tomato sauce, and drained beans. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for at least 30 to 45 minutes to let the flavors marry.
Pro Tips for Perfect Results
Technique Secrets
The “long simmer” is the most important part of making chili. While the ingredients are technically cooked after 15 minutes, the flavors don’t truly develop until the aromatics and spices have had time to break down into the tomato base. If you have the time, let it simmer for two hours on very low heat.
Common Mistakes to Avoid
Don’t forget to drain your beans! The liquid in canned beans is often salty and metallic. Rinsing them ensures a cleaner flavor for your chili. Also, be sure to brown your meat thoroughly; those browned bits at the bottom of the pot (the fond) are where the best flavor lives.
Serving Ideas & Pairings
Presentation & Plating
Serve in large ceramic bowls with a “topping bar” on the side. This allows each guest to customize their bowl with cheese, sour cream, cilantro, and lime wedges.
Pairing Suggestions
Chili and cornbread are a match made in heaven. Serve a big bowl of this chili alongside Easy Dessert Recipes for a Crowd for a complete autumnal feast that will leave everyone satisfied.
Frequently Asked Questions
Q1: Can I make this in a slow cooker?
Absolutely. Brown the meat and sauté the veggies first, then throw everything into the slow cooker on Low for 6 to 8 hours.
Q2: How do I make my chili thicker?
You can mash a few of the beans against the side of the pot, or stir in a tablespoon of cornmeal during the last 20 minutes of cooking.
Q3: Is chili better the next day?
Yes! As chili sits in the fridge, the spices continue to penetrate the meat and beans, often resulting in a much better flavor on day two.
Conclusion
This homemade chili recipe is a reliable classic that never goes out of style. It is easy enough for a beginner but flavorful enough to win a neighborhood cook-off. With its rich tomato base and hearty ingredients, it is the ultimate way to feed a family and keep them coming back for more.
