Best Chili Ever
Hearty American chili packed with beef, beans, and a spicy tomato base—perfect for family dinners or game day gatherings.
Ingredients
Instructions
- In a Dutch oven, cook the ground beef, onion, green pepper, and celery until the meat is browned and the vegetables are tender.
- Add the chopped tomatoes, tomato paste, salt, and chili powder, stirring to combine.
- Cover the pot and simmer for 60 to 90 minutes, allowing the flavors to meld.
- Add the kidney beans during the last 20 minutes of simmering, and continue to cook until heated through.
Tips & Substitutions
For a richer flavor, consider browning the beef with spices like cumin or paprika. You can substitute ground turkey for a leaner option, or use black beans instead of kidney beans for a different twist. If you want more heat, add diced jalapeños or cayenne pepper. Adjust the chili powder to taste, especially if you prefer a milder flavor. This recipe is versatile and can be adapted to fit your taste preferences.
Serving Suggestions
Serve the chili with freshly baked cornbread or over rice for a hearty meal. Top with shredded cheese, sour cream, or chopped green onions for added flavor. It pairs beautifully with Sarah'S Momma'S Simple Chili for a chili night. You can also serve it with tortilla chips for a fun appetizer or a side of Nacho Favorite Casserole for a delightful spread.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months. When reheating, gently warm on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave individual portions, ensuring they are heated evenly throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Best Chili Ever contains roughly 600 calories, with 39g protein, 100g carbohydrates, and 9g fat. It is an excellent source of vitamin C (144% of the Daily Value), dietary fiber (135% of the Daily Value), and iron (83% of the Daily Value). Note that it is relatively high in sodium, at 1320mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the kidney beans during the last 30 minutes.
Is there a vegetarian version of this chili?
Absolutely! You can replace the ground beef with lentils, textured vegetable protein, or a mixture of beans and chopped vegetables. Use vegetable broth instead of beef broth to maintain flavor while keeping it plant-based.
What can I do if my chili is too spicy?
If your chili turns out too spicy, try adding a bit of sugar or honey to balance the heat. You can also stir in some sour cream or shredded cheese to mellow the flavors. Adding more beans or tomatoes can dilute the spice as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).