We LOVE chili and think we have the Best Chili Recipe ever! I know people are bias and sensitive about chili, but if you’re looking for a rich, flavor packed chili that’s easy to make and comes together in just an hour we have the chili for you!
Our best chili recipe contains a secret ingredient that really takes this chili to the next level. It also tastes better and better as it sits, so leftovers are truly amazing! Serve it with your favorite cornbread for a totally satisfying meal!
Why This is the Best Chili Recipe You’ll Ever Taste
We know there are thousands of chili recipes out there, but we truly think we have the best chili recipe ever! We incorporate a few not so secret ingredients like Mexican chocolate and roasted peppers to our chili that really take the flavors to the next level!
The Mexican chocolate might seem unusual, but it adds such a pleasant, unique and rich depth of flavor to the dish (and don’t worry, your chili won’t be sweet or taste like chocolate!). The roasted peppers also add an earthy, smoky element that we love so much!
How to Make The Best Chili Recipe
Process
Chili
- Place a large pot over medium heat, Add 2 tablespoons oil. Add ground beef and brown, about 3 minutes. Season with salt and pepper.
- Transfer ground beef to a bowl and set aside.
- Add remaining oil to pan. Add onion, garlic and peppers and sauté for about 5 minutes. Season with salt and pepper.
- Pour beef back into the pot, add spices and sauté for an additional 5 minutes.
- Add tomato puree and tomato paste and stir together.
- Reduce heat to medium, add stock and simmer for 15 minutes.
- Add corn, Mexican chocolate, and beans into the pot. Season with salt and pepper as needed and stir until chocolate melts and ingredients are evenly incorporated into the chili.
- Simmer chili for an additional 15 minutes, stirring occasionally.
Optional Garnishes
- Ladle chili into bowls and top with sour cream, shredded cheddar, green onions, and jalapeño rings. Serve.
Variations
- Swap the ground beef out for ground turkey/chicken. For a vegetarian alternative omit the beef altogether. Then either add lentils, extra firm tofu thats been pressed and crumbled or nothing at all and the chili will still be so good!
- Add some diced zucchini, bite sized pieces of cauliflower and/or spinach leaves to bulk the chili up with more vegetables! This is a great recipe to easily sneak in some vegetables for picky kids and we promise they won’t even notice!
- Adjust the amount of chile powder and jalapeño used based on personal heat level preferences or even add a chopped chipotle chili for some added smokiness!
- Swap some black beans or white beans in for the other beans if it’s what you have on hand.
- Other optional garnishes we love using to top our chili are: crushed tortilla chips (or fritos!), diced avocado, a few dashes or hot sauce, and cilantro leaves.
Tips and Tricks for Success
- If you can’t find Mexican chocolate, use 6 ounces of dark chocolate along with 1/4 to 1/2 teaspoon of ground cinnamon and 1/4 teaspoon cayenne pepper.
- Make the chili the day before you need it and reheat it on the stove before serving for optimal flavor! (Our chili gets better and better with time!)
- The peppers can be roasted, peeled, seeded, and diced up to 3 days ahead of time, to save time when you’re ready to make the chili.
Storing and Reheating Instructions
Storing
Our chili can be stored in an airtight container, in the refrigerator, for up to 5 days.
Reheating
To reheat over stovetop: Pour cold chili into a pot and simmer over medium-low heat, frequently stirring, until chili ha completely heated through.
To reheat in the microwave: Pour chili into a microwave safe bowl and cover with a damp paper towel or microwave cover. Microwave for 3 to 4 minutes, stirring every minute, until chili has completely heated through.
What to Serve with Our Chili Recipe
While the chili is amazing on its own, we love serving it with some bread on the side for dipping! Some of our favorite carbs to dip into our chili recipe are:
- Buttermilk Cornbread
- Black Pepper and Parmesan Beer Bread
- Sour Cream and Chive Drop Biscuits
- Cheesy Herb Pull Apart Bread
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Best Chili Recipe
INGREDIENTS
- 3 tablespoons vegetable oil, divided
- 1 pound ground beef
- 1 small yellow onion, diced (about 1 1/4 cups)
- 3 minced garlic cloves (about 1 tablespoons)
- 1 jalapeno, seeded and diced (about 1 tablespoon)
- 1/2 roasted red bell pepper, peeled, seeded and diced
- 1 roasted poblano pepper peeled, seeded and chopped
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 1/4 cups tomato puree or tomato sauce
- 6 ounces tomato paste (about 2/3 cup)
- 1 cup beef stock or beef broth
- 1 ear fresh corn, kernels removed from cob (about 1 cup corn kernels)
- 1/2 disc Mexican chocolate, broken into chunks
- 1 (15 ounce) can pinto beans, with juices
- 1 (15 ounce) can kidney beans, with juices
- salt and pepper to taste
optional garnishes
- 1 bunch green onions, thinly sliced
- 1 cup shredded Cheddar cheese
- 1 jalapeño, thinly sliced into rings
- 1/2 cup sour cream
INSTRUCTIONS
- Place a large pot over medium heat, Add 2 tablespoons oil.
- Add ground beef and brown, about 3 minutes. Season with salt and pepper.
- Transfer ground beef to a bowl and set aside.
- Add remaining oil to pan. Add onion, garlic and peppers and sauté for about 5 minutes. Season with salt and pepper.
- Pour beef back into the pot, add spices and sauté for an additional 5 minutes.
- Add tomato puree and tomato paste and stir together.
- Reduce heat to medium, add stock and simmer for 15 minutes.
- Add corn, Mexican chocolate, and beans into the pot. Season with salt and pepper as needed and stir until chocolate melts and ingredients are evenly incorporated into the chili.
- Simmer chili for an additional 15 minutes, stirring occasionally.
- Ladle chili into bowls and top with sour cream, shredded cheddar, green onions, and jalapeño rings. Serve.
NOTES
- If you can’t find Mexican chocolate, use 6 ounces of dark chocolate along with 1/4 to 1/2 teaspoon of ground cinnamon and 1/4 teaspoon cayenne pepper.
- Make the chili the day before you need it and reheat it on the stove before serving for optimal flavor! (Our chili gets better and better with time!)
- The peppers can be roasted, peeled, seeded, and diced up to 3 days ahead of time, to save time when you’re ready to make the chili.