Best Chili Recipe
The Best Chili Recipe you'll ever make! Our kitchen sink chili is packed with so much flavor, it's so easy to make and takes no time to whip up! We love serving our chili with lots of toppings and big pieces of fluffy cornbread!
Servings: 8
Calories: 405kcal
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
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.
Nutrition
Calories: 405kcal | Carbohydrates: 38g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 710mg | Potassium: 1116mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1966IU | Vitamin C: 30mg | Calcium: 201mg | Iron: 6mg