Description

This Best Ever Chili Recipe delivers a hearty and flavorful classic chili loaded with ground beef, beans, and fire-roasted tomatoes, seasoned with a bold blend of chili powder, cumin, and smoked paprika. Perfect for a comforting dinner, this chili simmers to develop rich flavors and can be customized with a variety of tasty garnishes.

Ingredients

Scale

Meat and Base Ingredients

4 strips bacon (sliced ½-inch thick)
1 ½ pounds ground beef
1 medium yellow onion (diced)
1 green bell pepper (diced)
3 garlic cloves (minced)

Spices and Seasonings

2 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoon paprika (or smoked paprika)
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoon tomato paste

Canned and Liquid Ingredients

1 (28-ounce) can fire-roasted diced tomatoes (diced or crushed can be used)
1 (15-ounce) can black beans (drained and rinsed)
1 (15-ounce) can red kidney beans (drained and rinsed)
2 cups beef broth
1 bay leaf

Optional Garnishes

Avocado
Red onion
Shredded cheese
Sour cream
Cilantro

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Instructions

Brown bacon: Heat a large pot over medium heat. Add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon begins to brown too quickly to prevent burning.
Sauté vegetables: Add the diced onion and green bell pepper to the pot with the bacon fat. Stir frequently and cook for 4 to 5 minutes, until the vegetables soften. Add the minced garlic and stir for an additional 30 seconds to release its aroma.
Brown beef: Add the ground beef to the pot, breaking it into small pieces with a spatula. Cook until fully browned. Once cooked, strain off any accumulated liquid and fat from the pot to keep the chili from becoming greasy.
Stir in spices: Reduce the heat to medium-low. Stir in the tomato paste along with the chili powder, cumin, paprika, dried oregano, and salt. Cook this mixture for about 2 minutes, stirring occasionally, until the spices are fragrant and well combined with the meat and vegetables.
Add canned ingredients: Add the fire-roasted diced tomatoes with their juices, drained black beans, drained kidney beans, beef broth, and bay leaf to the pot. Stir everything together until combined.
Simmer chili: Increase the heat to high and bring the chili to a boil. Once boiling, reduce the heat back down to medium-low and let it simmer uncovered for 30 minutes. Stir occasionally to prevent sticking and to allow flavors to meld.
Serve: Remove and discard the bay leaf. Ladle the chili into individual bowls and garnish as desired with avocado, red onion, shredded cheese, sour cream, cilantro, or other favorite toppings.

Notes

For a smoky flavor, use smoked paprika instead of regular paprika.
Adjust chili powder quantity to increase or decrease spiciness according to preference.
You can substitute ground turkey or chicken for beef for a lighter version.
Simmering uncovered allows the chili to thicken; cover if you prefer a thinner consistency.
Leftover chili reheats well and tastes even better the next day.