Simple Perfect Chili Best Recipes

THE BEST CHILI

Ingredients:

• 1/4 cup vegetable oil
• 1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
• 1 large yellow onion, diced
• 1 jalapeno pepper, seeded and diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 teaspoons tomato paste
• 1 1/2 cups low-sodium beef broth
• One 28-ounce can whole peeled tomatoes, crushed
• Two 15.5-ounce cans kidney beans, undrained
• Sour cream, shredded Cheddar and sliced scallions, for serving
• Tortilla chips, for serving

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

MOM'S PERFECT CHILI

Ingredients:

• 1 tablespoon olive oil, divided
• 2 pounds ground beef sirloin
• 1 large onion, diced
• 2 medium poblano peppers, diced
• 1 medium orange bell pepper, diced
• 1 medium jalapeno pepper, seeded and chopped
• 3 cloves garlic, minced
• ¼ cup chili powder
• 4 teaspoons ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon white sugar
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• 1 (12 fluid ounce) can or bottle beer
• 1 (28 ounce) can crushed tomatoes
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• ½ (28 ounce) can tomato puree
• 2 cups beef stock
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon adobo sauce from chipotle peppers
• 3 (15 ounce) cans kidney beans, drained and rinsed

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

SIMPLE CHILI

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound lean ground beef
• 1 cup chopped onion
• 2 cloves garlic, chopped
• 2 (15 ounce) cans kidney beans
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons chili powder
• 1 tablespoon distilled white vinegar
• salt to taste
• ground black pepper to taste

Steps:

• In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and garlic, and cook until the onion is soft. Pour off any excess fat.
• Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.