Go Back
+ servings
Print Recipe
5 from 7 votes

The Best Chili Recipe

This Chili Recipe is a hearty spin on a comforting home cooked classic. You'll be curled up on the couch with a bowl of the stuff in no time! This chili is cooked on the stovetop and it's perfect served with a bit of sour cream, cheddar cheese and green onions. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: American
Servings: 8
Calories: 421kcal

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 lb ground beef
  • 1 jalapeno seeded and finely chopped
  • 1 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano dried
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper optional
  • 1/2 tsp salt or to taste
  • 15 oz kidney beans red, drained and rinsed (1 can)
  • 28 oz crushed tomatoes 1 can

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the onion and cook until it softens and becomes translucent, about 5 minutes. 
  • Add the ground beef and cook until no longer pink, about 6 to 8 minutes.
  • Add the garlic, jalapeno, tomato paste, stir and cook for another 30 seconds until aromatic.
  • Stir in the chili powder, cumin, oregano, paprika, cayenne and salt. Pour in the kidney beans and crushed tomatoes. Bring to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper as necessary.
  • Ladle into bowls and top with cheddar cheese, sour cream and green onions.

Notes

This dish stores well in either the fridge or freezer! Just pack it in an airtight container and store in the fridge for up to 3 days or in the freezer for up to 3 months.
 

Nutrition

Calories: 421kcal | Carbohydrates: 23g | Protein: 26g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 404mg | Potassium: 908mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1045IU | Vitamin C: 13.8mg | Calcium: 86mg | Iron: 5.8mg