Home » Recipes » The Comfort You Need Right Now: A Big Bowl Of Best-Ever Beef Chili

The Comfort You Need Right Now: A Big Bowl Of Best-Ever Beef Chili

A Big Bowl Of Best-Ever Beef Chili
A Big Bowl Of Best-Ever Beef Chili

This is a chili recipe that you can make on a weeknight in under an hour. Lots of other recipes call for simmering for at least an hour, sometimes even more! The reality of that is tough, so we’ve perfected this chili to be done in just 40 minutes. If you prefer a thicker chili that develops flavors over a low and slow heat, follow this recipe but simmer it at a lower heat for longer.

Make it ahead. Chili is one of those dishes that tastes even better the next day. If you want to make it ahead of time, just be sure to let it come to room temperature before putting it an airtight container and storing it in the fridge. Leftover will last 3 to 5 days.

Double it. Need to feed a big crowd? This recipe is easy to double (or triple!).

Spice is king. Everyone knows a good chili has a complex flavor; this is thanks to a bunch of different spices at work. Cooks swear by all sorts of spices in their chili—everything from cinnamon to mustard powder—but these are the four we’ll always make a pot with: chili powder, cumin, dried oregano, and paprika.

Beef can be swapped. If you love the heartiness of a beef chili, but are trying to eat less beef, ground turkey or chicken totally works with this recipe. If you’d prefer Vegetarian Chili we’ve you covered there, too.

To bean or not to bean? Beans in chili are HOTLY contested in Texas. Texas Chili is beanless (and pretty spectacular) . But the rest of the country seems to love beans, including us—so we’re all for it! We use kidney beans in this recipe, but black, pinto, even white beans work. (Our White Chicken Chili is a crowd favorite.)

Have you made this recipe? Rate it and leave a comment below.

You can read full here: https://www.delish.com/cooking/recipe-ideas/recipes/a58253/best-homemade-chili-recipe/

Leave a Reply

Your email address will not be published. Required fields are marked *