Best Ever Chili Recipe

I’ve included some videos I found relevant and helpful. 😍

Craving a warm, hearty meal? This best ever chili recipe is just what you need. It’s packed with flavor from bacon, ground beef, and lots of spices. You can make this delicious chili in just over an hour, perfect for a cozy weeknight dinner or game day gathering.

The mix of black and kidney beans adds extra protein and fiber. Fire-roasted tomatoes give a nice smoky touch. Top it with your favorite garnishes like cheese, sour cream, or avocado for a customized bowl. This recipe serves 6, so you can feed the whole family or have leftovers for lunch.

Exact Ingredients List

Here’s what you’ll need to make this tasty chili:

  • 4 strips bacon, cut into 1/2-inch pieces
  • 1 1/2 pounds ground beef
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika (regular or smoked)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 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

For garnish (optional):

  • Diced avocado
  • Chopped red onion
  • Shredded cheese
  • Sour cream

This recipe serves 6 people. You can easily double it if you’re feeding a crowd! Just make sure you have a big enough pot.

Instructions

Start by cooking the bacon in a large pot over medium heat. Slice it into 1/2-inch pieces and cook for about 10 minutes until crispy. Stir often and scrape the bottom of the pot to prevent burning.

Next, add your diced onion and bell pepper to the pot. Cook for 4-5 minutes, stirring frequently. When the veggies are soft, toss in the minced garlic and cook for 30 more seconds.

Now it’s time for the beef. Add it to the pot and break it into small pieces as it cooks. Once it’s no longer pink, drain off any extra liquid and fat.

Turn the heat down to medium-low. Stir in the tomato paste and spices. Let them cook for about 2 minutes until you can really smell the flavors.

Pour in the canned tomatoes with their juice, the drained beans, and beef broth. Add a bay leaf and give everything a good stir. Crank up the heat to bring it to a boil.

Once boiling, reduce the heat to medium-low. Let the chili simmer uncovered for 30 minutes. Stir it every now and then.

When it’s done, fish out the bay leaf. Scoop the chili into bowls and top with your favorite garnishes. Enjoy your homemade chili!

Possible Substitutes List

You can easily switch up this chili recipe to fit your tastes or what’s in your pantry. Here are some swaps you might try:

  • Meat: Use ground turkey or chicken instead of beef for a lighter option
  • Beans: Swap pinto or white beans for the black or kidney beans
  • Veggies: Try diced zucchini or carrots in place of bell pepper
  • Spices: Add cayenne for extra heat or smoked paprika for smokiness

For a vegetarian version, replace the meat with:

  • Extra beans
  • Diced mushrooms
  • Crumbled tofu

No bacon? Use a tablespoon of oil to cook the veggies. Out of beef broth? Chicken or veggie broth work too.

Feel free to play around with toppings. Some fun ideas:

  • Crushed tortilla chips
  • Sliced jalapeños
  • Fresh cilantro
  • Lime wedges

Remember, chili is super flexible. Don’t be afraid to make it your own!

How To Make It Diabetes-Friendly

You can make this chili recipe more diabetes-friendly with a few easy changes. Start by using lean ground turkey instead of beef and bacon. This swap cuts down on saturated fat and calories.

Skip the beans to reduce carbs. Instead, add extra veggies like zucchini and mushrooms. These give bulk and fiber without many carbs.

Here’s a quick comparison:

OriginalDiabetes-Friendly
Ground beefLean ground turkey
BaconOmit
BeansExtra non-starchy veggies

Use low-sodium beef broth and canned tomatoes. This helps control salt intake. You can boost flavor with extra spices like chili powder and cumin.

For toppings, try Greek yogurt instead of sour cream. Add diced avocado for healthy fats. Sprinkle a small amount of reduced-fat cheese if you’d like.

Pair your chili with a side salad rather than cornbread or crackers. This adds nutrients without extra carbs.

Remember to watch your portion size. Stick to about 1 cup of chili per serving to keep carbs in check.

Tips, Tricks & Storing

For the best chili, cook it low and slow. Let it simmer for at least 30 minutes to meld flavors. You can even cook it for up to 2 hours for deeper taste.

Boost flavor by using fire-roasted tomatoes. They add a smoky touch that’s hard to beat. If you like it spicy, add a diced jalapeño with the other veggies.

Don’t skip the bacon! It adds richness and depth to your chili. Cook it first to render the fat, then use that to sauté your veggies.

Here’s a handy storage guide:

  • Fridge: 3-4 days in an airtight container
  • Freezer: Up to 3 months

To reheat, thaw overnight if frozen. Warm on the stove over medium heat, stirring often. Add a splash of broth if it’s too thick.

Chili tastes even better the next day! Make a big batch and enjoy leftovers all week. Try it over baked potatoes or nachos for a fun twist.

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