Best 5 My Chili Recipes

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Indulge in a culinary journey with our diverse collection of chili recipes, a symphony of flavors that will tantalize your taste buds. From the classic All-American Chili, a hearty and comforting dish brimming with ground beef, beans, and a medley of spices, to the unique and flavorful Vegetarian Chili, a plant-based delight packed with colorful vegetables and a rich tomato broth. For those who crave a touch of heat, the Spicy Chili is a fiery fiesta of bold flavors, while the White Chicken Chili offers a creamy and comforting twist on the traditional recipe. And for a smoky and robust experience, the Smoked Chili is a must-try, infused with the essence of wood-fired goodness. With so many options to choose from, our chili recipes cater to every palate, promising an unforgettable culinary adventure.

Here are our top 5 tried and tested recipes!

HOMEMADE CHILI



Homemade Chili image

My boys and husband love this. Add some corn chips or Cheddar cheese and it is to die for. I have made this for my husband's work and for church functions and it is always a winner.

Provided by healthy girl

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 4h23m

Yield 12

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced, or more to taste
2 pounds lean ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato puree
1 cup water
1 (4 ounce) can chopped green chile peppers
2 tablespoons mild chili powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground black pepper

Steps:

  • Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
  • Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
  • Cook on Low until flavors combine, 4 to 6 hours.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 19.6 g, Cholesterol 45.7 mg, Fat 13.3 g, Fiber 6.7 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 959 mg, Sugar 4.3 g

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

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.

MY FAVORITE CHILI



My Favorite Chili image

This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.

Provided by Kim127

Categories     Meat

Time 4h

Yield 10 serving(s)

Number Of Ingredients 26

1 cup onion, diced
1 cup green pepper, diced
1 large celery rib, diced
3 garlic cloves, minced
3 tablespoons vegetable oil
4 lbs ground beef
1 1/2 teaspoons jalapeno peppers, seeded and diced
1 tablespoon ground cumin
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon Tabasco sauce (or to taste)
1 1/2 bay leaves, crumbled
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Mrs. Dash seasoning mix
1/2 teaspoon red pepper flakes
1/2 cup chili powder
2/3 cup dark beer
1 (16 ounce) can stewed tomatoes
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 tablespoons honey
1 1/2 cups water
kidney bean (optional)
cheddar cheese (optional)
sour cream (optional)

Steps:

  • In a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
  • Add the ground beef and cook until done.
  • Drain.
  • Return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
  • Stir til mixed completely.
  • Simmer on low heat, uncovered for at least 3 hours.
  • Top with cheddar cheese and sour cream if desired.

Nutrition Facts : Calories 512.5, Fat 32.6, SaturatedFat 11.4, Cholesterol 123.4, Sodium 998.1, Carbohydrate 18.2, Fiber 4.5, Sugar 9.7, Protein 36.7

CLASSIC CHILI



Classic Chili image

Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
Tortilla chips, optional

Steps:

  • In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

MY CHILI



My Chili image

This is a easy chili to make. It also freezes nicely. Don't forget to top with some cheese and your favorite corn bread.

Provided by Vicki Wacasey

Categories     Chili

Time 40m

Number Of Ingredients 10

1 onion, chopped
1 bell pepper, chopped
4 can(s) tomato sauce ( 8 oz. cans )
1 can(s) stewed tomatoes, 14 oz.
1 can(s) ranch style beans, 14 oz.
1 can(s) pinto beans, 14 oz.
1 can(s) kidney beans, 14 oz.
1 can(s) rotel diced tomatoes,10 oz
1 pkg mild chili seasoning
2 lb ground chuck

Steps:

  • 1. Brown ground beef.( drain fat off) Add all canned items (including juice), onions, bell pepper and chili seasoning into a large pot. Cook until onion and peppers are tender. Serve Freezes nicely!

Tips:

  • Choose the right chili peppers: A variety of chili peppers can be used in chili, each with its own unique flavor and heat level. For a mild chili, use a mild chili pepper, such as the Anaheim or poblano. For a medium-hot chili, use a moderately hot chili pepper, such as the jalapeƱo or serrano. For a hot chili, use a hot chili pepper, such as the cayenne or habanero.
  • Soak dried beans overnight: If you are using dried beans, soak them overnight in cold water. This will help them to cook more evenly and quickly.
  • Brown the meat: Browning the meat will help to develop its flavor and give the chili a richer flavor.
  • Use a variety of vegetables: Vegetables add flavor, texture, and nutrients to chili. Some good vegetables to use in chili include onions, peppers, carrots, celery, and tomatoes.
  • Season to taste: Chili is a versatile dish that can be seasoned to your liking. Some common seasonings used in chili include chili powder, cumin, oregano, garlic, and salt.

Conclusion:

Chili is a hearty, flavorful, and versatile dish that can be enjoyed by people of all ages. It is a great meal to serve on a cold day or for a special occasion. With so many different recipes to choose from, there is sure to be a chili recipe that everyone will enjoy.

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