THE Best Chili
This truly is The Best Chili — thick, flavorful, and ready in just 30 minutes! Made with ground beef, two kinds of beans, tomatoes, and a hint of maple syrup for balance, it’s a cozy dinner everyone will love. Pile on your favorite toppings (hello, cheese and Fritos!) and serve it with a side of cinnamon rolls for the ultimate comfort meal.
Equipment
- Heavy Dutch Oven - For perfect heat and easy simmering.
- Wooden Spoon - For breaking up the beef and stirring without scratching your pot.
- Can Opener - Because chili night = lots of cans.
- Soup Ladle - For serving those perfect, hearty scoops.
- Cheese Grater - Freshly shredded cheese melts so much better.
Ingredients
- 1 lb. ground beef
- ½ medium yellow onion finely diced
- ½ medium green bell pepper chopped
- 1 tablespoon minced garlic
- 1 15 oz. can chili beans
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons maple syrup
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup beef broth chicken broth or water also works!
Optional Toppings
- Shredded cheddar cheese
- Fritos
- Chopped green onions
- Sour cream
Instructions
- Brown the beef: Heat a large stockpot over medium heat. Add the ground beef, onion, and garlic. Cook, stirring occasionally, until the beef is browned and the onions are soft — about 7 to 10 minutes.
- Add the flavor foundation: Toss in the bell pepper and give it a quick stir to soften slightly. Then add your beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup. Stir until everything’s cozy and well combined.
- Season like you mean it: Sprinkle in all those gorgeous spices — chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Pour in the broth and stir again.
- Simmer & thicken: Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer for 10 to 15 minutes, stirring occasionally, until it thickens and the flavors get to know each other.
- Serve & enjoy: Ladle into bowls, top with cheese, Fritos, green onions — or whatever your chili-loving heart desires — and dig in!
Notes
Pro Tips
- Make-ahead magic: This chili tastes even better the next day! Store it in the fridge overnight to let the flavors deepen.
- Slow cooker method: Brown your beef, then toss everything into your slow cooker. Cook on low for about 4 hours. Easy-peasy.
- Instant Pot version: Add all ingredients, mix, and cook on high pressure for 5 minutes. Quick release, stir, and serve.
- Meat swap: Ground turkey, chicken, bison, or even plant-based ground all work great — just add a touch of oil if needed.
- Customize the heat: Want it spicier? Add a dash of cayenne or diced jalapeños. Prefer mild? Stick with the base recipe — it’s perfectly balanced.
- Cinnamon rolls: Don’t knock it till you try it — sweet and spicy is a Midwest legend!
- Cornbread: Classic, buttery, and perfect for dunking.
- Baked potatoes: Top one with chili and cheese for a next-level meal.
Nutrition
Serving: 6 ServingsCalories: 242kcalCarbohydrates: 11gProtein: 15gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 506mgPotassium: 444mgFiber: 2gSugar: 6gVitamin A: 1042IUVitamin C: 11mgCalcium: 49mgIron: 3mg
Tried this recipe?Let us know how it was!