THE BEST CHILI RECIPE🩷

Ingredients

• 1 medium Onion (diced)
• 1 large Bell Pepper (diced, any color)
• 2 lb Ground Beef (80% lean, raw)
• 1 tbsp Olive Oil (for sautéing)
• 1 tsp Salt (kosher salt, to taste)
• 1/2 tsp Black Pepper (freshly ground, to taste)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• 16 oz Tomato Sauce (canned)
• 2 tbsp Tomato Paste
• 1 can (14.5 oz) Diced Tomatoes (canned, drained)
• 1 can (15 oz) Kidney Beans (drained and rinsed)
• 1 cup Beef Broth (low-sodium)
• 2 tbsp Brown Sugar
• 1/4 tsp Cayenne Pepper (adjust for heat)
• 1 tbsp Complete Seasoning (any all‑purpose seasoning blend)

Instructions

1. Prep the vegetables

   Dice the onion and bell pepper into bite‑size pieces. Set aside.

   Time: PT5M

2. Sauté onions and peppers

   Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and bell pepper, season with a pinch of salt and pepper, and sauté until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Brown the ground beef

   Add the 2 lb ground beef to the pot. Break it up with the wooden spoon and sprinkle with onion powder, garlic powder, smoked paprika, chili powder, ground cumin, plus a little extra salt and pepper. Cook, stirring occasionally, until the meat is fully browned and no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high heat

4. Drain excess fat

   Carefully tilt the pot and pour off the rendered fat, or use a spoon to remove it. Return the browned meat to the pot.

   Time: PT2M

5. Add tomatoes, beans and broth

   Stir in the tomato sauce, tomato paste, diced tomatoes, drained kidney beans, and 1 cup beef broth. Mix well to combine.

   Time: PT3M

6. Season with sweet and heat

   Add 2 tbsp brown sugar, 1/4 tsp cayenne pepper, and 1 tbsp complete seasoning. Stir until everything is evenly incorporated.

   Time: PT2M

7. Simmer the chili

   Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.

   Time: PT30M

   Temperature: low heat

8. Final taste check

   Taste the chili and adjust salt, pepper, or additional cayenne if desired. Remove from heat.

   Time: PT2M

9. Serve

   Ladle the hot chili into bowls and serve with warm Jiffy cornbread or your favorite side.

   Time: PT0M

Nutrition Facts

Calories

372

Protein

23 g

Carbohydrates

45 g

Fat

21 g

Fiber

6 g