Prep time: 15 mins | Cook time: 2 hrs 20 mins | Total time: 2 hrs 35 mins | Servings: 12
I can tell you a million reasons why this is The World’s Best Chili. But I know I’ll bore you so let me just say that once you taste this, you’ll freaking love this to the bone! The simplicity of this chilli makes this so special. This, not your ordinary chilli is not only packed with so much flavour but it is hearty. And the combination of ingredients gives this an impressive texture and flavour.
Ingredients
2 pounds lean ground beef
1 pound stew beef, cut into about one inch chunks
1/4 pound bacon, diced in small pieces
1 small red bell pepper, chopped
1 large onion, chopped
2 cloves garlic minced (or 1 tbsp chopped garlic from a jar)
2 tbsp chilli powder, or to taste
1 tsp dried mustard
1/2 tbsp crushed red pepper
1 1/2 tbsp cumin
1 tbsp dried oregano
2 tsp kosher salt
3/4 tsp black pepper
4.5 ounces chopped green chillies
28 ounces whole canned tomatoes (I used Tuttorosso Peeled Plum Tomatoes)
12 ounces Tomato Paste (I used two 6 oz cans Tuttorosso Tomato Paste)
48 ounces canned kidney beans, drained and rinsed
3 c. water (add more if needed)
Optional Toppings:
shredded cheese
sour cream
diced onion
tortilla chips
How to make The World’s Best Chili
Step 1: On medium heat, heat a large pot. Add in the meats, pepper, and onion and cook until the meat is no longer pink and the veggies are tender. If desired, drain the excess grease and liquid. Then, add in the garlic and continue to cook for a minute or two more.
Step 2: Add in the chilli powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper. Stir to combine.
Step 3: To the pot, add in the chillies, tomatoes, tomato paste, kidney beans, and around two cups of water. Allow the mixture to simmer for at least 2 hours. Alternately, you can transfer the mixture into a crockpot and set it to cook for 4 hours on low. As needed, pour additional water into the pot until you have achieved your desired consistency.
Step 4: Before serving, garnish with the additional toppings. Enjoy!
Note:
You can make this chilli a day ahead and freeze it. When ready to serve, reheat until hot.
Nutrition Facts:
Amount Per Serving (1 gram), Calories 420 | Calories from Fat 99 | Fat 11g 17% | Saturated Fat 4g 20% | Cholesterol 82mg 27% | Sodium 895mg 37% | Potassium 1384mg 40% | Carbohydrates 40g 13% | Fiber 12g 48% | Sugar 8g 9% | Protein 40g 80% | Vitamin A 1280IU 26% | Vitamin C 23.9mg 29% | Calcium 98mg 10% | Iron 8.8mg 49%
Ingredients
- 2 pounds lean ground beef
- 1 pound stew beef, cut into about one inch chunks
- 1/4 pound bacon, diced in small pieces
- 1 small red bell pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic minced (or 1 tbsp chopped garlic from a jar)
- 2 tbsp chilli powder, or to taste
- 1 tsp dried mustard
- 1/2 tbsp crushed red pepper
- 1 1/2 tbsp cumin
- 1 tbsp dried oregano
- 2 tsp kosher salt
- 3/4 tsp black pepper
- 4.5 ounces chopped green chillies
- 28 ounces whole canned tomatoes (I used Tuttorosso Peeled Plum Tomatoes)
- 12 ounces Tomato Paste (I used two 6 oz cans Tuttorosso Tomato Paste)
- 48 ounces canned kidney beans, drained and rinsed
- 3 c. water (add more if needed)
- Optional Toppings:
- shredded cheese
- sour cream
- diced onion
- tortilla chips
Instructions
Step 1: On medium heat, heat a large pot. Add in the meats, pepper, and onion and cook until the meat is no longer pink and the veggies are tender. If desired, drain the excess grease and liquid. Then, add in the garlic and continue to cook for a minute or two more.
Step 2: Add in the chilli powder, dried mustard, crushed red pepper flakes, cumin, oregano, salt, and pepper. Stir to combine.
Step 3: To the pot, add in the chillies, tomatoes, tomato paste, kidney beans, and around two cups of water. Allow the mixture to simmer for at least 2 hours. Alternately, you can transfer the mixture into a crockpot and set it to cook for 4 hours on low. As needed, pour additional water into the pot until you have achieved your desired consistency.
Step 4: Before serving, garnish with the additional toppings. Enjoy!
Notes
You can make this chilli a day ahead and freeze it. When ready to serve, reheat until hot.
