The Best Homemade Chili

An Engaging Introduction

There’s nothing quite like a warm bowl of chili to bring comfort and joy on a chilly day. The Best Homemade Chili is a hearty, flavorful dish that combines smoky bacon, tender beef, and a blend of spices for a delightful explosion of taste. Whether you’re a chili aficionado or just looking for a new recipe to try, this one is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This chili recipe is a crowd-pleaser for several reasons. First, the combination of spices creates a rich, savory flavor that warms you from the inside out. Plus, the use of both crushed and diced tomatoes gives it a perfect texture, while the addition of beer adds a unique depth of flavor. It’s easy to make in large batches, making it perfect for gatherings or meal prepping. And, of course, you can adjust the spice level to suit your preferences.

Kitchen Equipment You’ll Need

• Large non-stick Dutch oven or pot
• Cutting board
• Knife
• Wooden spoon or spatula
• Measuring spoons

A Detailed List of Ingredients

• 1 pound (raw) bacon – cut into small pieces
• 1 large onion – diced
• 1 red bell pepper – seeded and diced
• 1 green bell pepper – seeded and diced
• 6 cloves garlic – minced
• 4.5 tablespoons chili powder
• 1.5 tablespoons ground cumin
• 1.5 tablespoons paprika
• 0.5 to 1.5 tablespoons chipotle powder (Use 1.5 tablespoons if you like it spicy)
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 0.5 teaspoon cayenne powder (optional)
• 3 pounds ground beef
• 1 can or bottle beer (I use Coors Light)
• 1 – 14 ounce can black beans (rinsed and drained)
• 1 – 14 ounce can red kidney beans (rinsed and drained)
• 1 – 24 ounce can crushed tomatoes
• 1 – 24 ounce can diced tomatoes

Step-by-Step Instructions for Preparing the Recipe

1. Cook diced bacon over medium heat in a large non-stick Dutch oven or pot. When the bacon is almost done, add in diced onion and bell peppers and cook until softened.
2. Add minced garlic, chili powder, ground cumin, paprika, chipotle powder, dried oregano, salt, and cayenne powder. Cook for a minute or two until aromatic.
3. Incorporate the ground beef into the bacon-onion mixture. Cook until the ground beef is no longer pink.
4. Stir in the can of beer, rinsed and drained beans, crushed tomatoes with juice, and diced tomatoes with juice.
5. Cover and simmer on low for 1.5 hours. Stir the pot every 10-15 minutes for the first hour, and every 5-10 minutes in the last 30 minutes. You may need to stir more often depending on your pot and burner heat.
6. Taste and adjust salt if necessary.

Tips for Success

For the best results, take your time to simmer the chili, allowing the flavors to meld together beautifully. Always taste and adjust the seasoning as needed. If you prefer a thicker chili, you can let it cook uncovered for the last 30 minutes.

Additional Tips or Variations

Feel free to customize your chili by adding corn, diced jalapeños, or even a dash of cinnamon for an unexpected twist. For a vegetarian version, substitute the ground beef with more beans or a meat substitute.

Nutritional Highlights (Per Serving)

While the exact nutritional content will vary based on serving size and specific ingredients used, this chili is a good source of protein and fiber, thanks to the beef and beans. It’s also rich in vitamins from the vegetables and spices.

Frequently Asked Questions (FAQ)

Can I make this chili in advance? Absolutely! This chili tastes even better the next day as the flavors continue to develop.

How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

What can I serve with this chili? This chili is perfect with cornbread, over rice, or topped with shredded cheese and a dollop of sour cream.

Conclusion

I invite you to try making The Best Homemade Chili and experience its comforting, robust flavors for yourself. Be sure to share your creations and any modifications you make—I’d love to hear how you enjoyed it!