• Elle

The Best Chili Recipe Ever

Updated: Feb 2


Dive into a bowl of this absolutely fabulous, super hearty chili recipe!

Hey, y'all! So... it's chili season! I'm sure some of y'all have had cooler temperatures for a while now but down here in Florida, it's just now starting to get chilly outside...and by chilly I mean we've had a day or 2 where the temperatures plummeted into the 60's. I tell ya, us Floridians don't know how to act when it gets "cold". People rock hoodies with shorts and flip-flops or even shorts with boots. It is just as hilarious as it is embarrassing.

Chili is one of those dishes where everyone makes it differently. There are so many tweaks that can be made to make this classic cold-weather dish your own. You can make white chili or red chili, beef chili, chicken chili, or buffalo or venison chili. You can make it with beans or without. It can be tame or it can be out of this world spicy. You can make it thick and hearty or light. Full of tomatoes or light on tomatoes, the possibilities are endless.

Now, I have to admit, I make some pretty bangin' chili. It's not too spicy (but you can always add more heat), and it is nice and hearty. It's exactly the kind of chili you want to eat on a cold day.

My chili recipe can be made on the stovetop or in a crockpot.

Kitchen Essentials:

Measuring Cups

Skillet

Crock-Pot

Ingredients:

2 tbsp olive oil (divided)

3 1/2 pounds ground check beef

1 large white onion, chopped

1 jalapeno pepper, seeded and finely chopped

3 cloves garlic, chopped

1/4 cup chili powder

1 tbsp dried oregano

1 1/2 tsp ground cumin

1/4 tsp cayenne pepper

2 28 oz cans tomatoes, chopped

1/3 cup cilantro, chopped + more for garnish

1 12 oz bottle amber beer

2 15 oz cans kidney beans, drained and rinsed (I use 1 dark and 1 light)

Topping Ideas: Tortilla chips, shredded cheddar, chopped tomatoes, sour cream, lime wedges, cilantro, rice, etc

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add beef and cook until no longer pink. Drain off the excess fat. Add salt and pepper to taste. Set meat aside.

2. Add 1 tbsp olive oil to the large pot. Reduce heat to medium. Add chopped onion and jalapeno. Season with a dash of salt. Cook until the onion is translucent, about 5 minutes.

3. If cooking the chili on a stovetop, add beef and seasoning to the onion mixture. Stir in kidney beans tomatoes, cilantro, and beer. Cover and cook over medium heat for about 30 minutes, or until you're ready to serve.

If you are cooking the chili in a crockpot, place beef, onion mixture, seasoning, tomatoes, cilantro, and beer. Cover and cook on high, stirring occasionally, for 5 hours. After 5 hours, add kidney beans. Add salt and pepper, if desired. Cook uncovered for another 30 minutes or until you've reached the desired thickness.

4. Garnish with your favorite toppings and serve hot.

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