Best Chili Recipe:

Best Chili Recipe:

Chili Cook-Off Champion!

Something savory/cozy for you today because believe it or not Fall is here, which means cold weather and hearty comfort foods like baked ziti, my favorite meatball recipe, and this best chili recipe!

Can You Freeze Chili?

100% yes!!! Chili freezes and reheats beautifully. We freeze it in single-sized portions for lunches or in freezer bags for a quick and easy weeknight meal.


How to Make Good Homemade Chili:

Dump and go recipe that uses only one pot! It is perfect for a quick meal during a busy week or let simmer on a weekend when feeding a crowd. Bring this chili to any potluck or gathering and watch it disappear in no time.

Storing Chili Properly:

Refrigerate: It is best to keep the chili in an airtight container or ziplock bag in the refrigerator once cooled after cooking. Store in the refrigerator for 5 to 7 days long. Warming it up in a saucepan or microwave. (Source:

Can I Make This Chili on the Stovetop?

If you don’t have a slow cooker this can also be made on the stovetop. Brown the onion, brown the beef, add the other ingredients except for the beans then simmer 2 – 3 hours over low heat. Then stir in beans.

Our Favorite Homemade Chili (so Easy!)

Say hello to our favorite classic chili recipe with ground beef and beans cooked in an intensely flavorful, spiced sauce. With our easy recipe, you can make a pot of delicious chili in about one hour! Jump to the Easy Homemade Chili Recipe


Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons of cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally. (Source: www.allrecipes.com)

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.

I am the primary cook in my house and cooking is kinda a hobby of mine. Needless to say, my 8 kids eat well. I have been using a recipe that my mom used to make that I had tweaked over the years. But decided it was time to try something new as and found this highly rated recipe. When I showed this to my wife for an ingredients run she thought I was nuts trying to make what sounds like a very spicy chili. Well, I made a couple of minor mods and was very pleasantly surprised. My slightly modified version will be my new go-to for chili. All of my kids liked it over grandma's recipe ad did all of my employees. 16 servings gone in the first 24 hours served and lots of compliments. No one complained that it was to spicy. Made a 36 serving batch of this chili since I have so many kids to feed and we like to freeze-ready make meals. Since I have a variety of heat tolerances in my family I toned down the heat by only adding 1/2 of the chili powder the recipe called for. Also omitted was the tomato paste as there were several people who had gripped it. I also added cubed steak, pork sausage, and black beans. Next time I'll make a bigger batch :) Read More (Source: www.allrecipes.com)

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