The Best Chili Recipe

I’ve been using this chili recipe for the past 10 years, at least. I’m pretty sure I mixed a few recipes from various sources to get to this lovely mix. We love it!

This recipe makes a large batch of chili. It’s nice to eat freshly made, as leftovers, and as a quick week night dinner from the freezer.

It is perfectly comforting with a little kick from the jalapeno and all of the spices.

Have you ever eaten your chili with Fritos? Well, you should try it as it’s delicious. If you are seeking a healthier option skip those bad boys, obv. I learned this little trick from my friend Janelle who I believe called this, “Frito Pie.” I might get corrected on this… 🙂

Anyway, I like to cook this chili for at least an hour. The longer it simmers the better it is, in my opinion. It will fill your home with the most wonderful aroma and it will make you feel all warm and fuzzy inside. Give it a try and let me know what you think.

The Best Chili Recipe

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

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The Best Chili Recipe

  • 4 tbs olive oil
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 jalapeno pepper diced
  • 1 sweet red pepper diced
  • 2 cups diced tomatoes
  • 1-28oz can tomato sauce
  • 1-15oz can kidney beans
  • 1-15oz can pinto beans
  • 1-12oz bottle dark beer (optional)
  • 3 tbs chili powder
  • 2 tsp sugar
  • 2 tsp ground cumin
  • 2 tsp salt
  • 1 tsp pepper
  • 1 teaspoon cayenne pepper (option)
  • 1 teaspoon Chipotle Chile Pepper

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  1. In a large dutch oven, heat 2 tablespoons of olive oil on medium heat.
  2. Add the meat and cook until no longer pink. Remove from the pot and set aside.
  3. In the same Dutch oven heat the remaining 2 tablespoons of olive oil then add the onions celery and pepper. Cook about 10 minutes, until soft.
  4. Return the meat to the pot and add the tomatoes, tomato sauce, beans, beer, and all of the spices.
  5. Bring the pot to a boil then reduce to simmer for at least an hour.

Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com

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