Every family has that one perfect, go-to chili recipe—the one that’s requested time and time again. This is that recipe. Developed to capture the nostalgic, comforting taste of a childhood favorite, “My Husband’s Favorite Chili” is a thick, hearty, and perfectly balanced dish. It has a rich, meaty texture and a savory, medium-spicy tomato base that isn’t too overpowering. It’s a classic, straightforward stovetop chili that’s all about deep, slow-simmered flavor.
Why This Chili is a Family Favorite
This recipe strikes the perfect balance of all the things that make chili great.
- Thick & Hearty: This isn’t a soupy chili. It’s thick, rich, and loaded with meat and beans for a truly satisfying meal.
- Perfectly Balanced Flavor: It has a robust tomato flavor and a medium spice level that is flavorful without being overwhelmingly hot.
- A True One-Pot Wonder: Everything comes together in one large pot or Dutch oven, making both cooking and cleanup a breeze.
- Tried, Tested, and True: This recipe was perfected to satisfy a craving for that “just right,” classic chili flavor, making it a reliable and beloved choice.
Your Simple Ingredient Checklist
This recipe uses classic, straightforward ingredients for an authentic, crowd-pleasing chili.
The Ingredient Lineup:
- Ground Beef: 2 pounds of lean ground beef (80/20 or 90/10).
- Aromatics: 1 large onion, chopped, and 4 cloves of garlic, minced.
- Peppers: 1 green bell pepper, chopped, and 1 jalapeño, seeded and minced.
- Tomatoes: 1 (28-ounce) can crushed tomatoes and 1 (6-ounce) can of tomato paste.
- Beans: 2 (15-ounce) cans of red kidney beans, rinsed and drained.
- Liquid: 1 cup of beef broth or a light beer (like a lager).
- Spices: ¼ cup chili powder, 1 tablespoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper.
- Olive Oil: 2 tablespoons.
Step-by-Step Instructions
This simple stovetop method builds deep flavor with every step.
Part 1: Build the Flavor Base
- Sauté Vegetables: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, green bell pepper, and minced jalapeño. Cook, stirring occasionally, for 8-10 minutes until the vegetables are soft and tender.
- Add Garlic: Add the minced garlic to the pot and cook for 1 more minute until fragrant.
- Brown the Beef: Add the ground beef to the pot. Increase the heat to medium-high and cook, breaking up the meat with a spoon, until it is browned all over. Drain off any excess fat.
Part 2: Simmer to Perfection
- Add Spices and Tomato Paste: Sprinkle the chili powder, cumin, salt, and pepper over the cooked beef. Stir well and cook for 1 minute to toast the spices. Add the tomato paste and stir until it is well incorporated and slightly darkened, about 2 more minutes.
- Add Liquids: Pour in the crushed tomatoes and the beef broth (or beer). Stir everything together, scraping up any browned bits from the bottom of the pot.
- The Simmer: Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour and 15 minutes, stirring every 20-30 minutes. This long simmer is key to developing a deep, rich flavor.
Part 3: Finish and Serve
- Add the Beans: After the initial simmer, stir in the rinsed and drained kidney beans.
- Final Simmer: Let the chili continue to simmer, uncovered, for another 15-20 minutes to allow the beans to heat through and the chili to thicken to your desired consistency.
- Serve Hot: Ladle the hot chili into bowls and serve with all your favorite toppings.
Tips and Variations
- The Tomato Paste Trick: Taking a minute to “cook” the tomato paste after adding the spices helps deepen its flavor and removes any “canned” taste.
- Control the Heat: This recipe is medium-spicy. For a milder version, you can omit the jalapeño. For a spicier chili, leave some of the jalapeño seeds in or add a pinch of cayenne pepper with the other spices.
- Slow Cooker Method: You can easily adapt this for a slow cooker. Simply brown the beef and sauté the vegetables on the stove first, then transfer everything to your slow cooker and cook on LOW for 6-8 hours.
- Make it Ahead: Chili is a perfect make-ahead meal! The flavors actually get even better after a day in the fridge. Store leftovers in an airtight container for up to 4 days.
My Husband’s Favorite Chili
A thick, hearty, and perfectly balanced chili with lean ground beef, tender beans, and a robust, medium-spiced tomato base. This one-pot wonder is slow-simmered for deep flavor and is a guaranteed family favorite.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Cutting board and knife
- Measuring spoons and cups
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- 2 lbs lean ground beef (80/20 or 90/10)
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 6 oz tomato paste
- 28 oz crushed tomatoes
- 1 cup beef broth or light beer
- 2 15 oz cans red kidney beans, rinsed and drained
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, bell pepper, and jalapeño. Cook for 8-10 minutes until vegetables are tender.
- Add minced garlic and cook for 1 minute until fragrant.
- Add ground beef and cook over medium-high heat until browned, breaking it apart with a spoon. Drain excess fat.
- Stir in chili powder, cumin, salt, and pepper. Cook 1 minute to toast the spices. Add tomato paste and cook for 2 minutes, stirring until slightly darkened.
- Pour in crushed tomatoes and beef broth (or beer). Stir well, scraping up any browned bits from the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 75 minutes, stirring occasionally.
- Stir in kidney beans and simmer uncovered for 15-20 minutes until thickened to desired consistency.
- Ladle into bowls and serve with toppings like shredded cheese, sour cream, and green onions.
Notes
For the richest flavor, let the chili simmer for at least 1 hour and 15 minutes, and if you can, extend it up to 2 hours. Chili is even better the next day, so it’s perfect for making ahead.