The BEST Chili
Made with ground beef and ground pork, a variety of colorful beans, tons of flavorful spices and a fresh garlic, jalapeño, onion, and tomato sauce. Topped with shredded cheddar jack, sour cream and sliced green onion.
Servings: 8
Ingredients
- 2 tbsp olive oil
- 1 white onion, diced
- 5 garlic cloves, minced
- 1 jalapeño, diced
- 6 oz can tomato paste
- 1 lb ground beef
- 1 lb ground pork
- 4 tbsp chili powder
- 1.5 tbsp cumin
- 1.5 tbsp paprika
- 1.5 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 2 tsp black pepper
- 1.5 tsp salt
- 2 tsp sugar
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 large fresh tomato, diced
- 15 oz can crushed tomato
- 15 oz can tomato sauce
- 2 cups chicken broth
- 15 oz can kidney beans, drained
- 15 oz can black beans, drained
- 15 oz can pinto beans, drained
- cheddar jack, shredded (optional topping)
- sour cream (optional topping)
- sliced green onions (optional topping)
- cornbread with honey (optional side)
Instructions
- Prep ingredients. Dice onion, mince garlic, dice jalapeño, chop tomato, drain beans in a colander and set aside.
- Heat olive oil in a large soup pot over medium-high heat. Add diced onion, minced garlic, and diced jalapeño. Cook until onions are soft and almost translucent, 3-5 minutes.
- Add can of tomato paste to the onions and stir together until combined. Add the ground beef and ground pork and break up with a wooden spoon.
- Season meat with chili powder, cumin, paprika, oregano, garlic powder, onion powder, smoked paprika, black pepper, salt, sugar, nutmeg and ground cloves. Mix together with a wooden spoon until combined and meat is cooked.
- Reduce heat to medium. Stir in the chopped fresh tomato, crushed tomato, and tomato sauce. Add 2 cups chicken broth. Mix in all of the beans.
- Reduce heat to a simmer, cover with lid and cook for a minimum of 30 minutes or up to 2 hours. Taste and add more salt if needed. Liquid will reduce and flavor will enhance the longer you let it simmer.
- Transfer chili to individual bowls and top with freshly shredded cheese, a dollop of sour cream, and sliced green onions. Enjoy with a side of honey cornbread.
Notes
- You can use all beef for this recipe (2 lbs) if you don't want to use pork.
- Taste the chili along the way and add salt as needed.