The Best Red Chili Recipe
Doesn’t everyone claim to have ‘the best’ chili recipe?
Well, add us to that list! And if you like a full bodied spicy meaty chili this may quickly become your favorite as well.
It features an irreplaceable chili spice that I use in a number of dishes.
It’s simply the best, and the good news for you is that you can Amazon Prime yours right to your door in a snap.
More on that below.
As always, I know you’re busy so I will spare you any more commentary and hit you with the recipe card directly below.
But, if you want to make sure your pot of chili turns out to perfection take a peek at the recipe walk through below.
Let’s get to it!
This Post May Contain Amazon Affiliate Links (Paid Links)
- 2 lbs Lean Ground Beef
- 1 medium Onion, Diced
- 1 tsp Salt
- 3 Tbs Chugwater Chili Seasoning
- 2 15 oz Cans Tomato Sauce
- 1 15 oz Can of Water
- 2 15 oz Cans Pinto Beans (or other)
-
In a large stock pot brown onion and ground beef until well caramelized. Season with salt and pepper.
-
Add Chugwater Chili seasoning to ground beef, mixing well. Add more seasoning for spicier chili, and less for more milder flavor.
-
Gently stir in tomato sauce and water. Bring to a simmer and cover for at least 30 minutes, stirring occasionally. If using a crock pot, set on low for up to 8 hrs.
-
Add pinto beans or other (cannelloni, red kidney, or black beans) and return to a simmer before serving.
Red Chili Recipe Run Down
You will be surprised at how flavorful this chili is considering how easy it is to make!
Let’s dig into the details…
In a large stock pot, start browning the onion and ground beef.
I love my ceramic coated cast iron pot for this chili recipe!
It sears like none other, and quickly develops the caramel colored crumbles on the bottom of the pan which are responsible for so much delicious flavor.
Be sure to generously season your ground beef and onion mixture with salt and pepper as it cooks.
I do this routinely with any meat I’m preparing, but often forget to put in on the recipe card! 😉
Speaking of brown bits, this is the caramelization and color you are going for.
Too many people cut ground beef cooking time too short, which only cheats you on flavor.
Now for the star of this dish, the Chugwater Chili seasoning.
The hundreds of five star reviews on Amazon would agree, it’s well worth your time in ordering a jar.
I use it in chili spiced coleslaw, seasoning taco salad dressing, and even include it as a part of a rub spice when prepping meat for the smoker or grill.
Assembling your chili is as easy as adding your chili spice, tomato sauce, and water.
This recipe only gets better the longer it simmers, so I often start a pot in the morning and leave it on low all day.
However you can easily enjoy a bowl after just 30 minutes on the cook top.
As far the beans go, many people like to add them to the pot right away to let them simmer.
I find many canned beans can break down and fall apart during longer periods of simmering and stirring, so I prefer to add them just before serving.
I usually allow at least 30 minutes to come up to temp and the flavors to blend, but still keeping them firm and in tact.
Whichever you prefer, I don’t think you can go wrong either way.
But if you’re planning to have your chili simmer all day in the crock pot you might want to consider holding them off until the end.
Garnish with your favorite toppings and it’s time to eat!
As with any meal I’m preparing, I always try to compliment the courses with a wide variety of flavors and textures.
That being said this spicy meaty chili is practically begging to be served next to something sweet.
I almost always serve mine next to a pan of hot honey cornbread, or freshly baked batch of homemade cinnamon rolls.
The chili/cinnamon roll combo is pretty much a match in heaven!
If you haven’t tried it before, it’s high time.
Cheers for now my friends!
<3 Ang
