This is the best chili recipe. It has lots of meat and a touch of smoky heat. It’s an uncomplicated, basic chili that everyone loves.
It’s great on its own, but even better with a dollop of sour cream and sprinkle of cheese on top.
- 2 Tbsp. vegetable or grapeseed oil
- 1 large onion, chopped
- 2 lbs. ground beef (I use ground chuck)
- 1 lb. ground pork
- ½ tsp. salt
- 2 (14.5 oz) cans petite diced tomatoes
- 3 and ½ cups tomato sauce
- 2 chipotle chilies that were canned in adobo sauce (that is, open one can and take out two chilies), minced
- 2 Tbsp. chili powder
- 2 tsp. garlic powder
- 2 (15.5 oz) cans kidney beans, drained (optional)
- In a large pot, heat the oil over medium heat.
- Add the onion and cook, stirring occasionally until starting to brown, about 5 minutes.
- Increase heat to medium-high. Add the ground beef, pork, oil, and salt. Cook, stirring occasionally until cooked through, 8-10 minutes. Drain off fat.
- Add the tomatoes, tomato sauce, chipotles, chili powder, and garlic powder. Stir.
- Reduce heat to low. Partially cover pot and simmer, stirring occasionally, for 30 minutes.
- Stir in beans if using. Taste and add more salt if needed.