BEST RED CHILI RECIPE

Imagine the deep, smoky aroma filling your kitchen, promising a bowl of pure comfort; picture tender chunks of beef mingling with a rich, vibrant sauce, each spoonful a warm embrace. This Red Chili recipe isn’t just a meal; it’s an experience, crafted to warm you from the inside out. Get ready to create chili perfection that will have everyone begging for seconds!

The Secret Weapon: Your Red Chili Ingredients

The Beefy Base

• 2 lbs Beef Chuck, cut into 1-inch cubes
• 2 tbsp Olive Oil
• 1 large Yellow Onion, chopped
• 2 cloves Garlic, minced

The Chili Foundation

• 1 (28 oz) can Crushed Tomatoes
• 1 (15 oz) can Tomato Sauce
• 1 (15 oz) can Diced Tomatoes, undrained
• 2 tbsp Tomato Paste

The Spice Symphony

• 3-4 tbsp Chili Powder (adjust to taste)
• 2 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 1/2 tsp Oregano
• 1/4 tsp Cayenne Pepper (optional, for heat)
• 1 tsp Salt (or to taste)
• 1/2 tsp Black Pepper

The Supporting Cast

• 1 (15 oz) can Kidney Beans, drained and rinsed
• 1 (15 oz) can Black Beans, drained and rinsed
• 1 cup Beef Broth (or water)
• 1 tbsp Apple Cider Vinegar

Optional Garnishes

• Shredded Cheddar Cheese
• Sour Cream
• Chopped Green Onions
• Diced Avocado
• Crushed Tortilla Chips

Let’s Get Cooking: Step-by-Step Red Chili Instructions

Step 1: Sear the Beef

1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
2. Season the beef cubes generously with salt and pepper.
3. Working in batches, sear the beef on all sides until browned. Don’t overcrowd the pot; this is key for good browning! Remove the beef and set aside.

Step 2: Build the Flavor Base

1. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot – that’s where the flavor lives!
2. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 3: Combine the Chili Components

1. Return the seared beef to the pot.
2. Add the crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
3. Stir well to combine everything.

Step 4: Simmer to Perfection

1. Pour in the beef broth (or water). Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and the beef will become incredibly tender.

Step 5: Bean There, Done That

1. Stir in the kidney beans and black beans.
2. Add the apple cider vinegar. This little splash of acidity brightens the flavors.
3. Continue to simmer for another 30 minutes to allow the beans to heat through and the flavors to meld even further.

Step 6: Taste and Adjust

1. Give the chili a taste and adjust the seasoning as needed. Does it need more salt? More chili powder for a deeper flavor? A pinch more cayenne for extra heat? Now’s your chance to make it perfect!

Step 7: Serve and Enjoy!

1. Ladle the Red Chili into bowls and top with your favorite garnishes.

Tips and Tricks for the BEST Red Chili

Beef Selection Matters

Using beef chuck is key for this recipe. It has enough marbling to become incredibly tender and flavorful during the long simmer. You can also use stew meat, but chuck is my top recommendation.

Browning is Your Friend

Don’t skip the searing step! Browning the beef creates a deep, rich flavor that you just can’t get any other way. Make sure to sear it in batches so you don’t overcrowd the pot and steam the meat instead of browning it.

Spice it Up (or Down)

The amount of chili powder and cayenne pepper in this recipe is just a suggestion. Feel free to adjust it to your liking. If you prefer a milder chili, start with less chili powder and omit the cayenne pepper altogether. If you like it spicy, add more cayenne or even a pinch of chili flakes!

Slow and Steady Wins the Race

The longer you simmer the chili, the better it will taste. The flavors will meld together and the beef will become incredibly tender. I recommend at least 2 hours, but 3 hours is even better!

Make it Ahead

Chili is a great make-ahead dish. In fact, it often tastes even better the next day after the flavors have had a chance to meld even further. You can make it a day or two in advance and store it in the refrigerator. Reheat it gently on the stovetop or in the microwave.

Freezing for Later

Chili freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Red Chili Customization: Make it Your Own!

Vegetarian Red Chili

To make this chili vegetarian, simply omit the beef and add more beans or vegetables. You can use lentils, kidney beans, black beans, pinto beans, corn, bell peppers, or zucchini. You may also want to add a vegetarian broth instead of beef broth.

Spicy Red Chili

To increase the heat, add more cayenne pepper, chili flakes, or a few chopped jalapeños to the chili. You can also use a hotter chili powder.

Sweet Red Chili

For a touch of sweetness, add a tablespoon of brown sugar or maple syrup to the chili during the last 30 minutes of simmering.

Other Bean Options

Feel free to swap out the kidney beans and black beans for other types of beans, such as pinto beans, cannellini beans, or great northern beans.

Complete The Feast!

Why not create a whole Mexican-inspired feast? After enjoying your Red Chili, you could follow it up with some delicious Mexican Street Corn And Shrimp Skillet. For an appetizer, Taco Sticks are always a hit. And if you’re in the mood for tacos, you can’t go wrong with Crispy Baked Ground Beef Tacos or Carne Asada Street Tacos. For another chili option, especially if you prefer chicken, be sure to check out High Protein White Chicken Chili. And for a fun twist, transform your leftover chili into a Chili Cheese Tater Tot Casserole.

Enjoy Your Homemade Red Chili!

There you have it – the best Red Chili recipe you’ll ever need! This recipe is all about adapting to your tastes and making it your own. Don’t be afraid to experiment with different spices, beans, and toppings to create a chili that’s perfect for you. I hope you enjoy this hearty and flavorful dish as much as I do! Happy cooking!