Chili is a dish that has so many variations. I think that is why there are so many chili cook-offs and competitions every year. My favorite chili recipe has a delicious and hearty combination of beans, ground beef, and all the traditional spices, but also some slight differences. I use a small amount of smoked paprika and maple syrup that gives this chili a sweet and smoky flavor that really sets it apart. This chili takes less than thirty minutes to make and has been the champion of chili with my family and friends for years.
Belle’s Best Chili
1 pound lean ground beef
1/2 medium yellow onion, finely diced
1 tablespoon minced garlic
1 (15-ounce) can pinto beans drained and rinsed
1 (15-ounce) can kidney beans drained and rinsed
1 (15-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
3 tablespoons tomato paste
1 tablespoon maple syrup
3 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoons salt
1/4 teaspoon ground pepper
1 cup beef broth
Optional toppings- shredded cheddar cheese, corn chips, green onions, sour cream
Brown the ground beef and yellow onion in a large stock pot until no pink remains. Add the minced garlic and sauté for another minute. Add the pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine. Add the spices and 1 cup of broth and stir to combine. Bring beef chili to a boil, then reduce the heat to a simmer. Cover and let cook for about fifteen minutes. Serve with toppings if desired.
