The Best Chili Recipe

Name: The Best Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 pound ground venison; 2 bell peppers, chopped; 2 large carrots, chopped; 1 onion, chopped; 4 cloves garlic, minced; 1 tablespoon chili powder; 1 teaspoon salt, or to taste; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon ground black pepper, or to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 (6 ounce) can tomato paste; 1 (12 fluid ounce) can cream-style ale; 3 large beefsteak tomatoes, chopped; 2 cups no-salt-added chicken broth; 2 cups water; 1 tablespoon molasses; 1 (15 ounce) can black beans, drained and rinsed; 2 bay leaves

Servings: persons

2 tablespoons vegetable oil
1 pound ground venison
2 bell peppers, chopped
2 large carrots, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt, or to taste
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 (6 ounce) can tomato paste
1 (12 fluid ounce) can cream-style ale
3 large beefsteak tomatoes, chopped
2 cups no-salt-added chicken broth
2 cups water
1 tablespoon molasses
1 (15 ounce) can black beans, drained and rinsed
2 bay leaves

1
Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes.
2
Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves.
3
Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 pound ground venison, 2 bell peppers, chopped, 2 large carrots, chopped, and more.

Yes, The Best Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions