The Best Chili on Earth

Somebody told me recently that they had searched for a standard chili recipe on my website and couldn't find one. Whoa...WHAT?! I cannot believe I haven't shared this recipe until now! It's a tragic oversight and I hope you will find it in your chili-loving heart to forgive me. Dan and I have been making this recipe for years and I recently tweaked it, pushing it over the edge into the realm of chili super-greatness. I love this recipe. And guess what? It's another snowy, cold day in which eating a heaping bowl of comfort is just what I need.

Enjoy, friends!

In a large skillet, cook 2 pounds of ground beef, turkey or venison over medium-high heat until the meat is no longer pink.

Transfer the meat to a bowl. Drain the excess grease from the skillet, but do not clean it. Leave those tasty meat morsels right where they are so they can mingle with their new veggie friends.

Add 4 tablespoons of extra-virgin olive oil to the skillet and heat over medium-high heat. 

Add:

1 yellow or white onion, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1/4 cup flat-leaf parsley, finely chopped

2 jalapeño peppers, finely chopped (optional, but highly recommended)

Cook, stirring occasionally, until the onions and garlic are fragrant (mmm, don't you love the smell of cooking onions and garlic?!) and the onions and peppers are soft, about 5 minutes.

Remove the skillet from the heat and add:

3 tablespoons chili powder

2 teaspoons cumin

1 teaspoon sugar

1 teaspoon oregano

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

Stir it all together and resist the temptation to start eating those delicious, spiced onions and peppers.

There are two ways you can finish up, depending on how much time you have. If you have the time, I recommend using a slow cooker. If you don't have the time, the chili will be just as delicious and you can finish up on the stovetop.

Either throw the entire contents of the skillet into a slow cooker or keep them where they are.

Either way, add:

Cooked ground beef/venison/turkey

46-oz. container tomato juice

28-oz. can diced tomatoes

15-oz. can tomato sauce

16-oz. can kidney beans, drained and rinsed

16-oz. can pinto beans, drained and rinsed

Mix everything together. Yum! Getting hungry yet?

If you are using a slow cooker, cook on Low setting for 7 to 8 hours, stirring occasionally. And test-tasting often, of course.

If you are using the stovetop, bring the chili to a boil over medium-high heat. Reduce to medium-low and simmer for 1 to 2 hours, depending on how much time you have. 

Serve warm with a bit of shredded cheddar cheese and a dollup of sour cream.

Oh sweet chili-eating goodness, I'm heading downstairs to make myself a bowl!

The Best Chili on Earth

The BEST chili your lips will ever taste. I promise.

Contributed by Megan Porta from pipandebby.com.

Published Feb 15, 2012

Serves: 12

Total time: 8-9 hrs (crockpot), 2.5 hrs (stovetop)

World's

Ingredients:

  • 2 pounds ground beef, turkey or venison
  • 4 tablespoons extra-virgin olive oil
  • 1 yellow or white onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 jalapeño peppers, finely chopped (optional)
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon sugar
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black ground pepper
  • 1/4 teaspoon cayenne pepper
  • 46-oz. can tomato juice
  • 28-oz. can diced tomatoes
  • 15-oz. can tomato sauce
  • 16-oz. can kidney beans, drained and rinsed
  • 16-oz. can pinto beans, drained and rinsed
  • Shredded cheese and sour cream, for topping
Instructions:
  1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
  2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
  3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.