Our Top Secrets for Making the Best-Ever Chili

Nothing quite says fall like a big bowl of hot, hearty chili. This classic dish is the perfect pick-me-up during Sunday football games, after a day of raking leaves or on crisp, chilly nights.

Here at Taste of Home, we know that there are many delicious ways to enjoy chili. Your favorite recipe may nix the meat, call for three different types of beans or be best served over spaghetti—the possibilities are endless! But if you’re looking for a classic beef chili recipe, you’re in the right place. Here’s the secret to great chili.

How to Make the Best Chili

We asked our Culinary Director, Sarah Farmer, to come up with the best-ever chili recipe. And boy, did she deliver. This hearty chili has it all: chunky texture, complex flavor profiles and a spicy kick. We’ll show you how to make it, plus share some of Sarah’s secret tips for success. Ready to get started?

Here’s What You’ll Need:

• 3 dried ancho or guajillo chilies—find them here
• 1 to 2 cups boiling water
• 2 Tbsp. tomato paste
• 3 garlic cloves
• ¼ cup chili powder
• 1 ½ tsp. smoked paprika
• 2 tsp. ground cumin
• 1 lb. ground beef
• 1 ½ tsp. Montreal steak seasoning
• 2 lbs. beef tri-tip roast, cut into ½-in. cubes
• 2 tsp. salt, divided
• 2 tsp. coarsely ground pepper, divided
• 2 Tbsp. canola oil, divided
• 1 large onion, chopped (about 2 cups)
• 1 poblano pepper, seeded and chopped
• 1 tsp. dried oregano
• 1 ½ tsp. crushed red pepper flakes
• 3 cups beef stock
• 1 bottle (12 oz.) beer—use any kind, from stout to lager
• 2 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained
• 1 can (16 oz.) kidney beans, drained
• 3 Tbsp. masa harina—find that here

Makes 8 servings.

Step 1: Kick up the Spice

Start by placing the ancho or guajillo chilies in a deep skillet. Cover them with boiling water and let stand for about 15 minutes or until the chilies have softened. Drain the soaking liquid, being careful to reserve 1/3 of a cup. Discard any stems and seeds, then toss the soaked chilies, tomato paste, garlic and reserved soaking liquid into a food processor. Blend until smooth and set aside.

Need something quick for dinner? Try these one-dish skillet dinners tonight.

Sarah’s Tip: A lot of chili recipes fall flat when it comes to spice and seasoning. They either rely too heavily on the basics (like salt, pepper and chili powder) or go way overboard on the spicy stuff. For this recipe, Sarah recommends using Ancho chilies. These chilies are dried poblano peppers, and they have a mild, sweet flavor. When used in conjunction with fresh poblanos, the dish gets extra depth. Here’s our guide to peppers, from sweet to smokin’ hot.

Step 2: Boost the Flavor

In a small skillet, toast the chili powder, paprika and cumin over medium heat until aromatic, about 3-4 minutes. Remove the spices and set them aside. Then, in a Dutch oven, cook and stir the ground beef and the Montreal steak seasoning over medium-high heat until the beef is no longer pink, about 5 minutes. Remove beef and drain away any fat.

Sarah’s Tip: Montreal steak seasoning is a great flavor booster. It’s a handy seasoning to stock in your pantry, but it’s also easy to make your own. In a bowl, mix together 2 Tbsp. each of kosher salt and coarsely ground pepper, and 2 tsp. each of onion powder, dried minced garlic, paprika, crushed coriander seeds and crushed red pepper flakes. Store in an airtight container. (P.S. How much do you know about spices? These six things may change the way you buy.)

Step 3: Make It Thick

Next, sprinkle the steak cubes with 1 tsp. of salt and 1 tsp. of pepper. In a Dutch oven, brown beef in 1 Tbsp. oil over medium-high heat. Work in batches until all of the beef has been browned, then remove it from the Dutch oven and set aside. Saute the onion and poblano pepper in the remaining oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and the reserved chili paste mixture. Cook over medium heat 20 minutes, then reduce heat to low. Stir in masa and simmer 30-45 minutes longer.

Here are some more delicious recipes to make in a Dutch oven.

Sarah’s Tip: Masa harina, which literally means “dough flour,” is flour made from dried corn. Stirred in at the end of cooking, it helps thicken the chili and adds a subtle corn flavor. Find it at most grocers or online.

Step 4: Top It Off

One of the best parts of chili is topping it with all of your favorite fixings. Set out a combination of fresh ingredients, like diced tomatoes, red onion and jalapenos; crunchy toppers, like tortilla strips, corn chips or French-fried onions; and creamy mix-ins, like shredded cheese, sour cream and American cheese slices.

Sarah’s Tip: Always add diced red onion, corn chips, sour cream and a melty blanket of sliced American cheese.

Try All of These Top-Rated Chili Recipes

1 / 10

White Chicken Chili

Folks will enjoy a change from traditional chili when they dip their spoons into this flavorful blend of tender chicken, white beans and just enough zip. This is our favorite white chicken chili recipe. —Taste of Home Test Kitchen

Get Recipe

Slow-Cooked Chili

This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana

Get Recipe

Creamy White Chili

I got the best white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. Maybe it's the cream cheese! —Laura Brewer, Lafayette, Indiana

Get Recipe

Mexican Chicken Chili

Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. —Stephanie Rabbitt-Schappacher, West Chester, Ohio

Get Recipe

Green Chile Chicken Chili

The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit by cool sour cream. —Fred Lockwood, Plano, Texas

Get Recipe

Texican Chili

This flavorful, meaty chili is my favorite...and it's so easy to prepare in the slow cooker. It's a great way to serve a crowd without last-minute preparation. I got the idea from my mother, who used her slow cooker often for soups and stews. —Stacy Law, Cornish, Utah

Get Recipe

Chicken Chili with Black Beans

Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas

Get Recipe

Firehouse Chili

As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili recipe was among their favorites. —Richard Clements, San Dimas, California

Get Recipe

25-Minute Turkey Chili

This recipe for turkey chili is a nice change of pace from traditional beef dishes, offering a whole different set of flavors to enjoy. I like to serve cheddar cheese bread on the side. You can also serve the chili over rice. —Traci K Wynne, Denver, Pennsylvania

Get Recipe

Slow Cooker Spicy Pork Chili

Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. —Taste of Home Test Kitchen

Get Recipe

The post Our Top Secrets for Making the Best-Ever Chili appeared first on Taste of Home.

Katie Bandurski