When you are sick of the hype and just want a dang good chili to warm your soul, the world’s second best chili recipe is for you!
If you have spent any time on Pinterest, you have no doubt run across the “World’s Best” chili recipe. Actually, they have quite the collection of “World best” recipes for everything. I’m going to let you in on a little secret… unless their mother is the definitive judge, it probably isn’t the world’s best anything. It is a bunch of hype to get you to repin the recipe. Either that or they are just a narcissist.
So, since the “world’s best” is already taken, I decided I would create the “world’s second best” chili. Carve out my own niche! Sure, this recipe may not have won first place in the local 4H club’s regional semi-quarter-finals chili cookoff in 1986, but it is still a dang good chili recipe.
How do I know it is worthy of the title “World’s Second Best Chili”? Well, first of all, I’ve obviously tried every chili recipe in the world, and this one was clearly the second best. Additionally, I have been refining this recipe for the past 9 years. I don’t think there is a single recipe in my collection I’ve made more extensive notes on. Though, each time I make it a little different, what you find below is my tried and true base recipe.
Regardless of which recipe you choose, there are a few things you can do to improve your chili game.
Rather than using traditional ground beef, ask your butcher for a coarse chili grind. He will know what you mean. Instead of being run through the meat grinder twice, a chili grind uses a coarse grinding plate and the meat only runs through once. This gives your chili bigger chunks of beef and better texture.
Second of all, don’t be afraid to let your meat develop a little crust while browning. That deep brown crust will impart great flavor into the chili as it simmers. This means, stir the meat less while browning, letting sit longer.
One of my favorite trick’s I learned to craft the perfect saucy texture is to use chili beans. The liquid in the can of beans is the secret to fortifying the sauce into a richly seasoned bath coating all of the hearty chili ingredients!
Finally, I recommend using a Dutch Oven whenever you make chili. This is the one I own. The thicker sides of the Dutch Oven retain heat better, causing fewer temperature fluctuations during a long cook time. This results in less scorching.
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When you are sick of the hype and just want a dang good chili to warm your soul, this is the recipe for you!
- 2 lbs Ground Beef
- 2 Medium Red Onions (chopped)
- 2 Poblano Peppers (chopped)
- 4 Garlic cloves (minced)
- 28 oz. can Diced Tomatoes
- 2, 15 oz cans chili beans
- 15 oz. can Tomato Sauce
- 1, 6 oz. can Tomato Paste
- 1 tbsp Worcestershire
- 3 cups Beef Stock (unsalted)
- 1/4 cup flour
- 1 tbsp Brown Sugar
- Shredded cheddar cheese and sour cream for serving
- 1 1/2 tbsp kosher salt
- 1 1/2 tbsp Cumin
- 2 tsp Oregano
- 2 tsp Ancho powder (can sub chili powder)
- 1 1/2 tsp onion powder
- 1 1/2 tsp smoked Paprika
- 1 tsp Cayenne Pepper
- 1 tsp Garlic powder
- 1/2 tsp fresh ground black pepper
Place hamburger, spices, and onions in Dutch oven and brown. Halfway through browning add peppers. Add minced garlic when mixture is almost done browning. Continue cooking for a few more minutes until garlic is fragrant.
Add all remaining ingredients to the pot. Cook for ~3 hours, or until desired thickness.
Serve with shredded cheese and sour cream.
IF YOU LIKED THIS RECIPE you will love my Creamy Slow Cooker Chicken Chili Verde recipe too!
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