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 worlds 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 chili 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.
How to Make The Best Homemade Chili
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.
How to Thicken Chili
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!
However, beyond using chili beans, flour is a great thickener, but the best thickener of all is to simply let the pot simmer longer. As the chili simmers, liquid evaporates, naturally thickening your chili. This also gives your chili seasonings more time to meld as well.
What to Cook Chili In?
Finally, I recommend using a Dutch Oven whenever you make chili. 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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World's Second Best Chili Recipe
Ingredients
- 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 tablespoon Worcestershire
- 3 cups Beef Stock (unsalted)
- ¼ cup flour
- 1 tablespoon Brown Sugar
- Shredded cheddar cheese and sour cream for serving
Chili Seasoning
- 1 ½ tablespoon kosher salt
- 1 ½ tablespoon Cumin
- 2 teaspoon Oregano
- 2 teaspoon Ancho powder (can sub chili powder)
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon smoked Paprika
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic powder
- ½ teaspoon fresh ground black pepper
Instructions
- 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.
Notes
Nutritional Information
If you enjoyed reading my World's Second Best Chili recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Kathy
I made the Worlds Second Best Chili, really liked it. I substituted 1 jalapeño for the 2 Pablanos, because I only had jalapeño. It had a nice kick to it, will definitely make again..thanks!
Denise A
I never was a big chili fan but my hubby is. This piqued my interest and I'll happily admit I'm a convert. In fact, we now grow poblano peppers just to make sure we always have some for when the chili craving hits.
Scott Atherton
This recipe is similar to mine with a few things I hadn’t thought of. Can’t wait to try it tonight! Maybe I’ll have the worlds 3rd best chili?? 🤷♂️😂 The main reason I’m writing though is because I like your way of thinking and appreciate good ol’honesty. Great read and great recipe!! Win, win!!
Lindy
Chili does not have vegetables in it nor does it have beans in it. Pinto beans (cooked from dried not from a can) may be served alongside along with chopped onions. The best way to start chili is to chop a shoulder roast into inch sized pieces and the best way to thicken it is masa harina.
Rick
Lindy your recipe is for red chili or green chili . This is a recipe for chili con carne it's a American dish
Scott Atherton.
Always has to be one, right Rick? 😂 Maybe Lindy should post her own recipes on her own page and stop trying to down everyone else’s recipes? 🤷♂️ I’m making chili tonight just looking for more ideas and came across this. It’s pretty close to my own recipe but it gave me a few ideas I hadn’t thought of. Can’t wait to try it!!
Jim
You are describing Texas style chili, a different disk entirely.
The HitMan
Your comment is laughable… in fact Chili has whatever ingredients you choose to use. If you want to leave out beans & vegetables then please feel free to do so, but don’t imply that you have the “official” recipe! 🙄
williams
.Good stuff Bud...3rd time...takin to camp out tomorrow.
Judy C.
I haven’t had a chance to make this yet (but I will!), but just wanted to say I LOVE YOUR POST!! You are so right and I too am sick of everyone calling their recipes “The Best”! You are spot on!
Hannah
Do the Pablo of peppers need to be roasted and peeled.?
Fox Valley Foodie
No, they do not.
Lani
Best Chili I have eaten! I love the spices. My dad used to make a great chili but his wasn’t spicy enough for me but I loved it just the same. Great chili!!!
Tracey
All I can say is wow! Made this today but didn't have poblano peppers. Used a red pepper which worked out perfect. Best chili I've ever had!
Dave
Most excellent Chili. Have made twice and it has been a hit everytime.Double the batch for parties.
Katherine
Sounds great! Can I substitute chicken broth and cook in a crockpot? I would like to make today
Lauren
OMG! I made this chili this evening & it’s amazing. The recipe is easy to follow & makes a lot. This will be a regular in our house!
Jenn
I made this for a church function and got the best chili award. This chili really is the best!
Emmers
I won a chili cook off this past weekend with this out of 14 entries! This is a keeper
Karen
I thought I made the second best chili until I made this one tonight and it is yum-o, for sure better than mine. Was worried that it would be to spicy but was perfect and was concerned about the flour being added but couldn't even tell it was in there. Thanks for the recipe. Will be making again and often.
Jim
This should be the best chili! Well done!
Bob Manspeaker
Made this chili,it may not be the worlds best but it's pretty damn close. Great recipe!
Fox Valley Foodie
Thanks! I'm glad you like it!