The secret to this extra-flavorful chili is an extra helping of pinto beans that are pureed to make the broth richer and thicker.
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Back when I would buy canned chili to have on hand for chili dogs and tamales without having to make up a batch on my own, I preferred Wolf Brand Chili with Beans. It's the best beef chili I've ever found in a can. It isn't overloaded with spicy heat, and there's something about the flavor of the rich, thick broth that I loved but couldn't quite put my finger on.
Yes, I used to make my own prior to moving away from the States, but I'd make big batches that simmered all day in the slow cooker. Living in Costa Rica, I don't have access to canned chili (I've never seen canned chili anywhere), so I make my own all the time. Wanting to make a batch of chili after almost two years, I took a look at the ingredient list on the Wolf Brand website, where I discovered what they're using to create that uniquely flavorful broth - pureed pinto beans.
Armed with this knowledge, in very short order I was in the kitchen whipping up a batch of my BEST beef chili recipe, and it turned out great!
How to make this Beef Chili recipe
Ingredients
- Fresh aji chili pepper
- Canned pinto beans
- Ground beef
- Onion
- Celery
- Red kidney beans
- Cumin
- Chili powder
- Cayenne pepper
- Salt and pepper
- Beef broth
- Tomato puree
Instructions
- Roast the chili pepper on all the outer sides to blacken it, cool it and scrape off the charred skin. Remove seeds, top and core.
- In a blender, blend the pinto beans and aji pepper until smooth.
- In a large heavy pot, brown the ground beef over medium heat. Drain off excess fat, retaining a small amount.
- Add the onion and celery and cook until tender.
- Stir in the cumin, chili powder, cayenne, salt and pepper.
- Now add the pureed bean mixture, beef broth and tomato puree, and bring the pot to a simmer and reduce the liquid to your liking. Stir frequently to avoid sticking.
- Serve with a dollop of sour cream and garnish with chopped onions, cheddar cheese, jalapeno slices, etc.
How to store Chili
Store chili in an airtight container in the refrigerator up to a week.
Can you freeze Chili?
Yes, you can freeze chili. If you have a lot of leftovers, I suggest separating them into Ziploc-type freezer bags, removing as much air as possible. Lay the bags flat on a baking sheet and pop them in the freezer. Once frozen, remove the baking sheet, and the chili will be easy to organize in your freezer.
If you liked my Best Beef Chili recipe, you'll also like these recipes
- For a different twist on traditional chili, try Chicken Chili Verde
- Another great meal-in-a-bowl is this Spicy Chicken and Potato Soup
- This Easy Corn Casserole with Cheddar and Bacon makes a great side dish for this chili recipe
📖 Recipe
Beef Chili with Beans Two Ways
Ingredients
- 1 aji chili pepper
- 15 ounces can pinto beans
- 1½ pounds ground beef
- 1 small onion chopped
- 1 stalk celery diced
- 15 ounces can red kidney beans drained
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 32 ounces beef broth
- 15 ounces tomato puree
Instructions
- In a pan, over open flame, or in a broiler, roast the chili pepper on all the outer sides to blacken it. If you use a pan, set the heat on high; slicing the chili in half lengthwise can speed this up.
- Set the chili aside to cool, then - wearing gloves - use a knife to scrape off the charred skin and remove the seeds, the top, and the core.
- In a blender, add the can of pinto beans, undrained, and the roasted aji pepper. Blend until smooth, adding a little water or beef broth if needed.
- In a large heavy pot (a Dutch oven works great for this), brown the ground beef over medium heat. Drain off excess fat, retaining a small amount.
- Lower the heat slightly, then add the onion and celery and saute until tender.
- Stir in the cumin, chili powder, cayenne, salt and pepper.
- Now add the pureed bean mixture, beef broth and tomato puree. Bring the pot to a simmer to reduce the liquid to your liking.
- Serve with a dollop of sour cream and garnish with chopped onions if you like.
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