Bill’s Chili Recipe

Chili night used to be a somewhat predictable affair in our house. It was…fine. Hearty, warm, and definitely a crowd-pleaser in the colder months. But let’s be honest, it wasn’t exactly exciting. That all changed the day my neighbor, Bill, shared his chili recipe. He simply called it “chili,” but after one bite, my family unanimously declared it the “World’s Best Chili” – and the name stuck. From that day on, “Bill’s Chili” became a legend in our kitchen. What makes it so special? It’s not just one thing, but a combination of deeply developed flavors, perfect texture, and a comforting warmth that just hits the spot every single time. Forget bland, forget boring – Bill’s Chili is a flavor explosion. Even my pickiest eater, my youngest son, devours bowl after bowl. It’s become our go-to for game days, cozy weeknight dinners, and potlucks where I want to impress. If you’re ready to elevate your chili game from ordinary to extraordinary, prepare to be amazed. This isn’t just a recipe; it’s a chili revolution. Get ready to experience chili like never before with Bill’s World’s Best Chili.

Ingredients

This recipe uses a blend of high-quality ingredients carefully selected to create a symphony of flavors. Here’s what you’ll need to gather to make Bill’s World’s Best Chili:

• Meat:
  • 2 lbs Ground Beef (80/20 blend for flavor and texture)
  • 1 lb Ground Pork (adds depth and richness)
  • 1 lb Beef Stew Meat, cut into ½-inch cubes (for hearty chunks)
• Vegetables:
  • 2 large Yellow Onions, chopped
  • 2 Green Bell Peppers, chopped
  • 2 Red Bell Peppers, chopped
  • 4 cloves Garlic, minced
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (15 oz) can Tomato Sauce
  • 1 (6 oz) can Tomato Paste
  • 1 (15 oz) can Kidney Beans, drained and rinsed
  • 1 (15 oz) can Pinto Beans, drained and rinsed
  • 1 (4 oz) can Diced Green Chiles, undrained (mild or hot, depending on preference)
• Broth & Liquids:
  • 4 cups Beef Broth
  • 1 cup Dark Beer (such as stout or porter, optional but recommended for flavor depth)
  • 1/2 cup Strong Brewed Coffee (optional, enhances richness)
• Spices & Seasonings:
  • 1/4 cup Chili Powder (adjust to taste, for a milder chili use less, for spicier use more)
  • 2 tablespoons Ground Cumin
  • 2 tablespoons Smoked Paprika
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 teaspoon Cayenne Pepper (optional, for extra heat)
  • 1 teaspoon Salt (or to taste)
  • 1 teaspoon Black Pepper (freshly ground is best)
  • 1 bay leaf
  • 1 tablespoon Brown Sugar (balances acidity and enhances flavor)
  • 2 tablespoons Apple Cider Vinegar (adds brightness and complexity)
  • 1 tablespoon Worcestershire Sauce (for umami depth)
• Optional Garnishes:
  • Shredded Cheddar Cheese
  • Sour Cream or Greek Yogurt
  • Chopped Green Onions or Chives
  • Fresh Cilantro, chopped
  • Avocado, diced
  • Tortilla Chips or Cornbread

Ingredient Notes and Tips:

• Meat Blend: The combination of ground beef, ground pork, and stew meat is key to the depth of flavor and texture in Bill’s Chili. The ground beef provides a classic chili base, the ground pork adds richness and moisture, and the stew meat offers satisfying, chunky bites. Using a slightly fattier ground beef (80/20) ensures the chili is flavorful and not dry.
• Bean Choice: Kidney and pinto beans are classic chili beans that offer a good balance of texture and flavor. Feel free to experiment with other types of beans like black beans or cannellini beans if you prefer. Make sure to drain and rinse canned beans thoroughly to remove excess sodium and improve digestibility.
• Tomato Products: Using a variety of tomato products – diced, crushed, sauce, and paste – contributes to a complex tomato flavor and the perfect chili consistency. Tomato paste is particularly important for adding concentrated tomato flavor and richness.
• Spice Level: Chili powder blends vary in heat level. Start with the recommended amount and adjust to your preference. Cayenne pepper provides an extra kick if you like a spicier chili. You can also add other hot peppers like jalapeños or serranos for more heat.
• Beer and Coffee: While optional, the dark beer and brewed coffee significantly enhance the depth and complexity of the chili’s flavor profile. The beer adds a malty, robust note, while the coffee deepens the richness and complements the savory flavors. If you omit the beer, you can substitute with additional beef broth.
• Freshness Matters: Use fresh onions, bell peppers, and garlic for the best flavor. Freshly ground black pepper is also preferable to pre-ground.

Instructions

Follow these step-by-step instructions to create Bill’s World’s Best Chili in your own kitchen:

1. Brown the Meats: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add the ground beef and ground pork. Break them up with a spoon and cook until browned, draining off any excess grease. Remove the cooked ground meats from the pot and set aside.
2. Sear the Stew Meat: In the same pot, add a tablespoon of olive oil (if needed, depending on the fat rendered from the ground meats). Increase the heat to high. Season the cubed beef stew meat with salt and pepper. Sear the beef in batches, ensuring each piece is browned on all sides. Searing develops a rich, deep flavor. Remove the seared stew meat and set aside with the ground meats.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onions and bell peppers to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent. Stir occasionally to prevent sticking.
4. Add Garlic and Spices: Add the minced garlic to the pot and cook for another minute until fragrant. Stir in the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes more, stirring constantly, until the spices are fragrant. This process, called “blooming” the spices, releases their oils and intensifies their flavor.
5. Build the Chili Base: Add the tomato paste to the pot and cook for 2-3 minutes, stirring frequently, until it darkens slightly. This caramelizes the tomato paste and adds depth of flavor. Pour in the dark beer (if using) and scrape the bottom of the pot to deglaze, lifting up any browned bits (fond) that have stuck to the bottom. This adds another layer of flavor to the chili.
6. Combine Ingredients: Return the browned ground meats and seared stew meat to the pot. Add the diced tomatoes (undrained), crushed tomatoes, tomato sauce, beef broth, brewed coffee (if using), bay leaf, brown sugar, apple cider vinegar, and Worcestershire sauce. Stir well to combine all ingredients.
7. Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or even longer for deeper flavor development. Stir occasionally to prevent sticking and to ensure even cooking. The longer the chili simmers, the more the flavors will meld and deepen. For best results, simmer for 4-6 hours, or even longer on low in a slow cooker.
8. Add Beans and Green Chiles: In the last 30 minutes of simmering, stir in the drained and rinsed kidney beans, pinto beans, and diced green chiles (undrained). Simmer for another 30 minutes to allow the beans to heat through and their flavors to integrate into the chili.
9. Adjust Seasoning: Taste the chili and adjust seasoning as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to reach your desired flavor profile. Remove the bay leaf before serving.
10. Serve: Ladle the hot chili into bowls and serve with your favorite toppings such as shredded cheddar cheese, sour cream, green onions, cilantro, avocado, and tortilla chips or cornbread.

Slow Cooker Instructions:

To make Bill’s Chili in a slow cooker, follow steps 1-5 for browning the meats and sautéing the aromatics in a skillet on the stovetop. Then, transfer all ingredients (including the browned meats, sautéed vegetables, spices, tomato products, broth, beer, coffee, bay leaf, brown sugar, vinegar, and Worcestershire sauce) to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beans and green chiles during the last hour of cooking.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredient brands and portion sizes.)

Servings: Approximately 8-10 servings

Estimated Nutrition per Serving (based on 10 servings):

• Calories: 450-550 kcal
• Protein: 35-45g
• Fat: 25-35g (depending on the fat content of the meat used)
• Saturated Fat: 10-15g
• Cholesterol: 120-150mg
• Sodium: 700-900mg (can be reduced by using low-sodium broth and rinsing beans thoroughly)
• Carbohydrates: 30-40g
• Fiber: 8-10g
• Sugar: 8-12g (naturally occurring sugars from tomatoes and vegetables, plus added brown sugar)

Nutritional Considerations:

• Bill’s Chili is a hearty and protein-rich meal, making it very satisfying and filling.
• It is also a good source of fiber, thanks to the beans and vegetables.
• The fat content can be adjusted by using leaner ground beef and pork, or by draining the cooked ground meats very thoroughly.
• Sodium content can be managed by using low-sodium broth and being mindful of added salt.
• For a lower-calorie option, you can reduce the amount of meat slightly and increase the amount of vegetables and beans.

Preparation Time

• Prep Time: 30-40 minutes (chopping vegetables, browning meats, measuring spices)
• Cook Time: 2-3 hours simmering on the stovetop (minimum), or 6-8 hours in a slow cooker. For optimal flavor, longer simmering is recommended.
• Total Time: Approximately 2 hours 30 minutes to 7 hours 40 minutes (depending on cooking method and desired simmer time)

Tips for Efficient Preparation:

• Chop Vegetables in Advance: You can chop the onions and bell peppers a day ahead and store them in the refrigerator in airtight containers.
• Measure Spices Ahead: Pre-measure your spices and combine them in a small bowl for quick addition to the pot.
• Use Pre-Minced Garlic: To save time, use pre-minced garlic from a jar, although freshly minced garlic will always provide the best flavor.
• Utilize a Food Processor (for Vegetables): If you have a food processor with a chopping attachment, you can use it to quickly chop the onions and bell peppers. Be careful not to over-process them into a puree.
• Start Early for Slow Cooker Chili: If using a slow cooker, start the chili in the morning or early afternoon to allow for a long, slow cook time to maximize flavor.

How to Serve Bill’s World’s Best Chili

Bill’s Chili is incredibly versatile and can be served in numerous delicious ways. Here are some ideas:

• Classic Bowl of Chili:
  • Ladle hot chili into bowls as a hearty and satisfying main course.
  • Offer a variety of toppings for everyone to customize their bowl (see “Topping Ideas” below).
• Chili with Sides:
  • Cornbread: A classic pairing! Serve warm cornbread alongside the chili for dipping and soaking up the flavorful broth.
  • Tortilla Chips: Serve with a side of crispy tortilla chips for scooping up the chili.
  • Crackers: Saltine crackers, oyster crackers, or your favorite crackers are great for adding a crunchy texture.
  • Salad: A simple side salad with a light vinaigrette can provide a refreshing contrast to the richness of the chili.
• Chili Topping Ideas (Set up a chili topping bar!):
  • Dairy: Shredded Cheddar Cheese, Monterey Jack Cheese, Pepper Jack Cheese, Sour Cream, Greek Yogurt
  • Fresh Produce: Chopped Green Onions, Chopped Chives, Fresh Cilantro, Diced Avocado, Diced Red Onion, Jalapeño slices
  • Sauces & Condiments: Hot Sauce (various types), Salsa, Pico de Gallo, Lime wedges
  • Crunchy Toppings: Tortilla Strips, Crumbled Cornbread, Fried Onions
• Creative Chili Meals:
  • Chili Dogs: Top hot dogs with Bill’s Chili for an ultimate comfort food experience.
  • Chili Cheese Fries: Pour chili over a bed of crispy French fries and top with cheese for a decadent treat.
  • Chili Nachos: Layer tortilla chips with chili, cheese, and your favorite nacho toppings.
  • Chili Baked Potatoes: Top baked potatoes with chili, cheese, sour cream, and green onions.
  • Chili Mac and Cheese: Stir chili into your favorite mac and cheese recipe for a chili mac upgrade.

Additional Tips for the Best Chili

To truly master Bill’s World’s Best Chili, consider these extra tips:

1. Don’t Skimp on Simmer Time: Patience is key! The longer you simmer the chili, the more the flavors will meld and deepen. Resist the urge to rush the simmering process. Low and slow cooking is crucial for developing rich, complex chili flavor.
2. Taste and Adjust Seasoning Throughout: Chili flavor evolves as it simmers. Taste the chili periodically throughout the cooking process and adjust seasonings as needed. You may find that the flavors deepen and you need to add more salt, spices, or a touch of acidity (like more vinegar or lime juice) to balance it out.
3. Use Quality Ingredients: Start with good quality ground beef, stew meat, and spices. Using fresh, flavorful ingredients will make a noticeable difference in the final taste of your chili. High-quality chili powder and smoked paprika are particularly important for achieving a robust chili flavor.
4. Control the Heat: Adjust the amount of chili powder and cayenne pepper to control the spice level of your chili. If you are sensitive to heat, start with less and add more to taste. You can also offer hot sauce on the side for those who like extra spice. Remember, you can always add more heat, but it’s harder to take it away.
5. Make it Ahead and Freeze: Chili is a fantastic make-ahead dish. In fact, the flavor often improves after a day or two in the refrigerator. Bill’s Chili also freezes beautifully. Make a large batch, portion it out into freezer-safe containers, and freeze for easy weeknight meals. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

FAQ Section: Your Chili Questions Answered

Q1: Can I make this chili vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Substitute the ground beef, ground pork, and stew meat with plant-based ground meat alternatives (like Beyond Meat or Impossible Burger crumbles) and cubed vegetables like mushrooms, sweet potatoes, or extra beans. Use vegetable broth instead of beef broth. Ensure your Worcestershire sauce is vegan (many brands are, but check the label).

Q2: I don’t have dark beer. Can I substitute something else?
A: If you don’t have dark beer, you can substitute with additional beef broth, or try using a non-alcoholic dark beer or even strong brewed coffee. The dark beer adds depth and richness, but the chili will still be delicious without it. You might consider adding a tablespoon of molasses or balsamic vinegar to compensate for some of the missing depth.

Q3: My chili is too thin. How can I thicken it?
A: If your chili is too thin, there are several ways to thicken it:
* Simmer Longer: Continue simmering the chili uncovered for a longer period. This will allow some of the liquid to evaporate and the chili to thicken naturally.
* Cornstarch Slurry: Mix 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to create a slurry. Gradually stir the slurry into the simmering chili and cook for a few minutes until thickened.
* Masa Harina: Mix 1-2 tablespoons of masa harina (corn flour used for tortillas) with a little bit of chili broth to make a paste. Stir this paste into the chili and simmer for 10-15 minutes. Masa harina will add a subtle corn flavor and thicken the chili.
* Crush Some Beans: Remove a cup of chili, mash some of the beans against the side of the pot, and then stir it back into the chili. The starch from the beans will help thicken the chili.

Q4: Can I make this chili spicier?
A: Absolutely! To make Bill’s Chili spicier:
* Increase Cayenne Pepper: Add more cayenne pepper to the spice blend.
* Add Hot Sauce: Stir in your favorite hot sauce to taste.
* Include Hot Peppers: Add diced jalapeños, serrano peppers, or habanero peppers (with seeds removed for less heat, or seeds included for more heat) when you sauté the onions and bell peppers.
* Use Spicier Chili Powder: Some chili powders are hotter than others. Look for chili powders labeled “hot” or “spicy.”
* Add Chili Flakes: Stir in red pepper flakes for added heat and texture.

Q5: How long can I store leftover chili?
A: Leftover chili can be stored in an airtight container in the refrigerator for 3-4 days. Ensure it cools down completely before refrigerating. For longer storage, freeze the chili in freezer-safe containers for up to 3-4 months. Thaw overnight in the refrigerator before reheating. Reheat thoroughly to an internal temperature of 165°F (74°C).

Enjoy making and savoring Bill’s World’s Best Chili! It’s a recipe that’s sure to become a family favorite and a crowd-pleaser for any occasion.

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