Melissa Jo’s Best Chili Recipe
I am a Sicilian who was raised in the South. I live in Florida, and I was actually the first baby in my family born in Floridaโeveryone else was from New York! My grandma and grandpa even lived in Mississippi at one point. So even though I am 100% Sicilian, and so are my mother, father, grandparentsโthe whole crewโI definitely have some Southern influence in my cooking too. And this is why I make the best chili. Period. End of story.
Just like any good recipe, I think bringing together different influences is what makes food unique, delicious, and fabulous. My grandma and my mom made chili this way forever, and over the years Iโve added a couple little tricks of my own. The end result is a big pot of chili that is absolutely OFF THE FREAKING CHAIN.
And if you love my Sicilian side, make sure you try my Lasagna Soup, Sicilian Creamy Sausage & Ditalini Soup, and Creamy Italian Sausage & Potato Gnocchi Soup next.
One of the biggest secrets to this chili is how we build the flavor. I do NOT just throw the ground beef in the pot first. We are starting this the way I start so many of my Italian and Sicilian recipes: olive oil, vegetables, garlic and seasonings go in first and cook slow and low. Then we sautรฉ the tomato paste right into all of that goodness before the beef ever goes into the pot. It makes SUCH a difference.
Hungry for more? Get my recipes first.
The dinners my family asks for on repeat, sent to you first.
Unsubscribe anytime, no hard feelings.
Before you message me about the chili powder: yes, four tablespoons looks like a lot! But remember, there are two big cans of tomatoes, a pound and a half of beef and two cans of beans going into this pot. Trust the process!
This makes a beautiful big batch, so you can eat it throughout the week and serve it all kinds of different ways. My favorite bowl gets shredded cheddar cheese, crushed Fritos, green onions and a big dollop of sour cream. I also LOVE serving this chili over hot white rice. Letโs make it!
My Chili recipe is pure comfort that will warm you from the inside out! I top my chili with a generous amount of fresh shredded cheddar cheese, green onion, crushed-up Fritos, and a dollop of sour cream. This is a crowd pleaser and will having your family and friends coming back for more!
Click Below to Get My Favorite Pot!
I used my tried and true Dutch Oven Cast Iron Pot that I use for ALL of my soup recipes!
Toss in the diced red bell pepper, onion and chopped garlic to a pot. Add the chili powder, garlic powder, cumin, paprika, dried parsley, crushed red pepper flakes and a little salt and black pepper. Now let everything cook together slow and low.
You arenโt trying to blast these vegetables over high heat. Give them some time. As the peppers, onions and garlic soften, all those seasonings are going to make everything look deeply golden and almost brown. Thatโs exactly what you want.
I love using both the Cento whole peeled tomatoes and Cento crushed tomatoes.
Next, add in the whole peeled tomatoes. There is no need to crush these with your hands beforehand. Use your wooden spoon to break and crush the whole tomatoes right in the pot. Once theyโre broken down, pour in the crushed tomatoes.
I like to use Goya’s Dark Red Kidney Beans in my chili.
I always rinse my kidney beans. I donโt want all that extra starchy liquid from the cans going into my chili.
Pour in the beans and give everything a stir.
Add Tabasco and crushed red pepper flakes according to how spicy you like your chili. Also add in your bay leaves and espresso powder or cocoa powder. Stir, cover the pot, leaving the lid slightly ajar, and let the chili slow simmer.
How I serve my chili: A generous handful of freshly shredded cheddar cheese, crushed fritos, chopped green onions, a big dollop of sour cream!
๐ Make it a Full Dinner with these Recipes
Melissaโs Tips!
- Sweat your vegetables first. Donโt rush straight to browning the beef. Cooking the peppers, onion, garlic and seasonings in olive oil first creates the flavor base for the entire pot.
- Keep the heat medium-low. Slow and low brings out the flavor of the vegetables and spices without burning your garlic.
- Yes, you really need the chili powder. Four tablespoons looks like a lot. There are two 28-ounce cans of tomatoes plus beef and beans in this recipe. Trust me!
- Cook your tomato paste. Sautรฉing it before adding the beef and tomatoes deepens its flavor.
- Donโt panic when the vegetables look brown. The chili powder and other seasonings will make everything dark and golden. Thatโs what youโre looking for.
- Rinse the kidney beans. Drain and rinse them before adding them to the pot.
- Donโt oversalt at the beginning. Season lightly, simmer, taste and then adjust.
- Cocoa OR espresso. Use 1 teaspoon unsweetened cocoa powder or just a small pinch of espresso powder for that extra something.
- I donโt drain my beef. I like the flavor the fat adds, but you can drain excess fat if thatโs your preference.
- Ground turkey works beautifully. Substitute it 1:1 for the beef. Because turkey is leaner, you may need an extra drizzle of olive oil while browning it.
๐ค Common Questions
Absolutely! For this particular chili, I actually recommend ground turkey if you donโt eat beef. I prefer it over ground chicken in tomato-based recipes because I think ground turkey has a heartier flavor and texture that works especially well with tomatoes, chili powder and all the other spices in this recipe.
Simmering the chili uncovered helps reduce excess liquids.
Of course. Add more Tabasco or crushed red pepper flakes. I recommend starting with less and adding more after the chili has simmered and youโve tasted it.
Youโre not adding enough to make the chili taste like chocolate or coffee. Either one adds a subtle depth and richness to the finished chili. Use 1 teaspoon unsweetened cocoa powderย orย just a pinch of espresso powder.
Melissa Jo’s Best Chili Recipe
Ingredients
Equipment
Method
- Heat 2โ3 tablespoons extra virgin olive oil in a large Dutch oven or soup pot over medium-low heat.
- Add the diced red bell pepper, onion and chopped garlic. Add chili powder, garlic powder, cumin, paprika, parsley, crushed red pepper and a little salt and black pepper. Cook slowly over medium-low heat until the vegetables are softened, fragrant and deeply golden from the spices.
- next, add the tomato paste and sautรฉ it with the vegetables and seasonings. Add another drizzle of olive oil if the pot seems too dry.
- Now, add the ground beef. Break it apart and cook with the seasoned vegetables until browned. Do not drain the fat unless desired. If substituting ground turkey, use the same 1ยฝ pounds and add another drizzle of olive oil while browning if needed.
- pour in the whole peeled San Marzano tomatoes and break them apart directly in the pot with a wooden spoon. Stir in the crushed San Marzano tomatoes.
- Swirl ยผโยฝ cup water through the empty tomato cans and add it to the pot.
- Stir in the drained and rinsed kidney beans, bay leaves, Tabasco and either 1 teaspoon unsweetened cocoa powder or a small pinch of espresso powder.
- Bring the chili to a boil, then reduce the heat to a very low simmer. Cover with the lid slightly ajar and simmer for about 30 minutes, stirring occasionally. Add a little water if needed.
- Taste and adjust with additional salt, black pepper, Tabasco or crushed red pepper as needed. Remove the bay leaves.
- Serve topped with shredded cheddar cheese, crushed Fritos, chopped green onions and sour cream. Serve over hot white rice if desired.
Want to make this later?
We'll email this recipe straight to you, so it's waiting when you need it.
Nutrition
Video
Tried this recipe?
Made this? Tap a star to rate it – it only takes a second and it means the world!๐ How to Store Leftovers
Let the chili cool, then transfer it to an airtight container and refrigerate for 3โ5 days.
Reheat individual servings in the microwave or warm a larger amount slowly on the stovetop. If the chili thickens considerably in the refrigerator, add a splash of water while reheating until it reaches the consistency you like.
I have been searching for a really good chili recipe and I found it!
I didnโt add as much garlic, last time I did and it was too much.
I used 1Tbs.of garlic from jar and a light dusting of garlic powder.