Best Ever Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 235.9
  • Total Fat: 10.9 g
  • Cholesterol: 33.3 mg
  • Sodium: 500.8 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 6.3 g
  • Protein: 12.8 g

View full nutritional breakdown of Best Ever Chili calories by ingredient


Can substitute ground turkey for beef, or even mushrooms to make it vegetarian. Better to prepare pinto beans ahead of time from dry. Can substitute ground turkey for beef, or even mushrooms to make it vegetarian. Better to prepare pinto beans ahead of time from dry.
Number of Servings: 8


    2 tsp olive oil
    1 whole carrot, diced
    1 celery stalk, diced
    1 half large yellow onion, chopped
    1 whole hatch chile, diced (could use canned if fresh not in season)
    1/2 red bell pepper, chopped
    1/4 cup tomato paste
    4 cloves garlic, minced
    approx. 1 glass (or cup) red wine
    1.5 cups chicken stock
    1 cup water
    2 cups cooked pinto beans with liquid (could use canned)
    1 large tomato, fresh, chopped
    2 Tbsp chili powder (or to taste)
    2 tsp cumin (or to taste)
    1 tsp black pepper
    1 tsp oregano
    salt, to taste


Tastes best with pinto beans cooked from dry beans. I like to make a large pot of beans early in the week and keep it in the fridge to use for recipes. Canned goods can be used, but be careful of the salt and adjust the water and stock accordingly if you're adding liquids from cans. If prepared correctly, this recipe can be prepared with minimal salt and oil. Ground turkey can be substituted for beef, or use mushrooms and vegetable stock instead to make it vegetarian.


In a large dutch oven, add 1 tsp of olive oil and sauté chopped onions, carrot, and celery. Add a pinch of salt, and cook until onions are translucent. Remove from pot and set aside. Cook hatch chili and red bell pepper until softened, then remove from pot and set aside with other vegetables. Add second teaspoon of olive oil and brown ground beef in the same pot. Add salt and pepper, and brown until quite browned, stirring frequently to scrape up browned bits from the bottom of pot. Remove cooked beef from pot and set aside with vegetables. Return pot to medium high heat and "de-glaze" the pot with the red wine. Scrape the bottom of pot with a wooden spoon to bring up the brown bits. Add tomato paste and stir. Add garlic. Stir until tomato paste and garlic is well incorporated with the wine. Add all the vegetables and meat back into the pan, add chicken stock, water, and beans and bring to a light boil. Add the tomato, chili powder, cumin, oregano and cook on medium low for three hours. Taste near the end and adjust seasoning. Makes 6 to 8 servings.

Serving Size: Makes 6 to 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LEGOLAMB.