THE RECIPE JOURNAL · Main Course
The Top Chili Recipe
This hearty chili is packed with bold flavors and just the right amount of spice to warm you up on any day. Perfect for cozy dinners or sharing with friends, it’s a classic comfort food that never disappoints.
FROM THE KITCHEN • The Top Chili Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Tea Time Marble Cake
Something delicious to watch next.
01
Step 1
Start by heating some vegetable oil in a large Dutch oven over medium heat. Brown the ground venison, breaking it up as it cooks, until it’s no longer pink, about 5 to 7 minutes. Toss in the bell peppers, carrots, and onion, and cook everything together until the onion softens and turns translucent, around 3 minutes. Add the garlic and cook for just about 30 seconds until you can smell its aroma.
02
Step 2
Next, sprinkle in the chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Stir everything well and let the spices toast for a minute or two to bring out their flavors. Then, mix in the tomato paste and keep stirring for a couple of minutes so it doesn’t stick and cooks evenly.
03
Step 3
Pour in the ale and cook while stirring for 2 to 3 minutes, allowing some of the alcohol to cook off. Add the canned tomatoes and cook until they start releasing their juices, about 3 minutes. Then, pour in the chicken broth, water, and molasses, stirring to combine everything. Finally, stir in the beans and tuck in the bay leaves.
04
Step 4
Bring the chili up to a gentle simmer, stirring occasionally. Lower the heat to medium-low and let it cook uncovered for 30 to 45 minutes so all the flavors can meld together. Give it a taste near the end and adjust the seasoning if needed. Don’t forget to fish out the bay leaves before serving!
Why you’ll love it
This chili is packed with rich flavors and a perfect balance of spices. It’s hearty, comforting, and easy to make, making it a great meal for any day. Everyone will love its warmth and depth.
How to serve
Serve this chili hot with toppings like shredded cheese, sour cream, and chopped green onions. It goes great with warm cornbread, tortilla chips, or over a bed of rice for a filling meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the chili in portions for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.
