This Better Than Bouillon chili recipe delivers hearty comfort in every bowl. By using high-quality bouillon, we create a rich, deep flavor that elevates this classic dish to new heights.
With simple ingredients and straightforward instructions, you’ll achieve restaurant-quality chili in under an hour. Let’s get started!
Ingredients for Better Than Bouillon Chili
Simple, quality ingredients come together for restaurant-quality chili in under an hour.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 lean to fat ratio |
| Onion 🧅 | 1 whole | Yellow or white, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh |
| Red Bell Pepper 🌶️ | 1 whole | Diced, any color works |
| Canned Crushed Tomatoes 🍅 | 28 oz | San Marzano preferred |
| Better Than Bouillon Beef Base 🧂 | 2 tbsp | Concentrated, rich flavor |
| Chili Powder 🌿 | 2 tbsp | Homemade or store-bought |
| Ground Cumin 🌿 | 1 tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | 1 tsp | Optional, for smokiness |
| Cayenne Pepper 🔥 | ½ tsp | Adjust to heat preference |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Kidney Beans 🌽 | 1 can | Drained and rinsed |
| Brown Sugar 🍮 | 1 tbsp | Balancing acidity |
The Better Than Bouillon beef base is a game-changer. Costco and Whole Foods typically carry it. If you can’t find it, a good beef broth concentrate works too. For the chili powder, Penzeys offers excellent blends. The ground beef matters here—80/20 gives you that perfect balance of flavor and texture.
No red bell pepper? Green or yellow works fine. Want more heat? Double the cayenne or add diced jalapeños. For a smokier flavor, add 1 tsp liquid smoke. If using canned beans, drain and rinse them well to reduce sodium. You can also cook dried beans from scratch if you prefer.
This chili improves with time—make it ahead and refrigerate for up to 3 days or freeze for 3 months. Reheat gently on the stovetop or in the microwave. Freezer-friendly, so portion into containers for easy meals later. Leftovers taste even better the next day.
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Why You’ll Love This Recipe
- Quick Prep: I can throw this Better Than Bouillon chili together in under 30 minutes, and it’s honestly a lifesaver on busy weeknights.
- Flavor Bomb: The combination of ground beef, garlic cloves, and red bell pepper creates a depth of flavor that’s ridiculously good – I mean, that first bite is like a warm hug.
- Meal Prep Magic: This recipe makes a big batch, so I can portion it out for lunches or dinners throughout the week, and it’s just as good reheated.
- Budget Friendly: Using canned crushed tomatoes and ground beef keeps this recipe affordable, and I’ll be real, the leftovers are just as good the next day, making it a solid choice for meal prep on a budget.
Step-by-Step Instructions for Hearty Chili
Follow my method for a rich, satisfying chili that serves 4 people perfectly.
Step 1: Brown the Ground Beef
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb Ground Beef and cook, breaking it up with a spoon, until it’s brown and fully cooked, about 8-10 minutes. I like to stir occasionally to ensure even browning, but don’t overdo it—you want some nice crust formation on the meat.
Once browned, drain the excess fat, leaving about 2 tablespoons in the pot. This will add flavor to your chili without making it greasy. If your ground beef is particularly lean, you might need to add a bit of oil to prevent sticking.
Step 2: Sauté the Aromatics
Reduce the heat to medium and add the 1 whole Onion, diced, to the pot. Cook until it’s translucent and starting to caramelize, about 5-7 minutes. Stir occasionally to prevent burning. The onions should be soft and fragrant, adding a depth of flavor to your chili.
Add the 4 cloves Garlic Cloves, minced, and 1 whole Red Bell Pepper, diced, to the pot. Cook for another 3-4 minutes until the vegetables are tender. Be careful not to burn the garlic, as it can quickly become bitter.
Step 3: Add the Chili Base and Simmer
Stir in the 2 tbsp Chili Powder, 1 tsp Ground Cumin, 1 tsp Smoked Paprika, and 0.5 tsp Cayenne Pepper. Cook for 1-2 minutes until the spices are fragrant. This step is crucial for developing the chili’s flavor profile.
Add the 28 oz Canned Crushed Tomatoes, 2 tbsp Better Than Bouillon Beef Base, 1 tbsp Brown Sugar, 1 tsp Salt, and 0.5 tsp Black Pepper to the pot. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low and let it cook, covered, for at least 30 minutes, stirring occasionally.
Step 4: Add the Kidney Beans and Finish
After the chili has simmered for 30 minutes, add the 1 can Kidney Beans, drained and rinsed. Continue to simmer for another 15-20 minutes until the flavors have melded together and the chili has thickened slightly. Taste and adjust the seasoning as needed.
Serve hot, garnished with your choice of toppings such as chopped onions, sour cream, or shredded cheese. This chili is a hearty, comforting dish perfect for any occasion.
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Pro Tips For Making Better Than Bouillon Chili
- Brown the Beef: Don’t rush browning the ground beef – take your time to get a good sear, breaking it up into small pieces as it cooks to develop that rich flavor that’s crucial for a great Better Than Bouillon chili.
- Sauté Slow: Cook the onions, garlic, and red bell pepper over medium-low heat, stirring occasionally, until they’re soft and caramelized – this slow cooking process brings out their natural sweetness and depth of flavor.
- Watch the Liquid: Be careful not to add too much liquid at once, as the canned crushed tomatoes and Better Than Bouillon base can make the chili quite brothy – you can always add more, but it’s harder to remove excess liquid.
- Simmer Patiently: Let the chili simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld together and the beef to become tender – this patience will be rewarded with a rich, satisfying flavor.
Troubleshooting Great better than bouillon chili
Common Chili Issues
Many chili recipes suffer from bland flavor or tough meat. Using Better Than Bouillon helps eliminate the first problem by providing concentrated umami flavor. For the second, proper browning of the ground beef creates tender, flavorful results.
Fixing Thin Chili
If your chili is too thin, there are several fixes. First, try simmering it uncovered for 10-15 minutes to reduce the liquid. Alternatively, mash some of the kidney beans against the side of the pot to thicken naturally. For a quicker fix, mix 1 tbsp cornstarch with 2 tbsp water and stir into the chili.
Resolving Flavor Issues
If the chili tastes too bland, adjust the seasoning. Add more chili powder in 1 tsp increments until you reach the desired flavor. For depth, add an extra 1 tbsp Better Than Bouillon. If it’s too spicy, balance with a bit more brown sugar or crushed tomatoes. 🔥
Preventing Burnt Chili
Burning can ruin an otherwise great chili. To prevent this, always cook over low-medium heat when simmering. Stir occasionally, especially during the last 30 minutes of cooking. If using a slow cooker, check on it after 4 hours to ensure it’s not getting too thick or sticking.
Saving Over-Seasoned Chili
If you’ve added too much salt or spice, there are ways to balance it. For excessive salt, add a bit more crushed tomatoes or a new can of beans. For too much heat, stir in some sour cream or Greek yogurt to temper the spice. These additions help restore balance to your chili.
Reheating Leftovers
Chili often tastes better the next day. When reheating, do so gently over low heat, adding a splash of beef broth or water if needed to restore the desired consistency. You can also reheat individual portions in the microwave on 50% power in 30-second increments, stirring between each interval.
Nutrition Facts
420kcal
Frequently Asked Questions
Can I make this chili recipe in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the ground beef and sauté the aromatics as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The chili will be ready when the flavors have melded together and the meat is tender.
How can I adjust the spice level in this chili?
To adjust the spice level, you can modify the amount of cayenne pepper or omit it altogether for a milder chili. For extra heat, add more cayenne or include diced jalapeños. You can also add a splash of hot sauce to individual servings for an extra kick.
Can I use other types of beans in this recipe?
While the recipe calls for kidney beans, you can substitute with other beans like black beans, pinto beans, or a combination of your favorites. Just be aware that different beans may change the texture and flavor slightly. For example, black beans will add a slightly sweeter taste, while pinto beans will make the chili creamier.
How do I store leftovers?
Let the chili cool completely, then transfer it to airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. When reheating, do so gently over low heat, adding a splash of beef broth or water if needed to restore the desired consistency. You can also reheat individual portions in the microwave on 50% power in 30-second increments, stirring between each interval.
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