The Best Chili Recipe is one that is loaded with beef and beans and absolutely full of flavor… just like this one! Chili is hands down one of my husband’s favorite meals (and I love it because it’s easy to make)!

How to Make Chili

While I sometimes make crockpot chili, this easy version is great for a weeknight meal!

Seasonings:

• The seasonings in this recipe are chili powder and cumin. Store bought or homemade chili powder work well in this recipe.
• What is in Chili Powder?  Sweet paprika, garlic powder, cayenne pepper, onion powder, oregano and cumin.
• Mix Chili Powder into the raw ground beef before cooking to ensure every morsel is seasoned to perfection.

How to Cook Chili

1. Brown the beef, onions, garlic and some of the chili powder.
2. Drain any fat.
3. Simmer Add remaining ingredients and simmer uncovered.

To Thicken Chili

When making chili on the stove, I simmer it uncovered which allows the chili to naturally thicken without having to add cornstarch or flour. While thickening chili by simmering is the best option, you may not always have time to let it reduce. If you don’t have time to simmer it to thicken you can sprinkle in a little bit of cornmeal or make a cornstarch or flour slurry and add it in.

If you can spare a few extra minutes, just let it simmer uncovered.

Variations

Spice Level This chili is just right for our liking but you can increase or reduce the spice level to your liking. For extra heat, leave the seeds in your jalapenos or add a few dashes of hot sauce or a sprinkle of chili flakes.

Ground Beef Any ground meat will work in this recipe from chicken to turkey. If your meat has a lot of fat, be sure to drain it before simmering.

Beer I love the depth of flavor that a bit of beer adds. Feel free to skip the beer and use extra broth.

Swap the Spices Spice up your chili any way you’d like. To make a tex-mex chili, toss in a packet of taco seasoning.

Ingredients

• 2 pounds lean ground beef
• 1 onion diced
• 1 jalapeño seeded and finely diced
• 4 cloves garlic minced
• 2 ½ tablespoons chili powder divided, or to taste
• 1 teaspoon cumin
• 1 green bell pepper seeded and diced
• 14.5 ounces crushed tomatoes 1 can
• 19 ounces canned red kidney beans drained and rinsed
• 14.5 ounces canned diced tomatoes with juices
• 1 ½ cups beef broth
• 1 cup beer (Flat Tire Ale is nice touch)
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar optional
• 1 teaspoon red wine vineager
• 1 teaspoon mustard powder
• a spring of freshly chopped oregano is a nice touch
• salt and black pepper to taste

Instructions

•  Combine ground beef and 1 ½ tablespoons chili powder.
• In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
• Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
• Top with cheddar cheese, green onions, cilantro or other favorite toppings.

Notes

Homade Chili Powder for use in the Chili

Authentic Chimichurri is a traditional recipe from Uruguay & Argentina, where it’s a staple accompaniment to grilled meats, especially churrasco (grilled beef) at any asado (barbecue). Chimichurri is a vibrant, tangy, and herbaceous oil-based condiment that brings a burst of fresh flavors to any dish. The dominant notes come from fresh parsley, garlic, and oregano, giving it a bright and aromatic quality.

The originality of this recipe is fiercely debated, with many sites claiming theirs is the original. Amidst this dispute, I can proudly say my recipe was passed down from a special person—my dad, a born-and-bred Uruguayan and one of the best cooks I know. Dating back to his childhood in 1935, he cherished and honed this recipe for years, and shared it with me. It can’t get any more original than that! This recipe will always hold a special place in my heart.

Authentic Chimichurri: Key Ingredients

The secret to this Chimichurri recipe lies in its key ingredients. Fresh parsley, garlic, and oregano create a vibrant, flavorful sauce that elevates any grilled meat. Red wine vinegar and olive oil balance the tangy and rich flavors. Let’s dive into what makes this recipe truly exceptional:

• Fresh Parsley: Opt for flat-leaf parsley over curly parsley, as it has a more robust flavor and tender texture. Look for vibrant green leaves without yellowing or wilting. Freshness is key, so choose bunches with crisp stems and aromatic leaves.
• Garlic: For the best flavor, use fresh garlic bulbs instead of pre-minced or powdered garlic. Look for firm, plump cloves without any signs of sprouting or softness. Fresh garlic will add a pungent and aromatic kick to your chimichurri.
• Oregano: Fresh oregano is ideal, but dried oregano can also work well in chimichurri. If using fresh, select sprigs with bright green leaves and a strong, earthy aroma. If using dried, opt for high-quality oregano with a robust fragrance and deep color.
• Olive Oil: Use extra virgin olive oil for its superior taste and health benefits. Look for cold-pressed olive oil with a fruity and peppery flavor. The richness of the oil will carry the flavors of the herbs and garlic beautifully. Good quality olive oil is essential for any sauce, including this Homemade Pesto. It provides the backbone and is crucial to the final flavor.

Pro Tip: Every time I see a chimichurri recipe on the internet, I cringe because the ingredients are often tossed into a food processor and blended to a puree. What should be a loose, oil-based condiment becomes a herbed mash, more like baby food with your churrasco. No, no, no bueno. For an old-school chimichurri with authentic flavors, stay away from food processors.

*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

Additions And Substitutions

When it comes to Chimichurri, versatility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of tasty alternatives that will keep the flavors vibrant and authentic:

• Fresh red chili is optional. We use a whole large chili, but you can use half or none at all. Substitute with 1-2 teaspoons of dried red chili flakes if you prefer.
• Red wine vinegar is the best for chimichurri. If you need a substitution, use lemon juice. We don’t recommend balsamic or white vinegar, as they alter the authentic flavor.

Creating Perfect Chimichurri: Step-By-Step

Ready to create an authentic Chimichurri? Follow these simple steps with images to guide you through the process. You’ll achieve a vibrant, flavorful sauce with the fresh parsley, garlic, and oregano, balanced by tangy red wine vinegar and rich olive oil. This old-school chimichurri is sure to impress and delight:

1. Chop parsley, garlic, and red chilli: Finely chop the fresh parsley, garlic, and red chili. This ensures a vibrant and flavorful base for your chimichurri.

2. Mix in wet ingredients together in a bowl: Combine the chopped ingredients with olive oil, red wine vinegar, and oregano. Stir well to create a consistent sauce.

*Pro Tip: If you like a strong garlic flavor, use 4 cloves. If you prefer milder garlic, start with 2 cloves, mix it all in, and allow it to sit for a few minutes. Then, taste test. If you’d like more, add more.

3. Let it sit for at least 10 minutes (preferably 2 hours): Allow the chimichurri to sit so the flavors meld together. For the best results, let it sit for more than 2 hours.

4. Use to baste meats while grilling or barbecuing: Brush chimichurri over chicken or steaks while grilling. Add a couple of tablespoons over your steak to serve. I prefer basting, but you can also use it as a marinade if desired.

So now, this heirloom is passed onto you to enhance any plate with my Chimichurri. Make good use of it and protect it jealously-my father would be so happy! If you’re looking for ideas to creatively use this versatile sauce, the sky’s the limit! Try substituting pesto with Chimichurri in our Pesto Grilled Chicken Avocado Salad, or sprinkle some on Crispy Garlic Roasted Potatoes. For a more traditional approach, baste it on Grilled Steak. Not Satisfied? Baste it on Lamb Chops or Juicy Oven Chicken Breasts.

Recipe FAQ’s

How Long Does Chimichurri Last In The Fridge?

Chimichurri can last in the fridge for about 1 week. Store it in an airtight container to maintain its freshness.

source

This ranch dressing recipe is the absolutely best! Loaded with buttermilk, sour cream, mayo and herbs. It tastes better than anything you can get at the store.

 Worlds Best Ranch Ingredients

• Mayonnaise: 1 Cup Best Foods or Hillmans Mayo
• Buttermilk: 1/2 Cup Buttemilk
• Sour cream: 2 Cups Sour Cream
• Fresh herbs: The recipe calls for FRESH PARSLEY and CHIVES 
• Fresh Garlic: Gratee 1 fresh small garlic clove!
• Lemon juice: ¼ teaspoon
• Coarse Black Pepper: add ¼ teaspoon pepper and a pinch of salt.

Mix Well, machines are best. Food Processor (BEST), blender, mixers

Transfer to a jar or an airtight container and refrigerate for 1-2 hours to before serving. This allows the flavors to combine.

Recipe Tips

• Be patient and refrigerate the Ranch for at least an hour before serving. This gives the flavors time to blend, resulting in a more authentic taste.
• If you prefer a thicker ranch, use less buttermilk; for a thinner consistency, add a bit more until it’s just right for dipping or drizzling.
• Don’t hesitate to taste the ranch as you go. Adjust the seasoning to match your preference, adding a bit more ranch mix or black pepper if needed.
• Ensure you serve the ranch cold. Its creamy texture and flavor is best when chilled.
• Cool in the fridge: Cover the bowl with plastic wrap. Keep in the fridge for at least one hour before serving. This will help the flavors come together and will help the dressing firm up and cool.
• I highly recommend to use Best Foods or Hillmans Mayo. It has a unique texture that’s hard to beat. It is super creamy and thick and is perfect for any dressing.

How to serve Wingstop ranch

Serve this ranch as a dipping sauce for chicken wings, pizza, roasted chicken or veggies. We love it on quesadillas and in salads. It is so versatile. You are going to love it!

How long does Fresh Ranch Last?

If stored properly, this fresh ranch dressing will last for 5-7 days because it is a dairy based sauce. Keep it in a clean jar or an airtight container in the fridge.

Storing 

Keep your homemade ranch sauce in an airtight container in the refrigerator for up to one week. Give it a good stir before each use to maintain its creamy consistency and flavor.

Ranch dressing doesn’t freeze well due to its dairy content, as it can separate and become grainy upon thawing. It’s best enjoyed fresh from the refrigerator, so avoid freezing it.

• Onion powder: It is an optional ingredient.  
• Greek yogurt is a good substitute for mayo in this recipe. The dressing will be tasty, sour cream and buttermilk will bring creaminess and tanginess.