I haven’t tried every chili recipe in the world to know if this one is truly the best, but I will say it’s one of the best chili recipes I’ve tried. To make this recipe plant-friendly, I replace the ground beef with two cans of black beans. I think quinoa would also be a great addition. I use fire-roasted diced tomatoes. I don’t like big chunks of tomato, so I’ll give them a squish once I add them to the pot. The chili is fairly soupy the first day, but thickens after being refrigerated. Serve with cilantro, plant-based cheese shreds, avocado, and tortilla chips or cornbread croutons. So good!

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