Mole Chicken Tacos

These Mole Chicken Tacos are made with my favorite shortcut 20-minute mole sauce, and they are full of the best rich and zesty flavors!  Feel free to swap roasted cauliflower for the chicken to make them vegetarian/vegan if you prefer. Friends, have you been made a batch of my holy mole sauce yet? If not, […]

These Mole Chicken Tacos are made with my favorite shortcut 20-minute mole sauce, and they are full of the best rich and zesty flavors!  Feel free to swap roasted cauliflower for the chicken to make them vegetarian/vegan if you prefer.

Mole Chicken Tacos

Friends, have you been made a batch of my holy mole sauce yet?

If not, I say it’s time. And I say you use it to make these fabulous mole chicken tacos!! ♡

They’re easy to make with any kind of diced or shredded chicken (I used leftover baked chicken, but you could just as easily shred a rotisserie).  They’re tossed with the most heavenly, nutty, chocolate-y, savory and slightly-sweet shortcut mole sauce, that’s easy to make in just 20 minutes.  They can be made with your choice of corn or flour tortillas, or you can layer them up with rice to make burrito bowls instead.  And when piled high with all of your favorite toppings, I’m telling you, these tacos are just so, so good.

The whole recipe comes together in just 40 minutes or so.  But feel free to prep the chicken and/or sauce in advance, if you would like to assemble these little guys extra-quickly after work or if you’re serving a crowd at a party.  Oh, and I also totally recommend making a double batch of the mole sauce while you’re at it, because this stuff is crazy good on just about everything.

Alright, let’s make some mole chicken tacos!

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Golden Milk Smoothie

Everything you love about golden milk…in a quick and delicious healthy smoothie! For all of my fellow golden milk lovers out there — it’s time to try making a golden milk smoothie! ♡ This healthy smoothie recipe is easy to make in just a few minutes with frozen fruit (I love pineapple or mango), fresh […]

Everything you love about golden milk…in a quick and delicious healthy smoothie!

Golden Milk Smoothie

For all of my fellow golden milk lovers out there — it’s time to try making a golden milk smoothie! ♡

This healthy smoothie recipe is easy to make in just a few minutes with frozen fruit (I love pineapple or mango), fresh banana (bring on the potassium), your favorite kind of milk (dairy or plant-based), a big chunk of fresh ginger (or powdered, if that’s what you have on hand), and those warming golden milk spices we all love (hello turmeric, cinnamon and black pepper).

Just toss everything in the blender and combine, and this bright ray of sunshine will be yours to enjoy in no time.  Let’s make some!

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Tomato Lentil Curry

This cozy tomato lentil curry recipe is made with the most delicious coconut curry tomato broth, it’s naturally gluten-free and vegan, plus it’s a breeze to make and always a crowd fave. This tomato lentil curry is exactly what I am craving this time of year. ♡ It’s super-hearty and comforting and made with the […]

This cozy tomato lentil curry recipe is made with the most delicious coconut curry tomato broth, it’s naturally gluten-free and vegan, plus it’s a breeze to make and always a crowd fave.

Tomato Lentil Curry Recipe

This tomato lentil curry is exactly what I am craving this time of year. ♡

It’s super-hearty and comforting and made with the coziest curry spices that are certain to warm you up on a chilly end-of-winter’s evening.  Yet at the same time, it’s still nice and healthy (also gluten-free and vegan) and full of the feel-good ingredients that I’m craving right now as we transition into spring.  And it is simply so delicious.

We’re talking a rich savory coconut tomato curry broth, lots of tender hearty lentils, diced sweet potatoes and veggies, plus a swirl of coconut milk and fresh cilantro sprinkled on top of each serving.  Altogether, the flavors here are perfectly balanced and downright irresistible.  And it’s one of those recipes that tastes even better the next day, making it perfect for easy meal prep if you would like (plus it also freezes well).

Alright, let’s make some tomato lentil curry!

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Korean Steak Bowls with Sesame Cucumber Slaw

These Korean Steak Bowls are made with juicy seared steak bites, a quick sesame cucumber slaw, your choice of rice or quinoa, and the best 2-ingredient spicy dressing! Meet the bowls that we have been making on major repeat lately. ♡ They were actually inspired by a Korean burger recipe that I made with some […]

These Korean Steak Bowls are made with juicy seared steak bites, a quick sesame cucumber slaw, your choice of rice or quinoa, and the best 2-ingredient spicy dressing!

Korean Steak Bowls with Sesame Cucumber Slaw

Meet the bowls that we have been making on major repeat lately. ♡

They were actually inspired by a Korean burger recipe that I made with some friends in the States a few months back.  But since good burger buns are notoriously difficult to find here in Barcelona (lol, don’t get me started), I ended up adapting the recipe into these simple salad-y rice bowls once I arrived back home.  And over the past few months, this recipe has turned into one of our all-time favorites for easy meal prep lunches and dinners for the week ahead.

The protein here is of course 100% up to you — I’m partial making these bowls with juicy soy-marinated steak bites, but you could just as easily swap in ground beef (or Beyond Beef), chicken, pork, shrimp, tofu, or tempeh.  You also have the choice of rice, quinoa or other grains as your base for these bowls.  But the slaw and dressing are non-negotiables here. ♡  I am absolutely in love with this sesame cucumber slaw recipe, which adds a burst of bright fresh flavors and cool crunch to these bowls, and also holds up well in the fridge for a few days if you are making these bowls for meal prep.  And get ready, because once you meet this creamy dreamy spicy gochujang sauce, you’re going to want to be drizzling it on just about everything.  Altogether, the ingredients combine to form the most irresistible balance of textures and flavors that we’re obsessed with here in our house.  I’m certain you’re going to love them too!

Alright, let’s make these Korean steak bowls!

Easy Meal Prep Recipe | Korean Beef Bowls with Sesame Slaw (more…)

Cabbage Egg Drop Soup

This Cabbage Egg Drop Soup recipe is super-easy to make in just 20 minutes, and full of the best healthy ingredients and comforting flavors that I couldn’t love more. Growing up, our family’s favorite neighborhood Chinese restaurant went back and forth between serving two different kinds of egg drop soup on their menu — a […]

This Cabbage Egg Drop Soup recipe is super-easy to make in just 20 minutes, and full of the best healthy ingredients and comforting flavors that I couldn’t love more.

Cabbage Egg Drop Soup

Growing up, our family’s favorite neighborhood Chinese restaurant went back and forth between serving two different kinds of egg drop soup on their menu — a classic egg drop soup and their signature cabbage egg drop soup.  You never quite knew which version was going to appear in your bowl each time you ordered egg drop soup.

But cabbage soup day was my absolute fave. ♡♡♡

I know, the ingredient combination sounds a bit odd.  And various friends of ours who came along for our Saturday Chinese lunch dates over the years definitely eyed their side soup bowls with a touch of suspicion when they arrived full of cabbage.  But I’m telling you, every single person we introduced to this cabbage egg drop soup over the years ended up absolutely loving it.  So much so that our little neighborhood joint became famous around the city just for this soup.  It was legendary!

Unfortunately, this beloved family-owned restaurant was forced to close its doors over a decade ago, after a big bad chain buffet opened up as competition across the street.  (Still sad about it over a decade later — it was such a loss for my hometown.)  So ever since, I have been working to try and figure out how to recreate that famous cabbage egg drop soup here at home.  And while no version in my mind will ever be quite the same as the original, I’ve finally landed on a recipe that I believe captures the magic of this cozy, comforting cabbage soup of my childhood.

So here it is — my favorite cabbage egg drop soup!  It’s made with an entire head of good-for-you Napa cabbage, which cooks down until it’s super-soft and tender and blends in perfectly with all of those beautiful egg ribbons.  Its cozy broth is lightly seasoned with garlic, ginger and a long drizzle of toasted sesame oil.  It’s easy to make on the stovetop in just 20 minutes, and is naturally gluten-free and vegetarian.  It works great served as a side dish with fried rice or your favorite stir-fries, or you can do what I do and just enjoy a huge bowl as a healthy main course.  And best of all, it is just so, so, so good.

Quite simply, this soup is one of those nostalgic recipes that makes me really happy.  So here’s to hoping you love it too!

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Seed Cycling Energy Bites

This simple Seed Cycling Energy Bites recipe is a delicious way to eat the daily serving of seeds recommended to help naturally balance women’s hormones. Today’s post goes out to all of you beautiful women out there. ♡ Have many of you tried seed cycling yet?  I first started hearing the buzz about this naturopathic […]

This simple Seed Cycling Energy Bites recipe is a delicious way to eat the daily serving of seeds recommended to help naturally balance women’s hormones.

Seed Cycling Energy Bites

Today’s post goes out to all of you beautiful women out there. ♡

Have many of you tried seed cycling yet?  I first started hearing the buzz about this naturopathic practice a little over a year ago.  And as someone who already loves to snack on various kinds of seeds, I was officially intrigued and wanted to learn more.

Basically, seed cycling is the practice of eating different kinds of seeds during the two phases of your menstrual cycle, in order to more naturally balance your hormones.  During the first half of your cycle (the follicular phase, approximately days 1-14), it’s recommended that women eat 1 tablespoon each of flax and pumpkin seeds per day.  Then during the second half of your cycle (the luteal phase, approximately days 15-28), it’s recommended to eat 1 tablespoon each of sunflower and sesame seeds per day.  It’s said that these specific seed cycling mixes can naturally help to balance estrogen and progesterone in the body, and many women believe the practice can help with everything from regulating periods to reducing acne and cramps and fatigue, easing symptoms of menopause, helping with infertility, and much more.

Of course, I am totally not a doctor and am not here today to give medical advice.  (I will also be the first to note that the research behind seed cycling is incredibly new, and doctors currently have conflicting thoughts about whether or not the practice is effective.)  But as various friend circles of mine have been talking and reading more these past few years about how to better care for our hormones, we’ve all been intrigued by how many women have loved this practice and how many symptoms they believe it has helped.

So since seed cycling is so simple — and I’m always looking for ways to add healthy seeds and protein to my diet anyway — I figured I would give it a try myself this year and see how it goes.  Initially I just started by sprinkling the seeds into my smoothie or on top of yogurt or granola.  But over time, I’ve found that my favorite option (by far) is to roll the seeds into these tasty little energy bites.  It’s easy to just prep a batch at the beginning of the month, then you can just pop the energy bites as an easy breakfast or snack each day.  They’re naturally gluten-free, full of feel-good ingredients, and best of all, delicious.

So for any of you who have also been intrigued by all of the talk about seed cycling lately and would like to give it a try — or hey, if you’re just interested in a new super-seedy energy bites recipe to add some extra protein to your life (my husband loves to eat these too!) — here are the two variations of the seed cycling energy bites recipe that I have been loving lately.

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Cacio e Pepe

My favorite cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients. Anthony Bourdain once said that cacio e pepe “could be the greatest thing in the history of the world.” And I have to say, I wholeheartedly agree. ♡ This classic Roman pasta easily ranks up there […]

My favorite cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients.

Cacio e Pepe

Anthony Bourdain once said that cacio e pepe “could be the greatest thing in the history of the world.”

And I have to say, I wholeheartedly agree. ♡

This classic Roman pasta easily ranks up there as one of our family’s all-time favorite comfort foods. We cook up a batch of cacio e pepe at least once or twice a month, often turning to it in a pinch because we make it a point to keep the three main ingredients — “cacio” (cheese), “pepe” (black pepper), and pasta (we usually opt for bucatini) — always stocked in our kitchen. Barclay’s usually in charge of grating up a big pile of cheese while I make a big green salad or some roasted veggies to go on the side. Then once the pasta is ready to go and tossed with that irresistibly glossy cheese and pepper sauce, we always waste zero time dishing it up and grabbing a fork and diving in. There’s nothing better than a steaming hot bowl of cacio e pepe!

That said, as simple as the cacio e pepe ingredient list may be, this dish is famously finicky when it comes to technique. If the cheese is overheated or the starchy pasta water isn’t emulsified properly, the sauce can turn into a sticky, clumpy mess, which I can vouch from experience is always such a tragedy. So this week, while we are revisiting the four classic Roman pasta recipes, I went in and updated this post with all of the best tips for cacio e pepe success that I’ve learned over the years. We also added in a new video below that will hopefully provide some visuals to help clarify each step of the process. And we also now have a pronunciation guide, so that all of us non-Italians can give the name of the dish the proper respect it deserves.

I do want to note that I prefer to add a bit of butter to my cacio e pepe, which I’m well aware is not authentically included in traditional cacio e pepe, and makes this more similar to Roman-style Alfredo. However, after having made and ordered this dish dozens and dozens of times both with and without butter, I’ve decided that I just really love the extra hint of flavor that it adds. You’re welcome to include butter or leave it out, so I’ve included instructions for both options below.

Alright, let’s make some cacio e pepe together!

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Japchae (Korean Noodle Stir-Fry)

This Japchae recipe recipe is easy to make in about 30 minutes, it can be customized with whatever veggies and protein you prefer, and it’s so flavorful and delicious! Meet the Korean stir-fry noodles that my husband makes for us all the time — japchae! ♡ I first introduced Barclay to japchae a few years ago, […]

This Japchae recipe recipe is easy to make in about 30 minutes, it can be customized with whatever veggies and protein you prefer, and it’s so flavorful and delicious!

Japchae Korean Noodle Stir Fry

Meet the Korean stir-fry noodles that my husband makes for us all the time — japchae! ♡

I first introduced Barclay to japchae a few years ago, and he immediately fell head over heels for the chewy sweet potato noodles traditionally used to make this dish (made from sweet potato starch, by the way, not fresh sweet potatoes).  He’s now obsessed with making sure that they are permanently stocked in our pantry, lest we ever have a noodle crisis when the japchae cravings hit.  But best of all, he has turned into an absolute pro at making this japchae recipe, and cooks it on the reg for the two of us (and he has also proudly made it for pretty much all of our friends) dozens and dozens of times ever since.

So if you’ve ever wondered what a food blogger actually eats behind the scenes, lol, I can say for sure that these past few years have included so much japchae — which I love!  We’re big fans of the dish here in our house because it’s easy to customize with whatever leftover veggies and protein we have on hand.  (I originally photographed these photos with steak, but we most often eat it nowadays with shrimp or tofu.)  It’s also full of great flavor and easy to whip up in just 30 minutes or so.  And as I wrote in my original draft of this blog post a few years ago, I will also forever love this recipe because it reminds me of my good friends who live in Korea and first introduced me to the dish when I went there to visit years ago.

So for those of you who haven’t yet given japchae a try, I thought I would bump it back to the top of the blog today for some meal planning inspiration.  If your house is like ours, you’re going to love it!!

Japchae Recipe | 1-Minute Video

Korean sweet potato noodles

Japchae Ingredients:

To make traditional Korean japchae noodles, you will need the following ingredients:

  • Dangmyeon noodles: These are the traditional sweet potato noodles (also known as “glass noodles”) used to make japchae.  They are made from two ingredients — sweet potato starch and water — and have an ever-so-slightly-sweet taste and a satisfying chewy texture.  They are naturally gluten-free, and can be purchased at your local Asian market or online.  Also, most brands of sweet potato noodles make them super long, so I recommend using some kitchen scissors to cut the noodles once they have been cooked and drained, if you would like.
  • Protein: The protein in this recipe is up to you!  I typically make my japchae with either steak, chicken, shrimp or tofu.
  • Veggies: I used a mix of onion, shiitake mushrooms, red bell pepper, carrot, garlic and spinach.  But feel free to use whatever stir-fry-friendly veggies and greens you love best.
  • Stir-fry sauce: Which is made with a simple mix of low-sodium soy sauce (or tamari), maple syrup and toasted sesame oil.
  • Toppings: Japchae is traditionally sprinkled with toasted sesame seeds just before serving, but I like to sprinkle some thinly sliced green onions on top too.

How to make japchae

How To Make Japchae:

To make this Korean japchae stir-fry recipe, simply….

  1. Cook the noodles: Cook the sweet potato starch noodles al dente in a large pot of boiling water according to package directions.  (Be careful not to overcook the noodles, or they will become mushy in the stir-fry.)  Transfer the noodles to a strainer, and briefly rinse with cold water until they are room temperature.  Strain out any extra water, drizzle the noodles with a bit of sesame oil, toss until coated, then set aside.
  2. Prep the sauce and steak. Then toss the steak, soy sauce, and a generous pinch each of salt and pepper together in a large bowl and marinate for 5 minutes.  In a separate bowl, whisk all of the sauce ingredients together until combined.
  3. Stir-fry. Stir-fry the steak over high heat until cooked through.  Then transfer the steak to a separate bowl, and stir-fry the veggies until softened.  Remove pan from heat, add in the cooked steak, noodles and sauce, and toss until combined.
  4. Taste and season.  Give the noodles a taste and add extra soy sauce, if needed.
  5. Serve warm.  Garnished with lots of toasted sesame seeds and green onions.

Korean noodles japchae recipe

Possible Variations:

Want to customize your japchae recipe?  Feel free to…

  • Make it gluten-free: Use gluten-free tamari in place of soy sauce.  (And as always, double-check that all of your other ingredients are certified gluten-free.)
  • Make it vegetarian/vegan: Use tofu or any other plant-based proteins in place of meat/seafood.  Or you can just add in some extra mushrooms or other veggies too.
  • Make it spicy: Feel free to add in some thinly sliced Thai bird chiles, sriracha, or a pinch of crushed red chili flakes if you would like to kick up the heat in this stir-fry.
  • Use a different protein: This stir-fry would also be delicious with chicken, pork, shrimp, or tofu in place of the beef.  Or you could skip adding a protein altogether and just toss in some extra veggies.
  • Use different veggies: Other veggies that would taste great could include broccoli, asparagus, snap peas, green beans, zucchini, bok choy, etc.
  • Use different noodles: Udon noodles, egg noodles, soba noodles or rice noodles would also work great in place of the sweet potato noodles.

Japchae with beef and veggies

More Favorite Stir-Fry Recipes:

Here are a few more of my favorite stir-fry recipes (feel free to use whatever proteins/veggies you prefer!):

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Japchae Recipe

Japchae (Quick Korean Noodle Stir-Fry)

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 -6 servings

Description

This Japchae recipe recipe is easy to make in about 30 minutes, it can be customized with whatever veggies and protein you prefer (beef, chicken, shrimp, tofu, etc), and it’s so flavorful and delicious!


Ingredients

Stir-Fry Ingredients:

  • 8 ouncedangmyeon (sweet potato starch noodles)*
  • 2 tablespoons olive oil (or any mild-flavored oil), divided
  • 1 small white onion, thinly sliced
  • 6 shiitake mushrooms, thinly sliced
  • 1 red bell pepper, cored and thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 3 garlic cloves, minced or pressed
  • 3 handfuls fresh baby spinach
  • toppings: toasted sesame seeds, thinly-sliced green onions

Sauce Ingredients:

  • 1/4 cup low-sodium soy sauce* (or more, to taste)
  • 2 tablespoons maple syrup
  • 1 tablespoon toasted sesame oil

Steak Ingredients:

  • 1 pound sirloin or flank steak, thinly-sliced against the grain into bite-sized pieces
  • 1 tablespoon soy sauce
  • fine sea salt and freshly-cracked black pepper

Instructions

  1. Cook the noodles: Cook the sweet potato noodles al dente, according to package directions, in a large stockpot of boiling water.  (Be careful not to overcook the noodles, or they will become mushy in the stir-fry.)  Transfer the noodles to a strainer, and rinse with cold water until chilled.  Strain out any extra water, drizzle the noodles with a drizzle of sesame oil, toss until the noodles are evenly coated, and set aside.
  2. Marinate the steak. Combine the steak, soy sauce, and a generous pinch and black pepper in a large bowl, and toss to combine.  Let the steak marinate for 5 minutes (or up to 30 minutes).
  3. Prep the sauce. Whisk all of the sauce ingredients together in a small bowl until combined.
  4. Stir-fry the steak. Heat 1 tablespoon oil in a large sauté pan over high heat.  Add the steak and sauté for 4-5 minutes, stirring occasionally, until cooked through.  Transfer steak to a separate clean plate, and set aside.
  5. Stir-fry the veggies. Reduce heat to medium-high.  Add the remaining 1 tablespoon oil and the onion.  Sauté for 3 minutes, stirring occasionally.  Then add in the mushrooms, bell pepper, carrot and garlic cloves and sauté for 4-5 more minutes, stirring occasionally, until the veggies reach your desired level of softness.  (I like mine to still be a touch crispy.)  Stir in the spinach, and cook for 2 more minutes, using tongs to toss the veggie mixture frequently, until the spinach has wilted.
  6. Combine everything. Remove pan from heat.  Add the cooked noodles, steak and sauce to the veggie mixture, and toss to combine.
  7. Taste and season.  Give the noodles a taste, and season with extra soy sauce and/or black pepper if needed.
  8. Serve warm.  Garnished with lots of toasted sesame seeds and green onions.


Notes

Noodle substitution: If you cannot find sweet potato noodles, feel free to just use rice noodles (or whatever your preferred noodle may be).

Gluten-free option: If making this recipe gluten-free, sub in tamari in place of soy sauce, and ensure that your sweet potato noodles are certified gluten-free.

Healthy Banana Bread

This healthy banana bread recipe is easy to make, naturally gluten-free, and full of the best rich banana-y flavors. Friends, do you have an amazing healthy banana bread recipe in your back pocket these days? If not, I can’t recommend this one enough. ♡ It’s basically a simple adaptation of my favorite healthy banana muffins […]

This healthy banana bread recipe is easy to make, naturally gluten-free, and full of the best rich banana-y flavors.

Banana Bread

Friends, do you have an amazing healthy banana bread recipe in your back pocket these days?

If not, I can’t recommend this one enough. ♡

It’s basically a simple adaptation of my favorite healthy banana muffins recipe turned into — you guessed it — banana bread.  And it is everything you could want in a good banana bread and more.

First and most importantly, I love this recipe because is deliciously banana-forward.  There are a few delicious warming spices and vanilla mixed into the batter too, but they are firmly in the supporting role here so that the bananas (hopefully nice and brown and deliciously over-ripe!) can be the stars of the show here.  I also love this recipe because it is naturally sweetened with just a half cup of maple syrup, which adds a wonderful subtle touch of flavor and also prevents this bread from being overly sweet.  It’s also naturally gluten-free and dairy-free, easy to prep in just 10 minutes or so, and it bakes up to be perfectly rich and moist.  But most impressively — especially with this list of healthier ingredients — it is just legit delicious.

We go back and forth in our house between making banana bread and banana muffins, so feel free to go with whatever works best for you.  But for everyone who has requested a lightened-up banana bread recipe, here’s how I make mine!

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Ultimate Chili

My ultimate chili recipe is simmered with all of the classic ingredients we know and love, plus a few secret seasonings that make this chili extra-memorable and a total crowd fave. Believe it or not, this is actually the very first classic stovetop chili recipe that I have posted here in 10 years of blogging. […]

My ultimate chili recipe is simmered with all of the classic ingredients we know and love, plus a few secret seasonings that make this chili extra-memorable and a total crowd fave.

The BEST Chili Recipe

Believe it or not, this is actually the very first classic stovetop chili recipe that I have posted here in 10 years of blogging.

I’ve blogged about just about every other kind of chili imaginable — especially various kinds of vegetarian and chicken chili recipes, which are my usual go-tos.  But over the years, you all have continued to send in requests for an outstanding classic beef chili recipe here on the blog too.  One that’s guaranteed to be a crowd favorite at game day parties or around the table for cozy weeknight dinners.  One that can be simmered in a big pot on the stovetop, or made even easier in the Crock-Pot or Instant Pot as well.  One that’s rich and hearty and doesn’t skimp on the best ingredients needed to achieve the very best flavors.  And most importantly of all, a chili recipe that’s delicious enough to win the whole dang cook-off.

Well, here you have it.  Friends, meet the best classic chili recipe I’ve ever tried. ♡♡♡

It’s full of all of the classic beef chili ingredients that we all know and love.  But there are also a few extra special flavors simmered in there that — I’m convinced, at least — make this chili recipe ultimately stand out above all the rest.  It’s a chili recipe that’s big and bold and doesn’t shy away from some smoky heat.  But it’s still incredibly easy to make and, of course, pile high with as many of your favorite toppings as possible.  (You know my mantra — more is more when it comes to chili toppings!)

As always, I’ve also included lots of tips below for how to customize this chili recipe exactly the way you prefer, including how to make it spicier or milder, heartier or brothier, gluten-free or lightened-up, etc.  Plus, I’ve also included tips for how to store and/or freeze this recipe, if you would like to save the leftovers for easy meal prep for the month ahead.

Bottom line — I’m convinced this chili recipe is a winner and sincerely hope you love it too.  So let’s make some!

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