I remember when I was a kid visiting my Nony’s house. She always cooked amazing foods every week when I visited, and taught me many basics of cooking. Her chili was always a special treat for me…

…because I didn’t love her recipe.

I found it bland and mild, even as a kid. I hope she isn’t looking down on me frowning right now, but that’s what I thought (and I think she knew it). I’d run for the pantry, getting the chili powder and cayenne from the shelf, eventually graduating into cumin and garlic powder. My chili was packed with flavour and spice, enough to light your mouth on fire, and no one else at the dinner table was willing to touch my bowl.

(Don’t worry – this recipe I’m sharing today isn’t overly spiced.)

My recipe has evolved a fair bit over the years, splitting into different variations that use cooking methods. The version I use is based on who I am cooking for. I consider this my basic crowd-pleaser version, good for kids or larger groups who all have different tastes.

Chili is one of the ultimate comfort foods for me, and holds a special place in my heart. When the weather outside is freezing, there’s nothing quite like a warm, hearty bowl of chili to lift your spirits. National Chili Day (celebrated on the fourth Thursday of February) is the perfect excuse to slow down and indulge in the ultimate comfort food.

Why Smoked Paprika Elevates Your Chili

Smoked Paprika, made from peppers slowly dried over an open flame, brings a distinct warmth and subtle smokiness to any dish. When used in chili, it enhances the natural flavours of beans, meat, and tomatoes, turning a simple stew into something unforgettable.

Here’s how Smoked Paprika can transform your chili:

• Adds Complexity: Introduces a hint of smokiness without overpowering other spices.
• Enhances Meatiness: Amplifies the savoury notes in beef, pork, or plant-based proteins.
• Balances Heat: If you like a spicy chili, smoked paprika rounds out the sharpness of hotter spices like cayenne or chili powder.