Win the Next Chili Cookoff With This Delicious Recipe

Chili meet Stonefire® Naan.

Is there anything better than a bowl of piping hot chili on a cold night? Chili is synonymous with late Fall nights, football, and weekend camping trips it’s comfort food at its finest!  

Like many popular dishes, chili has a deep history. One of the first recipes dates back to the 1850s, and historians have pinpointed the origins of chili to modern-day southern Texas. Of course, different regions, cultural influences and personal tastes all have varying opinions of how chili is made and served.

At the Stonefire® test kitchen, we think chili should always be cooked slowly, be heavy-handed on the spice blend and have a fairly thick consistency so that it’s hearty and nourishing. Regardless of what you decide to put in it – we also think chili should come accompanied with Stonefire® Original Naan! Delicious, buttery and fluffy – our naan makes an excellent side bread to be dipped or used as a scoop to get that chili from your bowl into your mouth!

Want to add a bit more flavor? Try serving chili with our Stonefire® Roasted Garlic Naan, its delicious fire-roasted garlic flavor with a hint of cilantro makes it an excellent savory companion. 

Not sure where to start? You can’t go wrong with our tried and true classic chili recipe:

What you need:

  • 1 package Stonefire® Original Naan
  • 2 Tablespoons olive oil
  • 1 Medium onion (diced)
  • 1 Large red bell pepper (seeded and chopped)
  • 3 Large cloves garlic (minced)
  • 1 1/2 Pounds 80/20 ground beef (grass-fed is best)
  • 28 Ounce can crushed tomatoes (undrained)
  • 14.5 Ounce can diced tomatoes with chiles (mild or spicy depending on your preference)
  • 1/2 cup water
  • 2 15 ounce cans black beans (drained and rinsed)
  • 15 Ounce can sweet corn (drained and rinsed)
  • 2 Tablespoons ground cumin
  • 1 to 2 Tablespoons* chili powder
  • 1 Tablespoon chipotle chili powder
  • 1 Tablespoon brown sugar
  • sour cream, shredded cheese (to garnish)


  1. Oil a large pot and bring it to a medium heat, add the onion and bell peppers and saute until they’re softened – about 4 minutes.
  2. Add the minced garlic and cook the contents for one additional minute.
  3. Add the ground beef and cook until it’s no longer pink – about 8 to 10 minutes
  4. Stir in the crushed tomatoes, diced tomatoes, beans, and corn.
  5. Add the chili powders, sugar, and water. Stir to combine.
  6. Cover the pot and let it summer for 1 ½ hours, stirring occasionally.
  7. Preheat oven to 400 °F
  8. Place Naan on a baking tray and heat according to the package instructions
  9. Remove Naan from oven, slice and serve with the chili – chili can be garnished with sour cream or yogurt, shredded cheese and sliced green onions

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