The Best Chili Recipe – Hearty, Bold, and Award-Worthy
Introduction
This is The Best Chili Recipe — rich, meaty, and deeply spiced with layers of bold flavor. Whether you’re feeding a crowd on game day or looking for a cozy weeknight dinner, this classic beef chili is the ultimate cold-weather comfort food. Slow-simmered to perfection, it balances savory ground beef, tender beans, and a tomato-forward sauce with smoky spices and just the right amount of heat.
Make it in a Dutch oven, slow cooker, or even meal-prep it for the week. One bite and you’ll see why it’s a staple in so many kitchens.
Ingredients Overview
Here’s what you’ll need for the perfect pot of chili:
Meat
- Ground beef (80/20): Adds deep, beefy flavor and a rich base.
- Optional: ground pork or turkey: Blend for added flavor or leaner alternatives.
Vegetables & Aromatics
- Yellow onion: Adds sweetness and balance.
- Garlic: Essential for depth and warmth.
- Bell pepper: Adds mild sweetness and color.
- Jalapeño (optional): For a bit of heat.
Beans
- Kidney beans: Classic and hearty.
- Black beans or pinto beans: Add creaminess and texture contrast.
- Use canned for convenience, or dried beans soaked overnight for extra richness.
Tomatoes
- Crushed tomatoes: Form the thick base of the sauce.
- Tomato paste: Intensifies the tomato flavor.
- Diced tomatoes (with juice): Adds texture and balance.
Spices
- Chili powder: The heart of the flavor — bold and smoky.
- Cumin: Adds warm earthiness.
- Paprika (smoked or sweet): Enhances the chili’s depth.
- Oregano: A savory herbal note.
- Cayenne (optional): For added kick.
Liquid
- Beef broth or stock: Adds depth and helps simmer everything together.
- Optional: a splash of beer: Adds richness and complexity.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large Dutch oven, heat 1 tbsp olive oil over medium heat. Add:
- 1 large chopped onion
- 1 chopped bell pepper
- 3 cloves garlic, minced
Cook for 5–7 minutes, until soft and fragrant.
Step 2: Brown the Beef
Add:
- 2 lbs ground beef (or a mix with ground pork/turkey)
Cook until browned, breaking it up with a spoon. Drain excess grease.
Step 3: Add the Spices
Stir in:
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp tomato paste
- Salt & pepper to taste
- Optional: ½ tsp cayenne or chopped jalapeño
Toast the spices for 1–2 minutes until fragrant.
Step 4: Add Tomatoes and Beans
Pour in:
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 2 cans beans (kidney and black), drained and rinsed
- 1½ cups beef broth or 1 cup broth + ½ cup beer
Stir to combine.
Step 5: Simmer Low and Slow
Bring to a low boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally. Add a splash of water or broth if it thickens too much.
Step 6: Taste and Adjust
Adjust salt, pepper, or spice to taste. Let sit 10 minutes before serving for best flavor.
Tips, Variations & Substitutions
- Sweeter chili: Add a teaspoon of brown sugar or a splash of balsamic vinegar.
- Thicker chili: Simmer longer or mash some of the beans to thicken naturally.
- No beans? Texas-style chili skips beans — just add more meat or veggies.
- Vegetarian version: Use lentils or plant-based crumbles and veggie broth.
- Slow cooker: After browning the meat and aromatics, transfer everything to the slow cooker and cook on low for 6–8 hours.
Serving Ideas & Occasions
Perfect for:
- Game day gatherings
- Meal prep lunches
- Cozy weeknight dinners
- Chili cook-offs
Top with:
- Shredded cheddar
- Sour cream or Greek yogurt
- Green onions
- Avocado
- Corn chips or crushed tortilla chips
Serve with:
- Cornbread
- Baked potatoes
- Over rice or pasta
- In a bread bowl
Nutritional & Health Notes
- High in protein: From both beef and beans.
- Fiber-rich: Beans offer gut-friendly fiber and slow-digesting carbs.
- Adjustable fat content: Use lean beef or ground turkey for a lighter version.
- Low-carb option: Skip the beans and add more vegetables.
FAQs
Q1: Can I freeze chili?
Yes — let it cool completely, then freeze in airtight containers for up to 3 months.
Q2: How long does chili last in the fridge?
Up to 4–5 days in a sealed container.
Q3: Can I make it in a slow cooker?
Yes — brown the meat and aromatics first, then add everything to the slow cooker and cook on low for 6–8 hours.
Q4: Can I make it spicy?
Add more jalapeños, cayenne, or even chipotle peppers in adobo for smokier heat.
Q5: Is it gluten-free?
Yes — just be sure your broth and seasonings don’t contain hidden gluten.
Q6: How do I thicken chili?
Simmer longer uncovered or mash some beans. A spoonful of masa harina or cornmeal also works.
Q7: What’s the secret to award-winning chili?
A deep flavor base (from browning and toasting spices), a long simmer time, and balance between spice, acidity, and salt.
Recipe Card
Description:
This hearty, classic chili is bold, beefy, and loaded with beans, tomatoes, and warm spices. Perfect for game day, meal prep, or cozy nights in.
Ingredients:
- 2 lbs ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tbsp tomato paste
- Salt and pepper to taste
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 2 (15 oz) cans beans (kidney, black, or pinto)
- 1½ cups beef broth or 1 cup broth + ½ cup beer
- Optional: jalapeño, cayenne
Instructions:
- Sauté onion, garlic, and bell pepper in oil until soft.
- Add ground beef, cook until browned. Drain excess fat.
- Stir in spices and tomato paste. Cook 1–2 minutes.
- Add tomatoes, beans, broth/beer. Simmer 45–60 minutes.
- Adjust seasoning. Let sit 10 minutes before serving.
Notes:
- Garnish with cheese, sour cream, or green onions.
- Freeze in portions for easy meals later.
- Add veggies like corn or zucchini for variety.
Details:
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings
- Calories: ~400 per serving
- Course: Main
- Cuisine: American Southwestern