Print

The Ultimate Award-Winning Beef and Bean Chili

A close-up of a steaming white bowl filled with rich, red chili featuring ground meat and kidney beans, part of the best chili recipe.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the rich, deep flavor you seek in the best chili recipe. It is hearty, packed with ground beef and beans, and perfect for game day or a cozy winter dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 cup beef broth
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder (secret ingredient for depth)
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain off any excess grease.
  2. Add the chopped onion and green bell pepper to the pot with the beef. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, and black pepper. Cook for 1 minute until the spices are fragrant. This step blooms the spices for maximum flavor.
  4. Pour in the tomato sauce, crushed tomatoes, beef broth, rinsed kidney beans, and rinsed pinto beans. Stir everything together well.
  5. Bring the chili mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook slowly for at least 1 hour, stirring occasionally. For the best flavor depth, simmer for 2 to 3 hours.
  6. Taste the chili before serving. Adjust salt, pepper, or cayenne as needed. Serve hot with your favorite toppings.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of cooking time to allow excess liquid to evaporate.
  • If you prefer a no bean chili option, omit the kidney and pinto beans and add one extra can of diced tomatoes or 1 pound of extra ground beef.
  • This chili is excellent for meal prep; the flavor deepens overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To make this a slow cooker chili perfection, brown the meat and sauté the vegetables on the stovetop first. Transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or high for 3-4 hours.

Nutrition

Find it online: https://flavorvista.com/best-chili-recipe-ultimate-flavor-secret/