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The Ultimate Award-Winning Beef and Bean Chili Recipe

Close-up of a white bowl filled with thick, rich chili featuring ground beef and kidney beans, part of the best chili recipe.
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This is the best chili recipe you will make, featuring deep, rich flavor from slow simmering and a secret spice blend. It is hearty, packed with ground beef and beans, and perfect for game day or cozy winter dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 1 red 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)
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart, until fully browned. Drain off excess grease.
  2. Add the chopped onion and bell pepper to the pot with the beef. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, and black pepper. Stir well and cook for 2 minutes, allowing the spices to toast and release their flavor. This step builds deep flavor.
  5. Pour in the tomato sauce, crushed tomatoes, beef broth, and brown sugar. Stir everything together until combined.
  6. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook slowly for at least 1.5 hours, stirring occasionally. For the best flavor, simmer for 3 hours.
  7. Stir in the rinsed and drained kidney beans and pinto beans during the last 30 minutes of cooking.
  8. Taste the chili and adjust salt, pepper, or cayenne as needed before serving hot.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of simmering to allow excess liquid to evaporate.
  • If you prefer a no bean chili option, simply omit the kidney and pinto beans from step 6.
  • This chili tastes even better the next day, making it a perfect make ahead chili recipe for game day gatherings.
  • Serve with your favorite toppings like shredded cheese, sour cream, or chopped green onions.

Nutrition

Find it online: https://savoryskies.com/best-chili-recipe/