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The Ultimate Award-Winning Beef and Bean Chili Recipe

Close-up of a rich, meaty bowl of chili with red kidney beans, part of the best chili recipe.
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This recipe delivers the rich, deep flavor you seek in a hearty chili, perfect for game day or a cozy winter dinner. We combine simple ingredients with a secret spice blend for a truly satisfying, competition-worthy bowl.

Ingredients

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  • 2 lbs ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 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 olive oil

Instructions

  1. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off excess grease.
  2. Add the chopped onion and bell peppers 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, stirring constantly, until the spices are fragrant. This step builds deep flavor.
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine all ingredients.
  5. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for at least 1.5 hours, stirring occasionally. The longer it simmers, the deeper the flavor becomes.
  6. Stir in the rinsed and drained kidney beans and pinto beans during the last 30 minutes of cooking.
  7. Taste the chili and adjust salt, pepper, or cayenne as needed. If you prefer a thicker chili, remove the lid for the final 15 minutes of cooking.
  8. Serve hot with your favorite toppings. This is a great make ahead chili recipe; the flavor improves overnight.

Notes

  • For an even richer flavor, substitute 1/2 cup of strong brewed coffee for 1/2 cup of the beef broth.
  • If you prefer a no bean chili option, simply omit the kidney and pinto beans from the recipe.
  • This recipe works well in a slow cooker: brown the meat and sauté vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
  • To achieve a competition-level texture, you can mash about 1/4 of the beans against the side of the pot before adding them back in, which helps thicken the chili naturally.

Nutrition

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