Description

Learn how to make the best damn chili recipe that’s hearty, flavorful, and foolproof! This step-by-step guide walks you through creating rich, perfectly spiced chili with layers of flavor in under 90 minutes.

Ingredients

Scale

2 tbsp olive oil
1½ lbs ground beef (or mix with pork for richer flavor)
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 (15 oz) cans kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 (14 oz) cans diced tomatoes
1 (6 oz) can tomato paste
1½ cups beef broth
3 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
Salt and black pepper to taste
1 tsp sugar or honey (optional)

Toppings for Serving: Shredded cheddar cheese, sour cream, green onions, sliced jalapeños, tortilla chips

Instructions

Prep Ingredients: Dice onions and peppers, mince garlic, and drain canned beans.
Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and bell peppers, cooking 5 minutes until softened.
Add Garlic: Stir in minced garlic and cook 1 minute until fragrant.
Brown the Meat: Add ground beef (or beef/pork mix) and cook 5–7 minutes until browned. Drain excess fat if necessary.
Toast Spices: Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir 1–2 minutes to bloom flavors.
Caramelize Tomato Paste: Stir in tomato paste and cook 2 minutes to develop rich flavor.
Add Liquids and Beans: Stir in diced tomatoes, beans, and beef broth. Mix well.
Simmer: Bring to a gentle simmer, reduce heat to low, and cook 45–60 minutes partially covered, stirring occasionally.
Adjust: Taste and adjust consistency or seasoning. Add broth for thinner chili or simmer uncovered to thicken.
Serve: Spoon into bowls and top with cheese, sour cream, green onions, or chips.

Notes

Store leftover chili in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed. This recipe also works beautifully in a slow cooker—just brown the meat and aromatics first before transferring.

Prep Time: 15–20 minutes
Cook Time: 45–60 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 4g
Sodium: 900mg
Fat: 14g
Saturated Fat: 4.5g
Carbohydrates: 26g
Fiber: 8g
Protein: 30g
Cholesterol: 70mg

Keywords: best chili recipe, classic chili, beef chili, homemade chili, easy chili recipe, comfort food, spicy chili