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The Best Damn Chili Recipe Ever: Simple Ingredients, Maximum Flavor

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.
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Servings: 6 –8 servings
Course: Main Dish
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Prep Ingredients: Dice onions and peppers, mince garlic, and drain canned beans.
  2. 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.
  3. Add Garlic: Stir in minced garlic and cook 1 minute until fragrant.
  4. Brown the Meat: Add ground beef (or beef/pork mix) and cook 5–7 minutes until browned. Drain excess fat if necessary.
  5. Toast Spices: Add chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir 1–2 minutes to bloom flavors.
  6. Caramelize Tomato Paste: Stir in tomato paste and cook 2 minutes to develop rich flavor.
  7. Add Liquids and Beans: Stir in diced tomatoes, beans, and beef broth. Mix well.
  8. Simmer: Bring to a gentle simmer, reduce heat to low, and cook 45–60 minutes partially covered, stirring occasionally.
  9. Adjust: Taste and adjust consistency or seasoning. Add broth for thinner chili or simmer uncovered to thicken.
  10. 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.