Let’s be honest, everyone claims to have the best chili recipe. But this one? This one is different. It’s the kind of chili that makes you cancel other plans.
It’s a hug in a bowl, a flavor explosion, and the undisputed champion of game day. It’s loaded with hearty beef, tender beans, and a deeply spiced, rich broth that you’ll want to eat with a spoon long after the last bite is gone.
My friend katie swears by this method, and after one taste, you’ll understand why. It’s surprisingly simple but uses a few clever tricks to build layers of flavor that taste like they simmered all day.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to chili greatness. Here’s what you’ll need to create this masterpiece.
Each one plays a specific role, and a couple of them might surprise you with the depth they add.
- 2 pounds lean ground beef: The hearty foundation of our chili. Lean beef is best to avoid having to drain too much grease.
- 1 onion, diced: This sweet, aromatic base builds a foundation of flavor that permeates the entire pot.
- 1 jalapeño, seeded and finely diced: Provides a gentle, background heat. Leave the seeds in if you like a bigger kick!
- 4 cloves garlic, minced: Non-negotiable for that punchy, savory depth we all love.
- 2 ½ tablespoons chili powder, divided: The star of the spice show! We use it in two stages for maximum flavor penetration.
- 1 teaspoon cumin: Earthy and warm, cumin is chili’s best friend, complementing the chili powder perfectly.
- 1 green bell pepper, seeded and diced: Adds a fresh, slightly sweet crunch and beautiful color.
- 1 (14.5 oz) can crushed tomatoes: These break down beautifully to create a thick, luxurious base for our sauce. 1 (19 oz) can red kidney beans, drained and rinsed: Classic chili beans! Rinsing them removes excess sodium and starch.
- 1 (14.5 oz) can diced tomatoes, with juices: These hold their shape better, giving the chili wonderful textural variety.
- 1 ½ cups beef broth: The liquid that brings everything together, adding a rich, savory note.
- 1 cup beer: The secret weapon! It adds a malty, complex depth that is absolutely incredible. Any lager or ale works.
- 1 tablespoon tomato paste: A flavor concentrator that gives the broth a richer, umami-packed tomato essence.
- 1 tablespoon brown sugar (optional): A tiny bit balances the acidity of the tomatoes and rounds out the spice.
- Salt and black pepper to taste: Essential finishers to make all the other flavors pop.
How to make The Best Chili Recipe?
Now for the fun part! Making this chili is a straightforward process, but each step is important for building that incredible flavor.
Follow these steps, and you’ll have a pot of pure comfort ready in about an hour.
Season the Beef
This is our first pro tip! In a large bowl, combine the raw ground beef with 1 ½ tablespoons of the chili powder.
Mixing the seasoning right into the meat ensures every single morsel is perfectly seasoned from the inside out.
Brown the Aromatics
Place the seasoned beef in a large pot or Dutch oven over medium-high heat. Add the diced onion, jalapeño, and garlic.
Cook, breaking up the beef with a spoon, until the meat is no longer pink and the onions are soft and fragrant.
Drain the Fat
If you’re using lean beef, there might not be much to drain. But if you see excess grease, carefully tilt the pot and spoon it out.
This simple step keeps your chili from being overly greasy and ensures a cleaner, brighter flavor.
Simmer to Perfection
Now, add everything else! That’s the remaining chili powder, cumin, bell pepper, crushed tomatoes, kidney beans, diced tomatoes, beef broth, beer, tomato paste, and brown sugar.
Give it a really good stir, making sure to scrape up any browned bits from the bottom of the pot—that’s pure flavor!
Let it Thicken
Bring the chili to a boil, then immediately reduce the heat to low. Let it simmer uncovered for 45 to 60 minutes.
Don’t rush this! The uncovered simmer is what allows the chili to slowly reduce and thicken to that perfect, spoon-coating consistency.
Serve it Up
Taste your creation and season with salt and pepper until it’s just right for you. Ladle it into bowls and get ready for the toppings.
The toppings are a celebration! This is where everyone can customize their perfect bowl.
Best Time to Serve This Dish
This chili isn’t just a meal; it’s an event. It’s the undisputed king of casual gatherings.
Obviously, it’s a football Sunday essential. A big pot simmering on the stove makes your house smell like a winner, no matter what the scoreboard says.
But it’s also perfect for a cozy weeknight dinner that yields fantastic leftovers, a Halloween feast before trick-or-treating, or a bonfire night served in mugs to keep hands warm. It’s truly an any-time-of-year kind of dish.
Tips
- A few little secrets can take your chili from great to legendary. Here are some key tips for success.
- Remember, cooking is about feeling, so don’t be afraid to trust your instincts along the way.
- For the deepest flavor, let your chili cool and then reheat it the next day. The flavors get to know each other better overnight.
- If you’re short on time and need to thicken it faster, a sprinkle of cornmeal or a quick cornstarch slurry will do the trick.
- Always taste and adjust at the end! You might want more salt, a pinch of sugar, or an extra shake of chili powder to make it perfect for you.
Ingredient Substitutions
Don’t have exactly what’s on the list? No problem! Chili is incredibly forgiving and adaptable.
You can easily tweak this recipe based on what’s in your pantry or to suit different dietary needs.
Ground turkey or chicken are fantastic lean alternatives to beef. For a vegetarian version, use a plant-based ground “meat” or an extra can of beans.
No kidney beans? Pinto beans or black beans work just as well and are equally delicious. Feel free to use a mix!
If you don’t have beer or prefer not to use it, just replace it with an additional 1 cup of beef broth. The flavor will still be amazing.
How to Store and Reheat
One of the best things about chili is that it might even be better as leftovers. Here’s how to keep it tasting fresh.
Let the chili cool completely before storing it. Transfer it to an airtight container and it will keep in the refrigerator for up to 4 days.
Reheating is a breeze. Gently warm it in a saucepan over medium-low heat, stirring occasionally, until it’s heated through.
You can also microwave single portions in a microwave-safe bowl, stirring every 60 seconds to ensure even heating.
Flavor Variations
Once you’ve mastered the base recipe, the world of chili is your oyster! Feel free to get creative and make it your own.
Love heat? Add a diced serrano pepper with the jalapeño, throw in a pinch of cayenne pepper, or stir in a few dashes of your favorite hot sauce at the end.
For a smoky twist, add a teaspoon of smoked paprika or a pinch of chipotle powder. A touch of liquid smoke can work wonders too.
Want something different? For a “tex-mex” vibe, you can swap the chili powder and cumin for a packet of taco seasoning. It’s a fun and easy shortcut!
Pairing Ideas
What you serve with your chili can turn it into a full-blown feast. The possibilities are endless and utterly delicious.
The classic pairing is, of course, a thick, slightly sweet slice of homemade cornbread. It’s perfect for soaking up every last drop in the bowl.
Buttermilk biscuits or even a simple piece of buttered toast are also fantastic vehicles for getting that chili from the bowl to your mouth.
For a lighter option, a simple side salad with a sharp vinaigrette helps cut through the richness of the chili. And don’t forget the toppings!
Sour cream, shredded cheddar cheese, diced red onion, fresh cilantro, sliced jalapeños, and a squeeze of lime juice are all must-haves at my table. Set up a topping bar and let everyone build their own perfect bowl.
It’s a meal that’s meant to be shared, customized, and absolutely devoured. So grab a big pot, gather your ingredients, and get ready to make the best chili of your life.
The Best Chili Recipe
Description
This is the ultimate, crowd-pleasing chili recipe—packed with lean ground beef, kidney beans, and a rich, savory tomato sauce. Simmered to perfection with a signature blend of chili powder and cumin, it's a hearty, flavorful dish that's perfect for weeknights, game days, or meal prep. Serve it with your favorite toppings for a comforting meal everyone will love.
Ingredients
Instructions
-
Season the Beef
In a bowl, combine the ground beef with 1 ½ tablespoons of the chili powder. -
Brown the Meat and Vegetables
Heat a large pot or Dutch oven over medium-high heat. Add the seasoned ground beef, diced onion, jalapeño, and minced garlic. Cook, breaking up the beef with a spoon, until the meat is browned and the vegetables are softened, about 8-10 minutes.Drain any excess fat from the pot. -
Add Remaining Ingredients
Stir in the remaining 1 tablespoon of chili powder and the cumin. Add the green bell pepper, crushed tomatoes, kidney beans, diced tomatoes, beef broth, beer (if using), tomato paste, and brown sugar (if using). Season with salt and pepper to taste. -
Simmer
Bring the mixture to a boil. Then, reduce the heat to low and simmer uncovered for 45-60 minutes, stirring occasionally, until the chili has thickened to your desired consistency.The longer it simmers, the more the flavors will meld. -
Serve
Ladle the hot chili into bowls. Top with your favorite toppings such as shredded cheddar cheese, chopped green onions, sour cream, or cilantro.
Nutrition Facts
Servings 8
Serving Size 1 cup
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20gg31%
- Saturated Fat 7gg35%
- Trans Fat 1gg
- Cholesterol 75mgmg25%
- Sodium 920mgmg39%
- Potassium 1050mgmg30%
- Total Carbohydrate 28gg10%
- Dietary Fiber 8gg32%
- Sugars 10gg
- Protein 26gg52%
- Calcium 90mg mg
- Iron 6.0mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: This chili tastes even better the next day! Cook it up to 3 days in advance and store it in the refrigerator. Reheat on the stove or in the microwave.
- Freeze it: This recipe freezes beautifully. Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Adjust the spice: Control the heat by adjusting the amount of chili powder and jalapeño. For a milder chili, remove the jalapeño seeds and ribs. For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Thickening tip: Simmering uncovered is the best way to thicken chili. If you're short on time, you can mash some of the beans with a fork and stir them back in, or make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water.
- Variations: Use ground turkey or chicken for a lighter version. Add other beans like pinto or black beans. Swap the beef broth for chicken broth and omit the beer for a different flavor profile.
- Serving suggestions: Serve with cornbread, buttered toast, or over rice. Set up a topping bar with shredded cheese, sour cream, diced onions, avocado, and cilantro for a fun meal.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes! Brown the beef and sauté the vegetables on the stove first. Then transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What can I use instead of beer?
You can simply omit the beer and use an additional 1 cup of beef broth. The beer adds a subtle depth of flavor, but the chili will still be delicious without it.
Why is my chili too tomatoey?
If your chili tastes too much like tomato sauce, try simmering it longer to reduce and concentrate the flavors. You can also balance it with a bit more chili powder, cumin, or a pinch of sugar.
Is this chili recipe healthy?
Yes, this recipe is a good source of protein and fiber. Using lean ground beef and draining the fat helps keep it healthier. The beans and vegetables add essential nutrients. To reduce sodium, use low-sodium broth and canned goods.
How do I reheat leftover chili?
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. You can also reheat it in the microwave in 1-minute intervals, stirring in between.