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.