It’s hard to beat the feeling of a warm, comforting bowl of chili on a chilly evening. For years, I’ve been on the quest for the perfect beef chili recipe – one that’s rich, deeply flavorful, and satisfying enough to be a meal in itself. After countless experiments and tweaks, I’ve finally landed on a version that my family unanimously declares the “Best Beef Chili” ever. From weeknight dinners to weekend gatherings, this chili has become a staple in our home. The depth of flavor achieved through slow simmering and a blend of perfectly balanced spices is simply irresistible. Even my pickiest eater, my youngest, devours a bowlful with gusto, often asking for seconds! If you’re looking for a chili recipe that will impress everyone, from casual weeknight eaters to chili aficionados, look no further. This is it – your new go-to recipe for the most delicious, soul-warming beef chili you’ll ever make.

Ingredients

To create the very best beef chili, you need to start with quality ingredients. Each component plays a crucial role in building the layers of flavor that make this recipe truly exceptional. Let’s break down each ingredient and why it’s essential for achieving chili perfection:

2 lbs Ground Beef (80/20 blend): The foundation of our chili is rich, flavorful beef. An 80/20 blend of ground beef is ideal because it provides a good balance of lean meat and fat. The fat renders down during cooking, adding moisture and incredible beefy flavor to the chili. You can also opt for ground chuck, which has a slightly coarser texture and even more robust beef flavor. For a leaner chili, you could use ground sirloin or even a mix of ground beef and ground bison, but be mindful that you might need to add a touch more olive oil or beef broth to maintain moisture if using leaner meats. Don’t skimp on quality here; the better the beef, the better the chili.
1 Large Onion (Yellow or White), Chopped: Onions are aromatic building blocks in countless savory dishes, and chili is no exception. A large yellow or white onion, finely chopped, provides a foundational sweetness and savory depth. As the onion cooks down, it caramelizes slightly, releasing its natural sugars and contributing to the overall complexity of the chili’s flavor profile. If you prefer a milder onion flavor, you can use a sweet onion like Vidalia.
2 Cloves Garlic, Minced: Garlic is another essential aromatic that brings a pungent, savory kick to the chili. Freshly minced garlic is always preferred for its vibrant flavor. Two cloves are a good starting point, but if you are a garlic enthusiast, feel free to add an extra clove or two. Remember to mince the garlic finely to ensure it cooks evenly and releases its flavor throughout the chili.
1 Green Bell Pepper, Chopped: Bell peppers add a subtle sweetness and a touch of vegetal freshness to the chili. Green bell peppers have a slightly more bitter and earthy flavor compared to red or yellow bell peppers, which complements the richness of the beef and spices. Chopping the bell pepper into small, bite-sized pieces ensures it cooks evenly and integrates well into the chili’s texture.
1 Red Bell Pepper, Chopped: Adding a red bell pepper alongside the green bell pepper introduces a touch of sweetness and visual appeal to the chili. Red bell peppers are sweeter and milder than green bell peppers, providing a nice flavor contrast. The combination of green and red bell peppers adds depth and complexity to the overall flavor profile, and the vibrant colors make the chili more visually appealing.
1 Jalapeño Pepper, Seeded and Minced (Optional): For those who enjoy a bit of heat, a jalapeño pepper is a welcome addition. Seeding the jalapeño reduces some of the heat, but you can leave some seeds in for a spicier chili. Mincing the jalapeño finely distributes the heat evenly throughout the chili. If you are sensitive to spice, you can omit the jalapeño entirely, or use a milder pepper like poblano for a touch of smoky flavor without significant heat. For extra smoky depth, consider using chipotle peppers in adobo sauce instead of or in addition to jalapeño.
2 (15-ounce) Cans Kidney Beans, Drained and Rinsed: Kidney beans are a classic chili bean, known for their firm texture and slightly sweet, nutty flavor. Draining and rinsing the kidney beans removes excess starch and sodium, ensuring a cleaner flavor in the chili. You can use either light or dark red kidney beans, or a combination of both.
1 (15-ounce) Can Black Beans, Drained and Rinsed: Black beans add a different dimension of flavor and texture to the chili. They have a slightly sweeter and earthier flavor than kidney beans, and their softer texture provides a nice contrast. Including black beans alongside kidney beans creates a more complex and interesting bean mixture in the chili. Again, remember to drain and rinse them thoroughly.
1 (28-ounce) Can Crushed Tomatoes: Crushed tomatoes form the base of the chili sauce, providing body, acidity, and a rich tomato flavor. Using crushed tomatoes gives the chili a slightly chunky texture, which is characteristic of a hearty chili. Look for good quality crushed tomatoes for the best flavor.
1 (15-ounce) Can Diced Tomatoes, Undrained: Diced tomatoes add another layer of tomato flavor and texture. Using them undrained adds extra liquid to the chili, contributing to its overall consistency. The diced tomatoes provide small chunks of tomato that add a pleasant textural element.
6 ounces Tomato Paste: Tomato paste is a concentrated form of tomatoes that adds intense umami and richness to the chili. It deepens the tomato flavor and helps to thicken the chili sauce. A little tomato paste goes a long way in enhancing the overall flavor of the dish.
1 cup Beef Broth: Beef broth provides the necessary liquid to bring the chili together and helps to create a rich and flavorful sauce. Using beef broth enhances the beefy flavor of the chili. You can use low-sodium beef broth to control the salt content. For an even richer flavor, consider using homemade beef broth or bone broth.
1/4 cup Chili Powder: Chili powder is the star spice blend in chili, providing the signature chili flavor. Most chili powders are a blend of dried chili peppers, cumin, oregano, garlic powder, and paprika. The quality and intensity of chili powder can vary, so it’s worth experimenting with different brands to find one you prefer. For a milder chili, start with less chili powder and add more to taste.
2 tbsp Ground Cumin: Cumin is a warm, earthy spice that is essential in chili. It adds a smoky, slightly bitter note that complements the other spices and the beef. Freshly ground cumin is ideal for the most potent flavor, but pre-ground cumin works well too.
1 tbsp Smoked Paprika: Smoked paprika adds a wonderful smoky depth to the chili, enhancing the overall complexity of the flavor profile. It’s made from paprika peppers that have been smoked over oak wood, giving it a distinctive smoky aroma and taste. If you don’t have smoked paprika, you can use regular paprika, but smoked paprika truly elevates the chili.
1 tsp Dried Oregano: Dried oregano adds a subtle herbaceous and slightly peppery note to the chili. It complements the other spices and adds a touch of Mediterranean flavor. Mexican oregano is often preferred in chili for its more robust and earthy flavor compared to Mediterranean oregano.
1/2 tsp Cayenne Pepper (Optional): For an extra kick of heat, cayenne pepper is the perfect addition. Cayenne pepper is pure ground chili pepper, providing a direct and intense heat. Start with a small amount, especially if you are sensitive to spice, and add more to taste. You can also use other hot chili powders or sauces like hot sauce or chipotle powder to adjust the heat level.
1 tsp Salt: Salt is crucial for seasoning and enhancing all the flavors in the chili. Start with 1 teaspoon and adjust to taste at the end of cooking. Different types of salt have varying levels of saltiness, so adjust accordingly.
1/2 tsp Black Pepper: Black pepper adds a touch of sharpness and complexity to the chili’s flavor. Freshly ground black pepper is always preferred for its brighter and more pungent flavor.
1 tbsp Olive Oil: Olive oil is used for sautéing the onions and peppers at the beginning of the recipe. It adds a touch of richness and helps to develop the flavors of the aromatics. You can also use other cooking oils like vegetable oil or avocado oil, but olive oil adds a subtle fruity note that complements the chili.

Instructions

Crafting the best beef chili is a rewarding process, and following these detailed instructions will ensure you achieve chili perfection every time. The key is to build layers of flavor by sautéing the aromatics, blooming the spices, and allowing the chili to simmer slowly.

Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Browning the beef is crucial for developing deep, savory flavors. Don’t overcrowd the pot; if necessary, brown the beef in batches to ensure proper browning. Once browned, drain off any excess grease. Leaving excess grease can make the chili greasy and detract from the overall flavor.
Sauté Aromatics: Add the chopped onion, green bell pepper, and red bell pepper to the pot with the browned beef. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5-7 minutes. Sautéing the vegetables softens them and releases their natural sugars, adding sweetness and depth to the chili base. Next, add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. Garlic and jalapeño cook quickly, so adding them later prevents them from burning and becoming bitter. Cooking them until fragrant releases their aromatic oils, enhancing the flavor of the chili.
Bloom the Spices: Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant. This step, known as “blooming” the spices, is essential for unlocking their full flavor potential. Heating the spices in the dry heat of the pot releases their aromatic oils and intensifies their flavors, which will permeate the entire chili.
Add Remaining Ingredients and Simmer: Stir in the tomato paste, crushed tomatoes, diced tomatoes (undrained), beef broth, kidney beans, and black beans. Ensure all ingredients are well combined. Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 3 hours, stirring occasionally. Simmering the chili for a longer period allows the flavors to meld and deepen, resulting in a richer and more complex chili. The longer it simmers, the better it will taste. If you have the time, a 2-3 hour simmer is ideal. Stirring occasionally prevents the chili from sticking to the bottom of the pot and ensures even cooking.
Taste and Adjust Seasoning: After simmering, taste the chili and adjust seasoning as needed. You may need to add more salt, pepper, chili powder, or cayenne pepper to achieve your desired flavor profile. This is the final opportunity to fine-tune the flavor of your chili. Consider adding a squeeze of lime juice or a dash of vinegar at the end to brighten the flavors and add a touch of acidity. Some people also like to add a square of dark chocolate during the last 30 minutes of simmering to add depth and richness (optional).
Serve and Enjoy: Once the chili has simmered to your liking and the flavors are perfectly balanced, it’s ready to serve. Ladle the hot chili into bowls and garnish with your favorite toppings. See the “How to Serve” section for serving suggestions.

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Serving Size: Approximately 1.5 cups

Servings per Recipe: Approximately 8-10 servings

Estimated Nutrition Facts Per Serving (approximate):

Calories: 450-550 kcal
Protein: 30-35g
Fat: 25-30g
- Saturated Fat: 10-12g
Cholesterol: 100-120mg
Sodium: 700-900mg (can vary based on broth and canned bean choices)
Carbohydrates: 40-50g
- Fiber: 10-15g
- Sugar: 8-12g

Disclaimer: These values are estimates. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Chili is a nutrient-dense meal, providing a good source of protein, fiber, iron, and various vitamins from the vegetables and spices. However, it can also be relatively high in fat and sodium depending on ingredient choices.

Preparation Time

Prep Time: 25-30 minutes (chopping vegetables, browning beef, measuring spices)
Cook Time: 1 hour – 3 hours (simmering time)
Total Time: 1 hour 25 minutes – 3 hours 30 minutes

While the total time may seem long, most of it is hands-off simmering time. The active preparation time is relatively short, making this recipe manageable even on a weeknight. The longer simmering time is crucial for developing the rich, deep flavors that make this chili exceptional. You can easily start the chili simmering and let it cook while you attend to other tasks.

How to Serve

This Best Beef Chili is incredibly versatile and can be served in a variety of ways. Here are some delicious serving suggestions to elevate your chili experience:

Classic Bowl of Chili:
- Ladle hot chili into bowls.
- Top with shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and chopped green onions or chives.
- Serve with cornbread, tortilla chips, or oyster crackers for dipping.
Chili Cheese Fries:
- Prepare your favorite French fries (oven-baked, air-fried, or deep-fried).
- Top fries generously with hot chili and shredded cheddar cheese.
- Optionally, add pickled jalapeños, diced onions, or a drizzle of nacho cheese sauce.
Chili Dogs:
- Grill or boil your favorite hot dogs.
- Serve hot dogs in buns and top with a generous ladle of chili.
- Add toppings like shredded cheese, diced onions, mustard, or relish.
Chili Mac and Cheese:
- Prepare your favorite macaroni and cheese recipe.
- Stir in a portion of the beef chili to create a hearty and flavorful chili mac.
- Top with extra cheese and breadcrumbs before baking for a crispy crust.
Chili Baked Potatoes:
- Bake or microwave large russet potatoes until tender.
- Slice potatoes open and top with hot chili, shredded cheese, sour cream, and bacon bits.
Chili Nachos:
- Spread tortilla chips on a large platter.
- Top chips with hot chili, shredded cheese (cheddar, Monterey Jack, or a blend), black beans, corn, pickled jalapeños, and olives.
- Bake briefly until cheese is melted and bubbly.
- Serve with sour cream, guacamole, and salsa.
Over Rice or Quinoa:
- For a lighter option, serve chili over a bed of cooked white rice, brown rice, or quinoa.
- This is a great way to stretch the chili and make it a complete meal.

Additional Tips for the Best Chili

To take your chili from great to absolutely phenomenal, consider these additional tips:

Don’t Skimp on Simmering Time: Patience is key when making chili. The longer you simmer it, the more the flavors will meld and deepen. Low and slow cooking breaks down the beef, tenderizes the beans, and allows the spices to fully infuse the chili. Aim for at least 1 hour of simmering, but 2-3 hours is even better if you have the time.
Use Quality Spices and Freshness Matters: Invest in good quality chili powder and other spices. Fresh spices have a much more potent flavor than older spices that have been sitting in your pantry for a long time. If possible, buy whole spices and grind them yourself for the freshest flavor. Store spices in airtight containers in a cool, dark place to maintain their freshness.
Experiment with Different Peppers for Heat and Flavor: Don’t be afraid to adjust the heat level and flavor profile of your chili by experimenting with different types of chili peppers. For more heat, add more cayenne pepper, chipotle powder, or hot sauce. For smoky heat, use chipotle peppers in adobo sauce. For milder heat and fruity flavor, try poblano peppers or Anaheim peppers.
Consider Adding Coffee or Beer for Depth: For an extra layer of complexity, try adding a cup of strong brewed coffee or a dark beer (like stout or porter) to the chili during the simmering process. Coffee and beer add depth and richness without making the chili taste like coffee or beer. The bitterness of coffee and beer can also balance the richness of the beef and tomatoes.
Make it Ahead of Time – Chili Gets Better with Time: Chili is a fantastic make-ahead dish. In fact, chili often tastes even better the next day or two after the flavors have had time to fully meld in the refrigerator. Make a big batch of chili on the weekend and enjoy it throughout the week. Chili also freezes beautifully, making it a great option for meal prepping and stocking your freezer for future meals.

FAQ Section

Q1: Can I make this chili vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. To make it vegetarian, simply omit the ground beef and increase the amount of beans. You could also add vegetables like chopped mushrooms, zucchini, or sweet potatoes for added heartiness. For a vegan version, ensure you are using vegetable broth instead of beef broth and omit any dairy toppings. You can add vegan sour cream or avocado as toppings instead. Consider adding plant-based ground meat substitutes for a similar texture to beef chili.

Q2: Can I use different types of beans in this chili?

A: Absolutely! Feel free to experiment with different types of beans in your chili. Pinto beans, great northern beans, cannellini beans, or even chickpeas would all work well. You can use a mix of your favorite beans to create a unique flavor and texture profile. Just ensure you use the same total quantity of beans as specified in the recipe to maintain the overall consistency of the chili.

Q3: How can I make this chili spicier?

A: There are several ways to increase the heat in this chili. You can add more cayenne pepper, include the seeds from the jalapeño pepper, add a hotter chili pepper like serrano or habanero (use sparingly!), or incorporate chipotle peppers in adobo sauce for smoky heat. You can also add a dash of your favorite hot sauce to individual bowls of chili to customize the spice level.

Q4: Can I make this chili in a slow cooker?

A: Yes, this chili recipe is easily adaptable for a slow cooker. Brown the ground beef and sauté the onions, bell peppers, garlic, and jalapeño in a skillet on the stovetop as instructed in step 1 and 2. Then, transfer all ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Slow cooking enhances the flavors and tenderizes the beef beautifully.

Q5: How long does chili last in the refrigerator and freezer?

A: Properly stored chili will last for 3-4 days in the refrigerator. Ensure it is cooled completely before refrigerating in an airtight container. For longer storage, chili freezes exceptionally well. Freeze chili in airtight containers or freezer bags for up to 2-3 months. Thaw frozen chili in the refrigerator overnight or gently reheat from frozen on the stovetop or in the microwave. Freezing is a great way to preserve leftover chili and have a quick and easy meal ready to go.