Description
This is the best chili recipe you will ever make. It delivers deep, rich flavor and a hearty texture, perfect for game day or a cozy winter dinner. You can easily adapt this for the stovetop or slow cooker.
Ingredients
Scale
- 2 pounds ground beef (80/20 recommended)
- 1 large yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup beef broth
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon unsweetened cocoa powder (secret ingredient for depth)
- 1/2 teaspoon cayenne pepper (adjust to your heat preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off excess grease.
- Add the chopped onion and green bell pepper to the pot. Cook until softened, about 5 to 7 minutes.
- Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
- Pour in the crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir well to combine everything.
- Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally. This slow simmer builds the deep flavor you want.
- After 1 hour, stir in the rinsed and drained kidney, pinto, and black beans.
- Continue to simmer, uncovered, for another 30 minutes, or until the chili has reached your desired thickness. If you prefer a thicker chili, simmer longer.
- Taste and adjust seasonings, adding more salt, pepper, or cayenne if needed.
- Serve hot with your favorite toppings. This chili is even better the next day.
Notes
- For slow cooker perfection: After browning the beef and sautéing the vegetables on the stovetop, transfer everything to your slow cooker. Add the remaining ingredients (except beans). Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Add beans during the last hour of cooking.
- If you want a no bean chili option, simply omit the kidney, pinto, and black beans. The flavor base remains award-winning.
- To achieve a truly rich savory chili, use high-quality spices and let it simmer longer than you think you need to. Patience creates the best results.
- Prep Time: 20 min
- Cook Time: 1 hr 30 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 32
- Cholesterol: 75