Best Chili Recipe

I’ve spent years perfecting my chili recipe, and I’m confident this version will become your new favorite. While everyone claims to have the “best” recipe, I’ve discovered the secret lies in a few key techniques and ingredients that transform ordinary chili into something extraordinary. From the perfect meat-to-bean ratio to my special blend of toasted spices, I’ll show you exactly what makes this recipe stand out from all the others.

Recipe

Get ready to discover your new favorite chili recipe that’ll have everyone begging for seconds! After testing countless variations and perfecting each ingredient, I can confidently say this rich, hearty chili hits all the right notes – from the perfectly spiced meat to the tender beans and that deep, complex flavor that only comes from slow-simmering.

What makes this recipe truly special is the blend of three different chilis and a secret ingredient (a touch of dark chocolate!) that adds an incredible depth without any bitter taste. Whether you’re cooking for game day, a cozy family dinner, or meal prep, this chili delivers that perfect balance of heat, sweetness, and savory goodness that’ll warm you from the inside out.

The aroma alone will draw everyone to the kitchen, but it’s that first spoonful – tender meat, perfectly seasoned beans, and rich tomato base – that’ll convince you this is the only chili recipe you’ll ever need. Trust me, once you master this version, you’ll never go back to your old recipe again.

Ingredients

This hearty chili recipe combines the perfect blend of spices, meats, and beans for a rich, deeply satisfying bowl of comfort food. The secret lies in selecting high-quality ingredients and letting them simmer together to develop complex flavors. While some ingredients are flexible, others are absolute must-haves for achieving that authentic chili taste.

• 2 lbs ground beef (80/20 lean-to-fat ratio for best flavor; substitute turkey for lighter version)
• 2 medium onions, finely diced
• 4 cloves garlic, minced (fresh is non-negotiable here)
• 2 cans (15 oz each) kidney beans, drained (mix red and black beans for variety)
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (6 oz) tomato paste
• 2-3 tablespoons chili powder (adjust to taste)
• 2 teaspoons ground cumin (essential for authentic flavor)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (regular paprika works but smoked adds depth)
• 1/2 teaspoon cayenne pepper (optional for heat)
• 2 cups beef broth (homemade preferred, but quality store-bought works)
• 1 tablespoon brown sugar (balances acidity)
• Salt and black pepper to taste

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Diced green onions
• Fresh cilantro
• Crushed tortilla chips
• Diced jalapeños

How to Make the Best Award-Winning Texas-Style Chili

• Heat a large Dutch oven over medium-high heat and add bacon pieces. Cook until crispy and fat has rendered, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot. This creates a flavorful base that will infuse the entire chili.
• Season beef chunks generously with salt and pepper, then brown in batches in the bacon fat, about 4-5 minutes per side. Don’t overcrowd the pot – leave space between pieces to achieve proper browning. Transfer browned meat to a plate.
• Reduce heat to medium and add diced onions, scraping up the flavorful brown bits from the bottom. Cook until onions are translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
• Add chili powder, cumin, oregano, and paprika to the pot. Toast the spices for 30-60 seconds, stirring constantly to prevent burning. This blooms the spices and intensifies their flavors.
• Return beef and bacon to the pot. Add beef broth, diced tomatoes, tomato paste, and coffee. Stir to combine, then bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
• Remove lid and continue simmering for another 30-45 minutes until meat is tender and sauce has thickened to desired consistency. If chili becomes too thick, add more broth as needed.
• Taste and adjust seasonings, adding salt, pepper, or additional spices as needed. For extra heat, add cayenne pepper in small increments.
• Let chili rest off heat for 15-20 minutes before serving. This allows the flavors to meld and the meat to reabsorb some of the liquid.

Chef Tips



For home cooks seeking to elevate their chili game, I’ve gathered essential tips from professional chefs who’ve mastered this hearty dish.

I recommend starting with spice balance – toast your dried chilies and spices before adding them to release their full flavors.

For meat selection, choose well-marbled cuts like chuck or brisket, and brown them in small batches to develop a rich crust.

Nutrition



This hearty chili recipe provides a balanced mix of protein, fiber and essential nutrients. Each serving contains approximately:

Nutrient	Amount per serving
Calories	380
Total Fat	14g
Saturated Fat	5g
Cholesterol	70mg
Sodium	880mg
Carbohydrates	34g
Dietary Fiber	11g
Protein	29g
Iron	4.8mg
Potassium	980mg
Vitamin C	45mg
Calcium	80mg

What You’ll Love About This Recipe



This hearty chili recipe is guaranteed to become your new favorite comfort food, perfect for cozy nights and game-day gatherings.

Whether you’re a seasoned cook or just starting out in the kitchen, this foolproof recipe will deliver amazing results every time.

Simple Ingredients: Uses pantry staples and common items you can find at any grocery store, making it easy to whip up whenever the craving strikes.

Make-Ahead Friendly: Tastes even better the next day, making it perfect for meal prep and busy weeknight dinners.

Customizable Heat: Easily adjust the spice level to suit your family’s preferences, from mild and kid-friendly to fiery hot for spice lovers.

Recipe Card

This hearty homemade chili combines ground beef with beans, tomatoes, and a perfect blend of spices for the ultimate comfort food.

The recipe features a rich, thick consistency and deep flavors developed through slow simmering.

Ingredients:

2 pounds ground beef

2 onions, chopped

4 cloves garlic, minced

2 (15 oz) cans kidney beans, drained

2 (14.5 oz) cans diced tomatoes

2 tablespoons tomato paste

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon cayenne pepper

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

Instructions:

1. Brown ground beef in a large pot over medium heat
2. Add onions and garlic, cook until softened
3. Stir in beans, tomatoes, tomato paste, and all seasonings
4. Bring to a boil, then reduce heat and simmer for 1 hour
5. Adjust seasonings to taste

Notes:

Store in airtight container for up to 4 days in refrigerator.

Freezes well for up to 3 months.

Equipment:

Large pot or Dutch oven

Wooden spoon

Measuring spoons

Time:

Prep time: 15 minutes

Cooking time: 1 hour 15 minutes

Cuisine: American/Tex-Mex

Serving: 8 portions