Description
This classic homemade chili is rich, hearty, and packed with perfectly seasoned ground beef, beans, tomatoes, and spices. It’s the ultimate comfort food that’s easy to make, budget-friendly, and tastes even better the next day. Perfect for game day, meal prep, or cozy family dinners!
Ingredients
Scale
- 2 pounds ground beef (80/20)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, adjust to taste)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 tablespoon cocoa powder (optional but recommended)
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
For Serving:
- Shredded cheddar cheese
- Sour cream
- Diced onions
- Sliced jalapeños
- Fresh cilantro
- Tortilla chips or cornbread
- Lime wedges
Instructions
- Brown the beef: Heat a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook for 8-10 minutes, breaking it apart with a wooden spoon as it browns. Continue cooking until the meat is deeply browned with crispy bits forming on the bottom of the pot. Don’t drain the fat yet – those crispy bits (fond) will add tremendous flavor. Once browned, use a slotted spoon to remove the beef to a plate, leaving about 2 tablespoons of fat in the pot.
- Sauté the vegetables: Reduce heat to medium. Add the diced onion and bell peppers to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- Bloom the spices: Add the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper to the vegetables. Stir constantly for about 1 minute until the spices are fragrant and coating the vegetables. This blooming technique releases the essential oils in the spices and intensifies their flavor.
- Add tomato paste: Stir in the tomato paste and cook for 1-2 minutes, stirring frequently. The tomato paste should darken slightly and become more fragrant. This step removes any metallic taste and adds depth to your chili.
- Return beef and add liquids: Add the browned beef back to the pot along with any accumulated juices. Pour in the crushed tomatoes, diced tomatoes with their juices, tomato sauce, and beef broth. Stir in the Worcestershire sauce, cocoa powder (if using), and add the bay leaf.
- Add the beans: Stir in the drained and rinsed kidney beans and pinto beans. Mix everything together thoroughly until well combined.
- Simmer: Bring the chili to a boil over medium-high heat, then reduce the heat to low. Cover partially with a lid (leave it slightly ajar to allow steam to escape) and simmer for at least 1 hour, stirring every 15-20 minutes to prevent sticking. The longer it simmers, the better the flavors develop. For the absolute best chili, simmer for 2-3 hours.
- Adjust seasoning: After simmering, remove the bay leaf. Taste the chili and adjust the seasoning as needed. Add more salt, chili powder, or cayenne pepper to match your preferences. If the chili seems too thick, add a splash of beef broth or water. If it’s too thin, simmer uncovered for 10-15 minutes to thicken.
- Rest before serving: Turn off the heat and let the chili rest for 10 minutes before serving. This allows the flavors to settle and the chili to thicken slightly.
- Serve and enjoy: Ladle the hot chili into bowls and top with your favorite toppings – shredded cheese, sour cream, diced onions, jalapeños, cilantro, and serve with tortilla chips or cornbread on the side.
Notes
- Better the next day: Chili tastes even better after sitting overnight as the flavors continue to develop and meld together.
- Cocoa powder secret: Don’t skip the cocoa powder! It adds incredible depth and richness without making the chili taste like chocolate. It’s a game-changer.
- Spice level: This recipe creates a medium heat chili. For mild, reduce or omit cayenne pepper. For spicy, add more cayenne or diced jalapeños.
- Bean options: Use any combination of beans you prefer – black beans, white beans, or even chickpeas work well.
- No-bean chili: For traditional Texas-style chili, simply omit the beans and increase the beef to 3 pounds.
- Thickening tip: If your chili is too thin, mash some of the beans against the side of the pot or use an immersion blender to partially blend the chili.
- Slow cooker option: Brown the beef and sauté vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 385
- Sugar: 8g
- Sodium: 925mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 70mg