The Best Chili Recipe

I call this my Best Chili Recipe because the balance of ground beef, beans and a precise chili spice blend includes one unexpected ingredient that always sparks questions.

I’ve been tinkering with a pot of chili for years and somehow landed on what I call the Best Chili Recipe. It hits hard in the best possible way, thick and hearty but with little surprises that keep you curious.

Ground beef gives it a sturdy backbone while kidney beans bring those chewy pockets you keep digging for, its not all one note you’ll notice a smokey hint or a tiny sweet twist and wonder how that happened. I won’t spill every secret here, but this one stops you mid spoonful and makes you go back for more.

Ingredients

• Ground beef: rich in protein and iron, adds hearty texture and savory depth.
• Kidney beans: good fiber and plant protein, creamy texture that makes chili filling.
• Crushed tomatoes: vitamin C and acidity brighten flavors, theyre saucy body and sweetness.
• Onion: aromatic base it releases natural sugars when cooked, helps balance spice and depth.
• Garlic: pungent and garlicky, it boosts umami, small amounts add big savory punch.
• Chili powder: blend of spices, brings warmth, color and that classic chili flavor.
• Brown sugar: adds a touch of sweetness, it balances acidity and rounds sauce.

Ingredient Quantities

• 1 1/2 to 2 pounds ground beef 80 to 85% lean
• 2 tablespoons vegetable oil (optional)
• 1 large yellow onion about 1 1/2 cups diced
• 1 large green bell pepper diced (optional)
• 3 cloves garlic minced or pressed
• 2 tablespoons tomato paste
• 1 28 oz can crushed tomatoes
• 1 15 oz can tomato sauce
• 2 15 oz cans kidney beans drained and rinsed
• 1 15 oz can pinto or black beans drained and rinsed
• 1 cup beef broth
• 3 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper (optional)
• 2 bay leaves (optional)

How to Make this

1. Heat a large heavy pot over medium high heat and add the 2 tablespoons vegetable oil if using; add 1 1/2 to 2 pounds ground beef and cook, breaking it up, until well browned and no pink remains, about 6 to 8 minutes. Push the meat to one side, drain off excess fat if it looks greasy, but leave a little for flavor.

2. Add 1 large diced yellow onion and the diced green bell pepper if using, cook until softened about 5 minutes, then stir in the 3 cloves minced garlic and cook another 30 seconds until fragrant.

3. Stir in 2 tablespoons tomato paste and cook with the meat and veggies for 1 to 2 minutes, scraping up any brown bits from the bottom of the pot so you get that deep flavor.

4. Pour in the 1 28 oz can crushed tomatoes, the 1 15 oz can tomato sauce and 1 cup beef broth, stir to combine, then add the drained and rinsed beans: both 2 cans kidney beans and the 1 can pinto or black beans.

5. Season everything with 3 tablespoons chili powder, 1 1/2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the 1 tablespoon brown sugar; add 1 tablespoon Worcestershire sauce, 1/4 teaspoon cayenne if you want heat, and tuck in the 2 bay leaves if using.

6. Bring the chili up to a gentle boil, then reduce heat to low and simmer uncovered at a low steady bubble for at least 30 minutes, stirring occasionally so it doesn’t stick; simmer longer, up to 1 to 2 hours if you have time, the flavor only gets better.

7. If the chili looks too thin, simmer uncovered to reduce and thicken, or smash a few of the beans against the side of the pot to help thicken it naturally; if it gets too thick add a little more beef broth.

8. Taste and adjust seasoning near the end, add more salt, sugar, or cayenne as needed, and remove the bay leaves before serving.

9. Let the chili rest a few minutes off the heat so it settles, then serve hot with your favorite toppings or sides; it reheats beautifully and actually tastes better the next day.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Wooden spoon or heatproof spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups (dry and 1-cup liquid)
7. Can opener and colander (for draining/rinsing beans)
8. Ladle and serving bowls

FAQ

The Best Chili Recipe Substitutions and Variations

• Ground beef (1 1/2 to 2 lbs)
  • Ground turkey or chicken — leaner, same cook time but add a tbsp oil if it seems dry.
  • Ground pork or mild Italian sausage — richer, gives more fat and flavor.
  • Plant based crumbles or cooked lentils + chopped mushrooms — good vegetarian swap, similar texture.
  • Textured vegetable protein (rehydrated) — neutral flavor, so add extra seasoning or soy sauce.
• Kidney / pinto / black beans (canned)
  • Can of chickpeas — firmer bite but works well.
  • Additional crushed tomatoes and cooked lentils — if you want no beans, lentils add body.
  • White beans or navy beans — milder flavor, will blend into the sauce more.
  • Use dried beans (cooked) — same beans but better texture if you have time.
• Beef broth (1 cup)
  • Chicken or vegetable broth — lighter, use same amount.
  • Water + 1 tsp Worcestershire or soy sauce — adds umami if no broth on hand.
  • Beer (amber or brown) — gives depth and a subtle malty flavor, use same volume.
• Chili powder (3 tbsp)
  • Mix of 2 tbsp paprika + 1 tbsp ground cumin + pinch cayenne — makes a simple homemade chili blend.
  • Chipotle powder or smoked paprika + cumin — adds smoky heat, reduce amount if you like less spice.
  • Store bought chili seasoning mix — use, but cut back on added salt in the recipe.

Pro Tips

– Brown the meat well and don’t crowd the pot, or it will steam instead of getting those browned bits, which are flavor gold. If there’s a lot of grease, pour most off but leave a little for taste.

– Cook the tomato paste until it darkens and smells nutty before adding the liquids, and scrape up the browned bits from the bottom of the pot when you deglaze with broth or tomatoes, it makes the chili deeper and less flat.

– Layer your seasoning and taste as you go; add most salt near the end so you don’t over-salt early, and adjust sweetness, heat or umami (a splash of Worcestershire or a pinch of sugar) bit by bit until it sings.

– Low and slow yields better depth. Simmer at a gentle bubble for at least 30 minutes, longer if you can. If it’s too thin, simmer uncovered or mash a few beans to thicken naturally; if it’s too thick add a little broth.

– Make ahead is your friend. Chili usually tastes better the next day, and it freezes well in portions. When reheating add a splash of broth or a squeeze of lime/vinegar to brighten it up, and fresh toppings right before serving.