If you’re on the hunt for that one perfect, go-to chili recipe that you can make for family dinners, game days, and cook-offs for years to come, this is it. “The Best Chili Recipe” lives up to its name by delivering a perfectly thick, hearty, and incredibly flavorful bowl of comfort every single time. It’s a classic beef and bean chili that relies on a few key techniques—like using a flavorful blend of spices, a touch of sweetness to balance the tomatoes, and a long, slow simmer—to create a deep, rich flavor that tastes like it’s been cooking all day.
What Makes This Chili “The Best”?
This recipe has a few secrets up its sleeve that truly set it apart.
- Thick and Hearty Texture: This chili is robust and full-bodied, never watery or thin. It’s packed with meat and beans for a satisfying meal.
- A Perfect Blend of Spices: Using a combination of chili powder, cumin, and smoked paprika creates a complex, smoky, and well-rounded chili flavor.
- Deep, Rich Tomato Base: The use of both fire-roasted tomatoes and tomato paste creates a deeper, richer tomato flavor than just using one or the other.
- The Slow Simmer: The magic happens when the chili is left to simmer, allowing all the individual flavors to meld together into one cohesive, delicious pot of goodness.
Your Ingredient Checklist
This recipe uses a classic lineup of ingredients to build its award-winning flavor.
The Ingredient Lineup:
- Ground Beef: 2 pounds of lean ground beef.
- Aromatics: 1 large yellow onion, chopped, and 4 cloves of garlic, minced.
- Tomatoes: 1 (28-ounce) can of fire-roasted diced tomatoes (undrained) and 1 (6-ounce) can of tomato paste.
- Beans: 1 (15-ounce) can of dark red kidney beans and 1 (15-ounce) can of pinto beans, both rinsed and drained.
- Beef Broth: 1 cup of beef broth.
- Spices: ¼ cup chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1 ½ teaspoons salt.
- Brown Sugar: 2 teaspoons of packed brown sugar (optional, but recommended).
- Olive Oil: 1 tablespoon.
Step-by-Step Instructions
This simple one-pot method builds incredible, slow-simmered flavor.
Part 1: Brown the Meat and Veggies
- Sauté the Onion: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onion and cook until it begins to soften, about 5-7 minutes.
- Cook the Ground Beef: Add the ground beef to the pot. Cook, breaking it up with a spoon, until it is browned all over. Drain off any excess grease from the pot.
- Add Garlic and Spices: Add the minced garlic and all the spices (chili powder, cumin, smoked paprika, oregano, and salt) to the pot. Stir well and cook for 1-2 minutes, until everything is very fragrant.
Part 2: Simmer to Perfection
- Add Remaining Ingredients: Add the fire-roasted tomatoes (with their juices), tomato paste, beef broth, and the optional brown sugar to the pot. Stir everything together until well combined.
- The Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for at least 1 hour, stirring every 20 minutes or so.
- Add the Beans: After the first hour of simmering, stir in the rinsed and drained kidney beans and pinto beans.
- Final Simmer: Continue to simmer the chili, uncovered, for another 30 minutes. This allows the chili to thicken up and the beans to become tender and flavorful.
Part 3: Serve and Enjoy
- Rest and Serve: Remove the chili from the heat and let it rest for a few minutes. Ladle into bowls and serve hot with all of your favorite toppings.
Tips and Topping Suggestions
- Fire-Roasted Tomatoes are Key: This simple ingredient adds a wonderful, subtle smoky flavor that elevates the whole dish. Look for them next to the regular diced tomatoes.
- Don’t Skip the Simmer: The long, slow simmer is what develops the deep, rich flavor of a truly great chili. If you have the time, letting it go for even longer (up to 2-3 hours) will make it even better.
- The Best Toppings: The fun of chili is dressing it up! Try shredded cheddar cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, diced red onion, sliced avocado, or crushed tortilla chips.
- Storage: Chili is a perfect make-ahead meal and tastes even more flavorful the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
The Best Chili Recipe
A thick, hearty, and incredibly flavorful classic chili made with lean ground beef, beans, fire-roasted tomatoes, and a smoky, perfectly spiced tomato base. Slow-simmered for deep, rich flavor that only gets better the next day.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Cutting board and knife
- Measuring spoons and cups
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 lbs lean ground beef
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 28 oz fire-roasted diced tomatoes (undrained)
- 6 oz tomato paste
- 1 cup beef broth
- 2 tsp brown sugar (optional)
- 15 oz dark red kidney beans, rinsed and drained
- 15 oz pinto beans, rinsed and drained
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook for 5-7 minutes until softened.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease.
- Add minced garlic, chili powder, cumin, smoked paprika, oregano, and salt. Cook 1-2 minutes until fragrant.
- Stir in fire-roasted tomatoes (with juices), tomato paste, beef broth, and optional brown sugar. Mix well.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 60 minutes, stirring every 20 minutes.
- Stir in kidney beans and pinto beans. Simmer uncovered for 30 minutes until chili thickens and beans are tender.
- Remove from heat, let rest a few minutes, then serve hot with toppings of choice.
Notes
For the best flavor, let the chili simmer for at least 90 minutes. Chili tastes even better the next day, so it’s perfect for meal prep and leftovers.