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.