Best Chili Recipe

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Thick, smoky, and just spicy enough — this is the chili I make on repeat all fall and winter long, and it never lasts more than two days in our house.

There are weeknight dinners, and then there are weeknight dinners your family actually gets excited about. This best chili recipe firmly belongs in the second camp. I’ve made it more times than I can count — for game days, for potlucks, for those grey Tuesday evenings when only a big steaming bowl will do.

The real game-changer in this recipe is blooming the spices: instead of dumping the chili powder and cumin straight into the tomatoes, you toast them in the hot oil with the onions for about a minute first. That one tiny step wakes up all the oils in the spices and gives the chili a deep, smoky backbone that tastes like it simmered all day — even though it didn’t.

Everything else is wonderfully simple. One pot, pantry staples, and about an hour from start to finish. It reheats like a dream, freezes beautifully, and the leftovers might honestly be better than day one. Let’s make it.

Why You’ll Love This Recipe

• One pot, minimal cleanup — everything happens in a single Dutch oven.
• Deep, smoky flavor fast — blooming the spices delivers slow-cooked taste in 45 minutes.
• Pantry-friendly — canned beans, canned tomatoes, and spices you already own.
• Meal-prep hero — tastes even better the next day and freezes perfectly.
• Crowd-pleaser — mild enough for kids, easy to spice up for heat lovers.

Ingredients

• 1 1/2 lbs ground beef (80/20)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, for heat)
• 1 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth
• 1 tsp brown sugar
• Salt and black pepper, to taste
• 2 tbsp olive oil

Easy Substitutions

No ground beef? Ground turkey or chicken works beautifully — just add an extra drizzle of olive oil since they’re leaner. Out of kidney beans? Use all black beans, or toss in pinto beans. For a vegetarian version, skip the meat entirely and double the beans, adding an extra cup of broth. And if you only have diced tomatoes, they’ll work fine; the chili will just be a touch chunkier.

How to Make the Best Chili

1. Prep everything first. Dice the onion and bell pepper, mince the garlic, and measure out your spices into a small bowl so they’re ready to go.

2. Brown the beef. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 6-7 minutes. Don’t drain — that rendered fat is flavor.
3. Bloom the spices. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook, stirring constantly, for 1 minute until deeply fragrant.
4. Build the base. Stir in the tomato paste and cook 1 minute more, then pour in the crushed tomatoes, both beans, beef broth, and brown sugar. Season with salt and pepper.
5. Simmer low and slow. Bring to a gentle boil, then reduce the heat to low. Cover partially and simmer for 45 minutes, stirring occasionally, until thick and rich.

6. Taste and serve. Taste and adjust the salt, heat, and sweetness. Ladle into bowls and load up with your favorite toppings.

Tips & Variations

• Don’t skip the bloom. Toasting the spices in fat for 60 seconds is the single biggest flavor upgrade in this recipe.
• Thicker chili: Simmer uncovered for the last 15 minutes, or mash a spoonful of beans against the pot.
• Smokier: Add a chopped chipotle pepper in adobo sauce with the tomatoes.
• Slow cooker: Brown the beef and bloom the spices on the stove, then transfer everything to a slow cooker and cook on LOW for 6-7 hours.
• Topping bar: Set out shredded cheddar, sour cream, diced red onion, jalapeños, cilantro, and crushed tortilla chips and let everyone build their own bowl.

Storage & Freezing

Refrigerator: Store cooled chili in an airtight container for up to 4 days. The flavor actually deepens overnight, so leftovers are a treat.

Freezer: Freeze in portion-sized containers or freezer bags for up to 3 months. Thaw overnight in the fridge, then reheat on the stove over medium-low heat, adding a splash of broth if it’s too thick.

Frequently Asked Questions

Can I make this chili ahead of time?
Absolutely — it’s one of the best make-ahead meals out there. Cook it fully, cool, and refrigerate for up to 4 days. Reheat gently on the stove.

How do I make it spicier?
Add extra cayenne, a diced jalapeño with the onions, or a chipotle in adobo. Serve with hot sauce on the side so everyone can customize their bowl.

Can I use dried beans instead of canned?
Yes. Cook them fully first — about 3 cups of cooked beans replaces the two cans. Don’t add dried beans directly to the chili; they won’t soften properly in the thick sauce.

What should I serve with chili?
Warm cornbread is the classic pairing (try our Cornbread Recipe), plus rice, baked potatoes, or a simple green salad to round things out.

You May Also Like

If this chili hit the spot, you’ll love these cozy favorites too: White Chicken Chili, Lasagna Soup, and our fluffy Cornbread Recipe — the perfect chili sidekick.

About the Author

Hi, we’re the Easy Yum Table team! We’re a small crew of home cooks obsessed with easy, family-approved dinners. Every recipe here is tested in our own kitchens (and taste-tested by very honest kids) before it ever reaches yours. Pull up a chair — dinner’s almost ready.