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Best Chili Recipe

Thick, smoky, and just spicy enough — this easy one-pot chili is loaded with seasoned beef, two kinds of beans, and bold southwestern flavor. A family favorite for busy weeknights, game day, and cozy fall dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method

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

Method
 

  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.