So this chili recipe has been in my rotation for like eight years now and I still can’t make it without thinking about the first time I tried it. Complete disaster. I mean, I forgot to drain the beef and ended up with this greasy soup situation that nobody wanted to eat. My husband ate it anyway because he’s nice like that, but even he couldn’t finish his bowl.
I think the original version came from my college roommate’s mom? Or maybe I saw something similar on Food Network and just ran with it. Honestly can’t remember anymore because I’ve tweaked it so many times. What I do know is that this is the chili recipe I make every single fall and winter, and people legitimately ask me to bring it to potlucks.
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Why This Homemade Chili Recipe Works
Here’s the thing about making the best chili recipe—you can’t rush it. I know everyone wants a quick chili recipe they can throw together in 20 minutes, but that’s not how you get deep, rich, amazing flavor. This needs to simmer. Like, actually simmer for at least an hour.
The secret? Browning the meat properly and using a mix of chili powder AND cumin. So many people skip the cumin and I don’t understand why. It adds this earthy, warm flavor that makes everything taste more complex.
My neighbor Dave swears by adding beer to his chili, and honestly? He’s onto something. I tried it once and it was really good, but I usually stick with beef broth because I always have that on hand.
What Makes This Easy Chili Recipe Special
Most chili recipes I’ve tried are either too watery or too thick, too bland or weirdly spicy. This one hits the sweet spot every time. The beef chili base is hearty and filling, the beans add texture (yes, I use beans—fight me, Texas), and the spice level is just right for most people.
I serve this at my Super Bowl party every year and it’s always gone by halftime. Last year I made a double batch and it was STILL gone. People were scraping the bottom of the slow cooker.
Ingredients for the Best Beef Chili Recipe
What You’ll Need:
- 2 lbs ground beef (I use 80/20 because the fat adds flavor)
- 1 large onion, diced (yellow or white, doesn’t matter)
- 1 green bell pepper, diced
- 4 cloves garlic, minced (or 6 if you’re me and obsessed with garlic)
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper (or less if you don’t like heat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar (trust me on this)
- 2 tablespoons vegetable oil
Speaking of beans—I know some people make chili recipe no beans and that’s fine for them, but I genuinely love the texture beans add. Plus they make it more filling and honestly, cheaper. Feeding a crowd on a budget? Beans are your friend.
Do NOT use pre-ground spices that have been sitting in your cabinet since 2019. They lose their potency. If your chili powder smells like nothing when you open it, throw it out and buy fresh. Makes a huge difference.
How to Make This Classic Chili Recipe
Step 1: Brown the Meat
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Let it brown—and I mean actually BROWN. Don’t stir it constantly. Let it sit for a few minutes so it gets those crispy bits on the bottom.
Drain the excess fat. This is where I messed up the first time. Don’t skip this step or you’ll have greasy chili.
Step 2: Sauté the Veggies
Add the onion and bell pepper to the pot with the beef. Cook for about 5 minutes until they’re soft. Then add the garlic and cook for another minute. Your kitchen will smell amazing at this point.
Step 3: Add Everything Else
Dump in your crushed tomatoes, tomato sauce, tomato paste, and beef broth. Stir it all together. Then add all your spices—chili powder, cumin, paprika, cayenne, salt, pepper, and that brown sugar.
The brown sugar might seem weird but it balances out the acidity of the tomatoes. It doesn’t make the chili sweet, just rounds out the flavors.
Step 4: Add the Beans
Toss in your drained kidney beans and black beans. Stir everything together.
Step 5: Simmer
Bring the chili to a boil, then reduce the heat to low. Let it simmer, partially covered, for at least 1 hour. Stir it every 15-20 minutes so nothing sticks to the bottom.
The longer you let this simmer, the better it gets. I usually go for 90 minutes if I have time. The flavors just meld together beautifully.
Tips for the Best One Pot Chili Recipe
Taste and adjust as you go. After about 30 minutes of simmering, taste your chili. Need more salt? Add it. Want it spicier? Add more cayenne or some hot sauce.
Make it in a slow cooker. This works great as a crockpot chili recipe too. Brown the meat and sauté the veggies first, then dump everything in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
It’s even better the next day. Seriously, I often make this the day before I need it. The flavors develop overnight in the fridge and it tastes even more amazing reheated.
Freeze it! This makes a huge batch. Freeze half in containers or freezer bags for up to 3 months. Perfect for those nights when you can’t be bothered to cook.
Add corn for sweetness. I sometimes throw in a can of drained corn in the last 30 minutes of cooking. Adds a nice pop of sweetness and color.
Make it a white chicken chili instead. Use chicken, white beans, and green chiles for a totally different but equally delicious variation.
What to Serve With This Award Winning Chili
Cornbread. Always cornbread. The sweet, crumbly texture is perfect with spicy chili.
But also consider:
- Shredded cheddar cheese (lots of it)
- Sour cream or Greek yogurt
- Diced onions
- Sliced jalapeños
- Crushed tortilla chips
- Oyster crackers
- Hot sauce for people who want extra heat
My kids like to make “chili boats” by scooping it into a bag of Fritos and eating it with a fork. Weird but they love it.
The Honest Truth About This Chili Recipe
Is this going to win you a chili cook-off against professional chefs? Maybe not. But will it make your house smell incredible and feed your family a hearty, delicious meal that everyone will actually eat? Absolutely yes.
I’ve made this for game day parties, family dinners, potlucks, and random Tuesday nights when I needed something comforting. It never disappoints. The leftovers are amazing. And honestly, it’s one of those recipes that makes you feel like you’re really good at cooking even though it’s actually pretty simple.
Make a big pot this weekend. Serve it with all the toppings. Freeze the leftovers. You won’t regret it.
Let me know how yours turns out! And if you have any secret chili ingredients you swear by, drop them in the comments because I’m always looking to make this even better. 🌶️🍲
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