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The Ultimate Award-Winning Beef and Bean Chili Recipe

Close-up of a dark bowl filled with rich, meaty chili, featuring ground beef and kidney beans, showcasing the best chili recipe.
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You have found the best chili recipe for deep, rich flavor. This hearty beef and bean chili is simple to make and perfect for cozy nights, game day, or family gatherings. Get ready for your new go-to comfort food.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 recommended)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (4 ounce) can diced green chiles, undrained
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder (secret ingredient for depth)
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Drain off any excess grease.
  2. Add the diced onion and green bell pepper to the pot with the beef. Cook until the vegetables soften, about 5 to 7 minutes. Give yourself a high-five for getting the aromatics in!
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. You are building serious flavor now!
  4. Pour in the tomato sauce, diced tomatoes (with juice), rinsed beans, green chiles, and beef broth. Stir everything together well.
  5. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for at least 1 hour, stirring occasionally. For the best flavor, simmer for 2 to 3 hours. This slow simmer is what makes it an award-winning chili.
  6. Taste the chili and adjust salt, pepper, or cayenne as needed. Serve hot with your favorite toppings. You made the best chili!

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
  • If you prefer a no bean chili option, simply omit the kidney and pinto beans and add an extra pound of ground beef or 1 cup of water/broth.
  • This chili is excellent for meal prep. The flavors deepen overnight, making it a perfect make ahead chili recipe for game day.

Nutrition

Find it online: https://kitchnkudos.com/best-chili-recipe/