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The Ultimate Award-Winning Beef and Bean Chili Recipe

A steaming bowl of rich, hearty chili, featuring kidney beans and meat sauce, ready to eat.
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You have found the best chili recipe for deep, rich flavor. This hearty beef and bean chili is perfect for game day or cozy winter dinners and tastes even better made ahead.

Ingredients

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  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 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 tablespoon brown sugar

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off excess grease.
  2. Add the chopped onion and bell pepper to the pot with the beef. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, and black pepper. Stir well and cook for 2 minutes, allowing the spices to toast and bloom. This step builds deep flavor.
  5. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir to combine everything thoroughly.
  6. Stir in the brown sugar and the rinsed and drained kidney and pinto beans.
  7. Bring the chili 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.
  8. Taste the chili before serving. Adjust salt, pepper, or cayenne as needed. If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking.
  9. Serve hot with your favorite toppings. This is a great make ahead chili recipe; the flavor improves overnight.

Notes

  • For a no bean chili option, simply omit the kidney and pinto beans. The flavor base remains award-winning.
  • If you prefer a slow cooker chili perfection, transfer the browned meat and sautéed vegetables to a slow cooker after toasting the spices. Add all remaining ingredients and cook on low for 6 to 8 hours or high for 3 to 4 hours.
  • To achieve that Pioneer Woman style richness, you can substitute 1/4 cup of strong brewed coffee for 1/4 cup of the beef broth.

Nutrition

Find it online: https://spoonswirl.com/best-chili-recipe-amazing-secret/