Description
You have found the best chili recipe for deep, rich flavor. This hearty beef and bean chili is perfect for game day or a cozy winter dinner.
Ingredients
Scale
- 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 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 (15 ounce) can black beans, rinsed and drained
- 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
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain off excess grease.
- Add the chopped onion and green bell pepper to the pot with the beef. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- 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.
- Pour in the tomato sauce, diced tomatoes (with their juice), and beef broth. Stir everything together.
- Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, stirring occasionally. For the best flavor, simmer for 2 to 3 hours.
- Stir in the rinsed and drained kidney beans, pinto beans, and black beans during the last 30 minutes of cooking.
- Taste the chili and adjust salt, pepper, or cayenne as needed. If you prefer a thicker chili, remove the lid for the last 15 minutes of simmering.
- Serve hot with your favorite toppings. This chili is even better the next day.
Notes
- For a Pioneer Woman style approach, you can brown the meat and onions on the stovetop and then transfer everything to a slow cooker set to low for 6-8 hours.
- If you prefer a no bean chili option, simply omit the beans and increase the beef broth by 1/2 cup.
- To achieve award-winning flavor, use high-quality spices and toast them before adding liquids.
- Serving suggestions include shredded cheddar cheese, sour cream, chopped green onions, or cornbread.
- Prep Time: 20 min
- Cook Time: 90 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 9
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 32
- Cholesterol: 75