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The Ultimate Award-Winning Beef and Bean Chili

Close-up of a hearty bowl of chili, rich with ground meat and dark red kidney beans, showcasing the best chili recipe texture.
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This hearty, slow-simmered chili delivers deep, rich flavor perfect for game day or cozy winter dinners. It uses a secret spice blend to achieve an award-winning taste.

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 tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney 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)
  • 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 any excess grease.
  2. Add the chopped onion and green 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 to the pot. Stir well and cook for 2 minutes, allowing the spices to toast and release their flavor. This step builds deep flavor.
  5. Pour in the tomato sauce, diced tomatoes (with their juice), beef broth, and brown sugar. Stir everything together until combined.
  6. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it gently simmer for at least 1 hour, stirring occasionally. For the best flavor, simmer for 2 to 3 hours.
  7. Stir in the rinsed and drained kidney beans and black beans during the last 30 minutes of cooking.
  8. 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.
  9. Serve hot with your favorite toppings. This is a great make ahead chili recipe; the flavor improves overnight.

Notes

  • For a Pioneer Woman style approach, you can add 1/4 cup of your favorite BBQ sauce along with the tomato sauce for extra sweetness and depth.
  • If you want a no bean chili option, simply omit the kidney and black beans; the flavor base remains excellent.
  • To adapt this for a slow cooker, brown the meat and sauté the vegetables on the stovetop first. Transfer everything (except the beans) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add beans during the last hour.
  • This recipe is excellent for chili cook off ideas because the cocoa powder adds a complexity that surprises tasters.

Nutrition

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