Ultimate Beef Chili
This is the kind of chili that fills your kitchen with the most incredible smell, the kind that draws everyone to the table before you even call them. It's thick, deeply savory, and packed with tender ground beef, two kinds of beans, and a rich blend of chili spices that build real depth of flavor.
Equipment
- Large Dutch Oven - 6-quart or larger, heavy-bottomed
- Wooden spoon - or silicone spatula
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Ladle - for serving
- Colander - for draining and rinsing beans
- Garlic press - optional
Ingredients
- 2 lbs ground beef - 900g, 80/20 blend recommended
- 1 large yellow onion - diced
- 1 green bell pepper - diced
- 4 cloves garlic - minced
- 2 cans kidney beans - 15 oz/425g each, drained and rinsed
- 1 can black beans - 15 oz/425g, drained and rinsed
- 1 can crushed tomatoes - 28 oz/800g
- 1 can diced tomatoes - 14.5 oz/410g
- 2 tablespoons tomato paste
- 1 cup beef broth - 240ml
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper - adjust to taste
- 1 1/2 teaspoons salt - plus more to taste
- 2 tablespoons olive oil - or neutral oil
For Topping (optional but highly recommended)
- shredded cheddar cheese
- sour cream
- sliced green onions
- sliced jalapeños
- lime wedges
- hot sauce
Instructions
- Dice the onion and bell pepper into 1/4-inch (6mm) pieces. Mince the garlic cloves. Drain and rinse all beans.
- In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, and cayenne. Set aside.
- Heat Dutch oven over medium-high heat with oil. Add ground beef and let sit undisturbed for 2-3 minutes to sear. Break apart and cook until fully browned, 8-10 minutes. Drain excess fat if needed.
- Reduce heat to medium. Add onion and bell pepper and cook 5-7 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Add spice blend and tomato paste to the pot. Stir vigorously and cook 1-2 minutes to bloom the spices.
- Pour in crushed tomatoes, diced tomatoes (with juices), and beef broth. Scrape up browned bits from the bottom. Stir in drained beans and salt.
- Bring to a boil, then reduce heat to low. Simmer with lid slightly ajar for 45 minutes to 1.5 hours, stirring every 15-20 minutes, until thickened.
- Taste and adjust salt, cayenne, or add a pinch of sugar if too acidic. Serve hot with your choice of toppings.
Notes
- Don't skip browning the beef—properly seared meat creates Maillard reaction flavors that make the chili taste richer. Let it sit undisturbed for 2-3 minutes before stirring.
- Blooming the spices in oil for 1-2 minutes before adding liquid is essential for developing deep, complex flavor.
- Let the chili simmer for at least 45 minutes—rushing gives you a flat-tasting chili. Longer is even better.
- The combination of kidney beans (hold their shape) and black beans (break down and thicken) gives this chili perfect texture.
- Rest the chili off the heat for 30 minutes before serving—like most stews, it tastes noticeably better as flavors continue to meld.
- Add a splash of apple cider vinegar (about 1 teaspoon) at the very end to brighten the flavor if it tastes flat or one-dimensional.
- Store cooled chili in an airtight container in the refrigerator for up to 5 days. It actually improves after a day in the fridge.
- Freeze chili in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat on the stovetop, add a splash of beef broth and heat over medium-low for about 10 minutes, stirring occasionally.
- Add toppings fresh after reheating—sour cream and cheese will break down if stored in the chili.