Print

The Ultimate Hearty Ground Beef Chili: Your Best Chili Recipe Ever

A steaming bowl filled with rich, hearty chili featuring ground meat and kidney beans, showcasing the best chili recipe.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the ultimate hearty ground beef chili, designed to deliver rich, deep flavor and a thick texture. It is a satisfying comfort food perfect for cozy nights or game day.

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
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon unsweetened cocoa powder (secret ingredient for depth)
  • 1/4 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain off excess grease.
  3. Add the chopped onion and bell pepper to the pot. Cook until softened, about 5 to 7 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the tomato sauce, diced tomatoes (with juice), beef broth, chili powder, cumin, oregano, smoked paprika, cocoa powder, cayenne pepper, salt, and black pepper. Stir well to combine all ingredients.
  6. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook slowly for at least 1 hour, stirring occasionally. For the best flavor, simmer for 2 hours.
  7. Stir in the rinsed and drained kidney beans, pinto beans, and black beans during the last 30 minutes of cooking.
  8. Taste the chili and adjust seasonings (salt, pepper, or cayenne) as needed before serving hot.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of simmering to allow excess liquid to evaporate.
  • If you prefer a no-bean chili option, omit the three cans of beans and add 1 cup of water or extra beef broth.
  • This recipe works well in a slow cooker: brown the meat and sauté vegetables on the stovetop, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  • Serve with your favorite toppings like shredded cheese, sour cream, or chopped green onions.

Nutrition

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