I finally nailed the Best Chili Recipe with ground beef, beans and a carefully balanced chili spice blend, and one unexpected ingredient is the secret that keeps me coming back to the pot.

Jump to Recipe

I didn’t set out to make the Best Chili Recipe but somehow I did. Ground beef and a yellow onion are the anchors, and they meet a mix of chili spices that turns familiar into surprising.

It’s thick, hearty and has layers you only notice after a few bites sometimes smoky, sometimes sweet, sometimes with a little kick. I won’t give away the tiny trick that makes it addicting, not right now.

People keep asking if it’s from a viral clip but it’s mine, flawed and honest, and it makes you want to dig in and guess what’s different.

Ingredients

Print Recipe (No Advertisments)

Ground beef gives meaty protein and rich flavor, makes chili hearty and filling.
Kidney beans add fiber, texture and subtle sweetness, plus plant-based protein boost.
Crushed tomatoes bring acidity and body, tomatoey depth that balances spices.
Onion gives savory sweetness when softened, builds background flavor, not overpowering.
Garlic adds pungent warmth and aroma, small amount goes a long way.
Chili powder provides the classic heat and smoky, earthy chili flavor mix.
Cumin lends warm, slightly bitter earthiness, deepens overall savory profile.
Masa harina thickens and adds subtle corn sweetness, smooths texture, old trick.

Ingredient Quantities

1 1/2 lbs ground beef (85% lean)

1 large yellow onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

2 tbsp vegetable oil

2 tbsp chili powder

1 tbsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1/2 tsp cayenne pepper (optional)

1 tbsp brown sugar

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

1 (14.5 oz) can diced tomatoes

1 cup beef broth

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 tbsp Worcestershire sauce

1 tbsp masa harina or cornmeal (for thickening)

1-1 1/2 tsp kosher salt

1 tsp black pepper

Optional toppings: shredded cheddar, sour cream, chopped green onions, cilantro

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 tbsp vegetable oil in a large heavy pot over medium high heat, add 1 1/2 lbs ground beef and season with 1 to 1 1/2 tsp kosher salt and 1 tsp black pepper; brown the meat well, breaking it up with a spoon, then drain off most of the fat but leave a little for flavor.

2. Add 1 large chopped yellow onion and 1 chopped green bell pepper to the pot, cook until softened about 5 to 7 minutes, then stir in 3 minced garlic cloves and cook 30 seconds till fragrant.

3. Sprinkle in 2 tbsp chili powder, 1 tbsp ground cumin, 2 tsp smoked paprika, 1 tsp dried oregano and 1/2 tsp cayenne if using, stir constantly about 1 minute to bloom the spices.

4. Stir in 2 tbsp tomato paste and 1 tbsp brown sugar, cook another 1 to 2 minutes so the paste darkens a bit that boosts the flavor.

5. Pour in 1 28 oz can crushed tomatoes, 1 1
4.5 oz can diced tomatoes, and 1 cup beef broth, then add 1 tbsp Worcestershire sauce; scrape up any browned bits from the bottom and bring to a gentle simmer.

6. Add 1 15 oz can kidney beans and 1 15 oz can pinto beans that have been drained and rinsed; stir to combine.

7. Reduce heat to low and simmer partially covered for at least 30 minutes but ideally 45 to 60 minutes, stir occasionally, if it looks too thin add a splash more broth, if too thin later use the masa slurry in the next step.

8. Mix 1 tbsp masa harina or cornmeal with a few tablespoons of cold water to make a lump free slurry, whisk it into the chili and simmer 5 more minutes to thicken, taste and adjust salt and pepper or add a pinch more sugar or chili powder if it needs balance.

9. Serve hot with optional toppings like shredded cheddar, sour cream, chopped green onions and cilantro, and know it often tastes even better the next day so leftovers are a win.

Equipment Needed

1. Large heavy pot or Dutch oven, holds about 5 quarts for browning and simmering the chili
2. Wooden spoon or sturdy spatula for breaking up the meat and stirring
3. Slotted spoon or regular ladle to help skim/drain excess fat and to serve
4. Chef’s knife for chopping the onion and bell pepper
5. Cutting board, preferably stable so it doesnt slide around
6. Can opener for the tomatoes and beans
7. Measuring spoons and measuring cups plus a 1 cup liquid measuring cup for broth and oil
8. Colander to drain and rinse the beans
9. Small bowl and a whisk or fork to make the lump free masa slurry

FAQ

Q: Can I make this chili without beef? A: Yes, swap the ground beef for ground turkey or chicken, or skip meat and double the beans plus add chopped mushrooms or crumbled tofu. Brown your substitute with the onion and garlic so you still get good flavor, and taste for seasoning since beans often need more salt.

Q: How do I change the heat level? A: To make it milder cut back the chili powder and skip the cayenne, or use a mild chili powder. To make it hotter add chopped jalapeno, crushed red pepper, or a splash of hot sauce near the end so you can control it.

Q: What does masa harina do and can I use something else? A: Masa adds a subtle corn flavor and helps thicken the chili. If you don't have it use regular cornmeal, or make a slurry with one tablespoon of flour mixed with cold water and stir that in, or use a cornstarch slurry but use less and mix with cold water first.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes, for best flavor brown the meat and soften the vegetables on the stove first then transfer to a slow cooker and cook on low for four to six hours. For an electric pressure cooker saute then pressure cook on high for about ten to fifteen minutes with a natural release of around ten minutes. If you use dried beans cook them separately first.

Q: How long will leftovers keep and can I freeze it? A: Chili keeps in the fridge for three to four days in an airtight container and freezes well for up to three months. Thaw overnight in the fridge and reheat on the stove over low heat, adding a splash of broth if it seems too thick.

Q: My chili is too thin or too thick, what should I do? A: If it's thin simmer it uncovered to reduce the liquid, or whisk in a little masa mixed with water or a cornstarch slurry. If it's too thick add beef broth or water a little at a time until you like the texture and then taste and adjust the seasoning.

The Best Chili Recipe Substitutions and Variations

Ground beef: swap with ground turkey, ground pork, or a mix of finely chopped mushrooms and cooked lentils for a vegetarian twist, note turkey is leaner so add a little oil if it seems dry.
Kidney or pinto beans: use black beans, cannellini beans, or a mixed bean trio, or omit beans altogether and add extra meat or veggies if you don’t like the texture.
Masa harina: substitute 1 tbsp cornmeal for the corn flavor, or use 1 tbsp cornstarch or arrowroot mixed with cold water to thicken without changing flavor.
Worcestershire sauce: replace with soy sauce or tamari plus a splash of balsamic or lemon juice, or use vegan Worcestershire if you need it gluten free or meatless.

Pro Tips

– brown the beef in batches so it actually gets a good crust, not just gray stew. if you crowd the pan the meat will steam and you lose flavor. drain most of the fat but leave about a tablespoon or two for richness.

– really bloom and toast the spices and tomato paste. heat them briefly in the fat till they smell intense, that step makes a huge difference in depth, dont skip it. stirring constantly for 30-60 seconds lets the oils carry the flavor.

– add tiny, unexpected things for depth. a tablespoon of strong brewed coffee or a splash of dark beer is subtle but makes it taste meatier, a square of dark chocolate or a teaspoon of unsweetened cocoa smooths the acidity. finish with a teaspoon of vinegar or a squeeze of lime to brighten it right before serving.

– for texture and leftovers: mash a cup of the beans against the pot to thicken and give body, then stir in the masa slurry slowly so it doesnt clump. chill overnight when you can, it always tastes better the next day. freeze in meal-sized portions, and reheat gently so it doesnt dry out.