Hey y'all! If you're on the hunt for the perfect comfort food, look no further than this Ultimate Beef Chili Recipe. Packed with juicy beef, hearty beans, and a blend of bold spices, it's the ideal meal for cozy nights in, game day gatherings, or feeding a hungry crowd. Every spoonful is rich, flavorful, and guaranteed to warm you up inside. Let's get cooking!

Why You'll Love This

Bursting with Flavor: Layers of spices, vegetables, and tender beef create a hearty, irresistible flavor profile.
Quick & Simple: One pot, under 90 minutes—minimal fuss for maximum comfort!
Perfect for Meal Prep: Chili tastes even better the next day and freezes beautifully for easy future meals.
Customizable: Easily tweak the heat or add your favorite toppings for a personalized bowl every time.
Feeds a Crowd: This recipe makes enough to satisfy a hungry family or a group of friends on game night.

Ingredients

2 tablespoons olive oil
2 pounds ground beef (80/20 preferred)
1 large yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for extra heat)
2 teaspoons kosher salt
1 teaspoon black pepper
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes with juices
1 (6-ounce) can tomato paste
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon granulated sugar
Toppings: shredded cheddar cheese, sour cream, sliced green onions, chopped cilantro (optional)

Directions

Heat the Oil & Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 6-7 minutes. Drain off excess fat if needed.
Add Aromatics: Stir in diced onion and red bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables are softened. Add minced garlic and cook for another 1 minute until fragrant.
Spice It Up: Sprinkle the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper over the mixture. Stir well to coat the meat and veggies in the spices. Cook 1-2 minutes until very aromatic.
Incorporate Beans & Tomatoes: Add kidney beans, black beans, diced tomatoes with juices, and tomato paste to the pot. Mix until evenly combined.
Add Liquids & Simmer: Pour in beef broth, Worcestershire sauce, and sugar. Stir well, bring to a simmer, then reduce heat to low. Cover and let simmer for 45-60 minutes, stirring occasionally, until flavors are rich and chili has thickened to your liking.
Adjust & Serve: Taste and add extra salt or pepper as needed. Spoon into bowls and top with cheddar cheese, sour cream, green onions, and cilantro if desired. Serve hot and enjoy!

Prep Time: 15 minutes
Cook Time: 75 minutes
Total Time: 1 hour 30 minutes

Notes

If you prefer a thicker chili, uncover the pot for the last 10-15 minutes of simmering.
Mild-to-medium chili powder works best for most palates but adjust cayenne to control heat.
Leftovers taste even better on the second day, as flavors meld more fully.

Variations

Turkey Chili: Substitute ground beef with ground turkey for a lighter version.
Vegetarian Chili: Omit beef and double the beans; add diced zucchini or corn for extra texture.
Spicy Chili: Add a chopped jalapeño with the onions and increase cayenne pepper to taste.

Required Equipment

Large Dutch oven or heavy-bottomed soup pot
Wooden spoon or spatula
Chef's knife and cutting board
Can opener
Ladle for serving

Storage Instructions

Let chili cool to room temperature, then transfer to airtight containers.
Refrigerate for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove over low heat.

Suggested Pairings & Serving Recommendations

Serve with warm cornbread, fluffy rice, or over baked potatoes for a filling meal.
Add tortilla chips, avocado slices, or a squeeze of lime for extra texture and freshness.
For larger gatherings, set up a chili bar with an array of toppings for guests to customize their bowls.

Pro Tips

Browning the beef well adds incredible depth and richness to the chili.
Don’t skip the sugar—it balances out the acidity of tomatoes and highlights other flavors.
Taste and season at the end; beans can absorb salt, so adjust accordingly before serving.

FAQ

Can I make this chili in a slow cooker?

Yes! Brown the beef and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

How spicy is this recipe?

It’s mild to medium as written; increase or decrease cayenne pepper and choose chili powder blends to suit your taste.

Can I freeze beef chili?

Absolutely! Allow chili to cool completely, portion into freezer-friendly containers, and freeze for up to 3 months.