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The Ultimate Award-Winning Beef and Bean Chili Recipe

A steaming bowl of rich, hearty chili loaded with ground meat and kidney beans, showcasing the best chili recipe.
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You have found the best chili recipe for deep, rich flavor. This hearty beef and bean chili is perfect for game day or a cozy winter dinner.

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 (28 ounce) can crushed tomatoes
  • 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-bottomed pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off excess grease.
  2. Add the chopped onion and 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.
  4. Add the tomato sauce, crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, black pepper, and brown sugar to the pot. Stir well to combine all ingredients.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let the chili cook slowly for at least 1 hour, stirring occasionally. This slow simmer builds deep flavor.
  6. Stir in the rinsed and drained kidney beans and black beans. Continue to simmer, uncovered, for another 30 minutes, allowing the chili to thicken to your preferred consistency.
  7. Taste the chili and adjust seasonings as needed. You may want more salt, heat, or a touch more sugar to balance the acidity.
  8. Serve your ultimate chili hot with your favorite toppings.

Notes

  • For a thicker chili, remove the lid for the last 30 minutes of cooking time.
  • If you prefer a no bean chili option, simply omit the kidney and black beans.
  • You can easily adapt this recipe for a slow cooker: brown the meat and sauté the vegetables on the stovetop, then transfer everything (except the beans) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add beans during the last hour of cooking.
  • This chili tastes even better the next day, making it a perfect make ahead chili recipe for gatherings.

Nutrition

Find it online: https://afripaket.com/best-chili-home/