Is there anything more comforting on a chilly autumn day than a big bowl of steaming hot chili? This quintessential American dish has the power to warm you from the inside out, with its rich, spicy broth, tender chunks of beef, and hearty beans.

But not all chili recipes are created equal. Too often, chili can end up one-note, overly spicy, or swimming in a thin, watery broth. The beef may be tough, the beans mushy, and the flavors just not quite right.

That’s why I’m sharing my absolute favorite, tried-and-true chili recipe – one that’s guaranteed to satisfy even the pickiest of chili connoisseurs. It’s the BEST chili you’ll ever taste, with deep, complex flavors, a thick and hearty consistency, and the perfect balance of spices. Get ready for your new go-to cold weather comfort food!

1. The Best Chili Recipe


  • 2 lbs ground beef
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (or to taste)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 (15 oz) cans diced tomatoes
  • 1 (6 oz) can tomato paste
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 2 cups beef broth


In a large pot or Dutch oven set over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned and cooked through, 5-7 minutes. Drain any excess fat.

Add the onion and garlic to the pot and cook for 2-3 minutes until softened.

Stir in the chili powder, cumin, oregano, smoked paprika, cayenne, salt, and pepper. Cook for 1 minute to toast the spices.

Pour in the diced tomatoes, tomato paste, kidney beans, pinto beans, and beef broth. Stir to combine.

Bring the chili to a boil, then reduce the heat to medium-low and let it simmer, uncovered, for 30-45 minutes, stirring occasionally, until thickened to your desired consistency.

Taste and adjust seasoning as needed, adding more salt, pepper, or cayenne to suit your taste.

Serve hot, topped with desired garnishes like shredded cheese, sour cream, diced onion, or crushed tortilla chips.

This chili recipe is perfect on its own, but it also makes a fantastic topping for baked potatoes, nachos, or hot dogs. It freezes beautifully too, so you can always have a hearty meal ready to go on a moment’s notice.

So what are you waiting for? Fire up the stovetop and get to work on this unbeatable chili. It just might become your new go-to recipe for the chilly days and nights ahead.

Discover mouthwatering recipes, how to cook basic, and knowledge to know when cooking with Jarrett Stieber on the website Eat Me Speak Me.

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