I think I’ve finally nailed the Best Chili Recipe with ground beef, beans and a spice blend that hides one unexpected ingredient; can you guess which it is?

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I call this the Best Chili Recipe because it walks the line between punchy and unexpected. I brown ground beef until it’s got real color, then add a couple cans of kidney beans and a spice routine I refuse to tell.

Sometimes I mess up the timing and still it ends up thick and unforgettable, like somehow better after mistakes. Folks ask for the secret and I just shrug, but you’ll taste why I keep coming back to this pot.

Turn up the heat, dont be afraid to taste as you go, you might get addicted.

Why I Like this Recipe

– I love how bold and layered the flavors are it warms me up and makes me feel cozy.
– It’s forgiving when i rush and mess stuff up so it almost always turns out great.
– I make a big batch so I can feed friends and still have leftovers for lazy lunches.
– The smell while it’s on the stove fills the whole house, I cant help but sneak a taste.

Ingredients

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Ground beef: Rich in protein and fat, gives chili hearty texture and savory depth.
Kidney beans: Offer fiber and plant protein, add creaminess and stretch the meal.
Diced tomatoes: Bring acidity, fresh tomato flavor and vitamins, keeps the chili bright.
Chili powder: Delivers warm heat and earthy spice it ties the flavors together.
Cumin: Gives nutty smoky background notes, makes the chili taste more authentic.
Masa harina: Thickens the stew while adding subtle corn flavor and a slight silkiness.
Onion and garlic: Builds savory base, add sweetness when cooked and aromatic layers.
Brown sugar and Worcestershire: A touch of sweet and umami to balance acid and spice.

Ingredient Quantities

2 lbs ground beef about 80/20

1 large yellow onion chopped

1 green bell pepper chopped

3 cloves garlic minced

2 (14.5 oz) cans diced tomatoes

1 (8 oz) can tomato sauce

2 (15 oz) cans kidney beans

1 cup beef broth

3 tbsp chili powder

1 tbsp ground cumin

2 tsp smoked paprika

1 tsp dried oregano

1 tbsp brown sugar

1 tbsp Worcestershire sauce

2 tbsp vegetable oil

1-2 tsp kosher salt

1 tsp black pepper

1 bay leaf

2 tbsp masa harina

How to Make this

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1. Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat, add the chopped yellow onion and green bell pepper and cook until soft about 5-7 minutes, then add the minced garlic and cook 30 seconds more.

2. Add the 2 lbs ground beef, break it up with a spoon and brown until no pink remains, about 6-8 minutes; season with 1 tsp kosher salt and 1 tsp black pepper while it cooks. If there’s a lot of fat pour off a little but keep some for flavor.

3. Stir in 3 tbsp chili powder, 1 tbsp ground cumin, 2 tsp smoked paprika and 1 tsp dried oregano, cook 1 minute to bloom the spices, then add 1 tbsp Worcestershire sauce and 1 tbsp brown sugar and mix.

4. Pour in the 2 (1
4.5 oz) cans diced tomatoes, the 8 oz can tomato sauce and 1 cup beef broth, add the bay leaf, bring to a simmer and scrape any browned bits from the bottom.

5. Add the 2 (15 oz) cans kidney beans (drained and rinsed) and lower heat so the chili simmers gently, cook uncovered for 25-30 minutes until flavors meld and it starts to thicken, stir occasionally.

6. Meanwhile whisk 2 tbsp masa harina into about 1/4 cup cold water or a little extra beef broth until smooth to make a slurry.

7. Whisk the masa slurry into the simmering chili and cook 3-5 more minutes to thicken, taste and add more kosher salt if needed (use up to 1-2 tsp total), adjust black pepper to taste.

8. Remove and discard the bay leaf, turn off heat and let the chili rest 10 minutes so it firms up and the flavors settle.

9. Serve hot with your favorite toppings, or cool and refrigerate for up to 4 days or freeze for longer storage.

Equipment Needed

1. Large heavy pot or Dutch oven, 6 to 8 quart, for browning the beef and simmering the chili
2. Chef’s knife and cutting board for chopping the onion, bell pepper and garlic
3. Wooden spoon or heatproof spatula to break up the meat and stir
4. Can opener for the diced tomatoes, tomato sauce and beans
5. Measuring spoons and measuring cups for spices, broth and masa
6. Colander for draining and rinsing the kidney beans
7. Small bowl and whisk or fork to make the masa slurry
8. Ladle or large serving spoon to serve and to scrape up browned bits

That’s it, get these and you’ll be ready to cook.

FAQ

Q: Can I swap the ground beef for something leaner or for turkey? A: Yes, but leaner meat means less fat and less flavor so add a tablespoon or two of oil, or a splash of beef broth, and simmer a bit longer. Turkey works but watch it, it can dry out so add extra liquid and taste for salt.

Q: How long should I simmer the chili for best flavor? A: Simmer at low heat for at least 30 to 45 minutes after everything is in. If you have time let it go an hour or more, it only gets better the longer it gently cooks, just stir now and then.

Q: How do I make it milder or spicier? A: The recipe with 3 tablespoons chili powder is medium. For milder use two tablespoons, for more heat add cayenne in quarter teaspoon steps or a chopped jalapeno, or use chipotle powder for smoky heat. Taste as you go.

Q: My chili is too thin or too thick, how do I fix it? A: To thicken cook uncovered until it reduces, or mash some beans into the pot. For a quick thickener mix two tablespoons masa harina with a little cold water and stir it in, simmer five more minutes. If too thick add beef broth a little at a time.

Q: Can I make this in a slow cooker or an Instant Pot? A: Yes. Brown the meat and saute the veggies first, then slow cook on low for six to eight hours or high three to four hours. For Instant Pot saute then pressure cook about ten minutes and let natural release ten minutes. Both ways work great.

Q: How do I store, freeze, and reheat leftovers? A: Cool then refrigerate in an airtight container for three to four days. Freeze up to three months in freezer safe containers or bags. Thaw overnight in fridge and reheat gently on stove, add a splash of broth if it seems dry. Chili often tastes even better the next day.

The Best Chili Recipe Substitutions and Variations

Ground beef (2 lbs) – Substitutes:
- Ground turkey or chicken: same weight, add 1 tbsp oil to replace lost fat and keep it juicy
- Ground pork or chorizo: same weight, richer and more savory, cut back salt a bit
- Textured vegetable protein (TVP): rehydrate 1 cup TVP with 1 cup hot broth to replace about 1 lb beef
Kidney beans (2 cans) – Substitutes:
- Black beans or pinto beans: same volume, similar texture and flavor
- Chickpeas: same volume, firmer so mash a few to help thicken the chili
- Beanless option: omit beans, add 1 cup extra beef or mushrooms and reduce broth slightly
Masa harina (2 tbsp) – Substitutes:
- Cornmeal: 2 tbsp, gives corn texture but a bit grittier
- Cornstarch: 1 tbsp mixed with cold water to thicken, no corn flavor though
- All purpose flour: 2 tbsp, cook a few minutes to remove raw flour taste
Chili powder (3 tbsp) – Substitutes:
- Ancho or mild chili powder: use same amount for a similar mild chili flavor
- Quick blend: 2 tbsp paprika + 1 tbsp ground cumin + 1 tsp oregano + pinch cayenne
- Chipotle powder: use about half the amount if you want smokier, hotter chili

Pro Tips

1) Dont crowd the pot when you add the beef. If you pile it all in at once it steams and wont get those browned bits that make the chili taste deep and beefy. Brown in bigger flakes or in two batches if needed, then scrape up the fond into the sauce.

2) Bloom the spices but dont burn them. Toss them in once the meat has oil and heat, stir for just 30-60 seconds until fragrant, then add a splash of broth or tomatoes to pull the browned bits off the bottom. It makes the spices taste much brighter.

3) Use the masa slurry slowly and taste as you go. Mix it smooth in cold liquid first and add a little at a time so you control thickness. If it gets too thick, thin with a little more beef broth or reserved bean liquid. Masa also adds a corn-y note, so dont overdo it unless you want a polenta-like texture.

4) Salt late and let it rest overnight when you can. Salt concentrates as the chili reduces, so add most of your salt near the end and adjust after it rests. Chili almost always tastes better the next day, so refrigerate and reheat gently for the best melded flavor.