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The Best Damn Chili Recipe Ever: Simple Ingredients, Maximum Flavor

Close-up of a hearty bowl of chili, featuring ground meat, kidney beans, and white beans in a thick red sauce, showcasing the best chili recipe.
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Discover the best damn chili recipe that is perfect for weeknight dinners and entertaining. This award-winning chili combines simple pantry ingredients with proven techniques to deliver rich, complex flavors quickly. It is loaded with beans, beef, and bold spices, making it your go-to comfort food.

Ingredients

Scale
  • 2 pounds ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 (15 ounce) cans kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup strong brewed coffee
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

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 apart 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 chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step builds deep flavor.
  4. Pour in the crushed tomatoes, tomato sauce, and brewed coffee. Stir well to combine all ingredients.
  5. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let the chili cook for at least 1 hour, stirring occasionally. For the best flavor, simmer for 2 hours.
  6. Stir in the rinsed and drained kidney beans and black beans during the last 30 minutes of cooking.
  7. Taste the chili and adjust salt, pepper, or cayenne as needed before serving.

Notes

  • For an award-winning flavor, use high-quality chili powders and toast your spices lightly before adding liquids.
  • This recipe works well in a slow cooker; brown the meat and sauté vegetables on the stovetop first, then transfer everything to the slow cooker and cook on low for 6 to 8 hours.
  • Serve this hearty chili with shredded cheddar cheese, sour cream, chopped cilantro, or sliced avocado for an effortless entertaining spread.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-chili-recipe/