{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/chili","markdownUrl":"https://trevorfarias.com/recipes/chili/recipe.md","name":"The Best Chili Recipe (Classic Homemade Beef and Bean Chili)","description":"The best chili recipe: thick, rich, classic homemade beef chili with beans, a toasted chili spice blend and a slow simmer. One pot, ready in 90 minutes, better the next day. Printable recipe card.","summary":"The best chili starts with ground beef browned hard in a Dutch oven, followed by onion, bell pepper and garlic, then a spice blend of chili powder, cumin, smoked paprika and oregano toasted in the fat with tomato paste. Add crushed tomatoes, beef broth, a splash of Worcestershire and a spoonful of brown sugar, and simmer for at least 45 minutes before stirring in kidney and pinto beans. It is thick, deeply savory and mildly smoky, and it tastes even better on day two.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-06","dateModified":"2026-09-06","category":"Dinner","cuisine":"American","keywords":["chili recipe","best chili recipe","homemade chili","beef chili","easy chili recipe","classic chili","chili with beans","ground beef chili","one pot chili","award winning chili","chili con carne"],"prepTime":"PT20M","cookTime":"PT1H10M","totalTime":"PT1H30M","yield":"About 12 cups (8 generous bowls)","servings":8,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"2","unit":"tablespoons","name":"vegetable oil","text":"2 tablespoons vegetable oil"},{"amount":"2","unit":"pounds","name":"ground beef","note":"900 g, 85% lean","text":"2 pounds ground beef, 900 g, 85% lean"},{"amount":"1","name":"large yellow onion","note":"chopped","text":"1 large yellow onion, chopped"},{"amount":"1","name":"red bell pepper","note":"chopped","text":"1 red bell pepper, chopped"},{"amount":"4","name":"garlic cloves","note":"minced","text":"4 garlic cloves, minced"},{"amount":"3","unit":"tablespoons","name":"chili powder","text":"3 tablespoons chili powder"},{"amount":"1","unit":"tablespoon","name":"ground cumin","text":"1 tablespoon ground cumin"},{"amount":"2","unit":"teaspoons","name":"smoked paprika","text":"2 teaspoons smoked paprika"},{"amount":"1","unit":"teaspoon","name":"dried oregano","text":"1 teaspoon dried oregano"},{"amount":"1/2","unit":"teaspoon","name":"cayenne pepper","note":"optional, for a medium-hot chili","text":"1/2 teaspoon cayenne pepper, optional, for a medium-hot chili"},{"amount":"2","unit":"tablespoons","name":"tomato paste","text":"2 tablespoons tomato paste"},{"amount":"1","name":"28-ounce can crushed tomatoes","text":"1 28-ounce can crushed tomatoes"},{"amount":"1","name":"14.5-ounce can diced tomatoes","note":"with their juice","text":"1 14.5-ounce can diced tomatoes, with their juice"},{"amount":"1","unit":"cup","name":"beef broth","note":"240 ml","text":"1 cup beef broth, 240 ml"},{"amount":"1","unit":"tablespoon","name":"Worcestershire sauce","text":"1 tablespoon Worcestershire sauce"},{"amount":"1","unit":"tablespoon","name":"packed brown sugar","text":"1 tablespoon packed brown sugar"},{"amount":"1 1/2","unit":"teaspoons","name":"fine salt","note":"plus more to taste","text":"1 1/2 teaspoons fine salt, plus more to taste"},{"amount":"1/2","unit":"teaspoon","name":"black pepper","text":"1/2 teaspoon black pepper"},{"amount":"1","name":"15-ounce can kidney beans","note":"drained and rinsed","text":"1 15-ounce can kidney beans, drained and rinsed"},{"amount":"1","name":"15-ounce can pinto beans","note":"drained and rinsed","text":"1 15-ounce can pinto beans, drained and rinsed"}]},{"name":"For serving","ingredients":[{"name":"Shredded cheddar cheese","text":"Shredded cheddar cheese"},{"name":"Sour cream","text":"Sour cream"},{"name":"Sliced green onions or chopped cilantro","text":"Sliced green onions or chopped cilantro"},{"name":"Lime wedges","text":"Lime wedges"}]}],"steps":[{"step":1,"name":"Brown the beef","text":"Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add half the beef, break it into large chunks and let it sit undisturbed for 3 minutes so it browns, then stir and cook until no longer pink. Transfer to a bowl and repeat with the remaining beef. Leave about 2 tablespoons of fat in the pot; drain any extra.","tip":"Crowding the pot steams the beef instead of browning it. Two batches is worth the extra five minutes."},{"step":2,"name":"Cook the vegetables","text":"Reduce the heat to medium. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6 minutes. Stir in the garlic and cook for 1 minute.","tip":null},{"step":3,"name":"Toast the spices","text":"Add the chili powder, cumin, smoked paprika, oregano, cayenne and tomato paste. Stir constantly for 1 to 2 minutes until the spices are fragrant and the tomato paste darkens slightly.","tip":null},{"step":4,"name":"Simmer","text":"Return the beef to the pot. Add the crushed tomatoes, diced tomatoes, broth, Worcestershire, brown sugar, salt and pepper and stir well. Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring every 10 minutes or so, for 45 minutes.","tip":null},{"step":5,"name":"Add the beans","text":"Stir in the kidney and pinto beans and simmer for 20 minutes more, until the chili is thick and the flavors have melded. If it gets too thick, add a splash of broth or water.","tip":null},{"step":6,"name":"Season and serve","text":"Taste and adjust with more salt, a pinch of sugar if it is sharp, or a squeeze of lime if it tastes flat. Ladle into bowls and top with cheese, sour cream and green onions.","tip":null}],"equipment":["Large Dutch oven or heavy-bottomed pot (5 to 6 quarts)","Wooden spoon","Cutting board and chef's knife","Ladle"],"notes":["Brown the beef in two batches for the deepest flavor.","The chili is mild to medium as written. Add the cayenne or a minced chipotle in adobo for more heat.","Chili tastes better the next day. Make it ahead if you can."],"storage":["Refrigerate in a covered container for up to 5 days. Reheat gently on the stove with a splash of water.","Freeze in portions for up to 3 months. Thaw overnight in the refrigerator, or reheat from frozen over low heat.","Toppings are best added fresh at serving time."],"variations":["Slow cooker chili: complete steps 1 to 3 on the stove, then transfer everything except the beans to a slow cooker. Cook on low for 6 to 8 hours, adding the beans for the last 30 minutes.","Turkey chili: use 2 pounds ground turkey and add 1 extra tablespoon of oil for browning.","Texas-style: skip the beans and use 3 pounds of cubed chuck roast; simmer 2 to 2 1/2 hours until tender.","Smoky chipotle chili: add 1 to 2 minced chipotle peppers in adobo with the tomato paste."],"faqs":[{"question":"What is the secret to really good chili?","answer":"Browning the meat hard, toasting the spices in fat, and simmering long enough for the sauce to thicken and the flavors to meld. Finishing with a little acid, such as lime juice, and enough salt makes the difference between good and great."},{"question":"Should chili be cooked covered or uncovered?","answer":"Uncovered, or with the lid ajar, so the liquid reduces and the chili thickens. Cover it only if it is getting too thick before the cooking time is up."},{"question":"How do I thicken chili?","answer":"Simmer it uncovered a little longer, or stir in 1 tablespoon of masa harina or fine cornmeal mixed with 2 tablespoons of water and cook for 10 more minutes. Mashing a few of the beans against the side of the pot also thickens it naturally."},{"question":"Can I make chili in a slow cooker?","answer":"Yes. Brown the beef and cook the vegetables and spices on the stove first, since a slow cooker cannot brown. Then transfer to the slow cooker with the tomatoes and broth and cook on low for 6 to 8 hours, adding the beans in the last 30 minutes."},{"question":"How long does chili last in the fridge?","answer":"Up to 5 days in a covered container. It also freezes well for 3 months, which makes it one of the best make-ahead dinners there is."}],"nutritionPerServing":{"calories":410,"fatGrams":18,"saturatedFatGrams":6.5,"carbohydrateGrams":32,"fiberGrams":10,"sugarGrams":9,"proteinGrams":30,"sodiumMilligrams":890,"cholesterolMilligrams":78}}