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The Ultimate Hearty Ground Beef and Bean Chili

Close-up of a rich bowl of homemade chili topped with sour cream, melted cheese, and fresh green onions.
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This is the best classic chili recipe, packed with ground beef and beans, designed for a quick, hearty comfort food dinner on a busy weeknight.

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 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon unsweetened cocoa powder (secret ingredient for depth)
  • 1 cup beef broth

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  3. Add the chopped onion and bell pepper to the pot with the beef. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the tomato sauce, diced tomatoes, Rotel, kidney beans, and pinto beans to the pot. Stir to combine.
  6. Add the chili powder, cumin, oregano, salt, black pepper, cayenne pepper (if using), and the cocoa powder. Stir well to distribute the spices evenly throughout the mixture.
  7. Pour in the beef broth. Bring the chili to a simmer.
  8. Reduce the heat to low, cover the pot partially, and let the chili simmer for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for 1 hour.
  9. Taste and adjust seasonings as needed before serving hot with your favorite chili toppings.

Notes

  • For a thicker chili, remove the lid during the last 15 minutes of simmering.
  • This recipe works well in a slow cooker; brown the meat first, then combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
  • Serve with shredded cheddar cheese, sour cream, chopped green onions, or cornbread for a complete comfort food meal.

Nutrition

Find it online: https://cookingbycarla.com/best-chili-recipe-ultimate-hearty-dinner/