Print

Anya’s Award-Winning, Deep Flavor Beef and Bean Chili

Close-up of a rich, red bowl of chili with ground meat and kidney beans, perfect for the best chili recipe.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You have found the ultimate chili recipe. This hearty beef and bean chili uses a secret spice blend to achieve a rich, complex flavor perfect for game day or cozy winter dinners.

Ingredients

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

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up 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 minced garlic and cook for 1 minute until fragrant.
  4. Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, and black pepper. Stir well and cook for 2 minutes, allowing the spices to toast and deepen their flavor.
  5. Pour in the tomato sauce, crushed tomatoes, and brewed coffee. Stir everything together until combined.
  6. Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it simmer for at least 1 hour, stirring occasionally. Longer simmering (2-3 hours) builds better flavor.
  7. Stir in the rinsed and drained kidney beans and black beans during the last 30 minutes of cooking.
  8. Taste the chili and adjust salt, pepper, or cayenne as needed. If you prefer a thicker chili, remove the lid for the last 15 minutes of cooking.
  9. Serve hot with your favorite toppings. This is a great make ahead chili recipe; the flavor improves overnight.

Notes

  • For a truly award-winning flavor, brown your meat well and toast your spices thoroughly before adding liquids.
  • If you want to make this a no bean chili option, simply omit the kidney and black beans.
  • This recipe works well in a slow cooker: brown the meat and sauté vegetables on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours.
  • Consider adding a splash of apple cider vinegar near the end to brighten the overall taste.

Nutrition

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