Crank up the flavor and get ready for a fiesta in your mouth! This isn’t just any chili—this is a flavor EXPLOSION designed to be the star of your game day spread, family dinner, or cozy night in. We’re talking deep, smoky, perfectly spiced goodness that’ll have everyone begging for seconds!
Why This Recipe Works
- Layered Browning: We brown the beef in batches for maximum caramelized flavor, not steamed gray meat!
- Spice Bloom Power: Toasting the chili powder and cumin in the hot oil unlocks their aromatic oils for a richer, deeper taste.
- Umami Bomb: A splash of soy sauce and a square of dark chocolate add complex savory notes and a silky finish you won’t believe.
- Low & Slow Simmer: A gentle, long simmer lets all the flavors marry and the beef become fall-apart tender.
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds ground beef (80/20 blend for best flavor)
- 2 large yellow onions, finely diced
- 1 large green bell pepper, finely diced
- 6 cloves garlic, minced
- 1/3 cup chili powder
- 2 tablespoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust for heat)
- 2 (28-ounce) cans crushed tomatoes
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 3 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon packed brown sugar
- 1 (1-ounce) square unsweetened dark chocolate (at least 70%)
- Kosher salt and freshly ground black pepper to taste
- For serving: shredded cheddar cheese, sour cream, sliced jalapeños, chopped red onion, cilantro, cornbread
Equipment Needed
- Large heavy-bottomed pot or Dutch oven (at least 7 quarts)
- Wooden spoon or sturdy spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Can opener
- Ladle for serving
Instructions
Step 1: Brown That Beef Like a Boss!
Fire up your stove to medium-high heat and get that heavy pot screaming hot! Add one tablespoon of oil and listen for the sizzle—that’s your cue. Now, don’t dump all the beef in at once! We’re building flavor, not steaming it. Add half the ground beef, breaking it up with your spoon, and let it sear undisturbed for a solid 3-4 minutes until you get a beautiful, deep brown crust on one side. Then, give it a good stir and cook for another 3-4 minutes until no pink remains and it’s nicely browned all over. Scoop that glorious, crispy-edged beef into a bowl and repeat the process with the remaining oil and beef. This batch cooking is the SECRET WEAPON for incredible meaty flavor! Set all that browned beef aside—we’ll bring it back for the grand finale.
Step 2: Sauté the Veggie Trio & Bloom the Spices!
Without wiping the pot, you’ve got all those tasty beef bits stuck to the bottom—that’s liquid gold, called fond! Reduce the heat to medium. Toss in your diced onions and green pepper. You’ll hear them sizzle as they hit the hot surface. Cook them, stirring occasionally, for about 8-10 minutes. You want the onions to turn translucent and soft, and the peppers to lose their raw crunch. Now, add the minced garlic and cook for just 60 seconds until it becomes incredibly fragrant—don’t let it burn! Here comes the magic: sprinkle in the chili powder, cumin, oregano, smoked paprika, and cayenne right over the veggies. Stir constantly for 1 full minute. You’ll see the oil turn a deep red and your kitchen will smell AMAZING. This toasting process, called “blooming,” wakes up the spices and makes their flavor ten times more powerful!
Step 3: The Big Build & Flavor Foundation!
It’s assembly time! Pour in both cans of crushed tomatoes—they’ll sizzle and bubble gloriously. Use your wooden spoon to scrape up every last bit of browned fond from the bottom of the pot; that’s pure flavor dissolving into your sauce. Now, welcome back the superstar: all that beautifully browned ground beef. Stir it in so every piece gets coated in the spiced tomato goodness. Next, add the drained and rinsed kidney beans and black beans, the beef broth, soy sauce (for that sneaky umami punch), and the brown sugar to balance the acidity. Give it one massive, enthusiastic stir until everything is combined. Bring the pot to a lively boil, then immediately reduce the heat to low. You want it at a gentle simmer, with just occasional bubbles breaking the surface.
Step 4: The Low & Slow Flavor Fusion!
This is where patience makes perfection! Partially cover your pot with a lid—leave it slightly ajar to let some steam escape and the chili thicken. Let it bubble away gently for a minimum of 1 hour and 30 minutes. For ultimate tenderness and depth, go for 2 hours! Stir it every 20-30 minutes to prevent sticking. You’ll watch it transform from a watery soup into a thick, luxurious stew. The color will darken, and the flavors will meld into something magical. About 15 minutes before the end of cooking, stir in that square of dark chocolate until it melts completely. This is the PRO TIP for a silky, rich finish with subtle depth—no chocolate taste, just amazing richness! Now, taste it! This is your moment. Season with kosher salt and freshly ground black pepper. Need more heat? Add a pinch more cayenne. Need more brightness? A squeeze of lime juice works wonders!
Step 5: The Grand Finale & Serve with Pizzazz!
Your chili is READY! Turn off the heat and let it sit, uncovered, for about 10 minutes. This allows it to settle and the flavors to fully integrate. Now, ladle that steaming, aromatic masterpiece into big, hearty bowls. This is where you make it your own! Go wild with the toppings—create a topping bar for your guests! Pile on shredded sharp cheddar cheese, a dollop of cool sour cream, slices of spicy jalapeño, a sprinkle of crunchy chopped red onion, and a handful of fresh cilantro. Don’t forget a big hunk of buttery cornbread on the side for dipping. Serve it up loud and proud—this chili is built to impress and designed for maximum deliciousness with every single spoonful!
Tips and Tricks
Want to take your chili from great to LEGENDARY? Try these power moves! For an insane depth of flavor, swap one pound of the ground beef for ground pork or Italian sausage. If you’re a smoke fiend, add a couple of chipotle peppers in adobo sauce, minced, for a smoky, spicy kick. Short on time? Use a pressure cooker! After browning and blooming, lock the lid and cook on high pressure for 25 minutes, then let the pressure release naturally for 10 minutes. For a clear, glossy finish instead of a cloudy one, avoid stirring too vigorously during the final simmer. Leftovers? Chili tastes even better the next day! Store it in the fridge for up to 4 days or freeze it for up to 3 months. Reheat it slowly on the stovetop, adding a splash of broth if it’s too thick.
Recipe Variations
- White Chicken Chili: Swap the beef for 2 lbs of shredded rotisserie chicken or browned chicken thighs. Use great northern beans instead of kidney/black beans. Substitute green chiles for the bell pepper, and use chicken broth. Season with cumin and oregano but skip the chili powder for a lighter, tangier version topped with Monterey Jack cheese and avocado.
- Three-Bean Vegetarian Powerhouse: Omit the beef entirely! Use an extra can of beans (like pinto or cannellini) and add 1 cup of quinoa or bulgur wheat for heartiness. Boost umami with 8 oz of sliced mushrooms sautéed with the onions and a tablespoon of tomato paste. You won’t miss the meat!
- Texas-Style “Bowl of Red”: Purists, this is for you! Use 2-inch chunks of beef chuck roast instead of ground beef. Skip the beans entirely—true Texas chili has no beans! Use a combination of dried, whole chilies (like ancho and guajillo), soaked and puréed, instead of chili powder for an authentic, complex heat.
- Sweet Potato & Black Bean: Add 2 large sweet potatoes, peeled and diced into 1/2-inch cubes, when you add the broth. They’ll cook down and thicken the chili naturally with a hint of sweetness. Perfect for a healthier, colorful twist!
Frequently Asked Questions
Q: Can I make this chili in a slow cooker?
A: Absolutely! It’s a set-it-and-forget-it dream. Complete Steps 1 & 2 on the stovetop to brown the beef and bloom the spices. Then, transfer everything (including the uncooked beans and broth) to your slow cooker. Cook on LOW for 7-8 hours or HIGH for 3-4 hours. Stir in the chocolate during the last 30 minutes.
Q: My chili is too thin! How can I thicken it?
A> No panic! The easiest fix is to let it simmer uncovered for an extra 15-20 minutes; the steam will escape and thicken it. For a quick thickener, mix 2 tablespoons of cornstarch with 1/4 cup of cold water until smooth, then stir it into the simmering chili. It will thicken up in just a couple of minutes!
Q: Is there a way to make this less spicy for kids?
A> You bet! Simply omit the cayenne pepper entirely. The chili powder provides warmth, not intense heat. You can also use mild chili powder. Serve it to the kids first, then adults can stir in extra cayenne, hot sauce, or sliced jalapeños to their own bowls to crank up the heat!
Q: Can I use dried beans instead of canned?
A> Yes, for superior texture and flavor! You’ll need about 1 1/2 cups of dried kidney beans and 1 cup of dried black beans. Soak them overnight in cold water. Drain, then add them with the broth in Step 3. You will likely need to add an extra 1-2 cups of broth or water and extend the simmer time to at least 2 1/2 hours until the beans are tender.
Summary
This bold beef chili is your ticket to flavor town! With layered browning, bloomed spices, and a secret chocolate finish, it’s the ultimate crowd-pleasing, party-ready pot of cozy, delicious perfection. Dig in!
Bold & Beefy Chili
8
servings20
minutes120
minutesIngredients
Instructions
- 1 Brown the Beef: In a large heavy pot over medium-high heat, heat 1 tbsp oil. Add half the beef, break it up, and cook undisturbed for 3-4 mins until browned on one side. Stir and cook 3-4 mins more until fully browned. Transfer to a bowl. Repeat with remaining oil and beef. Set all beef aside.
- 2 Sauté Veggies & Bloom Spices: Reduce heat to medium. Add onions and bell pepper to the pot. Cook for 8-10 mins until soft. Add garlic; cook 1 min until fragrant. Add chili powder, cumin, oregano, smoked paprika, and cayenne. Stir constantly for 1 full minute to bloom the spices.
- 3 Build the Chili: Pour in crushed tomatoes, scraping up browned bits. Return the browned beef to the pot. Stir in kidney beans, black beans, beef broth, soy sauce, and brown sugar. Bring to a boil, then reduce heat to low for a gentle simmer.
- 4 Simmer: Partially cover the pot and simmer gently for 1 hour 30 minutes to 2 hours, stirring occasionally, until thickened. Stir in the dark chocolate until melted, 15 minutes before the end. Season with salt and pepper to taste.
- 5 Serve: Let chili rest off heat for 10 minutes. Ladle into bowls and top with desired toppings like cheese, sour cream, jalapeños, red onion, and cilantro. Serve with cornbread.
