I like this chili because it strikes the perfect balance between savory, spicy, and slightly sweet. The combination of beef, beans, tomatoes, and broth creates a deep, robust flavor that gets even better the longer it simmers. I can make it ahead, freeze leftovers, and serve it a hundred different ways—on its own, over baked potatoes, or even spooned onto nachos. It’s versatile, satisfying, and always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds lean ground beef
1 onion, diced
1 jalapeño, seeded and finely diced
4 cloves garlic, minced
2½ tablespoons chili powder (divided, or to taste)
1 teaspoon cumin
1 green bell pepper, diced
1 can (14.5 oz) crushed tomatoes
1 can (19 oz) red kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with juices
1½ cups beef broth
1 cup beer (or substitute with additional broth)
1 tablespoon tomato paste
1 tablespoon brown sugar (optional)
Salt and black pepper, to taste
Directions
I start by combining the ground beef with 1½ tablespoons of chili powder to season it before browning—it gives the meat great flavor right off the bat.
In a large pot, I brown the beef with the onion, jalapeño, and garlic over medium heat. Once cooked, I drain off any excess fat.
I stir in the remaining chili powder, cumin, green bell pepper, crushed tomatoes, kidney beans, diced tomatoes (with juice), beef broth, beer, tomato paste, and brown sugar (if using). I season with salt and pepper to taste.
I bring the chili to a boil, then reduce the heat and let it simmer uncovered for 45 to 60 minutes. I stir occasionally, letting it thicken and deepen in flavor as it cooks.
Once the chili reaches my desired consistency, I serve it hot with toppings like shredded cheddar, green onions, sour cream, avocado, or tortilla chips.
Servings and timing
This recipe serves 8 and takes just over an hour—about 20 minutes to prep and 45 minutes to simmer. It’s ideal for make-ahead meals, potlucks, or feeding a hungry group on game day.
Variations
Sometimes I switch the beef for ground turkey, chicken, or even a meatless alternative for a lighter or vegetarian version. I’ve added black beans or pinto beans along with the kidney beans when I want more variety. If I’m in the mood for extra heat, I toss in a dash of cayenne or some diced chipotle peppers in adobo.
Storage/Reheating
This chili keeps beautifully. I store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. To reheat, I warm it gently on the stove or microwave individual portions until hot. The flavor actually improves after a day or two, making it perfect for meal prep.
FAQs
Can I make this in a slow cooker?
Yes. I brown the meat first, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. It turns out just as rich and flavorful.
What can I use instead of beer?
I substitute the beer with an extra cup of beef broth when I don’t have beer or prefer not to use it. It still adds plenty of depth.
Can I freeze this chili?
Absolutely. I let it cool completely, then store it in freezer-safe containers or bags for up to 3 months. I thaw overnight in the fridge before reheating.
How can I make it spicier?
To add more heat, I use hot chili powder, add more jalapeños, or stir in cayenne pepper or hot sauce. It’s easy to adjust based on who I’m serving.
What toppings go best with this chili?
My go-to toppings are cheddar cheese, sour cream, green onions, and crushed tortilla chips. I also like avocado, jalapeños, or a squeeze of lime for extra freshness.
Conclusion
This really is the best chili recipe I’ve made—it’s bold, hearty, and full of comforting flavors. Whether I’m serving it straight from the pot or loaded with toppings, it always hits the spot. It’s a must-have for cold nights, busy weekends, or anytime I want a bowl of something satisfying and delicious.
