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The Ultimate Best Ever Classic Ground Beef and Bean Chili

Close-up of a white bowl filled with rich, meaty chili featuring kidney beans and a thick, savory sauce.
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This hearty, flavorful chili recipe uses simple ingredients to create the ultimate comfort food. It is easy to make on the stovetop for a quick weeknight dinner or adapted for the slow cooker. This is the best chili you will serve your family.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 recommended)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon unsweetened cocoa powder (secret ingredient for depth)
  • 1/4 teaspoon cayenne pepper (optional, for heat)

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 apart with a spoon, until fully browned. Drain off any 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, chili powder, cumin, oregano, salt, pepper, cocoa powder, and cayenne pepper (if using). Cook for 1 minute until the spices are fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, beef broth, kidney beans, and pinto beans. Stir everything together well.
  5. Bring the chili to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for 1 to 2 hours.
  6. Taste and adjust seasonings as needed before serving hot with your favorite toppings.

Notes

  • For a slow cooker version, brown the beef and sauté the vegetables on the stovetop first. Transfer everything to the slow cooker, add the remaining ingredients, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • This chili freezes well. Cool completely before transferring to airtight freezer containers.
  • Toppings ideas include shredded cheddar cheese, sour cream, chopped raw onion, and cornbread.

Nutrition

Find it online: https://yummagnet.com/best-classic-ground-beef-bean-chili/