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The Ultimate Best Easy Chili Recipe: Hot, Thick & Meat-Loaded Comfort Food

This hearty, flavorful chili recipe combines perfectly seasoned ground beef with robust beans and a thick, rich broth that delivers comfort food perfection. The versatile recipe works beautifully on the stovetop or in a crock pot, featuring complex spice blends that create gradual heat rather than overwhelming the palate.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs ground beef (85% lean)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained
  • 1 can (15 oz) pinto beans, drained
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust for heat)
  • 1 teaspoon oregano
  • 2 teaspoons brown sugar
  • 1 cup beef broth
  • Salt and black pepper to taste
  • Olive oil for cooking

Method
 

Instructions
  1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook until evenly browned, breaking it up with a spoon as it cooks. Drain excess grease.
  2. Add diced onion to the pot and cook for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in chili powder, cumin, paprika, cayenne, oregano, and brown sugar. Cook for 1 minute to toast the spices.
  4. Pour in crushed tomatoes, tomato sauce, beef broth, and drained beans. Stir well to combine.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for at least 45 minutes, stirring occasionally. For best flavor, simmer for 1.5-2 hours.
  6. Taste and adjust seasoning with salt and pepper. Serve hot with your favorite toppings.

Notes

For thicker chili, mix 2 tablespoons masa harina or cornmeal with 1/4 cup water to create a slurry and stir in during last 30 minutes of cooking. Chili tastes even better the next day and freezes well for up to 3 months.