best damn chili recipe

The best damn chili recipe is a bold, hearty, and flavorful dish that combines tender meat, beans, and spices for the ultimate comfort food. Rich in texture and packed with depth, it’s the kind of chili that warms you from the inside out. Whether served for family dinners or game day gatherings, this chili always steals the show.

What makes this chili stand out is its balance of smoky spices, savory meat, and just the right amount of heat. It’s customizable, allowing you to add more spice, sweetness, or toppings to suit your preference. The result is a one-pot wonder that’s filling, satisfying, and endlessly comforting.

Perfect for weeknights, potlucks, or slow weekends, this chili recipe is simple to prepare yet big on flavor. It’s everything you want in a bowl of chili—rich, hearty, and undeniably delicious.

Ingredients List

– 2 tablespoons olive oil
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 4 cloves garlic, minced
– 1 ½ pounds ground beef (or a mix of beef and pork)
– 2 (15 oz) cans kidney beans, drained and rinsed
– 1 (15 oz) can black beans, drained and rinsed
– 2 (14 oz) cans diced tomatoes
– 1 (6 oz) can tomato paste
– 1 ½ cups beef broth
– 3 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– ½ teaspoon cayenne pepper (adjust to taste)
– Salt and black pepper to taste
– 1 teaspoon sugar or honey (optional, to balance acidity)
– Toppings: shredded cheddar cheese, sour cream, green onions, jalapeños, tortilla chips

Step-by-Step Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell peppers, sautéing for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.

Step 2: Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.

Step 3: Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 1–2 minutes to toast the spices and enhance their flavor.

Step 4: Add tomato paste and stir well, allowing it to caramelize slightly with the meat and spices.

Step 5: Pour in diced tomatoes, beans, and beef broth. Mix everything together and bring to a simmer.

Step 6: Reduce heat to low, cover, and let the chili simmer for 45–60 minutes, stirring occasionally. Adjust seasoning as needed.

Step 7: If the chili is too thick, add more broth. If it’s too thin, simmer uncovered until it thickens to your liking.

Step 8: Serve hot with your favorite toppings like shredded cheese, sour cream, jalapeños, or tortilla chips.

Cook Time

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Servings

Serves 6–8

Nutritional Information (approx. per serving)

Calories: 420
Carbs: 28g
Protein: 28g
Fat: 19g
Fiber: 9g

Storage Instructions

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth or water if needed.

Pairings/Suggestions

Chili pairs wonderfully with cornbread, garlic bread, or rice. It’s also delicious served over baked potatoes or pasta for a heartier meal. For gatherings, set up a chili bar with toppings like shredded cheese, sour cream, avocado, chopped onions, and hot sauce so everyone can customize their bowl.

Seasonal Relevance

This chili is perfect for fall and winter when hearty, warming meals are most comforting. It’s also ideal for game day parties, tailgates, and potlucks where big, flavorful dishes are crowd favorites. In summer, serve it outdoors with grilled sides for a satisfying backyard dinner.

Health Benefits

Chili offers a balance of protein, fiber, and vitamins from beans, vegetables, and meat. The spices used, such as cumin and paprika, contain antioxidants that support overall health. Beans contribute plant-based protein and fiber, which aid digestion and help maintain steady energy. To make a lighter version, you can substitute ground turkey or chicken for beef and reduce the amount of oil.

Pros and Cons

Pros	Cons
Rich, hearty, and flavorful	Requires longer cooking time for best results
Great for meal prep and freezing	Can be spicy for sensitive palates
Customizable with toppings and variations	Uses multiple ingredients
Feeds a crowd easily	Needs occasional stirring while simmering
Perfect for gatherings and comfort food	Higher calorie count with toppings

Conclusion

The best damn chili recipe lives up to its name with bold flavors, hearty ingredients, and a satisfying balance of spice and comfort. It’s a one-pot dish that delivers warmth and richness in every spoonful, making it a staple for family dinners, parties, or cozy nights in.

This recipe’s versatility means you can adjust the spice level, swap proteins, or experiment with toppings to make it your own. Whether served with cornbread, over rice, or on its own, this chili is guaranteed to impress and become a go-to recipe in your kitchen.

FAQs

Q1: Can I make this chili in a slow cooker?
Yes, brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Q2: Can I make this recipe vegetarian?
Absolutely! Replace the meat with extra beans, lentils, or a plant-based ground meat substitute.

Q3: How can I make my chili thicker?
Let it simmer uncovered for the last 15–20 minutes, or add a tablespoon of cornmeal or masa harina to thicken it.

Q4: Can I use fresh tomatoes instead of canned?
Yes, just peel and chop 4–5 ripe tomatoes. You may need to simmer longer to develop the same depth of flavor.

Q5: How spicy is this chili?
It has a medium heat level from cayenne and chili powder, but you can adjust the spice to your liking by adding more or less.