Make the best beef chili with this easy recipe! Ground beef, kidney beans, and simple spices create rich, hearty comfort food. Freezes perfectly!

Scale

For the Chili:

Spice Blend:

For Serving:

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Brown the beef: Heat large Dutch oven or heavy pot over medium-high heat. Add ground beef, breaking it up with wooden spoon. Cook until deeply browned with caramelized bits, not just gray. Drain excess fat, leaving about 2 tablespoons in pot.
Sauté vegetables: Add diced onion and bell pepper to beef. Cook 5-7 minutes until softened. Add garlic and cook 1 minute until fragrant.
Toast spices: Add all spices (chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne, and cocoa powder). Stir constantly for 1 minute to toast spices and wake up flavors.
Build sauce: Stir in tomato paste and cook 2 minutes until slightly darkened. Add diced tomatoes with juice, beef broth, and green chilis if using. Mix well.
Add beans: Stir in drained kidney beans until combined.
Simmer: Bring to boil, then reduce heat to low. Partially cover pot and simmer at least 45 minutes, stirring occasionally. For best flavor, simmer 1.5-2 hours if time allows.
Adjust seasoning: Taste and adjust salt, spices, or heat level as needed.
Rest before serving: Turn off heat and let sit 10-15 minutes to allow flavors to settle.
Serve: Ladle into bowls and serve with desired toppings.

Browning matters: Cook beef until truly brown with caramelized bits, not just cooked through. This creates deep flavor.

Toast those spices: The 1-minute toasting step makes spices taste more vibrant. Don’t skip it!

Secret ingredient: Cocoa powder adds richness without chocolate flavor. People can’t identify it but it makes the chili noticeably better.

Longer = better: Minimum 45 minutes simmer, but 1.5-2 hours develops much better flavor.

Make ahead: Chili tastes better the next day! Make it a day ahead for parties or meal prep.