It took many years and hundreds of pots of chili, but I finally found THE ONE. Seriously – this is the absolute best chili recipe out there, thanks to the secret ingredients + perfect spice profile. You have to try it!
Certain foods just remind me of my childhood. Chili is one of them. I love chili so much I’d marry it. (Also filed under “things that used to be cool to say in middle school.”)
Fantastically, my hubby and kids do too (spoiler alert: I ended up marrying a hot Italian pilot instead of chili. Alas.) Aliza, my two-year-old, ate three grown-up-sized portions when I made it last week. So did I. Gracious, I’m getting hungry just writing this post. Good thing I have some of this simmering on the stove as I type.
So. I’ve been searching for the perfect chili recipe for years now. YEARS, I tell you! I just wanted a basic recipe that doesn’t call for any strange ingredients I don’t already have in my cupboards. I wanted it to taste good. Like really gooooood. Ya know what I’m sayin’?
I wanted it to be the kind of recipe I could throw together in 20 minutes, or I could dress it up and experiment with it when I felt like having fun. And did I mention it has to taste amazing?
Side note: I first published this post back in 2012, and that little daughter of mine is now nearly 11. (Holy moly, that was fast!) She still counts my chili recipe as one of her top all-time favorite meals (as do we all), and we’ve made it hundreds of times in the years since!
I Finally Found It – The Perfect Chili Recipe
At long last – I’ve found it.
Or, rather, I sorta made it up.
There are a bajillion ways to make chili, and probably many of them are really good. This recipe hits the sweet spot for me, and I will make it over and over again for years to come. I’ll share it with y’all here in case you, too, are in the middle of a noble quest for the best bowl of chili.
How to Make the Best Chili
Chili is one of those dishes that is 0% pretentious. It’s not fussy about your cooking method. As long as you get those chili ingredients in there to simmer cozily for a bit so everything can cook and the flavors can meld, it’s going to taste amazing.
I most often make it on the stovetop with my two big stock pots (so I can freeze some for later, which is one of my all-time fave strategies for quick healthy meals.)
Related:
>> Quick Healthy Meals Guide (101 Tips, Recipes, & Strategies)
>> One Small Tweak for Simplified Freezer Cooking
Can I Make it in a Slow Cooker?
You can make it in the slow cooker if you want – just brown the ground beef first, then add all ingredients and cook on high for 6-8 hours.
Can I Make it in the Instant Pot?
Of course you can! You can brown your meat, onions, and peppers together with the sauté function, then add all other ingredients and cook on manual mode for 10 minutes.
Or, you can even make this chili with dried beans without pre-soaking! That method is a huge lifesaver when you don’t have canned beans on hand but have a hankering for chili. Head over to that post for full directions.
What are the Best Secret Ingredients?
I think what makes everyone call something their Favorite Chili Recipe is the secret ingredient! Some may add mole sauce or cinnamon, and of course everyone will vary their spice level by choosing to use bell pepper, chili pepper, or even chipotle pepper. My preference is to use sweet bell peppers and get my medium spice level that ALL will enjoy by using chili powder and my own addition of coriander.
I use two secret chili ingredients to make this THE BEST chili recipe: honey & cocoa powder.
I find that one tablespoon of cocoa powder is great for the two pounds of ground beef I use because it adds just enough warmth (without spice) to have you wondering what it is that tastes so good paired with the brightness of the tomato.
Note: If you add much more you will definitely notice a chocolate flavour which is a bit off-putting, so this is definitely one of those ingredients to measure carefully rather than just sprinkling it in.
My other starring ingredient is honey. Tomatoes can be sweet on their own, but they are also acidic. Honey gives just enough sweetness to balance the acidity and spice.
When I first published this recipe in 2012 (after trying to perfect it for nearly a decade!), these weren’t popular chili ingredients. Today, more and more people are catching on to the “wow factor” that these secret ingredients provide!
What Are the Best Beans for Chili?
Everyone has their own preference of what kind of bean to add to their pot of chili. I like to stick with classic red kidney beans, as it just screams traditional comfort food chili to me. I have also been known to use navy beans, black beans, or even chickpeas if I’m short on kidney beans. They all taste delicious to me, and because this recipe uses 2-3 cups (about two cans, drained) of cooked beans, you can easily sneak in two varieties at once to see what your family thinks of the flavour profile.
I haven’t stuck lentils into my classic chili, but I do make really frugal Cheesy Chili Lentils when I want to use them. It all comes down to what you have in the freezer (if you make your beans from dried and freeze portions!) or the cans in your pantry. Chili is one of the best “use what you have” meals.
And of course – some people insist that “proper chili” doesn’t include beans at all, but I can’t possibly agree! 😉 I will say that I like my Creamy Green Chili Beef which has some of the great chili flavor profile without the beans.
What is the Best Meat for Chili?
I stick to ground beef for my chili recipe. It is one of the most economical meats, and the one that most people can agree on as being best for chili. If you are purchasing a part of a cow then you will often have quite a bit of ground beef as well. Over the years I’ve had many commenters that use ground turkey or chicken. These are great options because they are lean if that is something you need to use, and because they have less flavour than beef on its own, they “soak up” the strong flavors of chili quite well.
I’ve also heard of hunters using up ground venison just about anywhere they would use ground beef, and sausage is always an option, too. Just watch that any sausage you use isn’t already seasoned so that it competes with your chili flavour. Really just about any ground meat will do.
What is the Best Type of Tomato for Chili?
Many people stick to canned tomatoes in their chili ingredients. They are very easy to have on your pantry shelf for when the craving hits. Many people will also freeze garden tomatoes when they are either tired of canning or have run out of time when the season ends and loads their kitchen counter with fresh tomatoes. It all depends on what your whole family enjoys.
I’ve recently started using about a 2:1 ratio of diced tomatoes to tomato sauce (or strained tomatoes), and my kids like this better because some of them are picky about the texture of diced tomatoes. They’re fully obsessed with my chili recipe, so they’ll eat it regardless, but they do prefer it the new way.
Favourite Chili Toppings
I know there is a lot of discussion over what goes under chili (are you a chili mac person, do you like it over baked potatoes, homemade cornbread, maybe over rice?) but really the key to a personalized bowl of chili comes down to the toppings. I like to set out bowls of whatever we have so everyone can add what they like to their individual bowls.
- shredded cheese
- fresh cilantro
- sour cream
- crumbled tortilla chips or corn chips
- tortilla strips
- guacamole
Finally, while a hot bowl of chili is great on its own on a cold winter evening, you can add Chickpea Flatbreads on the side for a little extra fun. They are great for sopping up every last drop of chili from the bowl!
I also often pair chili with a light side salad – this Apple Kale Walnut Salad is a perfect option – because while I may have eaten three bowls of chili in one sitting in the past, I likely shouldn’t do that every time! Plus, there’s nothing better than leftover chili. As it sits, the flavours simply get better.
The Best Chili Recipe Ever
Ingredients
- 3 tbsp butter or cooking oil of choice
- 1 cup diced sweet peppers red, yellow, and/or orange
- 2 medium onions diced
- 6 cloves garlic minced
- 1.5-2 lbs ground beef
- 2-3 cans diced tomatoes 28oz each
- 2-3 cups cooked kidney beans (or 2-3 cans 15.5oz each)
- 3 tbsp honey
- 1 tbsp cocoa powder
- a few shakes of black pepper
- 1 tbsp unrefined sea salt
- 2 tsp paprika
- 1 tbsp cumin
- 2 tsp coriander
- 4 tbsp chili powder or more to taste
Instructions
- Heat up your pot to medium-low and add butter. When it’s melted, add diced onions and peppers. Cook until soft and translucent, stirring every few minutes so they don't burn. Add garlic and stir.
- Add ground beef and cook it until it’s browned and cozy with the onions, peppers, and garlic.
- Add all other ingredients and simmer on low until dinner. (At least 30 minutes for best flavor.) Be sure to stir every 10 minutes or so so that it doesn't burn on the bottom – especially if your stove's "low" equals a bubbling simmer.
Notes
Nutrition
Jaclyn
Hi! Excited to try this tonight, but am having a hard time finding coriander where I live…. Someone has some coriander seeds I can use, is this what you are talking about? Thanks!!
Teresa
I made this chili today with a few additions. I added two diced jalapeños and a can of tomato paste, and 1/4 cup or so of hot sauce. It is a good recipe. It will be added to the line up. Thank you
Beth
Glad you liked it! I’ve been using less diced tomatoes, and adding a can of tomato sauce lately. My kids like it better. The jalapenos sound yummy too! 🙂
Marianne
I entered this chili recipe in a contest with about 15 other chili’s. It came in 2nd place! It is a really good recipe! I highly recommend it. Only thing I did was i added one can of diced tomatoes with green chiles, one can of brooks hot chili beans, and a little brown sugar! So good!!!
Barb
There are so many versions of Chili but I wanted to try something just a little different. The addition of cocoa and honey caught my eye. I made it for dinner tonight and it was very tasty although i did add a tin of tomato paste and two tablespoons of dark brown sugar to the mix. I will definitely make this again. Thanks!
Rob
I am going to try this because of the cocoa in it. Sounds like a very good recipe. Only difference I will do, is add a can of stewed tomatos, I love the flavor it adds. Will let you know when I’m done. May be awhile. Thanks.
mjcmaisto
I’m trying this wonderful chili tonight! The addition of honey and cocoa is different for me-the fantastic aroma is making my mouth water! Normally we serve our chili on rice, top with grated cheddar, raw onion, and a dollop of sour cream. I don’t have kidney beans, so I’m using canned black beans. Should be interesting!!! Can’t wait to see the family’s reaction! Thank you, Beth!
J'enay
I was raised by a Southern woman, and needless to say, my standards when it comes to cooking and baking are HIGH. My mother’s chili can’t be beat! I’ve also tried just about every chili recipe in the book, and this is one of the most absolutely amazing recipes I’ve ever had the good fortune to make. This will be a regular rotation at our house for sure. Absolutely fantastic!!
Beth
Wow! That’s totally the best comment I’ve ever gotten on a recipe… thanks SO much!! 🙂 🙂 🙂
Kailey
This looks delicious! I’m a Texan who would usually never DARE put beans in her chili, but I might have to give it a try! 😉
Beth
I had no idea that Texans don’t put beans in chili. What would they normally add?
Kailey
Nothing at all! Just meat, spices and a tomato base! I have no idea why, but I’ve actually never had chili with beans in it, so I’m really excited to give this recipe a try! 🙂
Mike
Actually, as a native born Texican, I have to say that we Texans are a varied bunch. I make chili in several different ways depending on the weather, the season, and my mood at the time. Sometimes beans figure into it. The only chili I haven’t been interested in making is the meatless variety. I dunno why, I guess I’m too much of a carnivore.
Claire
Yes, we do! We love beans in our chili. And a can of beer in it too.
Hilary
We are a Texan house divided…My husband says no to beans in the chili, I say that makes it hot dog sauce…..but he eats beans in the chili if he doesn’t want to starve ;]
Beth
Ha! That’s hilarious, Hilary! 😀
David
I planning to make this for ten adults and 5 kids later this week. Will your recipe be large enough to feed all of them? Can I use a crockpot instead of a stock pot?
I’m going to using part ground venison and ground pork. I’m looking forward to using your recipe and will let you know how everyone likes it.
Beth
Hi David! Sorry I didn’t see your comment until just now. I would say that this recipe makes enough for a family of 5 (3 being little kids), with lunch leftovers for the next day. In other words – for the amount of people you’re feeding I would definitely triple or even quadruple the recipe. That’s a lot of people! It would depend, however, on if you’re serving anything with it. I know that some people serve chili over baked potatoes or rice, so if that’s the case you’d need less… but if you eat it straight up in a bowl, you’ll definitely want a huge pot of it. I would think a crockpot would work just fine, too. Hope you enjoy!
David
Beth, I forgot to reply, but your chili was a hit. Unfortunately I didn’t have enough for seconds 🙂
Thanks for the recipe. I will definitely be using again.
Jenny C.
I am intrigued by the use of cocoa powder in this recipe! I find most chili recipes to be too tomato-y for me, so I usually add a bunch of chicken broth to mine to cut the tomato-y-ness. I will have to try adding cocoa powder next time though!
Here is my favorite recipe:
http://crockpot365.blogspot.com/2011/12/21-ingredient-chili-slow-cooker-recipe.html
Beth
Let me know if you try it! I love how it mingles in 🙂
Preet
I tried this last night and it turned out amazing, not going to need to those pre-packed flavourings any more 🙂
Thank you for this lovely recipe!
Beth
SO glad you liked it!! Thanks for letting me know! 😀
Tara
I just made this for dinner and it was fantastic! I knew it was a keeper when my picky 3 yr. old (who has never cared for chili before) actually said, “This is good!” Then my 12 yr. old daughter who isn’t a big fan of chili either said it was good too and then ate her whole bowl. Hallelujah chorus! My husband and boys liked it too so I immediately wrote it down in my recipe book. Thank you so, so much for sharing!
Beth
Woohoo! SO glad it was a hit in your house. It’s a favorite here too 🙂 Thanks for commenting! 🙂
Faith Storms
I made this tonight and it was SO delicious! My nineteen month old refused to share the avocado, so I didn’t get to try it with that added, but it was superb nonetheless. Thanks!
“
Beth
So glad you loved it! Next time wrestle the 19-month-old for the avocado. It’s worth it 😉
Frances
Will have to give this recipe a try! Never added cocoa powder or honey to my chili, very intrigued!
Question about dried beans, do you buy organic dried (and if so where/how), or non-organic? Does it matter with dried beans? Thx!!
Beth
Hi Frances,
Right now my budget does not allow me to buy anything organic unless it’s pretty well the same price. If I do buy organic I generally stick to produce because I think that’s the most important. I refer to the Dirty Dozen for which things to buy organic (and the Clean Thirteen). If I can’t afford to buy something organic that’s on the dirty dozen I try to just not buy it at all.
With that being said – if I could afford it, I’d buy everything organic. Everything from spices to bananas to dried beans. That however is not too likely anytime soon.
So – does it matter? Yes, I think buying organic is good, but for me it’s just not a reality and I’ve made my peace with it. Maybe things will change in the future.
That was probably a way longer and stranger answer than you were looking for, haha!
PS – Dried beans are awesomely cheap, and really quite easy to cook 🙂
Jessica Smartt
I give you 10 points for a great title! You had me hooked! I consider my own chili pretty darn good, but can’t wait to add cocoa powder…So intrigued. 🙂
beth@redandhoney
Thanks 🙂 The cocoa powder really brings out the other flavours. It’s strange, but it works!
Adrienne
Beth, I have been on the lookout for the perfect chili for awhile. So hope this works out! If I can handle it I will try it today or tomorrow. Thanks!
beth@redandhoney
Let me know if you like it! 🙂
Marissa
I’m making it right now and while all the flavours haven’t had a chance to get to comfy with each other, I can tell it is going be DELICOUS! I often put a bit of bacon in my chili but I don’t have any so I replaced the butter with bacon grease for the sauteing and it adds great flavour. I also add some grated carrots and zucchini…not too much, just a bit:).
Beth
Hurray! Glad you (probably??) like it 🙂
Crystal
LOVE Chili. Like, I said I’d marry it way before you (‘cuz I’m so much older, haha). I’ve been happy with my recipes and experiments but enjoy trying new things, so this recipe’s next on the menu. VERY MUCH looking forward to trying something that sounds unique and delish! Thanks for posting!
Beth
Haha, yeah you’re ancient, for sure 😉
Hope you enjoy it when you try it!
Rachel @ Intentionally Simple
I’ve heard about adding in cocoa powder but it sounded disgusting so I’ve never tried. I’ll have to make chili using your recipe and give the cocoa powder a chance! 🙂
Beth
You don’t actually taste the chocolate – it just enhances the other flavours!
Alyssa
Sounds yummy! I have never made chili that I loooooved, and I have also never tried adding cocoa powder or honey, so I’ll give this a try next time I need cold weather comfort food (which will be soon I think!)
Beth
Yay! Hope you love it as much as I do, Alyssa! 🙂
Karen
Can you make this without the meat and if so what would you think you need to change ?
R&H Assistant
Perhaps with more beans and tomatoes?
Bernie
This recipe is Chili with beans.