Ultimate Chili Recipe

Searching for the ultimate chili recipe? Well, search no more! This is the one you’ve been looking for—perfectly balanced with a rich, hearty flavor and just the right amount of heat.

At first glance, it might seem like there are a lot of ingredients, but trust me, each one plays a role in making this chili unforgettable. You'll likely find yourself making a double batch because it's that good!

How to Prepare Chili

Below, you’ll find the complete recipe with all the details, but here’s a quick preview of what to expect while preparing this chili:

Sauté the Vegetables

In a large pot, cook the onion, bell pepper, Anaheim pepper, jalapeños, and garlic until they become tender.

Brown the Ground Beef

Brown the ground beef, then add Worcestershire sauce, garlic powder, bouillon, and beer to the pan. Mix well, and then stir in the beef mixture with the sautéed vegetables.

Add the Tomatoes and Seasonings

Mix in the crushed tomatoes, diced tomatoes, tomato paste, wine, and your chosen seasonings into the beef and vegetable mixture.

Let It Simmer

Bring the mixture to a boil, then reduce the heat and let it simmer for about 90 minutes, allowing the flavors to meld together. After that, stir in the kidney beans and simmer for an additional 30 minutes until they're heated through.

Prepare the Crema

Blend together sour cream, cilantro, and cumin to create a smooth crema. Top your chili with this flavorful crema, and feel free to add any other toppings you love.

How to Make Your Chili Thicker

This chili should already have the perfect thickness, thanks to all the ingredients that naturally help thicken it. However, if you find it too runny, there are a few ways to make it thicker.

The easiest method is to simply let it simmer longer. As it cooks, more liquid will evaporate, naturally thickening the chili.

If you're short on time, you can use a thickening agent like cornmeal, cornstarch, or all-purpose flour. Stir 1 tablespoon of cornmeal directly into the pot and let it simmer for about 10 more minutes. Alternatively, create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water, or 2 tablespoons of water with 1 tablespoon of flour. Never add the cornstarch or flour directly to the chili, as it will clump—always whisk the slurry in slowly and simmer for 10 minutes.

You can also thicken your chili by adding more starchy ingredients like vegetables or beans. These will absorb some of the excess liquid, giving you a thicker texture and extra hearty ingredients to enjoy.

What to Pair with Chili

While chili is hearty enough to be a meal on its own, it’s also great with a side or as a topping for other dishes.

We love to pile chili on top of rice, baked potatoes, nachos, or even use it as a filling for tacos. The options are endless—get creative and let your cravings guide you!

How to Store Chili

Allow your chili to cool completely, then transfer it to an airtight container and refrigerate for up to four days.

How to Freeze Chili

To make your chili last longer, freeze it! Once cooled, portion out individual servings into zip-top freezer bags, pressing out any excess air. Label and date the bags, and store them in the freezer for up to three months.

When you're ready to enjoy it again, thaw the chili overnight in the fridge and reheat on the stovetop or in the microwave.

Dinogo Community Tips and Praise

"This truly is the ultimate chili recipe and our go-to whenever we’re craving this comforting dish. It’s perfect as is, but lately, I’ve been swapping one can of kidney beans for sweet corn kernels, which adds a nice sweetness and texture. Can't beat that spicy-sweet combo," says Michael Izo.

"WOW! I’m over 2 hours into making this, and every time I taste it, I just want to eat the whole pot. I had planned to share it with a neighbor, but not this time! It’s absolutely delicious! I followed the recipe exactly," raves Patricia.

"I’ve made this so many times now, and every single time, I say the same thing: this is the best chili I’ve ever had. Everyone who’s tried it has loved it too. I followed the recipe to a T, but sometimes I throw in a few extra veggies just for fun," according to Mireille.

Editorial contributions by Bailey Fink

Ingredients

• 4 tablespoons olive oil

• 1 yellow onion, chopped

• 1 red bell pepper, chopped

• 1 Anaheim chile pepper, chopped

• 2 red jalapeno pepper, chopped

• 4 garlic cloves, minced

• 2 ½ pounds lean ground beef

• ¼ cup Worcestershire sauce

• 1 pinch garlic powder, or to taste

• 2 beef bouillon cubes

• 1 (12 fluid ounce) can or bottle light beer (such as Coors®)

• 1 (28 ounce) can crushed San Marzano tomatoes

• 1 (14.5 ounce) can fire-roasted diced tomatoes

• 1 (12 ounce) can tomato paste

• ½ cup white wine

• 2 tablespoons chili powder

• 2 tablespoons ground cumin

• 1 tablespoon brown sugar

• 1 tablespoon chipotle pepper sauce

• 2 ½ teaspoons dried basil

• 1 ½ teaspoons smoked paprika

• 1 teaspoon salt

• ½ teaspoon dried oregano

• ½ teaspoon ground black pepper

• 2 (16 ounce) cans dark red kidney beans (such as Bush's®)

• 1 cup sour cream

• 3 tablespoons chopped fresh cilantro

• ½ teaspoon ground cumin

Instructions

Prepare all the ingredients first.

Heat oil in a large pot over medium heat. Add onion, bell pepper, Anaheim pepper, jalapeño peppers, and garlic, and sauté until softened.

In the meantime, heat a large skillet over medium-high heat. Brown and crumble the beef in the hot skillet, cooking for 5 to 7 minutes.

Add Worcestershire sauce and garlic powder. Crumble bouillon cubes over the beef, then pour in the beer. Continue cooking, scraping up any browned bits from the skillet, until the liquid heats up, about 3 minutes.

Mix the beef mixture into the sautéed peppers.

Stir in crushed tomatoes, diced tomatoes, tomato paste, and wine into the beef mixture. Season with chili powder, 2 tablespoons of cumin, brown sugar, hot sauce, basil, paprika, salt, oregano, and black pepper.

Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 90 minutes, stirring occasionally, until the meat and vegetables are tender and the flavors have fully developed.

Stir in kidney beans into the beef and vegetable mixture. Let it simmer for an additional 30 minutes, until the beans are heated through.

In a food processor, blend sour cream, cilantro, and the remaining 1/2 teaspoon of cumin until smooth. Serve the creamy mixture alongside your chili.

Serve hot and enjoy every bite!

Nutrition Information (per serving)