Best Chili Recipe

This is the best chili recipe for anyone who wants a hearty, bold, restaurant-quality chili loaded with depth, spice, and rich beef flavor. It strikes the perfect balance between heat and warmth without overwhelming the palate. Whether you prefer slow cooker chili, no-bean chili, or instant pot variations, this base recipe delivers consistently exceptional results. It simmers low and slow for layered flavor, making it ideal for family dinners, gatherings, and game days. If you have been searching for the world’s best chili, this version will end your search for good. Explore similar recipes like Best Chili Recipe for any occasion.

Ingredients

• 4 tablespoons olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 Anaheim chile pepper, chopped
• 2 red jalapeño peppers, chopped
• 4 garlic cloves, minced
• 2 ½ pounds lean ground beef
• ¼ cup Worcestershire sauce
• 1 pinch garlic powder
• 2 beef bouillon cubes
• 1 (12-ounce) can or bottle light beer
• 1 (28-ounce) can crushed 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
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin

Directions

Heat olive oil in a large pot over medium heat and sauté onion, bell pepper, Anaheim pepper, jalapeños, and garlic until softened.
In a separate skillet, brown the ground beef until crumbly. Add Worcestershire sauce, garlic powder, bouillon cubes, and beer. Cook until heated through and well combined.
Transfer the beef mixture into the pot with the vegetables.
Stir in crushed tomatoes, diced tomatoes, tomato paste, wine, chili powder, cumin, brown sugar, chipotle pepper sauce, basil, paprika, salt, oregano, and black pepper.
Bring to a boil, then reduce heat and simmer for about 90 minutes, stirring occasionally.
Add kidney beans and continue simmering for 30 minutes, allowing the flavors to meld.
Blend sour cream, cilantro, and the remaining cumin until smooth. Serve on top of the chili or on the side.

Preparation Details

Prep Time: 30 mins
Cook Time: 2 hrs 15 mins
Additional Time: 0 mins
Total Time: 2 hrs 45 mins
Servings: 12
Yield: 12 servings