Introduction

This perfect championship chili recipe is designed to impress with its rich flavors and well-balanced textures. Combining a premium beef base with a trio of beans and a bold blend of spices, it’s a winning dish for any contest or cozy night in.

A bowl of chili with three main layers is shown: a thick red sauce filled with ground meat, bright red kidney beans, diced green bell peppers, and chunks of tomato form the base layer; in the center, a generous dollop of white sour cream sits on top; and fresh green chopped herbs are sprinkled over the sour cream and the chili around it. The bowl is white and speckled, placed on a surface with a white marbled texture and a yellow cloth partially visible in the background. A spoon with a white handle rests inside the bowl and another spoon is placed beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds ground beef (80/20 blend for optimal flavor)
1 large yellow onion, finely diced
2 green bell peppers, diced
2 red bell peppers, diced
4 garlic cloves, minced
¼ cup high-quality chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes, undrained
1 cup beef broth
1 (15-ounce) can kidney beans, rinsed
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can pinto beans, rinsed
2 tablespoons olive oil
1 tablespoon brown sugar (optional)
Fresh cilantro for garnish
Shredded cheddar cheese
Sour cream
Diced green onions

Instructions

Step 1: Prepare your mise en place by dicing all vegetables uniformly to ensure even cooking throughout the long simmer.
Step 2: Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the ground beef in batches if necessary, breaking it into bite-sized pieces to develop a deep caramelized sear.
Step 3: Drain excess fat, then add diced onions and bell peppers to the pot. Sauté for 6–8 minutes until onions are translucent and peppers have softened.
Step 4: Add minced garlic and all spices to the pot. Cook for 60–90 seconds, stirring constantly to release the essential oils and deepen the aroma.
Step 5: Add crushed tomatoes, tomato sauce, and diced tomatoes with their juices to the pot, layering the tomato components for complexity.
Step 6: Stir in kidney beans, black beans, and pinto beans, combining the trio for ideal texture and creaminess.
Step 7: Pour in beef broth and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer for 2–3 hours, stirring occasionally and tasting every 30 minutes to adjust seasoning.

Tips & Variations

For a milder chili, reduce or omit the cayenne pepper. For added depth, try substituting smoked paprika with chipotle powder.
Brown the meat well without stirring too often to develop a richer flavor through caramelization.
Add a tablespoon of brown sugar if you prefer a subtle sweetness to balance the acidity of the tomatoes.
Serve with additional toppings such as shredded cheddar, sour cream, diced green onions, and fresh cilantro for freshness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warming. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a bowl of chili with a thick, reddish-brown base of ground meat and beans, topped with a large dollop of white sour cream in the center. There are slices of green jalapeño peppers scattered around the sour cream and small green herb leaves sprinkled on top. The bowl is a speckled beige color and sits on a wooden board with a mustard-yellow cloth to the right. A silver spoon rests inside the bowl at the right edge. The background surface has been changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without beans?

Yes, you can omit the beans for a traditional Texas-style chili. Simply skip the beans or replace them with extra meat and vegetables for added texture.

How spicy is this chili?

The heat level is moderate but can be adjusted by changing the amount of cayenne pepper. Start with less if you prefer mild, and add more to taste during cooking.