Award-Winning Homemade Chili
Rich, hearty, slow-simmered beef chili loaded with deep, complex flavors
By RecipesQueen Kitchen • June 10, 2026
This is the chili recipe that wins competitions, gets requested at every potluck, and makes your kitchen smell incredible for hours. Rich, deeply flavored, and perfectly spiced — it's the kind of chili that tastes even better the next day.
The foundation is a blend of chili powder, cumin, smoked paprika, and a secret ingredient — cocoa powder — which adds a subtle depth and richness without any chocolate flavor. Browning the beef properly and blooming the spices in the fat builds layers of flavor that can't be shortcut.
Two types of beans, crushed tomatoes, and a long, slow simmer bring everything together into a thick, hearty bowl that stands up to any topping you throw at it. Serve with cornbread, sour cream, shredded cheddar, and sliced jalapeños.
Ingredients
- 2 lbs ground beef (80/20)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large green bell pepper, diced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp cocoa powder
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- 1
Brown the ground beef in a large Dutch oven over medium-high heat, breaking it into crumbles. Drain all but 1 tablespoon of fat.
- 2
Add onion, bell pepper, and garlic. Cook for 5 minutes until softened.
- 3
Add chili powder, cumin, smoked paprika, cocoa powder, and cayenne. Stir and cook for 1 minute to bloom the spices in the fat.
- 4
Stir in crushed tomatoes, tomato paste, beef broth, kidney beans, and pinto beans. Bring to a boil.
- 5
Reduce heat to low, cover partially, and simmer for at least 1.5-2 hours, stirring occasionally. The longer it simmers, the better it gets.
- 6
Season with salt to taste. Serve in bowls topped with sour cream, shredded cheddar, diced onion, and jalapeño slices.
