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The Best Dinner Chili Recipe

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This Best Dinner Chili is a rich, savory, and slightly spicy dish that will satisfy your hunger and warm you up on the coldest of nights. Packed with ground beef, beans, tomatoes, and a perfect blend of spices, this chili is full of deep, bold flavors. Whether you’re feeding your family, hosting a game night, or meal prepping, this chili is a go-to recipe that never disappoints!

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55minutes
  • Yield: 6 -8 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

1 pound ground beef (or turkey for a leaner option)

1 large onion, diced

1 bell pepper, chopped

2 cloves garlic, minced

1 (28 oz) can crushed tomatoes

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (6 oz) can tomato paste

1 cup beef or vegetable broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground oregano

1 teaspoon ground cinnamon (optional, but adds a nice depth of flavor)

½ teaspoon ground cayenne pepper (optional for extra heat)

Salt and black pepper, to taste

1 tablespoon brown sugar (optional, balances acidity)

1–2 tablespoons hot sauce (optional for extra spice)

Toppings: shredded cheddar cheese, sour cream, green onions, cilantro, or crushed tortilla chips

Instructions

  • Cook the Meat:
    Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat.

  • Sauté Vegetables:
    Add the diced onion, bell pepper, and garlic to the pot. Sauté for 4-5 minutes until the vegetables soften and the onion becomes translucent.

  • Add Tomatoes & Beans:
    Stir in the crushed tomatoes, tomato paste, kidney beans, black beans, and broth. Bring the mixture to a simmer.

  • Season the Chili:
    Add the chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, salt, and black pepper. Stir well and taste—add brown sugar and hot sauce if desired, depending on your flavor preference and spice level.

  • Simmer:
    Reduce the heat to low and let the chili simmer, uncovered, for 30-45 minutes. Stir occasionally and let the flavors meld together. If the chili thickens too much, add a little more broth or water to reach your desired consistency.

  • Final Adjustments:
    Taste the chili one more time and adjust the seasoning with more salt, pepper, or chili powder as needed.

  • Serve:
    Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, green onions, cilantro, or crushed tortilla chips.

Notes

  • Meat Options: If you prefer a vegetarian version, you can use lentils, soy crumbles, or a combination of extra beans (like pinto or black-eyed peas) instead of ground meat.

  • Spice Level: Adjust the amount of cayenne pepper and hot sauce to suit your spice tolerance. For milder chili, leave these out completely or use paprika for a smokier flavor without the heat.

  • Make-Ahead: This chili tastes even better the next day as the flavors develop more! Make it ahead of time and store it in the fridge for up to 3-4 days.

  • Freezing: This chili freezes well! Allow it to cool completely, then store in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.

Find it online: https://cheftinaskitchen.com/the-best-dinner-chili-recipe/