damn good chili recipe

The Best damn good chili recipe

Damn Good Homestyle Chili

4.9 from 555 votes

A hearty, flavor-packed chili with tender ground beef, beans, and a rich blend of spices. Perfect for game day, cold nights, or anytime you crave a bowl of comfort food with a kick.

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Prep Time20 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time1 hour 50 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chili Base

• 2 lbs ground beef (80/20 for best flavor)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (4 oz) can diced green chiles
• 2 cups beef broth (low-sodium preferred)

For the Spice Blend

• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper

For Toppings (Optional)

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Diced avocado or guacamole
• Fresh cilantro, chopped
• Sliced jalapeños
• Diced red onion
• Tortilla chips or cornbread

👨‍🍳Directions

1. 1
   In a large Dutch oven or heavy pot, cook the ground beef over medium-high heat, breaking it apart with a wooden spoon, until browned and no longer pink (about 8-10 minutes). Drain excess fat, leaving about 1 tbsp in the pot.
2. 2
   Add the diced onion and bell pepper to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften.
3. 3
   Stir in the minced garlic and cook for 30 seconds until fragrant.
4. 4
   Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir well to coat the meat and vegetables with the spices.
5. 5
   Pour in the crushed tomatoes, tomato sauce, diced green chiles, and beef broth. Stir to combine, scraping the bottom of the pot to release any browned bits.
6. 6
   Add the kidney beans and pinto beans. Stir well, then bring the chili to a boil.
7. 7
   Reduce the heat to low, cover the pot, and let the chili simmer for at least 1 hour (up to 2 hours for deeper flavor), stirring occasionally. If the chili becomes too thick, add a splash of beef broth or water.
8. 8
   Taste and adjust seasoning with more salt or spices if needed. Remove from heat and let it rest for 5 minutes before serving.
9. 9
   Ladle the chili into bowls and top with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, or jalapeños.

🔧Equipment

• Large Dutch oven or heavy pot
• Wooden spoon or spatula
• Cutting board
• Chef’s knife
• Measuring spoons
• Can opener
• Ladle

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 950mg🌾Total Carbs: 30g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For extra depth of flavor, add 1 tbsp of cocoa powder or 1 oz of dark chocolate to the spice blend. To make this in a slow cooker, brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6-8 hours. Leftovers taste even better the next day!

❓ Frequently Asked Questions About Damn Good Homestyle Chili

1. What makes this chili “damn good”?

This chili stands out because of its perfect balance of flavors—rich, smoky, and slightly spicy—thanks to a blend of high-quality ground beef, aromatic spices (like cumin, chili powder, and smoked paprika), and a secret ingredient (a splash of coffee or dark beer for depth). The slow simmering process also ensures the meat is tender and the flavors meld together beautifully.

2. Can I make this chili in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, brown the meat and sauté the onions/garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function to brown the meat, then pressure cook on high for 15 minutes with a natural release. Adjust liquid as needed (the Instant Pot requires less).

3. What’s the best way to thicken chili if it’s too watery?

If your chili is too thin, try one of these methods:
– Simmer uncovered to evaporate excess liquid.
– Mash a few beans (if using) to release starch and thicken naturally.
– Add a slurry (1 tbsp cornstarch + 1 tbsp water) and stir in while simmering.
– Mix in tomato paste for richness and thickness.

4. Can I freeze this chili, and how long will it last?

Yes! This chili freezes beautifully. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave, adding a splash of water or broth if needed. It tastes even better the next day as flavors deepen.

5. What are the best toppings for this chili?

Toppings take this chili to the next level! Try:
– Classic: Shredded cheddar, sour cream, diced onions, and fresh cilantro.
– Crunchy: Tortilla chips, pickled jalapeños, or Fritos.
– Fresh: Avocado slices, lime wedges, or diced tomatoes.
– Spicy: Hot sauce, sliced fresh chiles, or a drizzle of chipotle crema.
– Unexpected: A fried egg, cornbread crumbles, or a sprinkle of cotija cheese.