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Leo’s Award-Winning, Ultimate Beef and Bean Chili

Close-up of a thick, rich bowl of chili featuring kidney beans and lighter beans, showcasing the best chili recipe texture.
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This is the best chili recipe you will ever make. Leo layers simple ingredients to create a rich, deep flavor that is hearty, thick, and perfect for game day or a cozy winter dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 recommended)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 cup strong brewed coffee (secret ingredient!)
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder (secret ingredient!)
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain off excess grease.
  2. Add the diced onion and bell pepper to the pot with the beef. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant. This step builds deep flavor.
  4. Pour in the tomato sauce, crushed tomatoes, and brewed coffee. Stir well to combine all ingredients.
  5. Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for at least 1.5 hours, stirring occasionally. The longer it simmers, the better the flavor develops.
  6. Stir in the rinsed and drained kidney beans and pinto beans during the last 30 minutes of cooking.
  7. Taste the chili and adjust salt, pepper, or cayenne as needed. If you prefer a thicker chili, remove the lid for the last 15 minutes of cooking to allow some liquid to evaporate.
  8. Serve hot with your favorite toppings. This chili is even better the next day.

Notes

  • For a no-bean chili option, simply omit the kidney and pinto beans. The flavor base remains award-winning.
  • If you are using a slow cooker, brown the meat and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add beans during the last hour.
  • To achieve a Pioneer Woman style richness, you can add 1/4 cup of your favorite BBQ sauce along with the tomatoes.

Nutrition

Find it online: https://tastytribune.com/best-chili-recipe/