The Best Chili Recipe

I wrote a Chili Recipe With Brown Sugar using ground beef and beans that hides one surprising step I never skip.

I keep going back to this bowl every winter but it’s not the usual comfort fare. The Best Chili Recipe hides a tiny trick that flips expectations, and yeah it even earns the title Chili Recipe With Brown Sugar on my list.

With bold ground beef and a touch of brown sugar the flavor gets this savory sweet undercurrent that makes you pause and then reach for more. It’s thick, stubbornly simple, and somehow wrong in a delicious way.

I’ll warn you now it’s addictive, and will ruin other chilis for you, not sorry.

Ingredients

• Ground beef: Rich protein, adds savory depth and some fat for mouthfeel
• Onion: Adds natural sweetness and fiber, they help build the chili base
• Garlic: Pungent punch, low calories, gives aroma and a sharp savory note
• Green bell pepper: Mild, adds fresh vegetal note and some vitamin C
• Chili powder: Spice blend that brings heat, color and warm, earthy flavor
• Cumin: Earthy warmth, tiny calories, pulls other spices together
• Crushed tomatoes: Acidic sweetness, gives body, carbs and balances the spice
• Beans: Fiber and protein boost, make the chili thicker and more filling
• Worcestershire sauce: Adds umami, a tangy savoury lift that deepens overall taste

Ingredient Quantities

• 1 lb (450 g) ground beef, 80/20 is best
• 1 tbsp olive oil or vegetable oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced (optional)
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1 can (28 oz / 796 mL) crushed tomatoes
• 1 cup (240 mL) beef broth
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) pinto beans, drained and rinsed
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar (or 1 tsp granulated sugar)
• 1 bay leaf
• Optional toppings: shredded cheddar, sour cream, sliced green onions, chopped cilantro, tortilla chips

How to Make this

1. Heat 1 tbsp oil in a large pot over medium-high heat, add 1 lb ground beef (80/20 is best), season with 1 tsp salt and 1/2 tsp black pepper, and brown breaking it up with a spoon until no pink remains, about 5-7 minutes; drain off most of the fat but leave a tablespoon for flavor.

2. Add the diced large yellow onion and the diced green bell pepper (if using) and cook until softened, about 4-5 minutes; stir in the 3 minced garlic cloves and cook 30-45 seconds until fragrant.

3. Stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1/2 tsp cayenne (if you want heat), and cook 1-2 minutes to toast the spices and coat the meat.

4. Pour in 1 cup beef broth and scrape up any browned bits from the bottom of the pot, then add the 28 oz can crushed tomatoes, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar (or 1 tsp granulated sugar), and 1 bay leaf; stir to combine.

5. Add the drained and rinsed 15 oz can kidney beans and 15 oz can pinto beans, bring the pot to a gentle simmer.

6. Reduce heat to low, partially cover and simmer for 20-30 minutes so the flavors meld and the chili thickens; stir occasionally so nothing sticks.

7. For thicker chili, simmer uncovered another 10-15 minutes or mash a few beans against the pot side; if it gets too thick add a splash more beef broth.

8. Taste and adjust seasoning with more salt, pepper or cayenne as needed, then remove the bay leaf before serving.

9. Serve hot with optional toppings like shredded cheddar, sour cream, sliced green onions, chopped cilantro and tortilla chips; leftovers get better next day and freeze well.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt)
2. Wooden spoon or heatproof spatula for breaking up and stirring the meat
3. Sharp chef’s knife
4. Cutting board
5. Measuring spoons and 1 cup measuring cup
6. Can opener and a colander or fine-mesh strainer (for draining/rinsing beans)
7. Ladle or large serving spoon
8. Potato masher or fork (optional, for thicker chili)

FAQ

The Best Chili Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken (leaner, same cooking method); plant-based crumbles like Impossible or Beyond for a veg option; or finely chopped mushrooms + cooked lentils (about 1 cup each) to mimic meat texture.
• Kidney or pinto beans: use black beans or cannellini beans for similar mouthfeel; double up one can and skip the other; or leave beans out and add cubed sweet potato or extra veggies for bulk.
• Crushed tomatoes: use a 28 oz can diced tomatoes and pulse or break them up while cooking; or use 2 cups tomato sauce plus a can of chopped tomatoes; passata works too for a smoother chili.
• Beef broth: use chicken or vegetable broth if thats what you have; or water + 1 beef bouillon cube; or swap in 1/2 cup beer for extra depth of flavor.

Pro Tips

1) Add a splash of dark coffee or stout beer or even a pinch of unsweetened cocoa while it simmers to deepen the flavor, start small and taste you can always add more.

2) Really toast or bloom the spices and let the tomato paste cook until it darkens a bit, that little extra caramelization makes the chili taste way richer, dont rush this.

3) For body and a nice corn hint stir in a slurry of masa harina (mix 1–2 tbsp masa with a little water) near the end and simmer a few minutes, it thickens without making it gummy like flour can.

4) Brighten it right before serving with a splash of vinegar or a squeeze of lime and finish with a pat of butter or a drizzle of oil for silky mouthfeel, then taste and tweak salt or heat.

The Best Chili Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I wrote a Chili Recipe With Brown Sugar using ground beef and beans that hides one surprising step I never skip.

Pin

Servings

6

servings

Calories

393

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (6 to 8 qt)
2. Wooden spoon or heatproof spatula for breaking up and stirring the meat
3. Sharp chef’s knife
4. Cutting board
5. Measuring spoons and 1 cup measuring cup
6. Can opener and a colander or fine-mesh strainer (for draining/rinsing beans)
7. Ladle or large serving spoon
8. Potato masher or fork (optional, for thicker chili)

Ingredients

• 1 lb (450 g) ground beef, 80/20 is best

• 1 tbsp olive oil or vegetable oil

• 1 large yellow onion, diced

• 1 green bell pepper, diced (optional)

• 3 cloves garlic, minced

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1/2 tsp cayenne pepper (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp tomato paste

• 1 can (28 oz / 796 mL) crushed tomatoes

• 1 cup (240 mL) beef broth

• 1 can (15 oz / 425 g) kidney beans, drained and rinsed

• 1 can (15 oz / 425 g) pinto beans, drained and rinsed

• 1 tbsp Worcestershire sauce

• 1 tbsp brown sugar (or 1 tsp granulated sugar)

• 1 bay leaf

• Optional toppings: shredded cheddar, sour cream, sliced green onions, chopped cilantro, tortilla chips

Directions

• Heat 1 tbsp oil in a large pot over medium-high heat, add 1 lb ground beef (80/20 is best), season with 1 tsp salt and 1/2 tsp black pepper, and brown breaking it up with a spoon until no pink remains, about 5-7 minutes; drain off most of the fat but leave a tablespoon for flavor.
• Add the diced large yellow onion and the diced green bell pepper (if using) and cook until softened, about 4-5 minutes; stir in the 3 minced garlic cloves and cook 30-45 seconds until fragrant.
• Stir in 2 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano and 1/2 tsp cayenne (if you want heat), and cook 1-2 minutes to toast the spices and coat the meat.
• Pour in 1 cup beef broth and scrape up any browned bits from the bottom of the pot, then add the 28 oz can crushed tomatoes, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar (or 1 tsp granulated sugar), and 1 bay leaf; stir to combine.
• Add the drained and rinsed 15 oz can kidney beans and 15 oz can pinto beans, bring the pot to a gentle simmer.
• Reduce heat to low, partially cover and simmer for 20-30 minutes so the flavors meld and the chili thickens; stir occasionally so nothing sticks.
• For thicker chili, simmer uncovered another 10-15 minutes or mash a few beans against the pot side; if it gets too thick add a splash more beef broth.
• Taste and adjust seasoning with more salt, pepper or cayenne as needed, then remove the bay leaf before serving.
• Serve hot with optional toppings like shredded cheddar, sour cream, sliced green onions, chopped cilantro and tortilla chips; leftovers get better next day and freeze well.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 360g
• Total number of serves: 6
• Calories: 393kcal
• Fat: 18.3g
• Saturated Fat: 6.3g
• Trans Fat: 0.25g
• Polyunsaturated: 1g
• Monounsaturated: 10g
• Cholesterol: 71mg
• Sodium: 861mg
• Potassium: 815mg
• Carbohydrates: 33g
• Fiber: 9g
• Sugar: 6g
• Protein: 28g
• Vitamin A: 1500IU
• Vitamin C: 30mg
• Calcium: 80mg
• Iron: 2.5mg