When the weather gets chilly, there’s nothing quite like a warm bowl of chili to make you feel cozy. I love a good chili recipe because it’s the perfect comfort food for family dinners or a casual get-together with friends.
Today, I’m sharing two of my absolute favorite hearty chili recipes that I think you’ll really enjoy. One uses classic ground beef, and the other features tender brisket for an extra special meal.
Jump to Recipe:
Classic Beef Chili Recipe for Comfort
This classic beef chili recipe is a staple in my kitchen, bringing warmth and flavor to any cold day. It’s packed with simple ingredients and cooks down to a thick, satisfying meal everyone will ask for again.
Key Ingredients & Tips
- Ground Beef Choice: Use a good quality 80/20 ground beef for the best flavor. Drain any excess fat after browning to keep the chili from being greasy.
- Chili Powder Blend: Don’t be afraid to use a good amount of chili powder. It’s the heart of the flavor, and you can always adjust to your preferred spice level.
- Long Simmer: Let your chili simmer for at least 2 hours, or even longer. This helps the flavors blend together and makes the beef super tender.
What You Need
- 1 tablespoon olive oil
- 1.5 lbs ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes
- 1/4 cup chili powder
- 1 teaspoon cumin
- Salt and black pepper to taste
- Optional: Jalapeño for heat, sour cream and cheddar for serving
⏱️ Time: 3 hours 30 minutes🍽️ Yields: 6-8 servings
How to Make It
Step 1: Brown the Beef and Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned. Drain any extra fat, then add the chopped onion and minced garlic. Cook until the onion is soft, about 5-7 minutes.
Step 2: Add Spices and Tomatoes
Stir in the chili powder, cumin, salt, and pepper, cooking for 1 minute until fragrant. Pour in the crushed tomatoes and diced tomatoes. Add the drained and rinsed kidney beans. Stir everything together well.
Step 3: Simmer to Perfection
Bring the chili to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 2 to 3 hours. Stir occasionally to prevent sticking. The longer it simmers, the richer the flavors will become. Taste and adjust seasonings as needed.
📝 Final Note
This chili tastes even better the next day! Make a big batch and enjoy the leftovers for an easy meal later in the week.
Amazing Brisket Chili Recipe with Rich Flavors
If you love barbecue, this brisket chili is for you. It uses tender, slow-cooked brisket to create a chili that’s deeply flavorful and incredibly satisfying. This recipe takes your chili game to the next level.
Key Ingredients & Tips
- Smoked Brisket: Using leftover smoked brisket adds an amazing depth of flavor that you can’t get otherwise. If you don’t have smoked, you can slow cook brisket until very tender.
- Chipotle Peppers: Chipotle in adobo sauce brings a smoky heat. Adjust the amount based on how much spice you prefer. A little goes a long way.
- Cocoa Powder: A small amount of unsweetened cocoa powder might seem odd, but it helps deepen the color and richness of the chili without making it taste like chocolate.
What You Need
- 2 tablespoons olive oil
- 1.5 lbs cooked brisket, shredded or cubed
- 1 large onion, chopped
- 1 bell pepper (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 cup beef broth
- 1/4 cup chili powder
- 2 tablespoons cumin
- 1-2 chipotle peppers in adobo, minced (plus 1 tbsp adobo sauce)
- 1 teaspoon unsweetened cocoa powder
- Salt and black pepper to taste
⏱️ Time: 4 hours🍽️ Yields: 8-10 servings
How to Make It
Step 1: Sauté Vegetables and Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper. Cook until they soften, about 7-8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Build Flavor with Spices and Brisket
Add the chili powder, cumin, and cocoa powder to the pot. Cook for about 1 minute, stirring constantly, to toast the spices. Stir in the shredded brisket, ensuring it’s well coated with the spice mixture.
Step 3: Simmer the Chili
Pour in the crushed tomatoes and beef broth. Add the drained and rinsed black beans and pinto beans. Stir in the minced chipotle peppers and adobo sauce. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer for at least 3 hours. The longer it simmers, the more the flavors will meld.
Step 4: Season and Serve
Taste the chili and adjust seasonings as needed with salt and pepper. If you like more heat, add a bit more chipotle or a pinch of cayenne. Serve hot with your favorite toppings like shredded cheese, green onions, or a dollop of sour cream.
📝 Final Note
For an even richer chili, make it a day ahead. The flavors really deepen overnight, making it perfect for meal prepping or entertaining.