The BEST Beef Chili Recipe | Smoky & Spicy Perfection

The BEST Beef Chili Recipe Ever?

Sure, you’ve probably heard that from anyone who has ever attempted to make chili. But seriously, this MIGHT be the best beef chili you have or will ever have. A unique blend of spices (like toasted ancho chilis) and savory bacon makes the flavor of this chili explode. Smoky, spicy, savory – it’s a culmination of all things one expects from a delicious chili. So, we implore that give this one a try – bring it to a party… make it for your family… we don’t think anyone will be disappointed.

Ancho chili peppers – what are those?

Ancho chilis are dried poblano peppers, known for their unique balance of earthy sweetness and subtle spice. When fresh, poblano peppers are dark green and mild, but once dried, they transform into wrinkled, reddish-brown chilis with a flavor profile that’s smoky, slightly fruity, and reminiscent of raisins or dried plums.

They are a staple in Mexican cuisine, forming the foundation for sauces and other savory dishes. Their mild heat (ranking about 1,000–1,500 on the Scoville scale) makes them approachable for all palates, even those who shy away from spicy foods. This mildness allows them to enhance the chili without overpowering the dish.

Why ancho chili peppers work in chili

Ancho chilis are a natural fit for chili thanks to their ability to bring depth and a subtle sweetness to the dish. Here’s why they work:

• Smoky Richness: Ancho chilis add a gentle smokiness that complements the meaty, hearty base of chili.
• Balanced Heat: Their mild spice level lets you control the overall heat while still delivering a warm kick.
• Flavor Complexity: With hints of dark chocolate, coffee, and dried fruit, ancho chilis round out the flavors in chili, creating a rich, savory-sweet profile.

Necessary ingredients for the best beef chili

• 2.5 lbs ground beef, 90% lean
• 1 lb bacon, chopped
• 6 oz tomato paste
• 29 oz fire roasted tomatoes, diced
• 1 oz Kinder’s Woodfired Chili Seasoning
• 1.25 oz McCormick’s Tex-Mex Chili Seasoning
• 24 oz beef broth
• 4 oz fresh poblano peppers
• 4 oz ancho chilis, ground
• 1 large Vidalia onion, finely chopped
• 1 large red bell pepper, finely chopped
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp Worcestershire Sauce
• 16 oz light red kidney beans
• 16 oz dark red kidney beans

Directions for making the best beef chili

1. Prepare and cut peppers, onions, and bacon; mince garlic; place large stock pot over medium-high heat

2. Add chopped bacon to stock pot; cook bacon until slightly crisp, stir frequently (8-10 minutes); transfer bacon to paper-towel lines plate. Leave bacon drippings in pot.

3. Carefully transfer diced peppers and onions to stock pot, cook until softened/translucent (about 10 minutes); stir frequently

4. On a separate burner while peppers and onions are cooking, add dried ancho peppers to a small frying pan over medium heat; toast peppers for about 4 minutes, flipping halfway through; remove pan from heat and carefully transfer toasted ancho peppers to a cutting board; remove stem (and seeds, optional).

5. Transfer ancho peppers to food processor or spice grinder; blend/grind peppers into a fine powder; set aside
6. Add minced garlic into stock pot once peppers and onions are cooked; cook until fragrant (about 30 seconds)

7. Add ground beef to stock pot; break up meat and cook until browned (about 5-8 minutes). Halfway through cooking, add one packet of chili seasoning and mix thoroughly. Return bacon to stock pot.

8. Pour in beef stock, tomato paste, diced tomatoes (with juice), ground ancho chili powder, second chili seasoning packet, and all other seasonings. Mix well until uniform.

9. Bring chili mixture to a boil; immediately lower heat to low/simmer and cover with lid. Allow chili to simmer for 20-30 minutes (or longer, – if opting for longer, you may need to add more beef stock depending on desired consistency). The simmering portion allows the flavors to meld.
10. About 5 minutes into simmering, add beans and stir.
11. Once chili has simmered, remove stock pot from heat and serve immediately. Add sour cream or shredded cheese if desired. We guarantee this will be one of the best-tasting chilis you ever had!

If you enjoyed this recipe, be sure to check out some of our other creations on our recipes page!