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A steaming bowl of thick chili with ground beef, kidney beans, shredded cheddar cheese, and green onions served in a rustic ceramic bowl

Thick Chili Recipe

Ideal for cold nights, game days, or feeding a hungry crowd, thick chili delivers that satisfying, stick-to-your-ribs texture everyone craves.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 540 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or spatula
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Can opener
  • Ladle
  • Use a slow cooker (on low for 6-8 hours) for an even deeper flavor profile Alternative

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 2 lbs ground beef 80/20
  • 3 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika 
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper optional for heat
  • 1 tbsp brown sugar
  • 1 tbsp Worcestershire sauce

Instructions
 

  • Prep the veggies: Dice onion and green pepper; mince the garlic and set aside.
    Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper. Cook for 5–7 minutes until softened. Stir in garlic and cook for 1 minute.
    Chopped white onion, diced green bell pepper, and peeled garlic cloves on a wooden cutting board with a chef's knife
  • Brown the beef: Add ground beef to the pot. Break it up with a wooden spoon and cook until fully browned, about 8–10 minutes. Drain excess fat if needed.
    Add tomato paste: Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
    Ground beef browning in a large pot with a wooden spoon, releasing steam as it cooks
  • Build the base: Add crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine.
    Season: Mix in chili powder, cumin, smoked paprika, oregano, salt, pepper, cayenne (if using), brown sugar, and Worcestershire sauce.
    Chili simmering in a pot, filled with beans, tomatoes, and vegetables, with a wooden spoon stirring the mixture
  • Simmer: Bring the chili to a simmer over medium-high heat. Reduce to low and cook uncovered for 45 minutes to 1 hour, stirring occasionally, until thick and rich.
    Serve: Ladle into bowls and serve hot with toppings like shredded cheddar, sour cream, chopped green onions, or cornbread.
    A hearty bowl of thick chili garnished with shredded cheddar cheese, sour cream, and chopped green onions, served in a floral-patterned dish

Video

Notes

Nutrient Amount (Per Serving)
Calories 540
Carbohydrates 35g
Protein 36g
Fat 30g
Serving Size ~400g
Saturated Fat 10g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 11g
Trans Fat 0.8g
Cholesterol 90mg
Sodium 890mg
Potassium 1050mg
Fiber 11g
Sugar 9g
Vitamin A 1350 IU
Vitamin C 25mg
Calcium 110mg
Iron 5.5mg

Cooking Tips

  • Thicker chili? Simmer longer uncovered or mash a few beans in the pot.
  • Flavor booster: Add a splash of beer or a small square of dark chocolate for depth.
  • Make ahead: This chili tastes even better the next day—perfect for meal prep.
  • Heat control: Adjust cayenne to your spice preference or omit entirely.
Keyword Hearty Meal, Meal Prep, Winter Recipe