The Best Chili Recipe (with a secret ingredient)
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There are few things in life as comforting as a big bowl of chili. It’s one of those recipes that somehow fits every season and every occasion. Chili feels like game day, fall Sunday dinners, cold nights, or just any weeknight when you want something easy, hearty, and satisfying (and enough for leftovers).
I feel like everyone has “the best chili recipe”. My version is thick, rich, and full of flavor with just the right amount of spice. It’s cozy, comforting, and has some added veggies to make it “healthier”. And while I’d love to tell you it’s a family recipe passed down for generations, it’s just not. I make it a lot because it’s just really, REALLY good.
You can make this chili in under an hour on the stovetop, or keep it easy and let it simmer all day in your crockpot (which is my favorite way to make it). This chili recipe is unique, foolproof, and always hits. And, you’ll never guess the secret ingredient that makes it so damn good.
Why This Chili Recipe REALLY IS THE BEST
- Easy to make. Nothing fancy, no weird steps — just brown, stir, simmer, done.
- Perfect for any season. Fall comfort food, winter weeknight dinner, summer chili dogs, or a big batch for Super Bowl Sunday. This recipe fits everywhere.
- Customizable. Keep it classic, make it spicy, add more beans or veggies. It’s impossible to mess this one up.
- Crockpot or stovetop friendly. You choose your own chili-making adventure.
- Crowd-pleasing. This is the kind of recipe that feeds everyone, impresses everyone, and somehow leaves no leftovers even when you think you’ve made enough.
It really is that good.
The Secret Chili Ingredient You Didn’t Know You Needed
So, yes, there is a secret ingredient. But let’s not make it weird. It’s just cocoa powder. Adding a spoonful of chocolate to chili might sound weird, but it adds a deep, rich flavor that balances the acidity of the tomatoes, peppers, and spice. It’s subtle, earthy, and somehow makes everything taste more… finished.
And, get this. If you don’t have cocoa powder, you can use a packet of hot cocoa mix in a pinch. Just make sure there aren’t marshmallows in it, because gross.
Ingredients for the Best Chili
Here’s what you’ll need for a big batch that feeds around 8 people:
- Spray oil or olive oil (for cooking the meat)
- 2 lbs lean ground beef
- 1/2 tbsp Santa Maria seasoning (or your favorite all-purpose blend)
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 serrano chili, minced (optional for heat)
- 5 cloves garlic, minced
- 2 tbsp unsweetened cocoa powder or a packet of plain hot cocoa mix.
- 2 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp red pepper flakes (optional)
- 2 tsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp Santa Maria seasoning (or your favorite all-purpose blend)
- 2 (14.5 ounce) cans diced tomatoes with green chile peppers
- 1 (14.5 ounce) can pinto or kidney beans, drained
- 1 (14.5 ounce) can black beans, drained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke flavoring
- 1 (14.5 ounce) can whole kernel corn or 2 cup frozen corn
- 1 whole beer (lager, amber, pilsner… whatever floats your boat.)
Optional Toppings
Shredded cheese, sour cream or Greek yogurt (Greek yogurt is a great source for extra protein), chopped green onions, pickled jalapeños, my quick pickled onions, cilantro, tortilla strips or Trader Joe’s cornbread croutons (trust me — they’re perfection).
Ingredient Notes & TipS
- Ground beef: I usually use 80/20 for flavor, but leaner beef works if you prefer. Last time I made it I used 1 lb. of 80/20 and 1 lb. of extra lean to save on calories. You can also use ground turkey or chicken for a lighter version or for those who don’t like red meat.
- Peppers: I like using both red and green for color and balance. You can toss in yellow or orange if that’s what you have.
- Beer: Choose something like a lager, amber ale, or pilsner. If you’d rather skip the beer, beef broth works just as well.
- Cocoa powder: This is your secret weapon. It acts as a flavor balancer, kind of like what a splash of espresso does for brownies. A packet of hot cocoa works just as well, just make sure it is a dark or regular hot chocolate flavor without marshmallows.
- Spice level: The serrano and red pepper flakes add heat, but you can easily tone it down or leave them out completely. If you need it spicier, add extra pepper flakes, a tablespoon of your favorite hot sauce, or, if you’re completely wild and crazy, swap the serrano for an habanero pepper. Whoa.
How to Make the Best Chili
You’ve got two options here: stovetop or slow cooker. Both are easy, but the stovetop version is perfect when you want chili now (or like, in 30 minutes to an hour).
Stovetop Method (Quick & Easy)
1. Brown the beef.
Spray a large pot or Dutch oven with cooking oil and set over medium-high heat. Add the ground beef, 1/2 tbsp of multi-purpose seasoning, and cook, breaking it apart with a spoon, until it’s no longer pink. Drain any excess fat.
2. Add the veggies.
Toss in the diced onion, bell peppers, and serrano chili (if using). Stir and cook for about 5–6 minutes until the vegetables start to soften.
3. Add the spices.
Sprinkle in chili powder, paprika, cumin, oregano, red pepper flakes, salt, pepper, Santa Maria seasoning, and cocoa powder. Stir well so the meat and veggies are evenly coated. Let the spices toast for about 30 seconds.
4. Add the beer and tomatoes.
Add the two cans of diced tomatoes, tomato sauce, worcestershire, and liquid smoke. Slowly pour in the beer, scraping up any browned bits from the bottom of the pot (that’s awesome flavor!). Give everything a good stir.
5. Add the beans and corn.
Drain the liquid from the canned beans and corn. I usually rinse the beans, as well. Add them to the pot.
5. Simmer.
Lower the heat to medium and let the chili simmer uncovered for 20–30 minutes, stirring occasionally. It’ll thicken slightly as the flavors come together.
6. Taste and adjust.
Try a spoonful. Add more salt or spices if needed.
Slow Cooker Method
If you’re making this for game day or just want to set it and forget it:
- Brown the ground beef in a skillet, then drain.
- Add all ingredients (including beer) to your slow cooker.
- Stir, cover, and cook on LOW for 6–8 hours or HIGH for 3–4.
The longer it cooks, the better the flavor gets. The recipe is perfect for a crowd on Super Bowl Sunday or a cozy fall Saturday.
The Best Chili Recipe
Secret Ingredient Chili
Equipment
- 1 Slow Cooker or
- 1 Soup Pot
Ingredients
- 2 tbsp Olive oil or spray oil for cooking the meat
- 2 lbs Lean ground beef
- 1/2 tbsp Santa Maria Seasoning or your favorite all-purpose blend
- 1 Yellow onion diced
- 1 Red bell pepper diced
- 1 Green bell pepper diced
- 1 serrano chili or jalapeno minced (optional for heat)
- 5 cloves Garlic minced
- 2 tbsp Unsweetened cocoa powder or a packet of plain hot cocoa mix.
- 2 tbsp Chili powder
- 1 tbsp Paprika
- 1 tbsp Ground cumin
- 1 tsp Red pepper flakes (optional)
- 2 tsp Dried oregano
- 1 tsp Black pepper
- 1 tsp Salt
- 1 tsp Santa Maria seasoning or your favorite all-purpose blend
- 2 (14.5 ounce) cans diced roasted tomatoes with green chile peppers
- 1 (14.5 ounce) can pinto or kidney beans, drained
- 1 (14.5 ounce) can black beans, drained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Liquid smoke flavoring
- 1 (14.5 ounce) can whole kernel corn or 2 cup frozen corn
- 1 Whole beer lager, amber, pilsner… whatever you have on hand.
Instructions
- Step 1 – Get everything ready. Before you start, make sure you have all your ingredients measured out and ready to go. Dice the onion and bell peppers into small pieces (about the size of a fingernail). If you’re using the serrano chili, cut off the top, slice it in half, and carefully remove the seeds if you don’t want it spicy. Chop it into tiny pieces. Open the cans of tomatoes. Open and drain the cans of beans and corn. Open your canisters of spices, get the cocoa powder, and crack open the beer or broth so it’s ready to pour.
- Step 2 – Brown the beef. Spray a soup pot or dutch oven with a little oil and place it over medium-high heat. Add the ground beef and 1/2 tablespoon of Santa Maria seasoning. As it cooks, use a wooden spoon or spatula to break it into small pieces. Keep stirring until the meat is no longer pink. If there’s a lot of grease or liquid in the pan, carefully drain off the liquid.
- Step 3 – Choose your cooking method. If you’re using a slow cooker, add the browned beef and the rest of the ingredients to the slow cooker. Set to High for 3-4 hours or Low to 6 to 10 hours. If you’re cooking on the stovetop, follow the rest of the recipe instructions.
- Step 4 – Add the veggies and garlic to the skillet. To the same pot with the beef, toss in your chopped onion, bell peppers, garlic, and serrano pepper (if using). Cook everything together for about 5 minutes, stirring now and then, until the peppers and onions start to look soft.
- Step 5 – Add the spices and cocoa powder or hot chocolate pouch if that's what you're using. Turn the heat down just a little to medium. Sprinkle in all of your spices — chili powder, paprika, cumin, oregano, salt, pepper, red pepper flakes, Santa Maria seasoning, and the cocoa powder. Stir for about 30 seconds.
- Step 6 – Add the beer (or broth), worcestershire sauce, and liquid smoke. Pour the whole bottle of beer into the pan. Stir well, scraping the bottom of the pan with your spoon to loosen up any bits stuck there (those bits add flavor).
- Step 7 – Add the tomato sauce, tomatoes, beans, and corn to the pot.
- Step 8 – Simmer uncovered for 25–30 minutes, stirring every few minutes until it thickens a bit and the flavor develops.
- Step 9 – Serve. Spoon the chili into bowls and top with your favorite toppings!
Notes
Nutrition
What to Serve Chili With
There are no rules here. How do you take your chili?! I typically like mine with a little plain greek yogurt on top, diced red onions, and a side of tortilla chips and cornbread. But, some other ideas for how to eat this chili recipe:
- Classic bowl: Load it up with cheese, sour cream, and green onions.
- Over baked potatoes: Instant comfort meal.
- On nachos: Spoon chili over tortilla chips, add melted cheese and jalapeños.
- Chili dogs: Perfect for football parties or casual dinners.
- Over fries: Chili cheese fries are an elite food choice.
- With cornbread, chips or crackers: Trader Joe’s cornbread croutons are amazing on chili, and I also love their sweet plantain chips for something a little different.
If you’re feeding a crowd, set out a topping bar and let everyone build their own!
Chili Ingredient Swaps
Chili is endlessly adaptable, and that’s half the fun.
- Make it vegetarian: Swap the beef for an extra can of beans and a diced sweet potato.
- Add more veggies: Stir in an extra pepper, or a zucchini, and some diced sweet potato if you like a chunkier chili.
- Make it spicy: Add extra serrano, hot sauce, or red chili flakes.
- High-protein chili: This recipe already has a lot of protein, but to make it RIDICULOUSLY high in protein, add one more pound of meat and use 1 1/2 cups of beef bone broth instead of the beer.
Chili Season Checklist
You can make chili any time, but there are certain moments when it just hits so good:
- The first cool night of fall
- Game day (football, hockey, you name it)
- Lazy Sunday meal prep days
- A cozy winter night when you don’t want to cook again for a few days
- When you realize you can freeze half and future-you will thank you
Basically, chili is the official food of “I want to eat something warm, comforting, and satisfying without overcomplicating my life.”
Storage + Make-Ahead Tips
- To store: Keep leftovers in the fridge in an airtight container for up to 5 days.
- To freeze: Let the chili cool completely, then freeze in airtight containers, soup cubes, or freezer bags for up to 3 months.
- To reheat: Thaw overnight and reheat on the stove or in the microwave. Add a splash of broth or beer if needed.
Why This Is the Only Chili Recipe You’ll Ever Need
It’s cozy, it’s hearty, it’s easy, and it ALWAYS delivers. Whether you’re feeding your family, meal prepping for the week, or hosting a game day party, this easy homemade chili is one of those dishes that feels like a win every time.
FAQs About Chili
Yes! Just swap it with beef or chicken broth or use high-protein beef bone broth. It’ll still be rich and flavorful.
Absolutely. It freezes beautifully — just cool completely before sealing and storing.
Use whatever you have on hand, but light beer like a lager, amber ale, or even a Mexican beer like Modelo adds depth without bitterness.
No! It just adds richness and balances the spice. Think of it as the secret ingredient that no one can quite put their finger on.
Let it simmer uncovered for 10–15 extra minutes, or add a spoonful of tomato paste or cornstarch slurry. To make a corn starch slurry add a tablesppoon of corn starch to 2 tbsp of hot water. Mix it well, then stor it into the chili and let it simmer for a few minutes until it thickens.
Definitely. Ground turkey or chicken both work!
To make this chili recipe vegetarian, omit the meat, and replace it with an extra can of beans. It is delicious with diced sweet potato in it, too!
Make sure to pin the image below to save this recipe for later, and leave a review or comment if you make it. And, don’t forget to subscribe for more recipes like this one! ENJOY!
