Authentic Classic Chili Recipe for Hearty Weeknight Dinners

Recipe ingredients

Below are the main ingredients and notes to help you prepare the recipe.

• Ground beef. Use 80/20 ground chuck for the best flavor and richness.
• Whole dried chiles. Freshly grinding ancho and chipotle chiles adds depth and smokiness. If you can’t find whole chiles, increase store-bought chili powder as noted in the recipe.
• Beans. Kidney beans are used here, but pinto or black beans work as substitutes.
• Beef stock. Use low-sodium beef stock or homemade stock for better control of salt.
• Dark beer. A stout like Guinness adds body and flavor; replace with additional beef stock if you prefer to avoid alcohol.
• Cinnamon and dark chocolate. Small amounts of each enhance complexity and balance the spicy and savory elements.

How to make it

Overview of key steps:

1. Remove stems and seeds from 2 dried ancho chiles and 2 dried chipotle chiles.
2. Toast the chiles in a dry pan over medium heat for 30–40 seconds per side until fragrant, then set aside.
3. Toast 2 tablespoons chili powder, 2 tablespoons ground cumin, and 2 teaspoons ground cinnamon in the same pan for about 1 minute, stirring frequently. If not using whole chiles, increase chili powder to 5 tablespoons.
4. Combine the toasted spices, toasted chiles, and 1/4 cup crushed tortilla chips in a food processor or grinder and blend to a fine powder. Set aside.
5. Preheat oven to 300°F (150°C) and place a rack in the middle. Dice one large onion.
6. Heat a large Dutch oven over medium heat and sauté the onion in 2 tablespoons vegetable oil until soft, about 5 minutes. Add 2 pounds ground chuck and brown, breaking it up with a spoon for 7–10 minutes.
7. While the beef cooks, bloom the ground spice mixture: heat a small pan over medium, add 2 tablespoons vegetable oil (or reserved beef fat) and the spice mix; cook 1–2 minutes until very fragrant, then add 1/4 cup water to loosen the paste.
8. Stir the bloomed spice mixture into the browned beef and cook for 1 minute to incorporate.
9. Add 6 ounces tomato paste and cook 3 minutes while stirring. Mix in 2 teaspoons salt, 2 tablespoons sugar, and 1 tablespoon garlic powder.
10. Add one 12‑ounce bottle of stout (like Guinness), 2 cups low‑sodium beef stock, and three 16‑ounce cans of drained kidney beans. Bring to a boil, stir, then turn off the heat, cover, and place the Dutch oven in the oven for 75 minutes.
11. After 75 minutes, remove the lid and return the pot to the oven uncovered for another 45–60 minutes, or until the chili has thickened to your liking. If it becomes too thick, add a splash of water; if it’s too thin, continue cooking uncovered on the stovetop or in the oven.
12. Remove from heat and stir in 1 1/2 ounces (about 42 g) of 70% dark chocolate until melted and blended. Taste and adjust salt and spice; add cayenne to increase heat if desired. Serve in bowls with optional toppings such as sour cream, diced raw onion, shredded cheddar, cilantro, or sliced jalapeños.

Top tips

• Slow-cooking: Oven braising at low temperature yields excellent depth and texture, but you can finish on the stovetop if preferred.
• Better the next day: Chili benefits from resting overnight in the refrigerator; flavors meld and improve after chilling and reheating.
• Serving suggestions: Popular toppings include sour cream, diced white onion, sliced jalapeños, cilantro, and cheddar. Serve with rice or cornbread to stretch the meal.

More beef recipes you’ll love

If you enjoyed this chili, try other ground-beef favorites like Sloppy Joes, Salisbury steak with mushroom gravy, or French onion meatballs.

If you tried this Classic Chili recipe, please leave a rating and comment. Planning ahead and making the chili a day early will improve the flavor significantly.