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Pot of chili with toppings in small bowls around


  • Author: Mansee
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x
  • Category: Main
  • Method: Stovetop


My FAVORITE chili recipe I've been making for years. Perfect for a cozy night in or game day, this chili is easy to make, flexible and so delicious. Don't forget all the toppings!


  • 2 tablespoons oil
  • 1 large onion, diced
  • 2 bell peppers (any color!), diced
  • 1 poblano pepper, diced
  • 1 jalapeno, diced 
  • 6 garlic cloves, minced
  • 1 lb ground beef
  • 1/2 lb Mexican chorizo 
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon*
  • 1 14oz can crushed tomatoes*
  • 2 14oz cans beans (I used black and kidney), drained and rinsed
  • 1 cup light beer (or chicken stock or water)*
  • Toppings: Sour cream, diced avocado, shredded cheese, cilantro, green onions, red onion, jalapeno, corn chips, tortilla chips, etc.


  1. Heat 2 tablespoons oil (I use avocado, but any kind is fine!) in a large dutch oven or stock pot over medium heat. When oil is hot, add 1 large diced onion. Saute for a few minutes, until onions soften and start to turn translucent.
  2. Add 2 diced bell peppers, 1 diced poblano pepper, 1 diced jalapeno pepper and 6 minced garlic cloves. Saute for 5-7 minutes, until peppers soften and everything starts to turn a light brown.
  3. Add 1 pound ground beef and 1/2 pound chorizo. Increase heat to medium-high and cook meat, breaking apart with a wooden spoon every few minutes.
  4. Once meat is almost cooked through, add 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon salt, 2 teaspoons dried oregano, 1 1/2 teaspoons smoked paprika, 1 teaspoon ground coriander and 1/4 teaspoon ground cinnamon. Mix well and continue cooking for another 5 minutes until the meat is fully cooked through and the spices are nice and toasted.
  5. Add 1 14-oz can of crushed tomatoes (or you can use whole and crush yourself like I do!), 2 14-oz cans of drained and rinsed beans and 1 cup beer (or chicken stock or water). Bring to a boil, then reduce heat to low and let chili simmer uncovered for at least 30 minutes. If I have the time, I like to let it go for an hour!
  6. Taste and adjust salt as needed. Serve chili with your favorite toppings!!


  • The ground cinnamon is optional, but I find that even that tiny amount brings some warmth to the dish and I love it. Along with the chorizo, it's my secret ingredient!
  • When it comes to the tomatoes, you can used diced, crushed, fire-roasted or whatever you have on hand! I generally only keep the 28oz cans of whole tomatoes around, so I just use half a can and crush it by hand. I don't love a super tomato-y chili, but if you do feel free to add more.
  • I really like my chili to be pretty thick, but if you want a more stew-like chili just add more liquid. You can add up to another cup without having to adjust any of the seasonings (in my opinion!). Taste as you go to make sure though.
  • Like most chilis, this one is delicious right when you make it but gets better and better as it sits. If you can, make this the day before you plan to serve!