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Easy Thick and Hearty Chili

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


My FAVORITE homemade chili recipe I've been making for years. Perfect for a cozy night in or game day, this thick hearty chili recipe is 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 any large 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 to medium-high heat 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! If you want extra tomato flavor, you can add another can, some tomato paste or tomato sauce.
  • 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! 
  • This is obviously a big batch of chili, but leftovers are delicious and extra freezes beautifully. To save space, put the cooled chili in a plastic bag and store flat in the freezer.