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Chili in a bowl topped with Fritos and Sour Cream

Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Shelly
  • Prep Time: 30 minutes
  • Cook Time: 3.5 hours
  • Total Time: 0 hours
  • Yield: serves 10 1x
  • Category: Chili
  • Method: Stove Top or Crack Pot
  • Cuisine: Dinner


The BEST chili recipe ever! This recipe took years to develop, playing around with methods and ingredients. I think you’re going to love it!


  • 56 pounds chuck roast, trimmed of excess fat and cut into large chunks
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 24 tablespoons olive oil
  • 2 red bell pepper, diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon cumin
  • 2 teaspoons garlic powder
  • 1 tablespoon oregano
  • 2 teaspoons smoked paprika
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 (4- ounce) can tomato paste
  • 23 cups beef broth
  • 1 (28- ounces) crushed tomatoes
  • 2 (16- ounce) cans kidney or black beans
  • optional – 1 (11- ounce) can corn, drained (I like to use Mexicorn)
  • Salt and pepper to taste
  • topping ideas – Fritos, sour cream, grated cheese, jalapeños, cilantro, lime wedges


  1. Season the chuck roast with salt and pepper.
  2. Heat 2 tablespoons of olive oil in a large (7- quart) Dutch oven or stock pot over medium-high heat.
  3. Add the chuck roast in batches, browning on each side. Transfer to a plate and repeat with all meat.
  4. Reduce the heat to medium and heat the remaining 2- tablespoons of olive oil. Add in the onions and bell pepper and cook for 3-4 minutes, until softened.
  5. Add in the garlic and cook for an additional minute, stirring frequently.
  6. Add in the tomato paste and 2 cups of beef broth and stir to combine, scraping up the brown bits.
  7. Add the meat back to the pan, add in the crushed tomatoes, cumin, garlic powder, oregano, smoked paprika, paprika, and cayenne pepper. Stir to combine.
  8. Bring the mixture to a boil and reduce heat to low. Simmer for 2 1/2 -3  hours stirring occasionally, or until the meat is tender. Add in more beef broth if chili is getting too thick.
  9. When the meat is tender, shred using a fork. Add in the beans and corn, if desired.
  10. Cook for an additional 15 minutes. Season with more salt and pepper as desired.


Store airtight in the refrigerator for up to 3 days. Freeze for up to 30 days.


  • Serving Size:
  • Calories: 377
  • Sugar: 9.4 g
  • Sodium: 713.5 mg
  • Fat: 13.2 g
  • Carbohydrates: 23.9 g
  • Protein: 42.1 g
  • Cholesterol: 107.2 mg
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