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Super Bowl Award-Winning Chili Beans

These chili beans didn’t win a Super Bowl cook-off by being shy. Loaded with hearty beans, savory ground beef, bold spices, and just enough heat to keep things interesting, this is the chili people trust—and then ask for the recipe while pretending they’re “just grabbing another spoonful.”
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Prep Time 2 hours
Course Main Course
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 tablespoon olive oil or canola oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • ¼ cup jarred mild jalapeños minced
  • 1 tablespoon jarred minced garlic
  • 1½ pounds lean ground beef or ground turkey
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • ½ teaspoon Mexican oregano
  • ½ to 1 teaspoon cayenne pepper optional
  • Salt
  • Black pepper
  • 1 can diced tomatoes with green chilies 10 ounces
  • 1 can tomato sauce 14 ounces
  • 1 can tomato paste with Italian seasoning 6 ounces
  • 1 can diced green chilies 7 ounces
  • 1 can chili beans or pinto beans drained (16 ounces)
  • 1 can kidney beans drained (15 ounces)
  • 1 can black beans drained (15 ounces, optional)
  • ¼ to ½ cup water or beef broth optional, for thinning

Instructions

  • Start the Flavor Base: Heat the oil in a large pot over medium-high heat. Add the diced onion, red bell pepper, jalapeños, and garlic. Cook until the onion is soft and translucent, stirring often so nothing burns.
    1 tablespoon olive oil or canola oil, 1 medium yellow onion, 1 red bell pepper, ¼ cup jarred mild jalapeños, 1 tablespoon jarred minced garlic
  • Brown the Meat: Add the ground beef to the pot and cook until fully browned, breaking it up with a spoon. Season with salt and black pepper to taste.
    1½ pounds lean ground beef or ground turkey, Salt, Black pepper
  • Bloom the Spices: Sprinkle in the chili powder, cumin, Mexican oregano, and cayenne pepper if using. Stir constantly and cook for about 30 seconds to toast the spices and deepen their flavor.
    2 tablespoons chili powder, 1½ teaspoons ground cumin, ½ teaspoon Mexican oregano, ½ to 1 teaspoon cayenne pepper
  • Add the Tomatoes: Stir in the diced tomatoes with their liquid, tomato sauce, tomato paste, and diced green chilies. Mix well until everything is evenly combined and thick.
    1 can diced tomatoes with green chilies, 1 can tomato sauce, 1 can tomato paste with Italian seasoning, 1 can diced green chilies
  • Add the Beans: Add all the drained beans to the pot and stir until fully coated in the chili mixture. If the chili looks too thick, add ¼ to ½ cup water or beef broth to loosen it slightly.
    1 can chili beans or pinto beans, 1 can kidney beans, 1 can black beans, ¼ to ½ cup water or beef broth
  • Simmer to Perfection: Reduce heat to low and let the chili simmer uncovered for 1 to 2 hours, stirring occasionally to prevent sticking. Taste and adjust seasoning as needed.
  • Slow Cooker Option: If using a slow cooker, complete the first four steps on the stovetop, then transfer everything to the slow cooker. Add the beans, stir well, and cook on low for 4 to 6 hours.
  • Serve and Win: Serve hot in bowls. Optional toppings include shredded cheese, sour cream, cornbread, or corn chips—because no one ever won a chili cook-off by skipping the toppings.