Your search for the best chili recipe is officially over! This is the best darn chili you will ever eat. Hearty and seasoned to perfection with some seriously delicious ingredients, it’s sure to exceed all your chili expectations.
I’ve always been obsessed with chili and then Brandon created this chili recipe and obsessed is now an understatement. I’m so in love with this chili I crave it constantly, dream about it in my sleep and beg Brandon to make it pretty much every weekend so I can eat the leftovers all week long. I could eat it for lunch and dinner every day of the week and it would never get old. So delicious!
We call it BDC because it is without question the Best [email protected] Chili we personally have ever eaten.
It’s got it all going on, but in such a thoughtful and balanced way. Brandon has tested and retested the amount and combination of each ingredient to insure that they all compliment each other perfectly. It’s a recipe you fall in love with at first smell, sight and bite.
Sure it requires more ingredients than your quick-fix powdered packet seasoned chili recipes and might take a little more effort to prepare, but trust me, it’s soooo worth it. The taste and texture are the real deal.
It gets its comforting heartiness from ground sirloin, beef chuck and kidney beans.
It’s perfectly seasoned and spiced. Sweetness from brown sugar, a little bitterness from the espresso and unsweetened cocoa, slightly boozy from the beer and optional bourbon, and as much kick as you’d like from the jalapeño pepper seeds.
A chili eating experience like none other.
We hope it becomes as much of a family favorite for you as it is for us. Be it for comfort on a cold winter night, for a crowd-pleasing meal during the big football game, or for that neighborhood potluck supper, it’s a guaranteed winner!
Enjoy!
xoxo,
- 2 tablespoons vegetable oil
- 2 medium onions, diced
- 3 cloves garlic, minced
- 1 pound ground sirloin
- 1.5 pounds beef chuck, trimmed of fat & cut into cubes (about ½ to 1 inch in size)
- 1 (14.5 ounce) can peeled and diced tomatoes with juice
- 1 (12 fluid ounce) can or bottle dark stout beer
- 1 cup strong brewed espresso (or coffee)
- 2 (6 ounce) cans tomato paste
- 1 (14 ounce) can beef broth
- ½ cup packed dark brown sugar
- 3½ tablespoons chili powder
- 1 tablespoon cumin powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 (15 ounce) cans kidney beans, drained
- 4 fresh jalapeños peppers, seeded and chopped (we put in ½ the seeds for spice)
- 1 tablespoon bourbon (optional)
- Heat oil in a large saucepan over medium heat. Cook onions and garlic until onions are tender and remove from saucepan. Add ground sirloin and cubed beef chuck and cook for 10 minutes, or until the meat is well browned. Add onions and garlic back into saucepan with the meats.
- Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander, salt and black pepper. Stir in 2 cans of the beans and the chopped jalapeño peppers. Reduce heat to low and simmer for at least 1 hour and 30 minutes.
- Stir in the remaining 2 cans of beans and simmer for another 30 minutes.
- Stir in the bourbon just before serving.
- Salt to taste. The amount of salt you add will depend on the saltiness of the beef broth you use. You'll want to add quite a bit of salt to bring out all the flavors.
I’ve been wanting to try new chili recipe! Thank you for posting. Silly question, sorry, but when you say hot chili peppers are you talking jalapeños? I would also love to know which beer he liked the best.
Hi Morgan! You’re sure to love this chili! We most often use jalapeño peppers, but red chile peppers work great too. And he uses whatever dark stour beer we have on hand. Usually something local, like Revolver. Enjoy! 🙂
I made this today! It was so good and so easy! Thanks for the recipe! Best dang chili!
Yay, Stephanie! Brandon will love hearing that you made and enjoyed it. Thanks for sharing! xoxo
Made this tonight for dinner. I am from Texas, so I have a pretty high standard for chili. I have to say that this is one of the best chili recipes I have ever had. It is soooo good!
This chili is absolutely delicious…….and I didn’t put in the jalapenos! The color also, is rich and luscious!
Can you make this in the crock pot?
Hi Kelly! I would recommend doing the first step in a saucepan and then you can certainly transfer it to the crockpot to finish it off. Enjoy!
can you use this recipe and cook it long and slow in a slow cooker and how long do you cook it in a crock pot
Hi David! I would recommend doing the first step in a saucepan and then you can certainly transfer it to the slow cooker to finish it off for at least an hour and a half. Enjoy!
I know we all have different taste preferences, but this chili did not do it for me. It has some adventurous ingredients, which I have no issues with … but, I found this recipe to be cloyingly sweet … and, frankly, lacking in a depth of flavor. I’d certainly suggest cutting back the brown sugar by at least half … I’ve spent the last half hour trying to counter the sweetness and add some flavor depth. As it was, it was like if I ordered a mocha and they decided to toss in some meat and beans. I appreciate that many apparently like this, but it wasn’t my cup of meaty mocha. But, this won’t stop me from trying other recipes on here!
Thanks for your feedback, Jerry! We definitely all have different tastes, but I’m wondering why yours turned out so sweet. A very slight sweetness should come through but nothing too noticeable. The 1/2 cup dark brown sugar and 1 tablespoon cocoa are there to add depth and richness with all of the other savory and spiced ingredients. Did you follow all of the ingredients and measurements exactly?
I’ve made his multiple times, and it comes out phenomenal each time. I used filet mignon in place of the chuck and will continue to do that, made it even better. Very good recipe for a quality chili. Thanks.
Will try this later this week.
Enjoy!!
Made this last night and it was SO good! We did step one on the stove and finished in the crockpot. Amazing!
Great job, Brandon!!!
This was by far the best chili recipe I have ever made… and believe me I have tried! The ingredients make this a flavor profile that keeps people guessing ‘what is that I’m tasting’? Thank you – delicious!
Hello! Making this for Superbowl Sunday. How big/small did you cube the meat (beef chuck that’s not ground)? I can’t recall if I’ve ever had a chili with noticeable chunks aside from the ground me but wondering how it would be in the chili. Thanks!
Hi Elowen! The beef chuck should be cut into about 1/2-inch cubes. The tender chunks of meat are a game changer when it comes to chili. You’re sure to enjoy! 🙂
Is the beer really necessary. I don’t use beer. Can I sub beef broth for the liquid?
Hi Bonnie! You don’t have to use beer, you can certainly sub beef broth, but watch the salt. If you use low sodium beef broth, you should be great. Enjoy!
Half-inch cubes of meat would be really small. Did I read that measurement right?
Hi John! About 1/2 to 1 inch is great. We don’t measure each cube exactly, but certainly wouldn’t recommend any bigger than an inch. Enjoy!
Thank you, Maegan, for an excellent recipe! I made it on Super Sunday, and loved it. One thing I added was some crumbled Cotija cheese on top. Nice combination.
Yay! So happy to hear! I can’t wait to try cotija on it next time we make it. Thanks for sharing! 🙂
Hello my name is Mark and I never leave replies, but I have to this time there is no choice. This was a one off that I was trying for a work cook off, now it’s tomorrow but I have to tell all of you stop looking it’s the best hands down i was skeptical at 1st after reading the ingredients and my wife was also like no way . You made us believers wow just wow thanks and even if I don’t win we have real cooks I’m going against I will never cook chili another way
Any suggestions on which bourbon/beer to use? Thanks for a great recipe!
Hi Jake! It truly doesn’t matter which bourbon so just use whatever you have on hand. For the beer, we tend to prefer a darker beer, like a porter if you’re buying one specifically for the chili. Enjoy!
Since this answer don’t really “answer” the question, we use Guinness Extra Stout. We do not use the bourbon in the last step.
Only did 1/3 brown sugar. Otherwise it is too damn sweet.
Best chili recipe, ever! I’ve tried so many other recipes, and they all taste the same… just a blah mix of chili powders, beef, and beans. The really good chili recipes always seem to be kept secret… so it’s really tough to find one of those. Look no more! This recipe is bursting with so many flavors that meld perfectly together. My fiance can be picky when it comes to flavors, and he liked this so much he said I’d win the company chili cookoff if I enter it, ha! I left out the final 2 cans of beans (because I forgot), and still loved it. I think I’ll keep it that way, since I prefer more meat than beans anyway. This recipe is going into my binder, and my search for the perfect chili is over! Yes it’s a lot of prep work and time consuming, but waaaay worth it…. especially since this recipe makes a lot, so you’ll have leftovers.
Am planning to make this for this coming Saturday. We smoked a beef brisket and are planning to cook the chili in the smoker (after the 1st step of course).
Using the smoked brisket in place of the beef chuck
Made this last night to serve today, because everyone knows chili is better the next day! It is by far the best chili I’ve made.
I never follow a recipe, I look at ten recipes and make my own from what I like from this one and that one and just wing it until I perfect it. This one I followed really closely except the bourbon, I dont like to keep brown liquor in the house, although now that I think of it I could have bought a little ‘airplane’ bottle at the liquor store and not had to worry about a raucous after dinner! Hahaha!
The only thing I might change about this recipe is to use 2 jalapenos and cut another one into rounds and serve as a topper if you are serving people who can’t tolerate ‘hot’ food, I might try black beans next time but that’s just me and kidney beans that I find a little stiff, also definitely keep the beef cubes to 1/2 inch, any bigger extends the cook time to get tender.
Thank You for sharing this Meagan! Love it!!!
Hi Jenger! Yay! That is so great to hear! Makes me so happy that you love it as much as we do. It really is the best! Continue to enjoy!
Lots of great comments. Can’t wait to try. I normally make my own chili and family loves it, but I have been in search of something different. I am in search of a brown chili with a flavor profile I remember as a child in a local mom and pop restaurant. Excited to try this one reguardless.