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.

Best Darn Chili

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!

Best Darn Chili

We call it BDC because it is without question the Best Darn 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.

Best Darn Chili

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.

Best Darn Chili

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!



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Best Darn Chili

  • Author: The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: 8-10 1x
  • Category: Meals


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.


  • 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 1/2 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 low sodium beef broth
  • 1/4 cup dark brown sugar
  • 3 and 1/2 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
  • 1/2 teaspoon black pepper
  • 4 (15 ounce) cans kidney beans, drained
  • 4 fresh jalapeños peppers, seeded and chopped (we put in 1/2 the seeds for spice)
  • 1 tablespoon bourbon (optional)


  1. 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.
  2. 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.
  3. Stir in the remaining 2 cans of beans and simmer for another 30 minutes.
  4. Stir in the bourbon just before serving.
  5. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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  1. Hi! I live in Texas and its finally cold enough for this delicious recipe! I only have 2 cans of beans though. Would you recommend more meat or any adjustments if Im not using 4 cans of kidney beans?

    1. Hi Jen! Me too! So excited Texas is finally cold enough for blankets, sweaters and chili! You can leave the 2 cans of kidney beans out and it will still taste great. It will just be a little more liquidy which if you continue to simmer, it will continue to thicken. Enjoy!

  2. This is the best chili I’ve ever made. Ever! So darn good! I did make some changes but not much! But I will say this. I read almost everyone’s comments. This is neither too sweet not too chocolaty. (Yes people have said that. Personally I think they didn’t measure right.) This was heavenly! First what I did different. And it wasn’t much! I bought a 4 pound roast so I ended up doubling it. Instead of 2 cans doubled of tomato paste, I just used 3 cans total. I don’t like too much tomato paste in my chili so I added it after the meats were cooked and just stirred enough paste in it to cover the meat. I was concerned about the spicy of the chili. So I didn’t double the cayenne and I only left 1 jalapeño unseeded. I also added another 1/4 cup brown sugar. (I didn’t have dark so it was all light.) I shouldn’t have been concerned with the heat. It was plenty warm with all of the samples (and there were a lot!) I ate while it was cooking. Not only that, but after adding the sour cream, cheese, and Fritos, I didn’t detect any heat. So next time I will add more seeds from the jalapeño and/or cayenne pepper. I also added a variety of beans instead of just kidney beans. It was so so yummy! And for the doubling of this recipe? I got 6 quart jars filled for freezing, and a smaller pot set aside for another meal. It made tons but I’m going to love the leftovers! Thanks so much for the delish chili!

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