When you crave a chili that’s rich, spicy, and downright irresistible, Best Damn Chili delivers every time. This recipe is the perfect blend of smoky meat, tender beans, and bold spices simmered to perfection. It’s thick, flavorful, and hearty enough to win over any crowd. One bowl, and you’ll see why it’s called the “Best Damn Chili” — because it truly is.
Best Damn Chili:
Every spoonful bursts with layers of flavour, from the slow-simmered tomatoes to the perfectly seasoned beef. Whether it’s a cold evening, a tailgate party, or a family get-together, this chili brings comfort and satisfaction like no other.
History of Damn Chili:
Chili has deep roots in American culinary tradition, especially in Texas where it began as “chili con carne.” Over time, cooks across the country adapted it, creating unique versions with beans, tomatoes, and different meats. The Best Damn Chili represents a perfected modern take—combining the best elements of traditional Texas chili with bold seasonings and a hearty consistency that leaves everyone asking for seconds. It’s a dish born from passion and perfected through generations of chili lovers.
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Best Damn Chili – Bold, Hearty, and Unforgettable
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
Instructions
- Brown the beef: In a large pot, cook ground beef over medium heat until browned. Drain any excess fat.
- Add vegetables: Stir in onion, bell pepper, and garlic. Cook for 5–7 minutes until softened.
- Season: Mix in chili powder, cumin, paprika, cayenne, salt, and pepper. Stir well.
- Add tomatoes and broth: Pour in diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, and beef broth. Mix to combine.
- Simmer: Bring to a boil, reduce heat, and simmer uncovered for 1 hour, stirring occasionally.
- Add beans and sugar: Stir in the beans and brown sugar, then simmer for another 30 minutes until thick and flavorful.
- Serve: Top with shredded cheese, sour cream, or jalapeño slices for the ultimate finish.
Notes
- Use half ground beef and half sausage for extra flavour.
- For a smoky twist, add a dash of liquid smoke or chipotle powder.
- Adjust chili powder for your heat preference.
- The flavor deepens after sitting overnight.
- Freeze leftovers for up to 3 months.
Tips for Best Damn:
- Simmer longer for depth: The more it cooks, the better it gets.
- Balance flavors: A pinch of sugar offsets tomato acidity.
- Thicken naturally: Cook uncovered to achieve a rich texture.
- Use quality meat: Lean beef adds flavor without excess grease.
- Top it right: Serve with cheese, onions, avocado, or cornbread.
FAQ’s for Best Damn Chili:
Q: Why is it called “Best Damn Chili”?
Because its perfect combination of meat, beans, and spices creates a flavor that’s simply unbeatable.
Q: Can I make it in a slow cooker?
Yes, after browning the beef and sautéing the vegetables, cook on low for 6–8 hours.
Q: Can I make it vegetarian?
Absolutely. Substitute beef with plant-based meat or lentils and use vegetable broth.
Q: How spicy is this chili?
It’s medium-hot, but you can easily adjust the cayenne or chili powder to your liking.
Q: What should I serve with chili?
Serve with cornbread, rice, tortilla chips, or baked potatoes for a full meal.
Conclusion:
Best Damn Chili isn’t just a recipe—it’s an experience. Each bite delivers hearty satisfaction, bold spice, and deep, smoky flavour that keeps you coming back for more. Whether you’re feeding a crowd or enjoying a quiet night in, this chili proves its name with every spoonful. Once you try it, you’ll never go back to ordinary chili again.