This is the best chili recipe I have ever made, and after years of tweaking it in my own kitchen, I am not being dramatic when I say it earns its name. It is built on three kinds of meat, a small mountain of sweet peppers, and a long, slow simmer that melts everything into one deeply delicious pot of dinner. If you have ever been let down by a thin, onenote bowl of chili, this is your recipe that fixes it for good.

I’ve been sharing recipes here at Farmgirl Gourmet since 2006, and this hearty chili is the one I come back to on repeat all fall and winter. If you love a good pot of something meaty, you will also want to bookmark my Meaty 4 Bean Chili for the bean lovers and my Homemade Hamburger Helper for busy weeknights. And when you are building the ultimate chili bar, a bowl of my Homemade Restaurant-Style Salsa never hurts to have on hand.

Why You’ll Love this Chili

This is chili goodness in a bowl, plain and simple. It is thick and rich, loaded with beef, Italian sausage, and tender stew meat, and just spicy enough to keep things interesting without lighting anyone up. It makes a generous batch of about 10 hearty servings, so it is perfect for game day, a busy Sunday, or stocking the freezer for later. Best of all, it is endlessly customizable, so you can dial the heat up or down and add or skip the beans depending on who is coming to dinner.

Maillard Reaction

The single biggest reason this chili tastes so rich is the browning you do before anything simmers. When the surface of the stew meat, sausage, and ground beef hits hot oil in the pot, the proteins and sugars react and transform into hundreds of new savory, toasty flavor compounds. That process is the Maillard reaction, and it is the same chemistry behind a seared steak or a well-crusted loaf of bread.

It is worth taking your time here. Let each batch of meat develop a real golden-brown crust before you stir or flip it, and do not drain away those crusty browned bits at the bottom of the pot. Once you deglaze with the wine, all of that concentrated flavor dissolves right back into the base, giving the finished chili a depth you simply cannot get by dumping everything in at once.

Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Sharp chef’s knife
• Sturdy cutting board
• Wooden spoon or heat-safe spatula
• Ladle for serving

Ingredients & Notes

• Ground beef, beef stew meat & Italian sausage – adding 3 kinds of meat adds real depth of flavor as well as varying textures to chili.
• Yellow onion – diced up yellow onions
• Bell peppers – I like to add a medley of green, yellow, and red, but you can pick whichever colors you like best.
• Fresh garlic – 6 cloves, but as with all fresh garlic, measure with your heart.
• Red wine – a deep rich red wine such as chianti or merlot.
• Canned tomatoes – stewed tomatoes, tomato puree, and tomato paste all add extra deliciousness and flavor.
• Spices – a blend of black pepper, kosher salt, chili powder, ground cumin, garlic powder, and a crushed red pepper flakes
• Brown sugar – sugar balances the acidity in tomatoes and won’t make the chili sweet.
• Water or chicken stock – chicken stock or broth will add extra richness and umami to the chili. Highly recommend.
• Kidney beans – just open the can and add the beans with the liquid.
• Garnishes – sliced green onions, sour cream, shredded cheese, avocado, hot sauce or salsa, sliced jalapeños, or whatever your favorite toppings are.

What to Serve with Chili

• Buttermilk Cornbread
• Jalapeño Cheddar Cornbread
• Buttermilk Butter Swim Biscuits
• Easy No Knead Artisan Bread
• Creamy Baked Mac & Cheese

Recipe Variations & Substitutions

• Change up the meat. No stew meat on hand? Use all ground beef, swap in ground turkey, or trade the Italian sausage for chorizo for a smokier, spicier pot.
• Make it beanier. Toss in a second can of kidney beans, or add black or pinto beans if you like a heartier, more stretchable batch.
• Adjust the heat. Pull back on the red pepper flakes for mild, or stir in a diced jalapeno or chipotle in adobo if you want real fire.
• Skip the wine. Swap the red wine for an equal splash of beef stock plus a teaspoon of balsamic vinegar and you will still get that savory depth.
• Go low and slow another way. Brown everything first, then transfer to a slow cooker for 6 to 8 hours on low or an Instant Pot to shorten the hands-on time.

How to Store, Freeze, and Reheat

• Refrigerate leftovers in an airtight container for up to 4 days. The flavor is even better on day two.
• Freeze cooled chili in freezer-safe containers or bags for up to 3 months. Leave a little room at the top for expansion.
• Thaw overnight in the refrigerator before reheating for the best texture.
• Reheat on the stovetop over medium-low, stirring often and adding a splash of water or stock if it has thickened too much.
• Reheat single bowls in the microwave in one-minute bursts, stirring between each, until hot all the way through.

Frequently Asked Questions

More Recipes We Love

• Meaty 4 Bean Chili
• Turkey Chili with Yams
• Chorizo Sweet Potato Chili
• Chuck Wagon Chili
• How to Make Taco Seasoning