New York Times Beef Chili The Only Chili Recipe

Name: New York Times Beef Chili
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6-8 servings
Ingredients: 2 tablespoons olive oil; 1.5 pounds ground beef; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 green bell pepper, cored, seeded, and chopped; 1 red bell pepper, cored, seeded, and chopped; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can diced tomatoes; 1 (15 ounce) can kidney beans, drained and rinsed; 1 (15 ounce) can black beans, drained and rinsed; 1 (4 ounce) can diced green chilies, undrained; 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup beef broth

Posted on January 6, 2026

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This 5-Star New York Times Chili Is the Only One I Make, and for good reason! It’s the kind of chili that warms you from the inside out, a deeply flavorful, satisfying bowl that’s become my absolute go-to. Forget all those other chili recipes you’ve tried; this one stands head and shoulders above the rest. What makes it so special? It’s the perfect balance of rich, tender beef, a complex blend of aromatic spices that sing on your palate, and a comforting depth that feels like a culinary hug. People adore this dish because it’s not just a meal, it’s an experience. It’s hearty enough for a chilly evening, impressive enough to serve guests, and so incredibly delicious that it earns its five-star reputation with every single spoonful. I guarantee once you try this 5-Star New York Times Chili, you’ll understand why it’s earned a permanent place in my recipe rotation.

Table of Contents

Ingredients:

2 tablespoons olive oil
1.5 pounds ground beef (80/20 blend recommended for best flavor)
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 green bell pepper, cored, seeded, and chopped
1 red bell pepper, cored, seeded, and chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chilies, undrained
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or more, to taste)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 cup beef broth
Optional garnishes: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced jalapeños

Cooking the Chili

Step 1: Searing the Beef and Aromatics

Begin extract by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef. Break it up with a spoon and cook, stirring occasionally, until it’s nicely browned and no pink remains. This browning process is crucial for developing deep flavor. Don’t rush it! Once the beef is browned, carefully drain off any excess grease, leaving a tablespoon or two in the pot for sautéing the vegetables. Add the finely chopped yellow onion, minced garlic, chopped green bell pepper, and chopped red bell pepper to the pot. Reduce the heat to medium and cook, stirring frequently, until the vegetables have softened, about 6-8 minutes. The onions should become translucent, and the peppers should be tender-crisp. This aromatic base will provide a wonderful foundation for the chili.

Step 2: Building the Flavor Base

Now it’s time to add the spices and tomatoes to the pot. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook, stirring constantly, for about 1 minute until the spices are fragrant. This toasting of the spices helps to unlock their full flavor potential. Be careful not to burn them. Next, pour in the crushed tomatoes and diced tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor and will enrich the chili.

Step 3: Introducing the Beans and Chilies

Add the drained and rinsed kidney beans and black beans to the pot. I like to rinse them thoroughly to remove excess starch, which can make the chili a bit gummy. Also, stir in the can of diced green chilies, including their liquid. The chilies add a subtle heat and a distinct flavor that complements the other ingredients beautifully. Season the mixture with salt and black pepper. Remember that you can always add more salt and pepper later, so start with a conservative amount.

Step 4: Simmering for Depth of Flavor

Pour in the beef broth and stir everything to combine. Bring the chili to a gentle simmer over medium heat, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking. Ideally, let it simmer for 1.5 to 2 hours for the absolute best results. During this simmering time, the spices will bloom, the vegetables will become incredibly tender, and the sauce will thicken beautifully. If the chili becomes too thick, you can always add a little more beef broth or water to reach your desired consistency.

Step 5: Final Seasoning and Serving

After the chili has simmered for the designated time, give it a good stir and taste for seasoning. This is your chance to adjust the salt and pepper to your preference. If you like it spicier, you can add a pinch more cayenne pepper or a dash of hot sauce. If you find it a bit too acidic, a tiny pinch of sugar can help balance the flavors. Ladle the hot chili into bowls. Serve it with your favorite toppings, such as shredded cheddar cheese, a dollop of cooling sour cream, fresh cilantro for a burst of freshness, or thinly sliced jalapeños for an extra kick. This chili is even better the next day, as the flavors have more time to meld. Enjoy!

Conclusion:

And there you have it – the secret to crafting the “This 5-Star New York Times Chili Is the Only One I Make”! We’ve walked through each step to ensure your chili is rich, hearty, and bursting with flavor, just like the recipe that has earned its place as a staple in so many kitchens. This isn’t just a recipe; it’s an experience, a comforting embrace in a bowl that’s perfect for chilly evenings or feeding a crowd. Remember, the magic truly happens as the flavors meld together, so don’t be afraid to let it simmer a little longer for an even deeper taste.

When it comes to serving, the possibilities are endless! I love topping my “This 5-Star New York Times Chili Is the Only One I Make” with a dollop of sour cream or Greek yogurt, a sprinkle of sharp cheddar cheese, some fresh cilantro, and a side of crusty cornbread. For variations, feel free to experiment with different types of beans, or add a touch of smoked paprika for an extra layer of smokiness. You can also adjust the heat level to your preference by adding more or less cayenne pepper. Don’t be intimidated; this chili is incredibly forgiving and always rewards your effort with delicious results. So go forth and create your own memorable chili experience!

Frequently Asked Questions:

Can I make this chili ahead of time?

Absolutely! In fact, “This 5-Star New York Times Chili Is the Only One I Make” often tastes even better the next day as the flavors have more time to meld. Simply store it in an airtight container in the refrigerator for up to 3-4 days, and reheat gently on the stovetop or in the microwave.

What kind of meat is best for this chili?

While the recipe often uses ground beef for its classic flavor, you can certainly experiment. Ground turkey or a mix of ground beef and beef are excellent alternatives. For a richer, deeper flavor, consider using chuck roast cut into small cubes and slow-cooked until tender.