Secret Ingredient Chili Recipe (Beef and Beans Chili)

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Having a solid chili recipe is one of the most important things you need to function in society. Okay, that might sound a little excessive… but this is chili we are talking about! It’s a comfort food staple for a good reason. 

A good bowl of warm, hearty chili can turn even the worst day around. And this Chili recipe is going to truly knock your socks off.

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Why You’ll Love This Chili Recipe

Incredibly Rich and Balanced

My family’s secret ingredient in this recipe creates a rich depth of flavor that you’ll never be the same from.

Turn it into a vegetarian chili

This chili is incredibly simple to turn into a meatless chili, I did that for years when my family couldn’t afford ground beef. Simply omit the ground beef and use vegetable stock instead of beef stock and voila! You’ve got a hearty 3 Bean Chili. 

Make it on the stove, slow cooker, or instant pot

That’s right, this chili recipe can be made three different ways. My favorite method is using my instant pot as a slow cooker. I can sautee the ground beef right in the pot and it makes the process much easier!

Chili Recipe Ingredients

Ground Beef

You can easily swap it for ground turkey, chicken, or even venison if that’s what you have on hand. And if you’re skipping meat altogether, this hearty chili works wonderfully as a vegetarian chili too.

If you’re in a pinch and all you’ve got is a frozen block of ground beef, don’t stress. Just pop it into a Dutch oven, cover it with a lid, and let it cook on low heat for about 10 minutes to soften enough for cooking. Problem solved!

Beef Broth

Store bought beef Works well in this recipe,  but I like to use my homemade beef broth.  it is incredibly easy to make!  if you are making this a vegetarian chili, sub the beef broth for vegetable broth. 

Onion

I am not picky about the onions used in this chili recipe.  yellow onions are my go-to.  white onions would work well also.  if I was to be picky, I would reach for the vidalia onions!  the only onions that I would not use in this recipe is red onions.  you can also swap out the onions for shallots if you want a milder onion flavor.

Jalapeños

Sadly in this season of life we omit the jalapenos in our chili recipe.  My kids just do not do well with spice.  if you’re also in that season of life,  I recommend topping your chili with some hot sauce,  it’s almost just as good 😉 

Cocoa Powder

My secret ingredient!  this has been in my family for as long as I can remember.  in fact the first time I made chili for my husband and added cocoa powder,  I was shocked that he was shocked!  I thought everyone added cocoa powder to their chili.  well, they should.  it creates such a rich and delicious chili that once you have chili with cocoa powder you will never go back.

Beans

When I am in a rush I love that I can use canned beans in this recipe.  if I have planned ahead though I prefer to use dry beans because they are cheaper and Incredibly easy to cook with.  if you want to use dry beans instead of canned beans,  you can find the instructions for that below. 

Tools and Equipment For Your Chili

Instant Pot

I don’t know about you but my instant pot has a permanent place on my counter.  from homemade yogurt,  to bone broth,  to overnight oatmeal,  this bad boy gets used a lot. 

Dutch Oven

A dutch oven or a heavy bottomed pot work really well for this chili recipe since it has to sit on the stove for so long. 

Slow Cooker

I typically use my instant pot as my slow cooker. But if my instant pot is busy making bone broth or yogurt, then this slow cooker comes in handy!

Instant Pot Chili Instructions

Sauté the Ground Beef

Turn your Instant Pot to Sauté mode. Add the ground beef and cook, breaking it into crumbles as it browns. Drain off any excess grease if necessary. Toss in the onions and jalapeños (if using) and sauté until softened, about 4-5 minutes. Stir in the garlic and cook for another minute.

Sprinkle in the chili powder, cumin, salt, and cocoa powder. Stir everything together and let the spices bloom for 1-2 minutes.

Pressure Cook

Add the beef broth, diced tomatoes (with their juices), and rinsed beans to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot to prevent a burn warning.

Lock the lid, set the valve to sealing, and pressure cook on High for 15 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Serve It Up

Open the lid and stir the chili. Taste and adjust the seasoning if needed. Ladle it into bowls and add your favorite toppings, like shredded cheese, sour cream, or tortilla chips. Leftovers store well in the fridge for a few days or freeze beautifully for future meals.

Crockpot Chili Instructions (slow cooker instructions)

Sauté the Ground Beef

If you’re using an Instant Pot on the slow cooker setting, switch it to Sauté mode. Otherwise, use a large skillet on the stovetop. Add the ground beef and cook over medium heat, breaking it into crumbles as it browns. This usually takes 5-7 minutes.

Once the beef is cooked through, drain off any excess grease. (If using very lean beef, you might not need to do this.) Stir in the chopped onions and jalapeños (if using). Sauté for 4-5 minutes until softened, then add the garlic and cook for another minute.

Combine Ingredients in the Slow Cooker

Transfer the cooked beef mixture to your slow cooker (or leave it in the Instant Pot if using the slow cooker function).

Sprinkle in the chili powder, ground cumin, salt, and cocoa powder. Stir until the beef mixture is evenly coated with the spices.

Pour in the beef broth and undrained diced tomatoes. Add the rinsed and drained beans (black beans, pinto beans, and kidney beans) and stir to combine.

Set and Forget

Cover the slow cooker with the lid. Cook on Low for 6-8 hours for the best flavor development. If you’re short on time, cook on High for 3-4 hours.

Serve and Garnish

Before serving, give the chili a good stir and taste. Adjust the seasoning with more salt or chili powder if needed.

Ladle the chili into bowls and add your favorite toppings like sour cream, shredded cheese, diced avocado, fresh cilantro, or crushed tortilla chips.

Stovetop Chili Instructions

Sauté the Ground Beef

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease. Stir in the onions and jalapeños (if using) and cook until softened, about 5 minutes. Add the garlic and cook for another minute.

Stir in the chili powder, cumin, salt, and cocoa powder, letting the spices toast for 1-2 minutes to bring out their flavors.

Simmer the Chili

Pour in the beef broth and undrained diced tomatoes, then add the rinsed beans. Stir everything together and bring the chili to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 30-45 minutes. Stir occasionally to prevent sticking and adjust the liquid as needed if the chili gets too thick.

Serve and Enjoy

Once the chili is thickened to your liking, give it a final stir and taste to adjust the seasoning. Ladle into bowls and garnish with sour cream, shredded cheese, fresh cilantro, or your favorite toppings. Stovetop chili tastes even better the next day, so don’t hesitate to make it ahead!

Tips and Tricks

Using dry beans instead of canned beans in your chili

If you want to make this recipe using dried beans instead of canned beans you will need 1 cup dry black beans, ½ cup dry pinto beans and ½ cup dry kidney beans. Cook each variety of beans per package directions. This may not be recommended, but sometimes, when I am in a pinch, I just throw all 3 varieties in one pot and cook them up! Probably not the best advice, but ya gotta do what ya gotta do. 

Make Ahead Chili

Making this chili in advance is so easy and actually enhances the flavor as the spices have time to meld. Cook the chili as directed, then let it cool completely before transferring it to an airtight container. Store it in the fridge for up to four days, or freeze it for up to three months in freezer-safe containers or bags. When you’re ready to enjoy, reheat it on the stovetop over medium heat, adding a splash of water or broth if it’s too thick. For an even easier option, portion it into single servings before freezing for quick, hearty meals on busy days.

Making Vegetarian Chili

As I have mentioned earlier,  this chili recipe is incredibly hardy even without the ground meat.  all you have to do is omit the ground beef and switch out the beef broth for vegetable broth. 

Storing Leftover Chili

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Secret Ingredient Chili Recipe