Chrissy Teigen Chili Recipe: Hearty Bowl with Smoky Depth

This chili delivers the smoky depth and hearty satisfaction that defines great comfort food. I developed my version after testing multiple approaches to achieve that perfect balance of spices and meat.

The foundation is simple: ground beef, beans, tomatoes, and a blend of spices that builds layers of flavor. A long simmer time allows everything to meld together, creating a rich, thick consistency that coats every spoonful.

What emerges is a bowl that’s robust and deeply flavorful, with tender meat and beans in a sauce that’s neither too thick nor too thin. It’s the kind of dish that warms you from the inside out.

Serve with cornbread or shredded cheese for the full experience. Here’s how to make it.

Ingredients for Chrissy Teigen Chili

Pantry staples plus a few fresh picks. Big, bold flavors in every bite.

The beef is key here. 80/20 ground chuck gives you the fat you need for rich flavor—go leaner if you must, but you’ll sacrifice some depth. I grab mine from Whole Foods or Costco when I’m making a double batch (worth it for leftovers). The beans? Canned is fine—just rinse them well to cut the sodium. For tomatoes, San Marzano is the gold standard if you want to splurge.

No kidney beans? Pinto beans at a 1:1 swap work great. Out of tomato sauce? Crushed tomatoes blended smooth gets you close. The smoked paprika is non-negotiable for that signature flavor—skip it and you’ll miss the smokiness. Fresh garlic is ideal, but jarred minced at half the amount saves time. Want more heat? Double the cayenne or add a diced jalapeño with the onion.

Leftovers taste even better the next day. Keeps 5 days in the fridge, freezes for 3 months. Portion into containers for easy grab-and-go lunches. The broth can be swapped for water in a pinch (but beef broth is worth the extra minute).

Step-by-Step Instructions for Hearty Chili with Smoky Depth

This method builds layers of flavor that make this dish irresistibly rich and satisfying.

Step 1: Brown the Ground Beef

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb ground beef and cook, breaking it up with a wooden spoon, for 6-8 minutes until it’s no longer pink and has developed a deep brown color.

I always let the beef sit undisturbed for a minute or two at a time to develop a good sear—this adds a ton of flavor to the chili. Once browned, drain off any excess fat, leaving just enough to coat the bottom of the pot.

Step 2: Sauté the Aromatics

Add the finely diced yellow onion to the pot and cook for 4-5 minutes until it softens and becomes translucent. Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant—don’t let it burn.

This is where the base of your chili starts to shine. The onion and garlic create a sweet, savory foundation that complements the smoky spices perfectly. Keep the heat at medium to avoid scorching.

Step 3: Add Spices and Tomatoes

Stir in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper. Cook for 1 minute to toast the spices, releasing their full aroma.

Immediately add the 2 cans diced tomatoes (with juices) and 1 can tomato sauce. Stir well to combine, scraping up any browned bits from the bottom of the pot. This step ensures the spices are evenly distributed and prevents them from burning.

Step 4: Simmer with Beans and Broth

Add the drained and rinsed 2 cans kidney beans and 1 can black beans, along with the 1 cup beef broth. Stir everything together and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking. The chili should thicken slightly, and the flavors will meld together beautifully.

You’ll know it’s ready when the liquid has reduced and the chili has a rich, hearty consistency. Taste and adjust the seasoning if needed.

Wine and Beer Pairings for These Flavors

Red Wine Pairings

A bold Cabernet Sauvignon from California stands up to the smoky depth beautifully. The tannins cut through the richness while complementing the chili’s spice. I love a Napa Valley Cab like Caymus for special occasions. 🍷

Zinfandel Choice

Zinfandel is my go-to for chili night—its jammy fruit and peppery notes mirror the dish’s complexity. Look for Ravenswood Old Vine at your local Trader Joe’s for a budget-friendly option that overdelivers.

Beer Pairings

A malty amber ale like Fat Tire balances the heat with caramel sweetness. The carbonation cleanses your palate between bites. For local flavor, I grab Samuel Adams Boston Lager from my neighborhood market. 🍺

Stout Option

Surprisingly, a milk stout works wonders—the creamy texture and coffee notes complement the chili’s smokiness. Try Left Hand Milk Stout if you want to try something different.

White Wine Alternative

If you prefer white, a Viognier with its stone fruit and floral notes can work. The key is choosing one with enough body, like Yalumba from Australia. Serve slightly chilled.

Non-Alcoholic Pick

For a booze-free option, sparkling blood orange soda from San Pellegrino offers citrus brightness that cuts through the richness. The effervescence mimics beer’s palate-cleansing effect. 💛

Frequently Asked Questions