Chrissy Teigen’s Chili Recipe: Bold Spiced Depth in Every Bite

This chili delivers the kind of bold, complex flavor that makes you pause mid-bite to appreciate every layer. I developed my version after testing multiple approaches in my tiny Boston kitchen, focusing on the right balance of spices and texture.

The secret lies in blooming whole spices in hot oil before adding the other ingredients, which creates a depth that pre-mixed chili seasoning can’t match. I also use a combination of ground beef and chunky beans for that perfect hearty texture.

What you’ll get is a rich, deeply flavored dish with tender meat, soft beans, and a sauce thick enough to coat the back of a spoon. It’s the kind of chili that tastes even better the next day, as the flavors continue to meld.

Perfect for cold New England evenings or feeding a crowd. Here’s how to make it.

Ingredients for Chrissy Teigen Chili

Pantry staples meet fresh ingredients for a chili that packs serious flavor.

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The beef is key here. 80/20 ground chuck gives you the right fat for richness without being greasy. Whole Foods or Trader Joe’s have great options, but any grocery store will do. For the beans, canned is fine—just drain and rinse well to remove excess sodium. I like kidney and black beans for texture, but pinto works too (whatever’s in the pantry).

No chili powder? Make your own blend with cumin, paprika, garlic powder, and oregano. The cayenne can be skipped if you’re sensitive to heat, but smoked paprika is non-negotiable—it’s what gives the chili that deep, layered flavor. Fire-roasted tomatoes add a nice charred note, but regular diced tomatoes work in a pinch (frozen works too).

This tastes even better the next day. Store in the fridge for up to 4-5 days or freeze for 3 months. I like to portion it into containers for easy lunches (or midnight snacks, no judgment).

Step-by-Step Instructions for Hearty Spiced Chili

Here’s how I build layers of flavor that make this dish unforgettable every time.

Step 1: Brown the Ground Beef to Perfection

Heat the 2 tbsp olive oil in a large pot over medium-high heat. Add the 1.5 lb ground beef and break it up with a wooden spoon. Cook for 6-8 minutes until the meat is no longer pink and develops a rich brown color.

I press the beef against the pot’s surface to create a good sear—this builds a flavorful fond that’ll enhance the chili. Drain off excess fat if needed, but leave about 1 tbsp for flavor. This is where the deep meaty base begins.

Step 2: Build the Aromatic Foundation

Add the diced yellow onion to the pot with the beef. Cook for 4-5 minutes until the onions soften and turn translucent. Then stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Here’s the thing—don’t let the garlic burn. Burnt garlic turns bitter and can ruin the whole pot. The moment you smell that incredible aroma, add the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 0.25 tsp cayenne pepper, 1 tsp salt, and 0.5 tsp black pepper. Stir constantly for 1 minute to bloom the spices.

Step 3: Incorporate the Liquid and Tomato Elements

Pour in the 2 cups beef broth, scraping up any browned bits from the bottom. Add the 2 cans diced tomatoes (with juices) and 2 tbsp tomato paste. Stir well to combine all the flavors.

The tomato paste might clump at first, but keep stirring—it’ll dissolve completely as the mixture heats through. Bring the chili to a boil, then reduce the heat to medium-low to maintain a gentle simmer. This is when all those spices start to meld together beautifully.

Step 4: Simmer and Add the Beans

Let the chili simmer uncovered for 20 minutes. You’ll notice the liquid reducing slightly and the flavors intensifying. This is the perfect time to add the 2 cans kidney beans and 1 can black beans (both drained and rinsed).

Stir them in and continue simmering for another 15-20 minutes. The beans will plump up as they absorb the rich, spiced broth. You want the chili thick enough that a spoon leaves a trail, but not so thick it’s paste-like. If it gets too thick, add a splash of water or broth.

Taste and adjust seasoning if needed. The flavors should be bold and balanced, with the smoky depth from the paprika shining through.

Perfect Pairings for This Recipe

Side Dish Stars

I love pairing this with cornbread muffins from the Boston neighborhood bakery—sweet, crumbly, and perfect for soaking up every last bit. A simple green salad with balsamic vinaigrette cuts through the richness beautifully. The acidity brightens each bite. 🥗

Topping Bar Fun

Set out small bowls of toppings: shredded cheddar, sour cream, diced avocado, and fresh cilantro. Let everyone customize their bowl. My Irish-Italian family always argues over which toppings are best—it’s part of the fun.

Beverage Balance

A crisp lager like Sam Adams (a local favorite) complements the bold spices without overpowering them. For non-drinkers, sparkling limeade or iced tea with a squeeze of lemon refreshes the palate between bites. 🍺

Comfort Classics

Mac and cheese alongside chili is a New England classic—my Nonna’s version with extra-sharp cheddar is unbeatable. Jalapeño cornbread also works for those who want extra heat. Both turn this into a full, cozy meal.

Make It a Feast

For a crowd, serve with tortilla chips for scooping and a platter of crudités. I use whatever’s in season from the local markets—carrots, celery, and bell peppers add fresh crunch. It’s how we do it in my tiny Boston kitchen.

Frequently Asked Questions