Tim Hortons Chili Recipe: Hearty Beef and Bean Bowl with Signature Spices

This chili delivers the same hearty comfort you expect from Tim Hortons, with a perfect balance of beef, beans, and signature spices. No shortcuts—just slow-simmered flavor in every bite.

I developed this version after years of tweaking, focusing on the deep, savory base that makes their chili stand out. Ground beef and kidney beans create the foundation, while a blend of spices adds warmth without overpowering heat.

The result is a thick, rich bowl that’s satisfying yet never heavy. Each spoonful offers tender beef, soft beans, and a sauce that clings just right. It’s the kind of dish that tastes even better the next day.

Ideal for cold evenings or game day gatherings. Here’s how to bring that familiar flavor home.

Ingredients for Tim Hortons Chili

Ground beef, beans, and a handpicked spice blend make this chili rich and satisfying.

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The beef is the backbone. 80/20 ground chuck gives you the best flavor and texture—leaner blends can dry out. Costco or Whole Foods have good quality options. For the beans, Bush’s or Goya are reliable brands (the good stuff, not the mushy kind). Kidney beans are classic here, but pinto beans work too if that’s what’s in the pantry.

No chili powder? Mix cumin, paprika, and cayenne at a 2:2:1 ratio. Fresh out of smoked paprika? Regular paprika plus a pinch of liquid smoke gets close. The tomato paste can be swapped for 1/4 cup ketchup in a pinch. Beef broth can be replaced with water plus a bouillon cube, but the depth won’t be quite the same (trust me on the full-fat version).

Chili tastes even better the next day—store in the fridge for up to 4 days or freeze for 3 months. Portion leftovers into containers for easy lunches or quick dinners (worth the extra minute).

Step-by-Step Instructions for Beef and Bean Chili

Here’s how to build layers of flavor that taste just like your favorite diner classic.

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 apart with a wooden spoon, until it’s no longer pink and starts to develop a deep brown crust.

This should take about 6-8 minutes. I press down on the beef with my spoon to ensure maximum contact with the pot—this creates those flavorful browned bits that will enrich the chili. Drain off any excess fat, leaving about 1 tbsp in the pot for flavor.

Step 2: Sauté Aromatics and Build the Base

Add the 1 whole yellow onion (finely diced) to the pot and cook for 3-4 minutes until softened and translucent. Stir in the 4 cloves garlic cloves (minced) and cook for 30 seconds until fragrant—don’t let it burn.

Push the onion and garlic to one side, then add the 2 tbsp tomato paste to the empty space. Let it cook for 1-2 minutes until it darkens slightly in color. This step deepens the tomato flavor and prevents a raw taste in your finished dish.

Step 3: Add Spices and Liquid

Stir in the 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Cook for 30 seconds to toast the spices—they should become aromatic.

Pour in the 2 cups beef broth, 2 cans diced tomatoes (undrained), and 2 cans kidney beans (drained and rinsed). Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits will dissolve into your chili, adding incredible depth of flavor.

Step 4: Simmer to Perfection

Bring the mixture to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and let it cook for 25-30 minutes, stirring occasionally.

After this time, uncover and continue simmering for another 10-15 minutes until the chili thickens slightly. You’ll know it’s ready when the flavors have melded together and the sauce has reduced enough to coat the back of a spoon. Taste and adjust the salt if needed.

Serve hot with your favorite toppings. The beef should be tender, the beans soft but intact, and the sauce rich with that signature smoky depth.

Wine and Beer Pairings for This Dish

Beer Pairings

This dish begs for a crisp Canadian lager like Labatt Blue or Molson Canadian. The clean, light flavor complements the hearty beef without competing. I often grab a cold one straight from the fridge for that refreshing contrast. 🍺

Wine Options

A bold Zinfandel from California stands up to the rich flavors beautifully. Look for one with jammy fruit notes like Ravenswood. For white wine lovers, a slightly oaky Chardonnay works surprisingly well with the smoky paprika.

Non-Alcoholic Choices

Try a smoky black tea like Earl Grey with a splash of cream. The bergamot citrus notes cut through the richness while the tea’s body matches the chili’s depth. Iced tea with lemon works too for a lighter option.

Craft Beer Picks

A robust porter or stout like Guinness brings out the deep flavors in the beef. The roasted malt notes harmonize with the chili powder and cumin. I love this pairing on chilly evenings by the fire. 🔥

Regional Favorites

For a true Canadian experience, pair with Alexander Keith’s India Pale Ale. Its hoppy bitterness balances the chili’s warmth. Or try Moosehead Lager for a lighter, crisp option that’s easy to find north of the border.

Frequently Asked Questions