This chili delivers the smoky depth that wins competitions, with layers of flavor developed through a carefully balanced spice blend and slow cooking. I’ve refined this method over years to achieve that perfect combination of heat, sweetness, and richness.
The secret lies in blooming the spices in hot oil before adding the meat, which unlocks their full potential. A mix of ground beef and pork, along with a touch of coffee, creates a base that’s robust and deeply savory.
After simmering for 2 hours, the chili transforms into a thick, hearty dish with tender meat and a sauce so rich it clings to every spoonful. The aroma alone will draw a crowd.
Perfect for game day, family gatherings, or a cozy night in. This is chili that tastes like it was made with a lifetime of experience.
Ingredients for Kroll’s Chili
Rich meats, bold spices, and coffee come together for a competition-worthy pot of chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 2 lb | 80/20 lean-to-fat ratio preferred |
| Ground Pork 🥩 | 1 lb | Regular ground, not sausage |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth of flavor |
| Chili Powder 🌶️ | 3 tbsp | Mild or medium heat variety |
| Ground Cumin 🌿 | 2 tbsp | Toasted before adding |
| Smoked Paprika 🌶️ | 1 tbsp | For essential smoky depth |
| Dried Oregano 🍃 | 1 tbsp | Crushed between fingers |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Brown Sugar 🍯 | 2 tbsp | Light or dark variety |
| Tomato Paste 🍅 | ½ cup | For rich, concentrated flavor |
| Diced Tomatoes 🍅 | 2 cans | 28 oz size, with juices |
| Beef Broth 🥩 | 2 cups | Low-sodium preferred |
| Strong Brewed Coffee ☕ | 1 cup | Cooled, for depth |
| Olive Oil 🫒 | ¼ cup | For bloom spices |
The meat blend is non-negotiable here. Ground beef with 80/20 fat ratio gives you the richness needed, while ground pork adds that extra layer of depth. I source mine from local butchers when possible—they’ll grind it fresh if you ask. The coffee is the secret weapon (use whatever you’re brewing that morning), but make sure it’s strong and cooled before adding. San Marzano diced tomatoes are worth seeking out for their sweetness.
No pork? Double the beef or swap in ground turkey (though it won’t be quite the same). Missing a spice? Ancho chili powder at half the amount can sub for both chili powder and smoked paprika in a pinch. The brown sugar balances the acidity—maple syrup works at the same ratio. For the broth, Better Than Bouillon makes a solid low-sodium option if you’re not making your own.
This chili tastes even better the next day once all the flavors meld. Stores well in the fridge for up to 5 days and freezes beautifully for 3 months. Reheat slowly on the stove, adding a splash of broth if it thickens too much.
Why You’ll Love This Recipe
- One Pot Wonder: I brown the beef and pork together, toss in the onions and garlic, and let the chili powder do its magic—minimal dishes, maximum flavor.
- Deep, Meaty Flavor: The combo of beef and pork with that robust chili powder gives it a richness that’s hard to beat. Honestly, it’s the kind of chili that makes you go back for seconds.
- Feeds a Crowd: I’ve served this at game nights and family dinners, and it’s always a hit. Between us, it’s my go-to for feeding a hungry group without breaking a sweat.
- Leftovers for Days: It tastes even better the next day, and I love packing it for lunch. I’ll be real: I sometimes make a double batch just for the leftovers.
Step-by-Step Instructions for Kroll’s Chili
Master this award-winning technique for a rich, layered chili with signature smoky depth.
Step 1: Bloom the Spices and Brown the Meat
Heat the 0.25 cup olive oil in a large Dutch oven over medium-high heat. Add the 1 tbsp smoked paprika, 2 tbsp ground cumin, 1 tbsp dried oregano, 3 tbsp chili powder, and 0.5 tsp cayenne pepper. Stir constantly for 30 seconds until fragrant—this blooms the spices and intensifies their flavors.
Add the 2 lb ground beef and 1 lb ground pork. Break it into small pieces with a wooden spoon and cook for 8-10 minutes until browned and crumbly. Drain excess fat if needed, but leave about 2 tablespoons for flavor.
Step 2: Build the Flavor Base
Add the finely diced 1 whole yellow onion to the pot and cook for 5 minutes until soft and translucent. Stir in the 6 cloves minced garlic cloves and cook for 1 minute until fragrant—don’t let it burn.
Next, add the 0.5 cup tomato paste and 2 tbsp brown sugar. Cook for 2-3 minutes until the tomato paste darkens slightly, which deepens its flavor and removes the raw taste. This step is crucial for the chili’s rich, caramelized base.
Step 3: Simmer the Chili to Perfection
Pour in the 2 cans diced tomatoes (with juices), 2 cups beef broth, and 1 cup strong brewed coffee. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours. Stir occasionally and adjust the heat as needed to maintain a gentle simmer. The chili is ready when it thickens and the flavors meld into a rich, cohesive taste.
Step 4: Adjust and Serve
Taste and adjust seasoning if needed. If the chili is too thick, thin it with a splash of broth or water. If it’s too thin, simmer uncovered for an additional 10-15 minutes to reduce.
Let the chili rest for 10 minutes before serving to allow the flavors to settle. This step ensures every bite delivers the award-winning depth and complexity that defines this dish. Serve hot with your favorite toppings.
Pro Tips For Making Kroll’S Chili
- Brown the Meat Well: Cook the ground beef and pork over medium-high heat until deeply browned, not just gray—this builds the rich flavor base that defines Kroll’s chili. I learned this the hard way when my early batches tasted flat.
- Bloom the Spices: Toast the chili powder in the fat for 30 seconds before adding liquids. Sounds weird, but it works: this wakes up the spices and removes any raw, bitter edge.
- Skip Pre-Crumbled Garlic: Mince the garlic cloves yourself instead of using pre-crushed—fresh garlic integrates better into the onions and meat, and the flavor is noticeably brighter.
- Simmer Uncovered: After adding all the ingredients, let it simmer uncovered for at least 30 minutes. This reduces the liquid to the perfect thickness without watering down the bold, meaty flavors.
Creative Variations of This Recipe
White Bean Addition
For a heartier version, stir in 2 cans (15 oz each) of white beans during the last 30 minutes of simmering. I prefer cannellini beans for their creamy texture. They soak up the smoky broth beautifully while adding plant-based protein. 💪
Vegetarian Twist
Swap the meat for 2 lbs of crumbled tempeh and 1 lb of mushrooms. Brown them well before adding spices. The tempeh gives a satisfying, meaty texture. I’ve won local cook-offs with this version—no one guessed it was meat-free!
Spicy Kick-Up
Add 1 chopped chipotle pepper in adobo along with the diced tomatoes. For extra heat, include 1 tbsp of the adobo sauce too. This smoky, fiery addition complements the coffee notes perfectly. Adjust cayenne to 1 tsp if you dare. 🔥
Sweet and Smoky
Increase the brown sugar to 4 tbsp and add 2 tbsp molasses for a deeper sweetness. Balance it with an extra 1 tbsp smoked paprika. This creates a candied, almost barbecue-like flavor profile that’s irresistibly rich.
Beer-Infused Depth
Replace the coffee with 12 oz dark beer like Guinness. The roasted malt flavors enhance the chili’s depth. Simmer uncovered for the first 30 minutes to cook off the alcohol, then cover and continue as usual.
Nutrition Facts
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes! Brown the meat and bloom the spices first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors develop beautifully with this method.
Why does the recipe call for both beef and pork?
The beef provides richness, while pork adds depth and tenderness. This combo creates a more complex flavor profile than using just one meat.
What if my chili is too thin?
Simmer uncovered for an additional 10-15 minutes to reduce. Alternatively, mix 1 tbsp cornstarch with cold water and stir it in. Let it cook for 5 minutes to thicken.
How spicy is this chili?
With 0.5 tsp cayenne, it has mild heat. For more kick, add extra cayenne or include chopped jalapeños. Taste and adjust gradually to your preference.
- BBQ Sausage Recipe Oven: Smoky Depth Without the Grill - September 28, 2026
- BBQ Chicken Bowl Recipe Rice: Smoky Sweetness Over Fluffy Grains - September 28, 2026
- Beef Cutlet Recipe Ideas: Crispy Breaded Patties With Bold Seasonings - September 28, 2026