From the Shipt Kitchen in partnership with Coca-Cola: The Ultimate Chili with Kareem A.

We all have that go-to meal – the one Grandma used to make, the one we bring to parties, or the one we whipped up using leftovers that turned out to be a keeper. In this series, we’re sharing our community’s go-to recipes, along with the memories and stories that make them worth making again and again.

One of the joys of cooking is experimenting until you get something just right. Many expert chefs apply a huge amount of research to their craft, trying hundreds of recipes to find the very best. For Shipt software engineer Kareem A., the food blog Serious Eats is the go-to place to find recipes that have been perfected over hundreds of trials. Kareem especially loves the recipes by J. Kenji López-Alt, Serious Eats’ managing culinary director and chef-scientist in residence.

“I’ve been following the blog for years and have grown to trust every recipe it shares,” says Kareem. “I’ve tried everything from butterfly chicken to different marinades and sauces, but the chili recipe is by far the best I’ve ever had, let alone cooked myself!”

Kareem lives with four roommates in San Francisco who, like many of us, love to enjoy Sunday dinners together as a house activity. But with an ingredient list of over 30 items and a six-hour cook time, it took some convincing for his roommates to get on board for “the best chili ever.” However, after they tried it once, they never looked back.  

While it is the most labor-intensive recipe I’ve ever attempted, my roommates and I all agree that it’s better than anything we’ve ever had from a restaurant. Chili night is now the best night of the month,” says Kareem. “There are some steps that feel weird, like toasting spices, but it really brings out all the flavors. One of the best things is enjoying food as a group, but if you prefer cooking solo, it keeps really well — perfect for leftovers throughout the week.”


(Serves 6 to 10)

Prep time: 2 hours

Cook time: 6 hours (plus overnight to soak beans)

Shipt | Shipt Headquarters |San Francisco | Recipe | Chili |

Kareem Says

“It may look intimidating from the outside, but I promise it’s easier when you dive in. None of the steps need to be exact, but it’s important to make sure you sear the meat first (step 3). Ground beef will unintentionally water down your chili, but if you sear the meat, cut it up, then put it back in, it retains the flavor deliciously. We’ve also tried the recipe using different cuts of meat such as chuck and it’s turned out just as well!

Check out the full recipe at Serious Eats and place an order for Shipt to deliver the ingredients you need!


  • 1 pound dried dark red kidney beans
  • Kosher salt
  • 4 quarts water
  • 3 whole Ancho, Pasilla, or Mulato chiles, seeded, and torn into rough 1-inch pieces (about 1/2 ounce)
  • 2 whole New Mexico red, California, Costeño, or Choricero chiles, seeded, and torn into rough 1-inch pieces (about 1/8 ounce)
  • 1 whole Cascabel, Arbol, or Pequin chili, seeded, and torn in half
  • 5 pounds bone-in beef short rib, trimmed of silverskin and excess fat
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 quart low-sodium chicken broth (preferably homemade), divided
  • 2 whole anchovy fillets
  • 1 teaspoon marmite
  • 2 teaspoons soy sauce
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons whole cumin seeds, toasted, then ground
  • 1 1/2 teaspoons whole coriander seeds, toasted, then ground
  • 2 whole cloves, toasted and ground
  • 1 star anise, toasted and ground
  • 1 tablespoon extra-finely ground coffee beans
  • 1 ounce chopped unsweetened chocolate
  • 1 large yellow onion, diced fine (about 1.5 cups)
  • 3 fresh Thai bird chiles or 1 jalapeño, finely chopped
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon dried oregano leaves
  • 2 bay leaves
  • 1 (28 ounces) can crushed tomatoes
  • 1/4 cup cider vinegar, plus more to taste
  • 1/4 cup vodka or bourbon
  • 1 tablespoon Buffalo-style hot sauce (or more to taste)
  • 2 tablespoons dark brown sugar

For the Garnish (all suggestions optional):

  • Scallions, sliced fine
  • Cheddar, Jack, or Colby cheese, grated
  • Sour cream
  • Jalapeño or poblano peppers, diced and seeded
  • Onion, diced
  • Avocado, diced
  • Saltines
  • Corn chips

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