This homemade chili recipe is a contest winner, total crowd pleaser and the best chili you’ll find. It is packed with flavor, texture and color. Make it for your next gathering, large or small, and you will get rave reviews. Add jalapenos for extra spice or go mild!
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You have just found THE BEST pot of chili your lips will ever taste (that is a massive claim, I know, but you will soon agree!) and you are about to have either a very happy tummy, a very happy family, very happy guests or all of the above. My husband and I have been making this chili recipe for years. We have tweaked it many many times and it is absolute comfort food perfection.
We make this recipe frequently to enjoy on cold, snowy days and we also make it for larger gatherings like Super Bowl parties or holiday feasts. We have never thrown a single morsel of it away because it always gets gobbled down in its entirety. It is the most perfect consistency and the flavor is beyond explanation (gotta taste for yourself!). This is a GREAT quick and easy recipe!
HOW TO MAKE THE BEST HOMEMADE CHILI RECIPE
STEP 1
In a large pot or Dutch oven, cook ground beef over medium-high heat until it is no longer pink. Transfer the meat to a bowl. Drain the excess grease from the skillet, but do not clean it out.
STEP 2
Add the olive oil to the skillet and reduce heat to medium. Add the chopped onions and bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until the onions are soft and fragrant (about 5 minutes).
Remove the pan from the heat and add the following to the beef onion mixture: chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
STEP 3
If you are cooking it on the stove top, add the cooked meat back to the skillet. If you’re using a slow cooker, add the meat-veggie mixture to the slow cooker. Add the tomato juice (replace a portion of the juice with beef broth to add a kick of flavor, if desired), diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using.
On the stove top, bring to a boil, dial the heat back to medium-low and simmer for 2 hours (stir occasionally). In the slow cooker, cook on low heat for 7 to 8 hours.
RECIPE NOTES
- Serve warm with cheese and sour cream! Other great topping options include sliced green onions or minced jalapenos (give your meal a nice kick!).
- For a thicker chili, replace the diced tomatoes with crushed tomatoes and reduce the amount of tomato juice by half.
- To keep this chili on the leaner side, use ground turkey or chicken instead of beef.
- To add a delicious flavor to the recipe, replace 1 pound of ground beef with 1 pound of ground sausage.
- For a different flavor, replace some or all of the beans with black beans.
WHAT DO YOU TOP CHILI WITH?
A bowl of chili is the perfect template for delicious toppings! Consider any or all of the following:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Crushed saltine crackers
WHAT TO SERVE WITH CHILI?
Serve chili warm with a bit of shredded cheddar cheese and a dollop of sour cream. A few good options to serve alongside it include:
HOW TO THICKEN CHILI
I’m not a huge fan of super thick chili. I like for mine to resemble soup and not a heap of meat. However! If you are in the thick chili camp, it is easy enough to transform this recipe to fit your liking. Decrease the amount of tomato used in the recipe by half (or more) and simmer for 30 additional minutes. Yum!
CAN I MAKE CHILI IN MY INSTANT POT?
Yes! This chili recipe turns out like absolute perfection when made in an Instant Pot. Head over to my Instant Pot Chili post to get the full instructions!
WHAT TO DO WITH LEFTOVER CHILI
If you have leftovers, and it’s very possible that you will because this makes a large batch, please check out these delicious recipes to help use them up:
If you absolutely cannot find a chunk of time to make this delicious recipe, consider trying my Easy 5-Ingredient Chili for a much-condensed version. ENJOY, friends!
WHAT PEOPLE ARE SAYING ABOUT THE BEST CHILI RECIPE FROM PIP AND EBBY
“I will NEVER make another chili recipe in my life again!! This is so good! I absolutely hate cooking and all the prep so the first time I made this I told myself I would never again do it. It was so good that it was worth the chopping up of a few veggies and measuring of a bunch of spices. I make it at least 2-3 times every fall/winter now!“ ~ASHLEY
“This IS THE BEST Chili! This recipe has been on rotation in my home for awhile now. Everyone raves about how it IS the BEST chili they be ever had! Thank you for sharing this with us! “ ~SARA
The Best Chili on Earth
Equipment
- Slow Cooker
Ingredients
- 2 lbs ground beef
- 4 tbsp olive oil
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 4 cloves garlic minced
- 1/4 cup flat-leaf Italian parsley finely chopped
- 2 jalapeño peppers finely chopped (optional)
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp sugar
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp cayenne pepper
- 46 oz. tomato juice
- 28 oz. diced tomatoes
- 15 oz. tomato sauce
- 16 oz. kidney beans drained and rinsed
- 16 oz. pinto beans drained and rinsed
- Shredded cheese and sour cream for topping
Instructions
- In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
- Add the olive oil to the skillet. Add the onion, bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
- If cooking on the stove top, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On the stove top, bring to a boil, dial back to medium-low and simmer for 2 hours (stir occasionally). In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.
Best chili recipe? LOL not even close. This seems like ‘chili’ that somebody from England or Australia would make. Where’s the toasted peppers? Where’s the masa harina? Lame.
There are many ways to enjoy chili and toasted peppers or masa harina isn’t the only way to prepare it. I’m sorry you feel that way. Did you taste it or make the comment based on the recipe? You should give it a try!
This recipe is actually AMAZING! It’s been my go-to for a while now and it’s always, always, always a crowd pleaser. Not sure why you felt the need to comment when you clearly haven’t even tried it and have no valid reasons for spewing hate <3
Thank you!
Wow! Rude! Don’t like the chili, skip to the next recipe and move on!
I’ve made this recipe many times and it comes out delicious each time. I’ve tried many and keep coming back to this one.
I’m glad you enjoyed it! Thank you for sharing!
Wow “chilimaster” I guess your mom did not teach you that if you don’t have anything nice to say you probably shouldn’t say anything at all! Clearly you are an internet troll who has too much time on your hands.
Megan our family LOVES your chili recipe! I’ve even made it for a couple large parties I’ve hosted and everyone raves about it and asks for the recipe. Thanks for sharing!
Thank you for this recipe! It has been my go-to chili recipe for about a year now. I searched for so long trying to find a good recipe that balanced meat, tomatoes, and beans, and this is just perfection! My kids love it too! We always serve it with cornbread. I have a family of 7, and this serves my family plus gives us leftovers for 2-3 people (and I have two boys who together eat as much as the other 5 of us)
Regarding those asking about how much this makes, I make this in my 6 quart Dutch oven. It fills the Dutch oven at the beginning, but simmering for 2 hours reduces the liquid a bit. Finished product is about 5 to 5.5 quarts of chili.
Thank you! I appreciate you taking the time to share that. It does help others and it varies a little from person to person and cooking techniques so your feedback and detail was valuable.
I love to hear this! I’m so thankful you enjoy it. It’s great when the kiddos can to! Leftovers are a must! Thank you for sharing that with me!
Super super good chili!! It has not simmered yet but the taste it already incredible. I used ground pork and beef. Did not have a japs…but had everything else. Parsley wasn’t fresh but a jar of seasoning. I really liked it… I will be adding a dash or two of Worcester, a few dashes of cinnamon and a little piece of chocolate…..it’s a thing. Lol. I saw this while looking at recipes last year. I had to try it after googling it, of course. It takes the chili to a whole new level of robust and earthy tones. You have to try it!!!!
I enjoy this recipe a lot but those tweaks/additions sound amazing! Thanks for sharing with us!
Wondering if you have made this in the instant pot? If so, How long would it need to be cooked in there for?
Hi Donna – as you know I love my instant pot! Let me know how it turns out for you.
https://www.pipandebby.com/pip-ebby/best-instant-pot-chili
Wow! Amazing recipe. I loved it.
Can I make this with an instant pot?
You absolutely can! I have this recipe on my blog created in the IP as well. Here’s the link!
https://pipandebby.com/pip-ebby/best-instant-pot-chili/
This is my go to recipe for sure!!!! I love it!
I don’t eat meat, but all those who do at our Super Bowl Party LOVED it! “This one’s a keeper” said my hubby.
I appreciate you taking the time to try it and share your feedback. Thank you! I love meat free foods as well and you could make this without meat, just add a higher variety of beans.
I’ve been using this chili recipe for years at my works annual chili cook off and I win every time. I was a bit nervous when I couldn’t find it on Pinterest recently but was relieved when I found it today! Thanks for sharing!
Thank you! I’m so glad you were able to share it with others too!
I wish I could delete the top negative review, because this chili was AWESOME!!! I’ve always been intimidated to bring chili to our annual chili potluck at church (so I hurry and sign up for corn bread, hehe) because I’ve never found a recipe to call my own, but this one is getting printed for my recipe book! The blend of seasonings to have that made from scratch appeal and the ability to tweak if needed to taste or consistency makes this recipe my mew go to. Even my husband loved it and he has an experienced palate!
I appreciate your kind words and taking the time to share! Thank you!
This my family’s favorite chili!!! I also combine ground beef and spicy ground sausage. My little addition consists of cinnamon and 1/2 tsp Stevia instead of sugar. Top with jalapeño slices and Mexican shredded cheese, side of sweet cornbread. Thank you sharing a fantastic recipe!!!!!
I love your tweaks, it sounds delicious!! I’d love that version. Thank you for sharing!
So so good! Our family go to. We’ve used elk meat and ground turkey, both ways have turned out awesome!
I went to Pinterest and looked up “best chili ever.” And yours popped up. I have to making this for a year and 1/2 and I love it. When I tell my grown children I am making chili, they bring containers.
That’s really cool! Thank you so much for making it and sharing it with your loved ones. I appreciate you sharing that with me!