World’s Best Chili Recipe

I didn’t call this the World’s Best Chili Recipe after one good batch. Readers have been making and loving it for more than a decade, leaving more than 1,000 comments and 200 five-star reviews.

It has gone viral repeatedly, become one of the most popular recipes in Pip and Ebby history and even inspired people to search for “Pip and Ebby chili” by name.

What keeps people coming back is the flavor and the distinctive consistency. This chili is hearty, bold and satisfying, but it isn’t so thick you could eat it with a fork.

It has all the meat, beans and texture you want from classic chili in a rich, spoonable base that’s almost like the perfect marriage of chili and soup. It feeds a crowd, tastes even better the next day and remains the best chili I’ve ever eaten.

Why This Chili Recipe Works

There’s a reason readers have returned to this recipe for more than a decade. It’s reliable, deeply flavorful and equally at home at a casual family dinner or a big game-day gathering.

• Layers of flavor – Browning the beef and sautéing the vegetables before adding the seasonings creates a richer flavor than simply combining everything in one pot.
• Hearty without being overly thick – The meat, beans and vegetables give it plenty of substance, while the tomato-rich base keeps it spoonable and perfect for soaking up with cornbread or chips.
• Feeds a crowd – One batch makes a generous amount, making it a great choice for game day, parties, family gatherings or planned leftovers.
• Two easy cooking methods – Simmer it on the stovetop or let it cook low and slow in a slow cooker.
• Easy to customize – Use ground beef, turkey or venison, adjust the cayenne and jalapeños to control the heat and add your favorite chili toppings.

It’s cozy, dependable and even better the next day.. the kind of homemade chili recipe people make once and return to for years.

For an extra-cozy game-day or family dinner, serve it with my mac and cheese..the two make an especially crowd-pleasing combination.

Chili Ingredient Notes

Ground beef

Lean ground beef adds hearty flavor without making the chili greasy. Ground turkey or venison also work well, although the flavor will be slightly different. For an even richer chili, replace 1 pound of the beef with ground sausage.

Bell pepper

The original recipe uses green bell pepper, which adds a savory flavor and balances the tomatoes. Red, yellow or orange bell peppers can be substituted, but they will make the chili slightly sweeter.

Jalapeño peppers

Fresh jalapeños add flavor and subtle heat without making the finished chili overwhelmingly spicy. The heat can vary from pepper to pepper, so remove the seeds and membranes for less heat or omit the jalapeños and cayenne for a mild chili.

This is one of the secret ingredients I credit with making the recipe so memorable.. and with helping it win chili cook-offs!

Tomato juice

Tomato juice creates this recipe’s distinctive rich, spoonable consistency. For thicker chili, reduce the amount slightly, keeping in mind that the chili will continue to thicken as it simmers and cools.

Beans

Kidney and pinto beans provide a satisfying combination of textures. Black beans can be substituted for either variety, or the beans can be omitted for a no-bean chili.

Seasonings

Chili powder, cumin, oregano and cayenne build the savory chili flavor, while a small amount of sugar balances the acidity of the tomatoes. Adjust the cayenne to make the chili milder or spicier.

Equipment You’ll Need

Large Dutch oven or stockpot

For the stovetop method, use a large Dutch oven or heavy-bottomed stockpot with enough room to hold the entire batch. You can brown the beef, sauté the vegetables and simmer the chili in the same pot.

Large skillet

If using a slow cooker, brown the ground beef and sauté the vegetables in a large skillet before transferring everything to the slow cooker.

8-quart slow cooker

This recipe makes a large batch, so use an 8-quart slow cooker to give the ingredients plenty of room to simmer without overfilling the insert.

How To Make Chili

1. Brown the ground beef
   Cook the ground beef in a large Dutch oven over medium-high heat, breaking it into crumbles, until no longer pink. Transfer the beef to a bowl and drain the excess grease from the pot.
   
   If you’re using a slow cooker, complete this step in a large skillet instead.

5. Cook the chili
   Stovetop: Bring the chili to a boil, then reduce the heat to medium-low. Simmer for 2 hours, stirring occasionally.
   Slow cooker: Cover and cook on low for 7 to 8 hours.
6. Serve
   Stir well, ladle into bowls and add shredded cheese, sour cream or your favorite chili toppings.

Key Tips for the Best Chili

• Keep the flavorful browned bits – After cooking the beef, drain the excess grease but don’t clean the pot. The browned bits left behind add flavor as the vegetables cook.
• Add the seasonings before the liquids – Stirring the spices into the warm vegetables helps release their flavor before the tomato juice and other ingredients are added.
• Give it the full cooking time – The 2-hour stovetop simmer or 7- to 8-hour slow-cooker time allows the flavors to deepen and blend. Avoid shortening the cooking time if possible.
• Taste before serving – Once the chili has finished cooking, taste and adjust the salt, cayenne or chili powder as needed. Seasoning brands and preferred heat levels can vary.
• Make it ahead when you can – The flavors become even richer after resting overnight, making this an excellent chili to prepare a day before serving.

Recipe Notes and Tips

Serving ideas

Serve the chili warm with shredded cheddar cheese and sour cream. Green onions, avocado, jalapeños, cilantro, diced red onion and crushed tortilla chips are also delicious toppings.

Pair it with cornbread, corn chips or mac and cheese for a cozy, crowd-friendly meal.

Prefer thicker chili?

This recipe intentionally has a rich, spoonable consistency rather than the ultra-thick texture of some chili recipes.

For a thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or start with 36 to 40 ounces of the tomato juice, adding more as needed. Keep in mind that the chili will thicken as it simmers, cools and rests overnight.

Best Chili Toppings

Set out a variety of toppings so everyone can customize their own bowl. My favorite chili toppings include:

• Shredded cheddar cheese – Melts into the warm chili and adds rich, savory flavor.
• Sour cream – Adds a cool, creamy contrast and helps balance the heat.
• Green onions or diced red onion – Provide fresh flavor and a little crunch.
• Sliced jalapeños – Perfect for anyone who wants extra heat.
• Avocado – Adds a creamy texture that pairs especially well with the bold chili.
• Fresh cilantro – Brightens the rich tomato-based flavors.
• Crushed tortilla chips or corn chips – Add a salty, satisfying crunch.
• Lime wedges – A squeeze of lime adds a fresh, tangy finish.

For game day or a casual gathering, turn it into a chili toppings bar and let everyone build their own bowl.

What To Serve With Chili

Cornbread is the classic side for chili, but dinner rolls, garlic bread, corn chips and a crisp salad are also delicious options. Here are a few of my favorite pairings:

• Homemade Cornbread – The classic cozy pairing and perfect for soaking up the rich, spoonable base.
• Dinner Rolls – Soft, buttery rolls make this crowd-friendly meal even more satisfying.
• Garlic Bread – A great choice when you want something crisp, buttery and especially good for dipping.
• Chopped Salad – A fresh, crunchy salad provides a refreshing contrast to the warm, hearty chili.

For more ideas, see my complete guide to what to serve with chili.

How To Store and Reheat Chili

Let the chili cool, then divide it among shallow, airtight containers. Store it in the refrigerator for 3 to 4 days or freeze it for up to 3 months.

Thaw frozen chili overnight in the refrigerator. Reheat it in a saucepan over medium-low heat, stirring occasionally, or microwave individual servings until heated through. If the chili has thickened in storage, stir in a splash of tomato juice, broth or water until it reaches your preferred consistency.

This chili is especially good for meal prep because the flavors become even richer after a night in the refrigerator.

Chili FAQ

More Chili Recipes

If you’re looking for another cozy bowl, try one of these reader-favorite chili recipes:

• White Chicken Chili – A creamy, comforting alternative made with tender chicken and white beans.
• Quick and Easy Chili – A faster option for nights when you don’t have two hours to let chili simmer.
• Chili Mac – The ultimate comfort-food combination of hearty chili and tender pasta.
• Hot Dog Chili – A thick, flavorful chili made especially for hot dogs, burgers and game-day meals.
• No Bean Chili – A thick, hearty option for anyone who prefers chili without beans.

More Ground Beef Recipes You’ll Love

Have more ground beef to use? These cozy, family-friendly dinners are reader favorites:

• Classic Meatloaf – A tender, flavorful meatloaf made with crackers and topped with a sweet, savory glaze.
• Hamburger Wild Rice Casserole – A hearty Minnesota-style casserole made with ground beef, wild rice and creamy sauce.
• Ground Beef Casserole with Egg Noodles – An easy, comforting dinner filled with beef, tender noodles and plenty of cheesy goodness.
• Instant Pot Sloppy Joes – A quick, saucy ground beef dinner that’s perfect for busy weeknights or feeding a crowd.