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.
What Readers Are Saying About This Chili
I will NEVER make another chilli 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
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
- 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.
- Sauté the vegetables
Add the olive oil to the same pot or skillet and reduce the heat to medium. Add the onion, green bell pepper, garlic, parsley and jalapeños. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add the seasonings
Remove the pot from the heat. Add the chili powder, cumin, sugar, oregano, salt, black pepper and cayenne. Stir until the vegetables are evenly coated with the seasonings.
- Add the remaining ingredients
For the stovetop method, return the cooked beef to the Dutch oven. For the slow-cooker method, transfer the beef and seasoned vegetables to an 8-quart slow cooker.
Stir in the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans.
- 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. - 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.
Chili Variations
- Make it milder – Remove the seeds and membranes from the jalapeños, or omit both the jalapeños and cayenne.
- Add more heat – Increase the cayenne or serve sliced jalapeños and hot sauce on the side.
- Change the meat – Substitute ground turkey or venison for the beef, or replace 1 pound of beef with ground sausage for richer flavor.
- Make it without beans – Omit the kidney and pinto beans and reduce the tomato juice slightly to account for the lost volume.
- Make thicker chili – Begin with 36 to 40 ounces of tomato juice, adding more only if needed.
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
For thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or begin with 36 to 40 ounces of tomato juice, adding more if needed. You can also simmer the chili uncovered near the end of cooking. Remember that it will continue to thicken as it cools and rests.
Store cooled chili in shallow, airtight containers in the refrigerator for 3 to 4 days. Because this recipe makes a large batch, divide it among several containers so it cools more quickly. This aligns with current USDA food-safety guidance.
Yes. Let the chili cool, then transfer it to airtight containers or freezer bags, leaving a little room for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
Yes. Omit the kidney and pinto beans for a no-bean chili. The finished batch will yield less and have a slightly thinner consistency, so you may also want to reduce the tomato juice.
Turn leftover chili into chili mac, chili dogs, nachos, loaded fries or stuffed baked potatoes. Find even more inspiration in my leftover chili recipes.
The Story Behind This Chili
This recipe has been part of Pip and Ebby for more than a decade, and its popularity still amazes me. It was one of the first recipes on my site to reach a huge audience, and its success helped support some special family experiences over the years.
Despite the thousands of recipes I’ve cooked and tested since then, this is still the chili my family makes. I don’t keep it here simply because it became popular.. I keep making it because it remains my favorite.
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.
World’s Best Chili Recipe
Ingredients
- 2 pounds 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
- Brown the ground beef.Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles, until no longer pink and lightly browned. Transfer the beef to an 8-quart slow cooker. Drain the excess grease from the skillet, but do not clean it.
- Sauté the vegetables.Add the olive oil to the same skillet and reduce the heat to medium. Add the onion, green bell pepper, garlic, parsley and jalapeños, if using. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Add the seasonings.Remove the skillet from the heat. Add the chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until the vegetables are evenly coated.
- Combine the ingredients.Transfer the seasoned vegetables to the slow cooker with the beef. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. Stir until well combined.
- Slow cook the chili.Cover and cook on low for 7 to 8 hours.
- Serve.Stir well and taste, adjusting the salt or seasonings if needed. Ladle into bowls and serve warm with shredded cheddar cheese, sour cream and your favorite toppings.
Video
Notes
Stovetop Option
To make this chili on the stovetop, use a large Dutch oven or heavy-bottomed stockpot instead of a skillet and slow cooker. Brown the beef, transfer it to a bowl and drain the excess grease. Sauté the vegetables and add the seasonings as directed, then return the beef to the pot. Stir in the tomato juice, tomatoes, tomato sauce and beans. Bring to a boil, reduce the heat to medium-low and simmer uncovered for 2 hours, stirring occasionally.- Consistency: This chili intentionally has a rich, spoonable consistency. For thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or begin with 36 to 40 ounces of tomato juice, adding more as needed.
- Heat level: Remove the jalapeño seeds and membranes for less heat, or omit both the jalapeños and cayenne for a mild version.
- Make ahead: The flavor becomes even richer after the chili rests overnight.
- Storage: Refrigerate cooled chili in shallow, airtight containers for 3 to 4 days.
- Freezing: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop or microwave individual portions until heated through. Add a splash of tomato juice, broth or water if the chili has thickened in storage.For the deepest flavor, drain the excess grease after browning the beef but don’t clean the pot. The flavorful browned bits left behind will season the vegetables and the entire batch of chili.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Chile was great used 2- 5.5 cans of spicey hot V8 and 2-5.5 cans of reg.V8. It added just the right amount of zest.
Making it right now in the slow cooker! My girlfriend and I love chili, were really excited to try it out.
Hi Ashley! I hope it turns out great!!
Megan
I have made this chili exactly like recipe calls for and is the best chili I have ever made. I like my chili a little thinner so added all tomato juice that was called for. As others have commented, use less if you like a thicker chili. It is definitely worthy to enter in a chili cooking contest!
Hi Tracey! I love the thinner chili, too, and I’m so glad you loved this recipe!
Megan
A tip for crockpot users… The moisture that usually boils off during the cooking is recycled right back into the pot due to being covered. This is why a crockpot will not reduce like a open top stew pot. Crockpot users like this as they can adjust the liquid consistency to their liking first and add later as needed. Don’t take the 48oz tomato juice as written in stone.
Do you cook with the top on or off?
Hi Tiara! Keep the lid on the crockpot for this one. I hope this helps!
Megan
Do you happen to have calorie information for this recipe for entering it in myfitnesspal?
Hi Dian! I don’t, but you can probably figure it out easily by using a calorie calculator such as caloriecounter.com. I hope this helps!
Megan
Just for info, olive oil, when used on high heat for frying or sauteing becomes a carcinogen. I use coconut oil, but you could use peanut oil or any other non-GMO oil. Coconut oil is really good for you!
I didn’t really eat any chilli before. I don’t really know why, I didn’t like how my mom’s chilli looked like. And yesterday I had the feeling that I want to eat chilli. So I looked for a recipe, and I think I’ve chosen it because of the amazing pics. 🙂
I am europian (from Hungary), so I needed to use my math skills to convert everything to gramms, and finally I figured out, that I only want to make the third of your portion, and 1 oz is 30 gramm, so I will just put a 0 to every amount, and I have the mesaurements…
😀
It’s really delicious. The hungarian recipes are mostlymixed with the hungarian tastes, so I was happy to found a "basic" one. I put some corns in it, and made it with porkmeat. I was quite afraid of the too many chilli, that I will be a dragon at the end of the meal, so I put just normal hungarian paprika in it, plus one chilli pepper, and some chillipowder (no worries, it was picant enough).
I also was afraid about the too much tomatoejuice, so I added less, but as I really wanted to do it properly, and cook it for two hours (I think here the slowcooker is not so popular yet), after 80 mins it wasn’t enough liquid for me, so I added more tomatojuice and some water (finally maybe a bit even more than in the recipe). It’s awesome!!!!!!!!!!!!
Now I still have to much in the skillet, so I will invite 1 or 2 friends over 🙂
Hi Piroska! I’m so glad you took the time to do the measurement conversions and that you enjoyed it so much! Thanks so much for taking the time to leave this comment!
Megan
Can I cook in slow cooker on high for 4 hours instead of low for 8?
Hi Marissa! YES, for sure! It’ll be great! Hope you enjoy.
Megan
I’m not much of a chili fan, but I have all this goat meat in my freezer from a doe we had to put down last year, so I did a Google search for "best chili recipe" and found this one. It looked good and also simple so I tried it and boy was I pleased with the results! I’ve made two batches in three weeks, and guests have asked for the recipe (always a great sign!). Even I like it!
I did make a couple of changes that worked well. First off, I used about 3 lbs. of meat and only one can of diced tomatoes. I also added bacon. Goat meat is very lean, so I fried up 12 oz. of bacon until it was quite crispy. I broke it into bite-sized bits when cool and added it to the crock pot. I poured off most of the bacon grease and used a little of it to brown the goat meat. Then I poured the bacon grease back into the pan and cooked the veggies in that instead of olive oil.
This recipe is GREAT with goat and I imagine with game meat (venison, elk, antelope). Eight hours in a crock pot turns even the toughest lean meat into melt-in-your mouth goodness. You can’t beat the robust flavor that beef just doesn’t have. If there’s ever a chili cook-off in town I’ll be bringing this recipe! Thank you so much for sharing it!
Also I hope this helps the people who say this chili is to soupy, do it as the instructions say but do what I do and cook on low for about 4 hours or so it reduces the liquid down a lot but leaves all the flavor there.
It’s been quite a few years since I’ve made chili and wanted to find a good recipe I could use to add my own personal tastes and flairs to, after searching around the net looking for a decent one I decided to try this one for a couple reasons
1. because of the abundance of positive comments about it
2. it had more ingredients than hamburger,tomato sauce, beans,and chili powder
I made this last week to test it out and it did not disappoint, I made the whole recipe in a big pot and was sure I made way too much, boy was I wrong, my dad and grandmother had a couple bowls for lunch as it cooked, then we had it for dinner as planned with some cornbread, between me and the 3 other people we took out almost the whole pot, with just enough for a bowl the next day with some leftover cornbread. It was really good and my couple of friends said on multiple occasions it was the best bowl of chili they ever had. I modified the recipe slightly however by frying up some thin sliced Linguicia to add a little smokiness and extra flavor and in my opinion it was just right. Very good Recipe thank you, it has officially become a staple in my home.
I’m usually the only chili eater in my house, so was hesitant to make such a large batch. I am so glad I did! I used venison – which persuaded my husband and kids to try it ? – and between the 5 of us, we ate almost 1/2 the pot. Yum! I skipped the olive oil – with that change, and using the venison, this clicked in at around 263 calories for an almost 2 cup serving. Amazing! So, so, so delicious! I’m glad I tried something new – and that there are leftovers for lunches this week.
I made this yesterday to sustain us through blizzard 2016 and it sure did the trick. We recently began eating a plant based diet and so I substituted the meat with soy crumbles and it was delicious! I reduced the amount of tomato juice because I prefer a thicker chili, but that’s just my personal preference. I also took the ribs and seeds out of the jalapeños but served the chili with a side of Sriracha so everyone could adjust the heat to their individual taste (as well as cheddar cheese and plain Greek yogurt instead of sour cream). Served with a side of cornbread and homemade brownies for dessert . . . it was just the thing to keep us warm and cozy despite the mountains of snow. Thanks so much for sharing this recipe!
Made this for the first time last month and was hesitant because I never made chilli before. Needless to say tonight on this snowy day is this sixth time I’ve made it since! This recipe is fool proof and it comes out DELICIOUS. Everytime I make it I have left overs for days.. Would last even longer if my boyfriend didn’t scarf down half the batch at once :). I used a little more chilli powder cause we like spicy foods. The chilli is the definition of comfort food. I accidentally used a little more tomato juice than the recipe called for but it still came out great. I am so happy you posted the recipe because I will use this forever!
Made his last week. It will be my go to recipe from now on. Great on day one and even better the next day. I want to make it again this week.
Hi! Just found the recipe yesterday and getting ready to make it right now! Can’t wait! I love Chili. Thank you!
Today, love this chilli!!! Didn’t add but 3 cups of tomato juice & only 1 jalapeño my hubby doesn’t like a lot of spice. New favorite chilli recipe! Thanks!
Best chili I’ve ever made! I know because my husband sent me a text, while I was out, saying "this chili is bangin!!" ? So I want to thank you for sharing your recipe! I did make a few changes as it didn’t hit the spot as I was taste-testing during the first couple of hours of slow-cooking. I did not use the jalapeño peppers because I was afraid it would be too spicy for my 3 kids. I also doubled the seasonings but left the chili powder and the cayenne pepper as directed. I used 2 tsp brown sugar in addition to the 1 tsp granulated sugar. I only used about 3/4 of the 45-ounce tomato juice which was perfect. Might I add.. I made this on Saturday, and it was pretty much gone by Sunday night! Will definitely make this again! Thank you!!
I made this chili for the first time just yesterday. The overall flavor is VERY GOOD and my husband and 3 kids seemed to like it. However, I did make some changes to suit my family’s taste buds. Here is what I did:
I omitted the following:
jalapeno peppers and used only 1/8 tsp cayenne pepper (to control the heat)
can of tomato sauce
kidney beans and pinto beans
I added the following:
3 cans of Kroger brand Simple Truth Organic Tri-Blend Beans (in the juice…I did not drain & rinse the beans)
1 can of chopped chili peppers (mild)
Aside from the changes above, I followed the rest of the ingredient list. The complaint that I received is that the chili was not thick enough. It was too soupy. Agreed.
So, I will definitely make this chili again, but will decrease the liquid in some way (either by simply adding less or doubling the main ingredients, except the liquid).
Love this Chile my all time favorite