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.
Would cooking it on the stovetop for more than two hours be ok? I would think the longer it sat the better as in the crockpot??
Hi Stephanie! As long as you keep the heat low and make sure nothing burns, it’ll be just fine longer than two hours. Yum! Enjoy!
Megan
Hi again, just a question, do you use white or brown sugar in your chili? Thanks.
I use white, but brown would do, as well! Yum!
Megan
Followed the recipe as is. For the meat I did 1# ground beef and 1# bison. It turned out good but I felt like it needed a little more spice and heat. I think next time I will bump the chili powder up to 3-4 T and the cayenne up to 1/2 t
Good call on the extra heat, Tara. You can never go wrong with a little extra zing, in my opinion!
Megan
I have made this chili twice and will be making it again today. Everyone raved about it! I used 1# ground beef & 1# ground country pork sausage, fresh oregano from my garden, yellow bell pepper, diced salsa-style fire-roasted tomatoes, chipotle chili powder, pinto beans w/ chiles and a small can (7oz) of Mexican hot tomato sauce. Used the small can of tomato sauce because the pintos had sauce. It came out pretty hot but the flavor was excellent! I added a bit more sugar, an extra can of pintos and the juice of half a lime to cool it down and it worked well. I prepared it on the stovetop and in the crockpot and while they were both delicious, I think I prefer the stovetop because it thickened better. This is a wonderful recipe; my daughter wants to use it for the chili contest at her office. ?
Hi Kristin! I love it when people leave comments like this one. It’s fun to read about ways that others change up this recipe to make it even better! We like spicy in our house, so I may just have to try adding the chiles and Mexican hot tomato sauce. I hope your daughter wins the chili contest!!
Megan
Sooooooo excited to make this!!!! It’s my first time making chili!!!! Instead of green peppers and jalapeños I’m using a red and orange bell pepper, can’t wait to try it!! Let you know how it turns out!!!
Tunisia
Definitely let me know how it turns out! I’ve used bell peppers before and it’s delish!
Megan
This is the best chili I have ever had! It has all the flavors and textures I expect and crave when I think of chili. I have been making this for about a year now and have shared it with many people and everybody loves it! Even my mother in law who usually doesn’t like chili loved it and has made is herself several times. The only alteration I made was to half the cayenne and leave out the sugar. Thank you for sharing this recipe!
Yay, Becca! I’m so glad you guys like it so much!
Megan
Is there a preferred method (stovetop for 2 hours vs crock pot for 7-8)? I am also wondering if I were to stop after step two and combine everything in a gallon bag, could I freeze and then later thaw and dump in the crock pot for the 7-8 hours to finish up?
Or would you instead recommend seeing the recipe through in it’s entirety, freezing, and then just reheating before serving? Thank you! So excited to try this recipe!
I personally prefer 7-8 hours crockpot, Emilee. You can definitely freeze everything after step two and slow cook it later!
Megan
I actually didn’t put any tomato juice at all in it- only because I completely forgot to buy it. I also added a tablespoon of cocoa. But this is now going to be the recipe we will use forever. SO.good!!!!
Cocoa…brilliant! Totally trying this next time!
Although the comments were intensive, I know the importance of reviewing them. I actually did not add any tomato juice, sugar, nor oregano when I made this. I don’t my chili tasting like spaghetti. Opted instead to add half a can of Trader Joe’s refried beans and about a cup of turkey broth (I used ground turkey). I also added crumbled bacon – about 8 slices. It turned out thick and hearty, slightly smoky…simply amazing!!!
Also, I did not use the parsley and added an extra can of pinto beans. I simmered it uncovered on the stovetop for about an hour and half.
Sounds delicious! I love that you added bacon to this! YUM!!
Megan
I’ve been looking for a good chilli recipe for awhile now. I came across this on pinterest. I’ve never made a chilli with tomato juice but I have it going right now and it smells and looks great! I doubled the beans, tomatoes, tomato sauce etc. I also added black beans in. I also didn’t use all the tomato juice for which it called for since we like a thicker chilli. I can’t wait to taste it once a it’s simmered for hours. I did take a little taste once it was all together and it was delish. Also I literally threw everything in the crockpot and then cooked the meat and put it in once it was done. I figured all the veggies will cook over the next few hours. As a side I’m making corn bread and have friotts to dip in there and sour cream and cheese also. Is it dinner time yet?!
I have never use tomato juice in a chili recipe- interesting. I plan to give this recipe a try but I don’t usually use ground meat but stew meat chunks.
Any thoughts ?
The tomato juice adds a little something, in my opinion. I think stew chunks would be delicious in place of ground beef! Yum!
Megan
Ihello I am in the process of making this right now for the first time it is simmering in the stove, I also like a thicker chili but have already put everything in following to a T, how could inthicken this if waned too?
maybe some corn starch? I’m not sure. I just got everything out of the skillet and put it in the crock pot a few minutes ago myself. first time making it. it sure does smell good!!
Hi Cammie! Sorry I’m a day late. How did it turn out? Adding extra meat or beans would help, but let me know what you came up with!
Megan
Next time use less tomato juice or you can add more meat/beans/veggies to thicken it up
Add masa flour
This chili looks great but what do you recommend I do if I’m just serving two people? I still want to have leftovers but for only one or two nights. 12 servings is definitely a lot and I don’t want to be eating chili for a week straight!
Hi Elizabeth! I’d suggest making the entire batch and freezing whatever you don’t need right away. It freezes great! Hope this helps!
Megan
I love this chili – i made it 3 or 4 times last year! I’ve been waiting for the weather to cool off here in southwest Ohio so I can make a big batch (there’s just something wrong about eating chili when it’s 85 degrees outside)! And this is on the stove now! I hate beans, so I emulsify them with some of the tomato juice so I still get the flavor without a random bean in my mouth! And I add 1/4 tsp of cinnamon ala cincinnati style and serve it over shell noodles topped with a hot pepper cheese and it’s the perfect way to ring in fall!
This chili was mediocre at best, not sure why it has so many great reviews. It is the most basic and bland form of chili out there but it is chili.
Just rude, Harrison …… if you didn’t like it and I am guessing you didn’t even make it, then just move along. You don’t have to put some snarky comment for what purpose?
I added celery & elbow noodles about an hour before it was done ! ♡♡♡ Soooo yummy !!!
Do you think I can use a mix of ground chicken and ground hot Italian turkey?
Hi KB! Yes, definitely! It’ll taste great with the chicken-Italian turkey combo!
Megan
I just wanted to say thanks for the recipe. I just put all the ingredients together and it’s going to cook for 8 hours. It looks so good even right now. I’ll update if I think it taste great. The suspense…… I can’t wait!
Oh the suspense! I hope it turns out delicious, MiChiBoo! 🙂
Megan
Did you put the meat in uncooked ? Or did you cook it through and then put it in the slow cooker. I forget if you put it in when it’s been browned on the stove top or not.
Hi Chelsea! Cook the meat and veggies first (steps 1 & 2 in recipe stay the same when cooked on stovetop and also in slow cooker) and then throw everything in the slow cooker. I hope this helps!
Megan
This is the second time I’ve made this chili, but never with turkey… I’m nervous! But let me tell ya, my husband thinks I’m a goddess because of how tasty it came out! Excited to try turkey tonight!!!!
Well, Roxy, I’m so glad to help you achieve "goddess" status! I’ve used turkey for this recipe before and it has turned out delicious. Let me know how your turned out!
Megan
Have you ever 4x the recipe? Any changes you think? I’m making it for the first time this week and I need alot:)
Hi Lisa! One batch of this chili makes A LOT. How many people will you be serving? You’ll need one large crockpot for one batch, so if you have four of them this will certainly work! Let me know how it goes!
Megan