This really is the world’s best chili recipe. I’ve made and refined this chili over the years until it hit that perfect balance of hearty texture and rich flavor. It comes together with simple ingredients you probably already have on hand, but the result tastes like so much more. If you’ve been searching for a no-fail chili recipe that people will ask for again and again, this is it. Thousands of readers have made this and it gets rave reviews every time.
Original post: April 2018 | Updated: May 2026
Why This Chili Recipe Works
You just found the best chili recipe. Bold claim, I know but this one delivers every single time.
This is the chili my husband and I have made and refined for years, tweaking it until it hit that perfect balance of flavor, texture and comfort.
Here is why it stands out:
- Rich and flavorful with the perfect hearty texture
- Made with simple ingredients you probably already have
- Perfect for game day, weeknights or feeding a crowd
- Always gets completely devoured no leftovers, ever
- Easy to adapt with ground turkey or even venison
It’s slightly thinner than ultra-thick chili recipes, which makes it extra flavorful and perfect for soaking up with cornbread or chips.
It is cozy, reliable and the kind of recipe people ask for after one bite. If you love cozy comfort food, you’ll also want to try my mac and cheese.
More Ground Beef Recipes You’ll Love
If this easy chili recipe hit the spot, here are a few more cozy, easy dinners made with ground beef:
- Classic Meatloaf
- Hamburger Wild Rice Casserole
- Ground Beef Casserole with Egg Noodles
- Instant Pot Sloppy Joes
Chili Ingredients
Ground beef
Use lean ground beef, or swap for ground turkey or chicken. For extra flavor, replace 1 pound with ground sausage.
Bell peppers
Any color works great.. green, red, yellow or orange.
Jalapeño peppers
Adds subtle heat without making the chili spicy. Omit along with cayenne for a mild version. This is my secret ingredient for winning chili cook-offs.
Use fresh jalapeños when possible, but canned work in a pinch.
Tomato juice
Controls the thickness. Use less for a thicker chili.
Beans
Kidney and pinto beans are classic, but any variety works or omit entirely for a no-bean version.
Spices and seasonings
Chili powder, cumin, oregano, sugar, salt, pepper and cayenne create the perfect balance. Optional additions include garlic powder or paprika.
Favorite toppings
Shredded cheese, sour cream, green onions, cilantro, lime wedges, red onion or crushed chips all work beautifully.
Equipment You’ll Need
Slow cooker
Use an 8-quart or larger to accommodate this big batch.
Large sauté pan or Dutch oven
You’ll need plenty of space to cook the ingredients before transferring.
Ladle and sturdy spoon
This chili is thick and hearty, so a heavy-duty ladle and strong spoon make serving easier.
How To Make Chili
- Brown the beef
Cook ground beef in a large sauté pan or Dutch oven over medium-high heat until no longer pink. Transfer to a bowl and drain excess fat.
- Sauté the vegetables
Add olive oil to the same pan and reduce heat to medium. Add onion, bell pepper, garlic, parsley and jalapeño. Cook for about 5 minutes, until softened and fragrant. - Add spices
Remove pan from heat. Stir in chili powder, cumin, sugar, oregano, salt, pepper and cayenne until evenly combined.
- Combine ingredients
Return beef to the pan or transfer everything to a slow cooker.
- Add remaining ingredients
Stir in tomato juice, diced tomatoes, tomato sauce and beans. For extra flavor, replace some tomato juice with beef broth if desired. - Simmer
On the stovetop, bring to a boil, then reduce heat and simmer for 2 hours, stirring occasionally. In a slow cooker, cook on low for 7 to 8 hours.
- Serve and store
Serve warm. Let leftovers cool, then store in an airtight container in the refrigerator.
Key Tips for the Best Chili
- Brown the meat well to build deep flavor
- Let the chili simmer longer for a richer taste
- Adjust seasoning at the end for the best balance
- Chili tastes even better the next day
Recipe Notes and Tips
Serving ideas
Serve homemade chili warm with shredded cheddar cheese and sour cream. Other great toppings include green onions, avocado, crushed tortilla chips or jalapeños for a little kick.
Want thicker chili?
This recipe is slightly brothy. For a thicker consistency, use crushed tomatoes instead of diced and reduce the tomato juice by half.
Add a touch of sweetness
Stir in up to 1 tablespoon brown sugar to balance the flavors.
Easy variations
- Swap in black beans for a more Mexican-inspired flavor
- Add diced potatoes or carrots for a heartier chili
- Stir in tomato paste for a richer, deeper flavor
Make it spicy
Add hot sauce, red pepper flakes or extra jalapeños to increase the heat.
Storage
Store cooled leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Chili FAQ
Simmer the chili uncovered longer, reduce the liquid or use crushed tomatoes instead of diced. Adding a small amount of tomato paste also helps thicken and deepen flavor.
Yes. Brown the meat using sauté mode, then add remaining ingredients and cook on high pressure for 10 minutes followed by a natural release.
Store cooled chili in an airtight container in the refrigerator for up to 4 days.
Yes. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months.
Absolutely. Simply omit the beans or replace them with extra meat or vegetables for a thicker, heartier version.
Use leftovers for chili mac, chili dogs, stuffed baked potatoes or as a topping for nachos.
What To Serve With Chili
This chili is hearty and satisfying on its own, but pairing it with the right sides takes it to the next level. Here are a few favorites to round out your meal:
- Homemade Cornbread – the perfect cozy pairing
- Dinner Rolls – great for soaking up every last bite
- Garlic Bread – buttery and delicious alongside a warm bowl
- Chopped Salad – adds a fresh, crisp contrast
More Chili Recipes You’ll Love
- White Chicken Chili
- Quick and Easy Chili
- Chili Mac (the ultimate comfort combo)
- Hot Dog Chili (perfect for game day)
- No Bean Chili (thick and hearty)
What People Are Saying About This Recipe
“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
Best Chili Recipe (Easy, Flavorful and Hearty)
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.
Video
Notes
- This chili has a slightly brothy consistency. For a thicker version, use crushed tomatoes and reduce the tomato juice.
- For extra flavor, replace some of the tomato juice with beef broth.
- Adjust spice level by adding more or less jalapeño, cayenne or hot sauce.
- This chili tastes even better the next day after the flavors have developed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
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