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.
Question – when simmering on stove top for 2 hours …. Is lid on or off?
Hi Shela! Lid off is great! Enjoy!!
Megan
Mine is actually the best. It’s won a couple awards if you want to try it out! ?
Let’s have it, Babs! I’m always up for trying a new chili recipe!
Megan
Babs I’d like to try it out! I’m always looking for awesome chili recipes. Going to try this one too, looks and sounds great. Thanks Megan.
Thank you so much for this recipe 🙂 I have slightly altered it here and there and put it in my crockpot… Just took a bite and it is delicious! I bet my boyfriend will love it.
Yum, Roxanne! I’m kinda jealous and wish this was simmering in my crockpot tonight. 🙂 Enjoy!
Megan
Might be a silly question… But can I freeze half of this for later?
I currently have his in my croc pot. I omitted the green peppers and added 1 each of red and orange. Also omitted the tom sauce as the tom juice and can diced toms seem to be enough liquid. Can’t wait for the flavors to really blends and see how it comes out. Question, what does the sugar do?
Hi Melissa! I hope it turned out great! The sugar can reduce acidity in the chili. It’s not absolutely necessary, but I do prefer it with just a bit of it. I hope that helps!
Megan
Sue, I can print the recipe, but it’s so light I can’t read it. Can you send it to me or do you have any ideas? Thank you. email is: [email protected]
Just write it out that’s what I always do:)
Recipe looks great! I’m going to try it tonight. If cooking on the stove, would you recommend leaving the lid on or off while simmering?
Hi Dorothy! Either way works, but I usually leave it off. I hope it was great!
Megan
Your print button does not allow a printing of your recipe nor am I allowed to cut and paste. Recipe looks good but difficult to make without running to my desktop for instructions.
Hi Sue! I just tested the print button and it’s working fine on my computer. It should bring you to an image of the recipe, then go to File and Print and that should do the trick. I hope this helps! Otherwise, send me an email and I’d be happy to email you the recipe, as well. Enjoy the chili!
Megan
Do you have to cook the meat and veggies first if it’s cooking for so long in the crockpot?
Hi Chelsea! Yes, I’d definitely suggest cooking the meat and veggies together first before putting them in the crockpot. It takes just a few minutes and really makes a difference! Enjoy!
Megan
Made this tonight! Looking forward to eating it! Thanks for the recipe and look forward to trying other recipes from your page!
Used this recipe tonight and it was a big hit!! Substituted a few things and cut down on the tomato juice, but as my 9 year old dinner guest would say "it was the bomb.com!!!"
Thebomb.com, wow! A compliment doesn’t get better than that! 🙂 So glad you loved it so much.
Megan
Thanks for the recipe! Won 2nd place at chili contest 🙂
Woohoo, KB! Awesome! I hope you won a million bucks! 🙂
Megan
Absolutely delicious as is! The only thing I will do different is reduce the tomato juice, but it’s delish!
What size crockpot did you use? Mine seems too small for this
Hi Kelsey! I use a 6.5-quart crockpot and it’s always filled to the brim! If you cut down on tomato juice like a bunch of people recommend it’ll fit much more easily. Hope this helps!
Megan
Hi! I was thinking of making this chili for 8-12 hungry teenagers do you think this would be enough with cornbread? Also they all like spice so do you think it I should add more chili or has it got enough? I just don’t want it to be bland 🙂
Rosemary
Hi Rosemary! If everyone eats one bowl, you should be just fine. Otherwise, double it up! You can always freeze what’s left. I would consider this chili to be only mildly spicy, so if you want added zing add an extra jalapeno pepper or two. I hope the kids enjoy it!
Megan
recipe looks good, will try it. but clicking on link and printing out recipe was kind of ridiculous – type is so light, so small, way to hard to read. and grey screen background does not help! think of us when posting please!
Thanks, Alice! Always good to get feedback like this! Enjoy the chili.
Megan
Made this for the first time tonight and it was a BIG hit!! This is our new go-to chili 🙂 I did make a couple changes: I subbed bloody mary mix in for tomato juice (yum!!), doubled the kidney beans and left out the pinto beans, and omitted the parsley. The bloody mary mix was spicy enough so I didn’t add any jalapenos- I wanted the kids to eat it and they loved it! I think the IPA idea is awesome so next time I’ll add some of that in 🙂 Thanks for an amazing recipe!!!
Sarah! Bloody mary mix! Why have I never thought of this?! Totally trying this next time. Thanks for taking the time to comment!
Megan
Just made this – delicious! I subbed black beans for the pinto beans. I would recommend using about half the amount of tomato juice if you don’t want a really soupy chili (I used a crockpot – not sure if the stove top would thicken it up). Overall it is great! Might add more peppers next time and another can of beans (possibly pinto!).
Hi Jessie! Yep, reducing the juice definitely the preference of a lot of people and that’s totally fine. It still turns out great! Thanks for the comment!
Megan
I used to live in the USA, but 5 years ago I moved to Mexico, and you just can’t find anywhere to have this dish (crazy right?), anyway, I’ll be making this recipe. Looks so delicious, plus I miss so much these kind of food ?
Hello Moises! I’d be so sad to move away from a land filled with chili. 🙂 I hope you enjoy it!
Megan
Another question I had was, what’s up with the cocoa? I saw another chili recipe with cocoa in it. What does it do for the flavor?
A bit of cocoa can intensify flavors in the chili. I’ve never tried it in this recipe, but I’m excited to try!
Megan