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.
My mother in law is VERY sensitive when it comes to spicy. It’s been over a year since I’ve made this recipe, and I forget if it is spicy or not.
Hi Madison! I can barely notice spice at all in this recipe, but for someone super sensitive I’d suggest leaving out the jalapenos just in case. I hope your mother-in-law enjoys it!
Megan
This recipe is AMAZING!! Wouldn’t change a thing! I’ve used it twice and my friends can’t get enough of it! This second time I made it, they all came rushing to house and emptied an entire pot. (1st time it lasted me a week) This is great! Using it each and every time!
Two things that I think would make this chili better.
Cut down the salt! Next time I would use half salt / half no-salt ingredients. I love salt and even this is too salty!
More beans! For such a large serving size, there’s not a lot of beans.. Next time I would replace 15 oz of the tomato juice with 15oz of beans. (Leaving the juice would be fine, but I just don’t have room in my crockpot for both)
How would I have tweak this to make a bean less chili?
Did u seed the jalapeños or seeds in?
Hi Gus! I always leave the seeds in and this chili is never "too hot." If you prefer removing the seeds, then go for it! It’ll be yummy either way!!
Megan
I just used this recipe and won the Chili Cook-off at work!!!!
But I did make the following changes:
1 lbs of ground lamb and 1 lbs of ground beef (meat was from a slaughterhouse, delicious taste)
1 orange and 1 green bell pepper
double the sugar
1 tsp of cinnamon (a suggesting that I received from the comments below)
My chili sold out so fast that people were exclaiming, "What?! There’s no more???"
So thank you for this WONDERFUL recipe!
I am happy.
Sorry to Andrea, whose comment just vanished into thin air! YES, I believe Annette is referring to an orange PEPPER here!
Megan
I’ve did mine in the crockpot. It’s very good but somewhat watery for chili. I also added an extra can of kidney beans and parses an rind to flavor while cooking. Learned about that when I made minestrone soup. Can I add flour or cornstarch
Parmesan rind*
Parmesan rind, what a great idea, Danielle! In the future if you want the chili to be less liquidy, cut way back on the tomato juice. Hope this helps!
Megan
This is the best chili recipe ever!!!
Absolutely! The best chili ever, I substituted tomato sauce for bloody mary mix.
Hi Yolanda! I’ve had a few people use bloody mary mix in place of the tomato sauce. I cannot wait to try this!!
Megan
Some of the best chili I’very ever made.I gotten many requests for my chili over the years, but I must admit this is close. I used Rotella for part of the tomatoes. ..little spicy for my wife. Won’t adjust the next time. ..and there will be many next times.
Thanks for the great recipe.
I’m so glad to hear it, Bernie! So glad you enjoyed the recipe!
Megan
Hi! Again.. I left a comment on the first page with just the ingredients??? I hope you got a chance to read it. Do comment’s left there even get seen by you or the other’s? There weren’t any other comments? ANYWAY, It was fabulous! Thank you!
Can you cook on high for 4 hours in the crockpot? I love this recipe but I woke up late but I also can’t make it on the stove
Yes, Stephanie, definitely! It’ll be great! Enjoy!
Megan
Do the full recipe, and then add 1/2 to 1 teaspoon of cinnamon. You won’t be disappointed 🙂
Great recommendation, Alyssa! THANK YOU!!
Megan
I have had this in the crock pot all day and I am so excited to go home and see how good the house smells. I love topping chili with sour cream and cheese, but also with green onions and cilantro. I recommend trying it if you haven’t before. 🙂
Mmm, there’s nothing like entering a house that has had chili cooking in it for hours! I hope it’s just as delicious! Also, I LOVE the recommendation to top with green onions…yum!
Megan
Can I do step 1&2 then refrigerate until the morning at which time I’d then add all to crock to cook while at work??
Absolutely, Heather! That will work great!
Megan
Do you think I could use crushed tomatoes instead of the tomato juice and stewed tomatoes instead of diced?
Those are great replacements, Jenn, and it’ll still be delicious!
Megan
I made this the other day and after changing a few things it tasted just like my daddy’s chili!! My favorite! I omitted the parsley, oregano, bell pepper, jalapeño peppers and tomato juice! And since I didn’t cook peppers with the onion I only used 1 tbs to sauté the onions. At first it didn’t seem liquids enough but after you cover it on the stove and let it simmer it gets the perfect amount of liquid so don’t freak if it seems to thick! After service it in bowls for my husband and I, I mixed Mexican cheese about 1/4 cup each bowl and mixed it until melted and served with scoop Fritos or corn bread! So so good!!!! It was out of this world and I cannot wait to make it for huge groups of people!! Thank you for helping me make my dads famous chili! He never measures his seasonings so he couldn’t tell me exact quantities which made me hesitant to try lol but this is it thank you!!
I know those people, too, who never measure their recipes so can’t accurately relay it. I’m SO glad this was a good spin-off of your Dad’s recipe!! Thanks for the comment, Lauren.
Megan
I’ve made this 2-3 times already just this year and it’s GREAT! The only changes I made were adding an extra can of black beans and swapping out the diced tomatoes with a jar of our homemade salsa…YUM, thanks for sharing your recipe!
Hi Meg! I love the addition of the homemade salsa. I bet it was incredible! So glad you love the recipe..
Megan
Hello Megan
Is there a reason to cook for 2 hours on the stovetop? Could it simmer in less time?
You can do less, Shaun, but the longer it simmers the more delicious it becomes in my opinion. It’ll still be great it cooks for less time!
Megan
Making it now. Cannot wait for dinner! Already tasted it and its delish
Hoping it was delicious, Candy! 🙂
Megan