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.
I read the comments and so excited to make this chilli tomm.
Question
Can I use fresh tomatoes instead of canned tomato and tomato juice?
If yes how much should I use?
Hi Togi! Yes, you can definitely replace canned diced tomatoes with fresh. Personally I’d still use the tomato juice, but I like a soupier chili. Here are my recommendations:
Replacement for diced tomatoes: 2 large tomatoes (and juices)
Replacement for diced toms and tomato juice: 4 large tomatoes (and juices)
Hope this helps!
Megan
This is truly the best chili…thank you so much for making me a star in the kitchen!
Do I use canned beans or beans that aren’t cooked? Also can I put this in the crockpot on high?
Use canned beans. I made the mistake once of adding some dry beans with my canned and even after cooking for over 12 hours my dry beans were hard. I guess there is something with tomato juice that prevents them from cooking which can be dangerous. Uncooked kidney beans can be poisonous. This recipe is delicious though!
How big is the crock pot you use? I’m afraid to get started on this recipe and then find my crock pot isn’t big enough!
Hi Kat! I use a 6.5-quart crockpot for this recipe. Hope this helps!
Megan
I will be making this chili tomorrow for our Family Sunday dinner. I’m so anxious to see how it turns out. It sounds absolutely delicious!
I hope you enjoy it, Deanna!
Megan
I made this recipe for the first time tonight and I must say it is the BEST CHILI EVER!! It came out soo good, the only difference I did was use fresh oregano as opposed to dried. This recipe will remain in my family for many years to come. Thanks for sharing!!
So glad you loved it, Stephanie!
Megan
My amazing Hubby and I have just finished putting this recipe together for our Family of 4. We are doing the stove top method, should we cover with a lid for the 2 hours of simmer?
Hi Dawn! You can simmer without a lid! ENJOY!!
Megan
Thank you so much for this receipt !!! It was the best Chilli I ever made!! Yammy!!
So glad you loved it, Peasant!
Megan
tried the chili and too hot….no way would I put two hot peppers in there, the chilli powder and ceyanne and part of a hot pepper were too much for us…next time will cut back the hot spices and more beans, not enough beans…
What is the serving size? I’m trying to measure the quantity in the 12 serving. Smells amazing!
Hi Samantha! Serving size is 1 to 1 1/2 cups of soup. Enjoy!
Megan
Just made this recipe for the first time for Sunday football. HUGE HIT! Super quick and easy to make. Thanks for such a great chili recipe!
Someone added an orange. Like, just dice it up or the orange rind? Or??? Just curious what that looks like.
Hi Jake! I think that commenter was referring to an orange pepper and not an orange. Although, a bit of OJ might be really good!
Megan
Question..can we use bulk beans instead of canned ones?
Hi Carina! As long as the quantity adds up to the same amount of canned beans, this should be fine. Enjoy!
Megan
This is my all-time favorite chili recipe. It has become a staple in our home. Thank you so much for sharing !
So glad you love it, Jen!
Megan
Hello!
I am currently five out of the eight hours into the chili for the crock pot! Because I love spice, for the tomato juice I choice V8 Spicy, which has most likely led me to my dilemma. Although I myself love heat, I forgot to think about the others joining me for a gameday dinner. When my husband tried it…. his eyes teared up!
Any suggestions on how to dull the spice down? I’ve added a whole tablespoon more of sugar, but that hasn’t combated the hotteness.
Hi Anna! Try adding a touch more sugar. If you have an extra can of beans, add it, too. Anything non-spicy that you can add will help (even an extra can of tomatoes would be fine). Also, serve with dairy such as sour cream and cheese and that will help to tone it down a lot. I hope this helps and that you don’t spice people out! Let me know how it turns out!!
Megan
Just made this chili… She definitely was not lying! This IS the best chili on earth!! So delicious! You definitely will not be disappointed! Thank you for sharing!
I’ve made this chili a few times now and am making it again as I type. It is a huge hit in my house, especially this cold winter. I have tweaked it as such, just to make it really hearty: 1) I double the meat, green pepper and onion. With the extra veggies, I make bigger chunks. I also season the meat with a chipotle flavor. 2) I use 1 can of diced and 1 can of stewed. 3) I only use one jalapeño. 4) For the 46 oz tomato juice, I use V8, which has a variety of flavors. 5) I use all of the seasonings listed, perhaps up them a bit with the extra meat and veggies.
Nonetheless, thank you for this recipe which I pinned and turn to frequently.
Hi Megan! I am making this for my school pot luck a class of 20 (Mechanics school) so a bunch of hungry men who will chow down on it, I was thinking I could try doubling the recipe!!!? Think that would be enough???
Hi Jerry! For twenty hungry men, I’d suggest doubling the recipe for sure. Use two 6.5-quart slow cookers and you’ll be fine. Enjoy!!
Megan
How long would you say it takes on high in a crockpot ?
Hi Jasmyne! 4-5 hours in a crockpot on High heat will work great!
Megan
thanks! im trying this for a potluck tomorrow:)
Just finished cooking and eating a bowl and it was SO delicious. It was rather spicy, but my family likes cayenne and red pepper flakes, so that’s why. I also made some cornbread on the side, for a good old fashioned "cornbread and chili." (Inspiration from The Parent Trap.)