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.
Cooked mine in the crock pot today and it seems sooo runny. Any tips to thicken it? We followed your recipe exactly.
Hi Megan! Try adding more meat, beans or diced tomatoes (liquid drained). If the recipe is too runny for your liking, next time add less tomato juice. I hope this helps!
Megan
I completely omit the tomato juice and we LOVE it!
This is my go-to chili recipe that everyone loves! Thanks for sharing!
What if I want to try the pinto beans regular, as in not using the pinto beans from the van method. Should I cook the beans 6-8 hrs first then add the ingredients?
Hi Brittney! Yes, definitely soften the beans first according to package directions, then pop it into the crockpot with the rest of the ingredient. Hope this helps!
Megan
I LOVE chilli! I just hate the burning heat :/ how spicy is this recipe? I really love the flavor of chilli though. I know, I’m weird!
Hi Lauren! As the recipe is written, I notice a small amount of spice. It’s not overpowering, but it is noticeable. Remove the jalapenos, though, if it is a concern for you! Enjoy!
Megan
Thanks Megan! I’ll let you know how it goes!
I’m so excited to make this for the husband and me!
I had most all of the ingredients on hand except for tomato juice. Is there something else I could substitute, such as salsa or a broth of some kind?
Hi Christine! Tomato sauce is vital for this recipe, in my opinion. My only substitutes are canned diced tomatoes, although I like the idea of a runnier salsa as a replacement. Please let me know what you try and how it turns out!
Megan
Hi! I’m a missionary from Georgia, living in Ecuador, trying to make American recipes with what I can. There are no canned tomato products available (stewed tomatoes, diced tomatoes, whole tomatoes, etc). How can I use fresh tomatoes for a chili consistency, rather than a tomato soup consistency?
Thanks so much!
Hi Raeven! You can use the following as a general guideline: 1 large tomato chopped (WITH juices) equals approximately a 15-oz. can of tomatoes. I hope this helps! Actually, your chili will taste a bit fresher than most! Yum! ENJOY!!
Megan
Hi there! Will we get the same results if we put everything into the crockpot without cooking on stove top first?
Xtina, It’ll definitely still work that way! I always prefer cooking on the stove to let those flavors mingle first, but it’ll still turn out great.
Megan
Im cooking up the meat the night before to make it easier to throw in the crockpot the next morning. Can the veggies be cooked the night before as well or should that be done the day of?
Yes, you can definitely cook the meat AND veggies the night before. I’ve done it more than once and it turns out great! Enjoy!
Megan
Hi Megan, Is there a button on here that changes the servings? maybe in half?
Sorry Renee, no magic button. 🙁 If you need help figuring out half the recipe, I’d be happy to help. OR…you could freeze half or give it away! Hope this helps.
Megan
I have 6 hours… cook on high for 4-5 or cook on low for 6??
Hi Caroline! With six hours, I’d say go Low! Six hours on low should be plenty of time for all of those flavors to mix together. Enjoy!
Megan
Would you say stove top or crock pot tastes better? Also, if I do crockpot can I put on high heat or do you recommend low heat which is better?
Hi Chrissy! There might be differing opinions about this but MY opinion is that crockpot on low heat is best. Any way you do it will be great, though, I promise!
Megan
Where did your wonderful pictures go?
When I click on "Print Recipe," all it does is open an image of the recipe in my browser window. There’s no option to print it. Is that what it’s supposed to do?
Was checking out your chili recipe and noticed that when you were referring to the sour cream you spelled dollop wrong. Just thought you’d want to change it to the proper spelling! Thanks for the recipe!
Thanks, Debbie!
Dan
Great recipe and tried to print it four different ways, beginning with you "Print Recipe". All the surrounding stuff came out fine. The recipe itself was nothing more than a faded blur. I have brand new ink cartridges and everything else I print is perfect. Made me lose interest in Pip and Debby and the recipe. I’m certainly not going to write the whole thing down. You just lost a fan. Sorry.
Hey Dan! I’ve updated the recipe so it’s easier to read when printed. It gets hard when there’s such a long list of ingredients, but I appreciate you bringing the issue to my attention. I hope this helps out!
Megan
Great recipe! I won our church chili cook-off with this recipe. I followed the recipe nearly exactly, including the jalapeños, but I probably had 50% more ground beef.
Woooo, Michelle! So glad you won the cook-off! I hope a million dollars came along with it. 🙂 Thanks for taking the time to comment!
Megan
Thanks so much for this recipe – I won our neighborhood Super Bowl Chili Cook-Off with this! (and a few tweaks) I used Bloody Mary mix instead of the tomato juice and only added as much as I felt the recipe needed, it was actually the last thing I poured into the crock-pot and I used about 3/4 of a regular sized bottle. I eliminated the jalapenos from the recipe, but had them on hand as a topping. I also used one can of regular diced tomatoes and one can of fire-roasted diced tomatoes. I left out the parsley and used only kidney beans (1 can dark, 1 can light) I used just a little extra dash of chili powder and doubled the amount of sugar. And lastly I threw in a little worcestershire sauce, just ‘cuz I like it! It was maybe a couple of teaspoons at most. The chili was awesome, and I paired it with jalapeno cornbread, perfect!
I have to admit though, when I was making this I had to fight off the urge to throw in a can of corn – thinking of trying it that way with black beans…..maybe next time 🙂
Your tweaks are awesome, Kathy! I’ve had a handful of people say that they’ve used bloody mary mix and I can’t believe I haven’t tried this yet. And as far as Worcestershire, I LOVE it and also cannot believe I’ve yet to add it to this chili! Thanks for the nudge!
Megan
Do I need a lid for simmer on stovetop ?
Hi Andy! No lid necessary! Enjoy!
Megan
This was so good! It was exactly what I was looking fo: a more tomato-y, less thick chili recipe. Even with the jalapeños, it was not too spicy for my kids (though I did not include the seeds–next time I will). Thank you for sharing!
Could this be made in the pressure cooker?
Hi Michelle! I have never used a pressure cooker, so I really can’t speak intelligently about this. I did find this chili recipe on allrecipes that could maybe give you insight? http://allrecipes.com/recipe/192357/pressure-cooker-chili/
Sorry I’m not much help! If you try it, please come back and let me know how it went!
Megan