I didn’t call this the World’s Best Chili Recipe after one good batch. Readers have been making and loving it for more than a decade, leaving more than 1,000 comments and 200 five-star reviews.
It has gone viral repeatedly, become one of the most popular recipes in Pip and Ebby history and even inspired people to search for “Pip and Ebby chili” by name.
What keeps people coming back is the flavor and the distinctive consistency. This chili is hearty, bold and satisfying, but it isn’t so thick you could eat it with a fork.
It has all the meat, beans and texture you want from classic chili in a rich, spoonable base that’s almost like the perfect marriage of chili and soup. It feeds a crowd, tastes even better the next day and remains the best chili I’ve ever eaten.
What Readers Are Saying About This Chili
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
Why This Chili Recipe Works
There’s a reason readers have returned to this recipe for more than a decade. It’s reliable, deeply flavorful and equally at home at a casual family dinner or a big game-day gathering.
- Layers of flavor – Browning the beef and sautéing the vegetables before adding the seasonings creates a richer flavor than simply combining everything in one pot.
- Hearty without being overly thick – The meat, beans and vegetables give it plenty of substance, while the tomato-rich base keeps it spoonable and perfect for soaking up with cornbread or chips.
- Feeds a crowd – One batch makes a generous amount, making it a great choice for game day, parties, family gatherings or planned leftovers.
- Two easy cooking methods – Simmer it on the stovetop or let it cook low and slow in a slow cooker.
- Easy to customize – Use ground beef, turkey or venison, adjust the cayenne and jalapeños to control the heat and add your favorite chili toppings.
It’s cozy, dependable and even better the next day.. the kind of homemade chili recipe people make once and return to for years.
For an extra-cozy game-day or family dinner, serve it with my mac and cheese..the two make an especially crowd-pleasing combination.
Chili Ingredient Notes
Ground beef
Lean ground beef adds hearty flavor without making the chili greasy. Ground turkey or venison also work well, although the flavor will be slightly different. For an even richer chili, replace 1 pound of the beef with ground sausage.
Bell pepper
The original recipe uses green bell pepper, which adds a savory flavor and balances the tomatoes. Red, yellow or orange bell peppers can be substituted, but they will make the chili slightly sweeter.
Jalapeño peppers
Fresh jalapeños add flavor and subtle heat without making the finished chili overwhelmingly spicy. The heat can vary from pepper to pepper, so remove the seeds and membranes for less heat or omit the jalapeños and cayenne for a mild chili.
This is one of the secret ingredients I credit with making the recipe so memorable.. and with helping it win chili cook-offs!
Tomato juice
Tomato juice creates this recipe’s distinctive rich, spoonable consistency. For thicker chili, reduce the amount slightly, keeping in mind that the chili will continue to thicken as it simmers and cools.
Beans
Kidney and pinto beans provide a satisfying combination of textures. Black beans can be substituted for either variety, or the beans can be omitted for a no-bean chili.
Seasonings
Chili powder, cumin, oregano and cayenne build the savory chili flavor, while a small amount of sugar balances the acidity of the tomatoes. Adjust the cayenne to make the chili milder or spicier.
Equipment You’ll Need
Large Dutch oven or stockpot
For the stovetop method, use a large Dutch oven or heavy-bottomed stockpot with enough room to hold the entire batch. You can brown the beef, sauté the vegetables and simmer the chili in the same pot.
Large skillet
If using a slow cooker, brown the ground beef and sauté the vegetables in a large skillet before transferring everything to the slow cooker.
8-quart slow cooker
This recipe makes a large batch, so use an 8-quart slow cooker to give the ingredients plenty of room to simmer without overfilling the insert.
How To Make Chili
- Brown the ground beef
Cook the ground beef in a large Dutch oven over medium-high heat, breaking it into crumbles, until no longer pink. Transfer the beef to a bowl and drain the excess grease from the pot.
If you’re using a slow cooker, complete this step in a large skillet instead.
- Sauté the vegetables
Add the olive oil to the same pot or skillet and reduce the heat to medium. Add the onion, green bell pepper, garlic, parsley and jalapeños. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add the seasonings
Remove the pot from the heat. Add the chili powder, cumin, sugar, oregano, salt, black pepper and cayenne. Stir until the vegetables are evenly coated with the seasonings.
- Add the remaining ingredients
For the stovetop method, return the cooked beef to the Dutch oven. For the slow-cooker method, transfer the beef and seasoned vegetables to an 8-quart slow cooker.
Stir in the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans.
- Cook the chili
Stovetop: Bring the chili to a boil, then reduce the heat to medium-low. Simmer for 2 hours, stirring occasionally.
Slow cooker: Cover and cook on low for 7 to 8 hours. - Serve
Stir well, ladle into bowls and add shredded cheese, sour cream or your favorite chili toppings.
Key Tips for the Best Chili
- Keep the flavorful browned bits – After cooking the beef, drain the excess grease but don’t clean the pot. The browned bits left behind add flavor as the vegetables cook.
- Add the seasonings before the liquids – Stirring the spices into the warm vegetables helps release their flavor before the tomato juice and other ingredients are added.
- Give it the full cooking time – The 2-hour stovetop simmer or 7- to 8-hour slow-cooker time allows the flavors to deepen and blend. Avoid shortening the cooking time if possible.
- Taste before serving – Once the chili has finished cooking, taste and adjust the salt, cayenne or chili powder as needed. Seasoning brands and preferred heat levels can vary.
- Make it ahead when you can – The flavors become even richer after resting overnight, making this an excellent chili to prepare a day before serving.
Chili Variations
- Make it milder – Remove the seeds and membranes from the jalapeños, or omit both the jalapeños and cayenne.
- Add more heat – Increase the cayenne or serve sliced jalapeños and hot sauce on the side.
- Change the meat – Substitute ground turkey or venison for the beef, or replace 1 pound of beef with ground sausage for richer flavor.
- Make it without beans – Omit the kidney and pinto beans and reduce the tomato juice slightly to account for the lost volume.
- Make thicker chili – Begin with 36 to 40 ounces of tomato juice, adding more only if needed.
Recipe Notes and Tips
Serving ideas
Serve the chili warm with shredded cheddar cheese and sour cream. Green onions, avocado, jalapeños, cilantro, diced red onion and crushed tortilla chips are also delicious toppings.
Pair it with cornbread, corn chips or mac and cheese for a cozy, crowd-friendly meal.
Prefer thicker chili?
This recipe intentionally has a rich, spoonable consistency rather than the ultra-thick texture of some chili recipes.
For a thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or start with 36 to 40 ounces of the tomato juice, adding more as needed. Keep in mind that the chili will thicken as it simmers, cools and rests overnight.
Best Chili Toppings
Set out a variety of toppings so everyone can customize their own bowl. My favorite chili toppings include:
- Shredded cheddar cheese – Melts into the warm chili and adds rich, savory flavor.
- Sour cream – Adds a cool, creamy contrast and helps balance the heat.
- Green onions or diced red onion – Provide fresh flavor and a little crunch.
- Sliced jalapeños – Perfect for anyone who wants extra heat.
- Avocado – Adds a creamy texture that pairs especially well with the bold chili.
- Fresh cilantro – Brightens the rich tomato-based flavors.
- Crushed tortilla chips or corn chips – Add a salty, satisfying crunch.
- Lime wedges – A squeeze of lime adds a fresh, tangy finish.
For game day or a casual gathering, turn it into a chili toppings bar and let everyone build their own bowl.
What To Serve With Chili
Cornbread is the classic side for chili, but dinner rolls, garlic bread, corn chips and a crisp salad are also delicious options. Here are a few of my favorite pairings:
- Homemade Cornbread – The classic cozy pairing and perfect for soaking up the rich, spoonable base.
- Dinner Rolls – Soft, buttery rolls make this crowd-friendly meal even more satisfying.
- Garlic Bread – A great choice when you want something crisp, buttery and especially good for dipping.
- Chopped Salad – A fresh, crunchy salad provides a refreshing contrast to the warm, hearty chili.
For more ideas, see my complete guide to what to serve with chili.
How To Store and Reheat Chili
Let the chili cool, then divide it among shallow, airtight containers. Store it in the refrigerator for 3 to 4 days or freeze it for up to 3 months.
Thaw frozen chili overnight in the refrigerator. Reheat it in a saucepan over medium-low heat, stirring occasionally, or microwave individual servings until heated through. If the chili has thickened in storage, stir in a splash of tomato juice, broth or water until it reaches your preferred consistency.
This chili is especially good for meal prep because the flavors become even richer after a night in the refrigerator.
Chili FAQ
For thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or begin with 36 to 40 ounces of tomato juice, adding more if needed. You can also simmer the chili uncovered near the end of cooking. Remember that it will continue to thicken as it cools and rests.
Store cooled chili in shallow, airtight containers in the refrigerator for 3 to 4 days. Because this recipe makes a large batch, divide it among several containers so it cools more quickly. This aligns with current USDA food-safety guidance.
Yes. Let the chili cool, then transfer it to airtight containers or freezer bags, leaving a little room for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
Yes. Omit the kidney and pinto beans for a no-bean chili. The finished batch will yield less and have a slightly thinner consistency, so you may also want to reduce the tomato juice.
Turn leftover chili into chili mac, chili dogs, nachos, loaded fries or stuffed baked potatoes. Find even more inspiration in my leftover chili recipes.
The Story Behind This Chili
This recipe has been part of Pip and Ebby for more than a decade, and its popularity still amazes me. It was one of the first recipes on my site to reach a huge audience, and its success helped support some special family experiences over the years.
Despite the thousands of recipes I’ve cooked and tested since then, this is still the chili my family makes. I don’t keep it here simply because it became popular.. I keep making it because it remains my favorite.
More Chili Recipes
If you’re looking for another cozy bowl, try one of these reader-favorite chili recipes:
- White Chicken Chili – A creamy, comforting alternative made with tender chicken and white beans.
- Quick and Easy Chili – A faster option for nights when you don’t have two hours to let chili simmer.
- Chili Mac – The ultimate comfort-food combination of hearty chili and tender pasta.
- Hot Dog Chili – A thick, flavorful chili made especially for hot dogs, burgers and game-day meals.
- No Bean Chili – A thick, hearty option for anyone who prefers chili without beans.
More Ground Beef Recipes You’ll Love
Have more ground beef to use? These cozy, family-friendly dinners are reader favorites:
- Classic Meatloaf – A tender, flavorful meatloaf made with crackers and topped with a sweet, savory glaze.
- Hamburger Wild Rice Casserole – A hearty Minnesota-style casserole made with ground beef, wild rice and creamy sauce.
- Ground Beef Casserole with Egg Noodles – An easy, comforting dinner filled with beef, tender noodles and plenty of cheesy goodness.
- Instant Pot Sloppy Joes – A quick, saucy ground beef dinner that’s perfect for busy weeknights or feeding a crowd.
World’s Best Chili Recipe
Ingredients
- 2 pounds 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
- Brown the ground beef.Cook the ground beef in a large skillet over medium-high heat, breaking it into crumbles, until no longer pink and lightly browned. Transfer the beef to an 8-quart slow cooker. Drain the excess grease from the skillet, but do not clean it.
- Sauté the vegetables.Add the olive oil to the same skillet and reduce the heat to medium. Add the onion, green bell pepper, garlic, parsley and jalapeños, if using. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Add the seasonings.Remove the skillet from the heat. Add the chili powder, cumin, sugar, oregano, salt, black pepper and cayenne pepper. Stir until the vegetables are evenly coated.
- Combine the ingredients.Transfer the seasoned vegetables to the slow cooker with the beef. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. Stir until well combined.
- Slow cook the chili.Cover and cook on low for 7 to 8 hours.
- Serve.Stir well and taste, adjusting the salt or seasonings if needed. Ladle into bowls and serve warm with shredded cheddar cheese, sour cream and your favorite toppings.
Video
Notes
Stovetop Option
To make this chili on the stovetop, use a large Dutch oven or heavy-bottomed stockpot instead of a skillet and slow cooker. Brown the beef, transfer it to a bowl and drain the excess grease. Sauté the vegetables and add the seasonings as directed, then return the beef to the pot. Stir in the tomato juice, tomatoes, tomato sauce and beans. Bring to a boil, reduce the heat to medium-low and simmer uncovered for 2 hours, stirring occasionally.- Consistency: This chili intentionally has a rich, spoonable consistency. For thicker chili, replace the diced tomatoes with an equal amount of crushed tomatoes or begin with 36 to 40 ounces of tomato juice, adding more as needed.
- Heat level: Remove the jalapeño seeds and membranes for less heat, or omit both the jalapeños and cayenne for a mild version.
- Make ahead: The flavor becomes even richer after the chili rests overnight.
- Storage: Refrigerate cooled chili in shallow, airtight containers for 3 to 4 days.
- Freezing: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop or microwave individual portions until heated through. Add a splash of tomato juice, broth or water if the chili has thickened in storage.For the deepest flavor, drain the excess grease after browning the beef but don’t clean the pot. The flavorful browned bits left behind will season the vegetables and the entire batch of chili.
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.
Im about to make this and got Italian parsley. This is flat leaf. They also don’t sell 16 oz cans of beans so I got 3 cans. I’ll Probably not add all the tomato juice because I like it thicker also. Look forward to eating this on chili dogs tonight.
Hi Kim! Italian parsley will do! If you like a thicker chili, I’d definitely recommend using all of the beans you got and reducing the amount of tomato juice. I think the flavor in the juice adds a little somethin’, so add at least 8 oz! ENJOY!!
Megan
I forgot to get the tomato juice is there anything else I can use to replace it?
Hi HH! You can use a few cans of diced tomatoes in place of the tomato juice. Or chopped fresh tomatoes with juices. If you don’t have either of those, any sort of canned tomatoes will work great! I hope this helps!
Megan
Hi Megan,
Quick question for the stovetop cook specifically. I know you say at the end of step 2 to remove the veggie mixture from heat to stir in the powder, etc. But once you do that do you add both the meat and the veggie mixture back to the skillet together? (It only says that for slow cooker on step 3, and this is my first time making chili so I just want to be sure!) Thanks so much!!
Hi! Can you please tell me – is this a spicy chili?
If I want it mild should I eliminate the chili powder?
Thank you!!
Hi Jenny! If you are even mildly sensitive to spice, yes, it would probably be considered spicy. If you want to reduce the amount of spice, omit the jalapeno pepper and cayenne pepper. I’d recommend keeping the chili powder, but you could add it 1 tablespoon at a time just to be safe. I hope this helps. Enjoy!
Megan
Hello!
Can you recommend dry beans instead of canned? I want this to be a bit cleaner and canned beans are not that healthy (my opinion). And if I can do dry beans, what amount would I go with?
Hi Blake! This is not something I’ve ever tried, but the info here might be helpful: https://www.chowhound.com/post/dried-beans-chili-soak-cook-adding-881155
Looks like the consensus is to pre-cook the beans before adding them to the chili because the acid from the tomatoes can prevent them from cooking. Let me know what you decide and how it turns out! Good luck!!
Megan
When I make my chili i always cook it in a crockpot for the 7-8 hours. Always turns out delicious. I’ve made this several times and have used canned beans every time but decided to try dry beans today. I read online that one heaping half cup of dry beans will equal about 15oz of beans. I didnt cook my beans before adding them but I did soak them overnight. Hope this helps you 🙂
Thanks for contributing this, Ashley! VERY helpful!
Megan
HI there! I make this recipe all the time, and was thinking of making it for a family trip but we have a few vegetarians coming with us. Any suggestions for good substitutes for the meat? We try to stay away from soy…could I add extra beans or some corn to make up for the loss? Thank you!
Hi Lauren! I’d just omit the meat entirely and replace it with a few extra cans of beans. Yum! Let me know how it turns out!
Megan
I’ve made a chili recipe from Midwestern Living and they used a mix of wheat bulgur and finely chopped mushrooms. I’m also a vegetarian and thought it was a really good meaty texture!
Stacy, what a great idea! Love this and thank you for sharing!!
Megan
I don’t have much time in the mornings, do you think I could put it all together and refrigerate the night before and just turn it on in the morning?
Hi Crystal! YES! I do this all the time. Prep the night before, turn on your crockpot in the am and head out the door! ENJOY!
Megan
So this is not a thick chili, I made it this morning and came home to a great flavored meal. Fantastic flavor !
Glad you loved the flavor! Omit some or all of the tomato juice for a thicker chili next time, if so desired.
Megan
I’m trying to have this done by lunch at 1:30, but even if I get it started at 6 am that only is 6 hours in the slow cooker. We will be gone at church in the morning so I don’t want to leave it on the stove. Can I do it on high for the first couple of hours then on low until lunchtime to speed it up a little?
Hi Lindsay! You can definitely play around with the settings to make this work in 6 hours. Your plan sounds perfect! Enjoy!
Megan
Thanks for the wonderful recipe, just a question, is flat leaf parsley the same thing as cilantro?
Thank you !
Raeleen
Hi Raeleen! Cilantro and flat-leaf parsley are different, but look very much the same. Check the tags at the store and they should be labeled. Parsley doesn’t have as strong of a scent as cilantro. Hope this helps!
Megan
My ideal chili is thick and meaty with a bit of a kick. So, in that case I am still looking for my perfect recipe. This was very thin. My husband said it looked like soup and I didn’t even add the 15oz of tomato sauce since I didn’t have any. Other than that I do agree that the flavor is good. I like the idea of using green pepper and fresh parsley.
Do you seed the 2 jalapeños before adding? Seems like a lot of heat although I love it.!
Hi Patti! Whether or not you seed the jalapenos is totally up to you. I personally like them unseeded and I don’t find the heat of the soup to overwhelming at all. Either way, enjoy!
Megan
What brand chili powder did you use??
McCormick is typically what I use, but any brand will turn out great! Enjoy!
Megan
I’ve been trying different chili recipes for along time. This one is really great. Will definitely be making this again. Even my picky granddaughter liked it.
So happy to hear it, Cathy! Thanks for the comment!
Megan
Would this be good if I added Italian sausage and some beer? If I add these would I need to change amounts of any of the other ingredients?
I’ve actually made this {AWESOME} recipe with a mixture of half ground spicy italian sausage and ground sirloin and then substituted some of the broth for a dark beer (of choice)… Turned out phenomenal!!!! Just get creative and trust your ‘gut’… literally!!!=) Happy cooking!!!
Hi Dom! LOVE the dark beer that you added. Yum! I’m going to try this next time. Thanks!!
Megan
I always use Italian sausage and omit the tomato juice for a beer, otherwise it might be too thin. The flavors great!
Hi Lauren! I love both changes! Adding beer is something other people have recommended. Trying this soon! Yum!
Megan
Recipe looks great! Looking forward to trying it. If it turns out as amazing as Y’all are boasting, I’m going to showcase it at my company picnic. How many will this recipe serve?
Hey David! This recipe easily serves 12 people. I hope you enjoy!
Megan
Ugh, I accidentally added in ALL of the seasonings with the raw veggies rather than adding some of them in after the veggies had cooked, as directed :/ Sad part is, this is not my first time making this recipe, just got distracted (a 3 year old and a 1 year old will do that to you!). I LOVE this chili, it really is the best ever. Please tell me it will still taste the same! PS thank you for my go-to chili recipe!
Hey Lindsey! Getting distracted by kids is my forte! 🙂 I hope it turned out great despite everything…it’s a pretty no-fail recipe, so I’m sure it was GREAT!
Megan
This is truly the best recipe I have ever found…………I made it to the letter a month or so ago and It was excellent…except I like a little more "guts". I did not change the sauce portion of the "project" because it is perfect.
I added an orange and yellow pepper to the green pepper (all small). I added another onion. I used 3 lbs ground sirloin and 2 each cans kidney beans and pinto beans.
I so much appreciate your sharing this with all of us!
What a great endorsement, Sherry! Thank you and I’m so glad you love the recipe so much. We feel the same way about it. I absolutely love your additions…good call on all! Yum!
Megan
I Don’t have Chilli powder available in the Indian city I am in. What do I do to get that Chilli flavor that I miss so badly? Without chilli powder the result was totally different.
Hey Bobby! As a chili powder substitution, try using equal amounts of cayenne pepper, paprika, cumin, oregano, garlic powder, and onion powder. This should give you close to that same chili flavor that you’re looking for. I hope this helps!
Megan
If I need to substitute the tomato juice for something else what would I use?
Hi Natasha! Diced tomatoes are a great replacement for tomato juice! Hope this helps.
Megan