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.
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